Make a batch of these breakfast burritos and freeze them for later to enjoy on weekdays when you don’t want to cook but still crave something warmer than cereal.
Why it is that Spring seems so short every year? So quickly the temperatures shifted from perfect 70s to my-bike-ride-home-is-a-sweaty-mess 80-90s. I’ve started bringing shorts to change into after work so that I don’t completely melt on the ride home. I should probably slather on some sunblock while I’m at it because my pasty legs could blind someone and while I enjoy the look of being tan, avoiding skin cancer is higher on my priority list.
But anywho, I love these breakfast burritos because they are freezer friendly which means warm breakfast on a weekday. Normally I’m not motivated to cook in the morning so cereal or a toasted English muffin are my regular go-tos. But until these burritos are out of stock in my freezer, they are the new go-to. Then again, when they are gone I’ll just restock with a healthier breakfast burrito!
One year ago: Boozy Ginger-Lemon Fruit Salad
Four years ago: Baked Blueberry French Toast with Streusel Topping
Five years ago: Chick’amole Salad Sandwich
CHORIZO BREAKFAST BURRITOS
Makes 8
Ingredients:
1 lb. bulk chorizo sausage (or links with casings removed)
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 eggs, beaten
1-1/2 cups shredded Mexican blend cheese
8 (8-inch) flour tortillas, warmed
Preferred toppings for serving (optional)
Directions:
- Place a medium skillet over medium-high heat. Add sausage, crumble, and cook for 8-10 minutes or until no longer pink. Leaving the grease behind, remove sausage from skillet and cover to keep warm.
- In the same pan, add the potatoes to the grease and cook until tender and slightly crispy, about 8-10 minutes. Remove from skillet and cover to keep warm.
- In the same pan, add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove from heat.
- To assemble, sprinkle shredded cheese down the center of each tortilla. Top with 1/4 cup of sausage, potatoes, and eggs. Fold the bottom of each tortilla up over filling and roll up. Serve warm. (Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.)
Source: Adapted slightly from Two Peas and Their Pod.
5 comments
[…] The Spiffy Cookie […]
The nice thing about overnight oats is that you can make several days’ worth and they will keep in the fridge, so you don’t have to always plan to do it the night before. I suppose you could do smoothies ahead, keep them in the freezer, and then just move them up to the warmest part fridge the night before you want to use them. Haven’t tried that, but it’s a thought.
Yea I know, but even the big batch making one time I have to actually think about and do haha. As for smoothies it’s not so much the planning part, just execution.
These sound very good, so I’ll have to think about making some. My go-to breakfasts these days are smoothies and overnight oats. Smoothies take a little work, but not as much as trying to cook in the morning (and I don’t even have to be out the door to go to work, except days when we’re leading tours at the park). Made ahead is good!
I need to get back into making smoothies and overnight oats more often. It’s the planning ahead part that I usually fail at for the creation of those two things. But I have all the ingredients so I need to stop making excuses!