Last night I made a big batch of breakfast burritos to keep in the freezer for fast, filling morning meals. I do this occasionally (though not as often as I would like) because having something we can quickly heat and eat — and that everyone likes — makes mornings go more smoothly for everyone.
I originally got the idea and the basic technique for this recipe from a post on The Simple Dollar. I was planning to just link to that post but when I went back to look at it, I realized that the way I make them is pretty different from that recipe. It’s worth checking the post out though because it’s got some great ideas for variations that are geared more to an adult palate than mine which are more kid-friendly.
Now, I want to warn you before we start that this is a pretty loosey-goosey “recipe”. I have a vague idea about how I want these guys to look before I begin, but then I just add stuff in the amounts that look right.
What you’ll need:
- 1 dozen eggs
- 1 cup of egg white type product like Eggbeaters
- 1 ham steak or about a half pound of sausage or bacon, cut into bite-sized pieces
- 2 medium potatoes
- 16-ish white or wheat flour tortiallas
- a good sized chunk of jack or cheddar cheese, grated.
What you do:
- Poke the potatoes all over with a fork, then put them in the microwave for about 8 minutes or so until they’re cooked through. You can also do this in the oven, but it will take a lot longer.
- While the potatoes are going in the microwave, cook the meat. If you’re doing ham you’ll just need to heat it a bit until it’s a little brown. If you’re using the bacon or sausage you’ll want to cook it all the way through. Set the meat aside.
- When the potatoes are cool enough to handle, scrape the skin off them and dice them into half inch chunks. Set aside.
- Beat the eggs with a whisk or a fork until they’re evenly mixed. Add in the egg substitute. You don’t have to use this, but it stretches the eggs out a lot without adding too many calories. Cook the eggs over low heat until they’re just the way you like your scrambled eggs. Turn off the heat and mix in the meat and the potatoes.
- Heat the tortillas in the microwave until they’re pliable. Sprinkle some cheese on a tortilla, add a spoonful of the egg mixture and roll them up burrito-style. If you don’t know what I’m talking about, this tutorial should help you out.
- Wrap the burrito tightly in plastic wrap and put on a cookie sheet.
- Repeat until you’ve used up all your tortillas or all your egg mixture. I don’t stress about making it all come out even. If I run out of cheese, fine — I just have a couple with only the egg mixture. I try to have enough tortillas that I run out of the eggs first, but if I run out of tortillas first, I just feed the kids eggs for dinner. No biggie.
- Once you have all the burritos assembled, wrapped and on your cookie sheet, put them in the freezer. After they’re frozen solid, you can put them in a big freezer bag to store them.
- Take the plastic wrap off the burrito, wrap it in a damp paper towel and microwave for one minute. Then flip it over and microwave it for another minute. You’re microwave is probably different than mine, so adjust the timing accordingly.
I like to eat mine with salsa. Zach likes his with Tabasco. You can pretty much throw anything you want in the tortilla with your eggs. Tomatoes, red bell pepper, cilantro, jalapenos — they’d all be good.