October 5, 2011

Make Ahead Breakfast Burritos

Another breakfast recipe from the make-ahead and freeze part of my kitchen. This one isn't anything original, but it is nice to have on hand for a quick grab.

Freezable Breakfast Burritos

  • 1 lb bacon or sausage
  • 18 eggs
  • 1/2 C milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tablespoon dried minced onions (or use fresh onion)
  • 15 medium (burrito-sized) tortillas
  • 1 cup shredded cheddar cheese
  • Salsa of your choice
  1. The best part about these burritos is that you will be able to adjust it to your family's taste.  You don't have to follow my measurements exactly.  I used bulk breakfast sausage from our local Fareway, but you can also use links or bacon for yours or leave out the meat entirely.  Cook the meat and set aside to cool.
  2. Mix everything from the eggs to the onions, and cook them just like you would normally cook scrambled eggs.  Put finished eggs aside to cool.
  3. Set out the cheese and salsa in separate bowls.  You'll then have four bowls of ingredients, and set it up in an assembly line.  
  4. Put out a square of plastic wrap, then a tortilla.  
  5. Add a big spoonful of eggs, a spoonful of sausage, then a spoonful of cheese and salsa in a line slightly off the center of the tortilla.  (For these, I use larger serving spoons for meat and eggs, smaller spoons for the cheese and salsa.)  
  6. Fold the ends over the filling, then roll the rest of the burrito up.  Wrap in plastic wrap.  
  7. Freeze these on a cookie sheet, then toss them all into a large freezer bag.  
  8. To reheat, wrap in paper towel and microwave at 60% power for 2-2.5 minutes.

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