I’m back home after a trip to Myrtle Beach, SC for the first-ever Blog & Bake Retreat. To say it was refreshing, restorative, energizing, educational and just plain wonderful to spend the week with nine other bloggers/real-life friends is an understatement. We woke up every morning to a direct view of the beach, baked each other breakfasts and second breakfasts and dessert (so.much.dessert.) and discussed everything about blogging and life. I’m keeping that experience in my back pocket for any time I feel discouraged or ungrateful about, well, anything really. These are the moments that matter.
Anywho, despite all of the relaxing, I’m still pretty darn tired. So my amazing husband, Elliott, is here to save your Monday with a guest post about freezer breakfast burritos! This post has been a long time coming (because he has been talking for years about making freezer breakfast burritos, I kid ye not), but it’s finally here and he has all the deets to share with you. So without further ado, I give you Elliott and the freezer breakfast burrito.
I love eggs. I’ve eaten eggs for breakfast like every day since like 1999 (prior I believe had a steady early morning diet of Apple Jacks, S’mores Pop-Tarts, Corn Pops and Quaker Instant Oatmeal Maple and Brown Sugar). About 91% of the time the eggs are scrambled. And honestly pretty boring.
But scrambled eggs were not all I like to eat for breakfast…
Confession. THE SINGLE GREATEST BREAKFAST FOOD IN THE WORLD IS THE MCDONALD’S BREAKFAST BURRITO. I could eat them every day. It’s my kryptonite. If I was Superman, Lex Luthor would just have to invent a breakfast burrito energy blade and I’d be instantly destroyed.
But then I kept hearing that McDonald’s is unhealthy or something.
I figured it was time for an upgrade. I’m talking about a portable, handheld, pre-made, homemade, microwaveable, Tim the Toolman Taylor (more power!), time-saving and delicious make ahead freezer-friendly breakfast burrito.
How did I do it?
Well, I did what I don’t like to do in the kitchen. I kinda winged it. I am not good at cooking without a 300-page manual on how to boil water. I have no “feel” for cooking as Steph says. Luckily, I found some rough guidance from a post on The Art of Manliness. The bones of a tasty breakfast burrito are as follows: eggs, cheese, meat, veggies, tortilla. You can honestly make it however you want, but the recipe below is just what I chose this time. I used freeze-dried onions and canned green chilies because Google told me that was the closest thing to a McDonald’s breakfast burrito. But you can totally use fresh sauteed veggies; I probably will next time!
Breakfast nirvana. Every morning I can make breakfast in under 3 minutes. And they are oh so tasty. No dishes (i.e., pans and spatulas). That last part is very important. Very important.
Are these the most healthy breakfast burritos ever created? Oh most definitely not. I didn’t even think about calculating the nutrition facts. Maybe in the future I’ll detail a healthier version, but you can always use less cheese than I did and maybe some turkey sausage or just veggies and eggs!
Go forth and make your own breakfast burritos.
- 2 lbs pork sausage
- 24 eggs, beaten
- 2 cups shredded soft cheese (we used queso quesadilla)
- Salt and pepper, to taste
- 1 minced small onion (or the equivalent in freeze-dried onions)
- ½ cup diced green chilies
- 10 to 12 large burrito tortillas
- In large skillet over medium heat, cook pork sausage, breaking up sausage with wooden spoon or spatula while cooking. Cook sausage 7 to 10 minutes until cooked through. Drain. Transfer sausage to bowl.*
- Return skillet to stove over medium-low heat (no need to wipe clean; you can use any leftover grease to cook eggs). Add eggs and cook, stirring often, about 5 to 7 minutes until soft scramble forms. Stir in shredded cheese. Season with salt and pepper, to taste.
- In small bowl, combine minced onion and diced green chilies. Place 1 tortilla on sheet of aluminum foil. Top with about ½ cup egg mixture, ⅓ cup sausage, and ¼ cup onion-chilies mixture (adjust to your preference). Fold over edges of tortilla and roll up into burrito shape (see photos above for direction). Place burrito seam side-down on foil. Leave burrito uncovered on foil at least 30 minutes so ingredients have time to cool completely before transferring to freezer. Repeat for remaining tortillas.
- Once fully cooled, wrap burritos tightly in foil, label with today's date and transfer to freezer. Freeze at least 4 hours and store in freezer up to 1 month.
- To cook, unwrap burrito from foil and wrap burrito in paper towel. Place on microwave-safe plate. Microwave 2½ minutes until heated through.
- *NOTE: Even with filling these burritos to the brim, we didn't use all of the cooked pork sausage. Save the rest to put in a breakfast scramble, hash or frittata, or freeze it for the next time you make freezer burritos.