Breakfast is the most important meal of the day. It gets your metabolism rolling. To be honest, I went many years rarely, if ever, eating breakfast. I love breakfast foods- pretty much all of them but, used to, I would get up, drink a coke and smoke a cigarette and begin my day. But, sometimes sadly, those days are over. These days, I eat breakfast every morning and I try to eat a protein and fiber heavy one at that.
One of my favorite genres of food is Mexican. Enter the Breakfast Burrito! They show up in our breakfast rotation fairly regularly. Normally, we make them and eat them right away while they are hot. But then, I saw a couple pins on Pinterest (here and here) where cooks were making a big batch and freezing them. Awesome! When it is just me in the morning, I like easy breakfasts- when Bub is at home, we usually make a big breakfast. And then, also, I try to keep things on hand for him when he has to be at work at ungodly hours. So, freezing breakfast burritos have turned out to be just the ticket.
The way I was taught to cook breakfast burritos, eggs are the base and then you can add whatever you want to make them tasty to you. You can use anything- mushrooms, spinach, hot peppers, tomatoes, any number of herbs- you can even use leftovers. This is what I put in these burritos:
- 6 eggs plus 1 cup egg whites
- 1 pound of sausage
- 1/2 red onion
- 1/2 green bell pepper
- 1 bag of hash browns (shredded)
- Cheese!
- flour tortillas, fajita size
First, brown your sausage and cook your hash browns separately and then combine them. And while this is cooking, saute the onion and bell pepper. And while everything is cooking combine your eggs and egg whites.
Pour the onion and bell pepper in with the sausage and hash browns and then pour the eggs over the whole of it and scramble it all together until the eggs are cooked and put the cooked mixture into a mixing bowl.
It was at this point that I realized that I had forgotten about cheese- better late than never- so, I covered the heaping mound of burrito innards with cheese and mixed it. Now, it’s time to roll ’em up!
I like phattys, so I put about a cup of the mixture on the tortilla and folded in the sides and rolled it forward and BAM! you’ve got a breakfast burrito! Garnish with Salsa and Sour Cream and call it a day!
Admittedly, I did stop at this point in the process and have one. It was great- I really hoped that the tastiness would survive the freezer. It does, but I get ahead of myself. I wrapped them individually in saran wrap and then put them in a Zip Loc bag with the warming instructions written on them: 45 seconds in the microwave then flip it over and 30 seconds more in the microwave.
They do survive the freezer well. I told Bub, these would probably be a part of our lives forever- I can just see these being a God-send when Baby Bub starts school. Yeah, he’s not even 6 months old and I’m planning school-day breakfasts. Bub, likes these- he says they stick to your bones.
Here’s the recipe:
- 6 eggs plus 1 cup egg whites
- 1 pound of sausage
- 1/2 red onion
- 1/2 green bell pepper
- 1 bag of hash browns (shredded)
- Cheese! (grated, of course)
- flour tortillas, fajita size
Brown and drain the sausage. Cook the hash browns. Saute the onion and bell pepper. Combine eggs and egg whites. Add everything together and scramble until eggs are cooked. Remove from heat and add cheese. Roll this mixture in the tortillas. Wrap individually and freeze.
