Back to School Breakfast Burritos

It's that time of year again! School started back this week for Carolyn and Evan, and for kids all across the country. Gone are the lazy summer mornings, replaced by a feeling of rushing around, making sure everyone gets out the door in time with everything they need for the day. It takes some planning to make it look like I actually have my stuff together first thing in the morning. Breakfast prep is a huge step in the right direction. 
I was at the store getting lunch groceries for the kids, and Carolyn had asked me to pick up some frozen breakfast stuff that she could just grab, heat, and go. I try to avoid processed foods, and a quick walk through the freezer section reaffirmed that! I decided to make freezer breakfast burritos, grabbed the fresh ingredients I needed, and high tailed it out of there.

Prepping out the assembly line
It took maybe an hour, including clean up time, to make, wrap, and freeze 20 burritos. If you have someone to help with assembly, it would be even less.

Almost there! Ignore the 2 overfilled burritos!

You just need one large skillet, cook everything up separately, and when each ingredient is done, put it in a bowl, then move on to the next thing. Once everything is cooked up, assemble your burritos, placing them on a baking sheet while you finish assembly, then wrap them in wax paper, and put the completed burritos in a labeled freezer bag. 

The beauty of these is you can customize them for your family! I cooked up peppers and onions, and had half of a tomato leftover from dinner the night before, so in it went. Raid your veggie drawer and see what combinations you can come up with! 

Wrapped and ready for the freezer

Freezer Breakfast Burritos 
Yield 20 Burritos

1 1/2 lb breakfast sausage (can use loose sausage, or 2 packages of patties, or use turkey, chicken, or veggie sausage crumbles, like Morningstar Farms)
2 packages soft taco size four tortillas (10 in each pack)
1 1/2 dz eggs
2 bell peppers, diced
1 onion, diced
1 lb cheddar cheese, shredded
1/2 cup milk
salt and pepper
2 tsp oil

While you prep out the veggies, heat up a large skillet with the oil over medium heat. Add the peppers, onions, and any other veggies you would like. Season with salt and pepper, and cook for about 5 minutes, or until soft. Scrape vegetable mixture into a bowl, return pan to stove, and add sausage. If using patties, crumble them up while they cook. In the meantime, crack the eggs into a bowl, add the milk, salt, and pepper. Whisk well, and set aside until the sausage is done. 
Line a bowl with paper towels to absorb any grease, and empty the cooked sausage into the bowl. Wipe out the pan with some paper towels
Return to medium-low heat, and add a pat of butter to coat the pan. When the butter melts, pour the egg mixture into the pan. Using a rubber spatula, stir the eggs frequently to scramble them. Pour the finished eggs into a bowl.
To assemble burritos, line up your bowls: eggs, veggies, sausage, and cheese, along with the tortillas. In the bottom third of the tortilla, place a spoonful of each ingredient , then fold in the sides, and roll up. Place on a baking sheet, move on to the next one, and continue until they are all done. 
Cut 20 sheets of wax paper, and wrap each burrito up individually. Place into labeled freezer bags, and freeze. 
To serve, unwrap the wax paper, and place a burrito on a microwave safe plate. Heat for 45 seconds, turn the burrito over, and heat for another 45 seconds. Microwaves vary, and you may need a little more or less time, depending on your's. Serve with salsa if that's your thing, or just heat, grab, and run out the door to get on with your morning!

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