So since dealing with pregnancy "morning" sickness (aka anytime of day nausea), eating in the mornings is a process for me. I have to eat something immediately when I wake up, or it's a quick downward spiral to feeling terrible. But I usually can't eat very much, because I'm already feeling a little borderline nauseous. So I eat a little, and then an hour or so later, eat a little more. Slowly my stomach wakes up, and by about 10:00 in the morning my stomach is ready to actually eat something substantial. The kids are always super active by this point though, so pausing to make eggs or pancakes or whatever isn't always feasible.
So I decided to give frozen breakfast burritos a try in order to have something readily available in just a few minutes. I have yet to actually try thawing these out yet, so here's hoping it goes well (a website I read suggested wrapping it in a wet paper towel and microwaving for 2-3 minutes on 50% power).
This recipe is totally a copycat of a Pioneer Woman episode I watched, minus the sausage/bacon/ham whatever meat it was she put in them, since that's difficult to get good quality here. My burritos included eggs, cheese, and a great breakfast potato mix. Here's the lineup:
Breakfast Burritos
6 eggs
Splash of milk
4-5 small potatoes
1/3 of a red pepper, finely chopped
1 small onion, finely chopped
Tortillas
Shredded cheese
1-2 TBS olive oil
Salt & pepper
1. Bake the potatoes. Prick with a fork, and bake for 45-60 minutes at 200 degrees Celsius (400 F).
2. Meanwhile, chop the onion and red pepper.
3. Remove the potatoes from the oven and coarsely chop.
4. Heat olive oil in a skillet over medium/high heat, and sautee the onions and red peppers for 2-3 minutes or until they start to soften. Even if they start getting a little browned/crispy, don't freak out, they'll taste great.
5. Add the potatoes to the skillet and give them a generous sprinkle of salt and pepper, Give them a stir around to mix with the onions/peppers, and then use a spatula to press them down and flatten them in the pan. Leave them alone and let them do their browning thing for 4-5 minutes.
6. Meanwhile, whisk the eggs, milk, and some salt and pepper together. Spray a separate skillet with cooking spray, and add the eggs.
7. Return to your potatoes, and flip all of them over. The side that was facing down should be nice and brown and crispy by now. If not, turn your heat up just a little bit. Press the potatoes down again so the second side can get all crispy.
8. Back to the eggs. Scramble them to your desired doneness. In the last minute sprinkle in some cheese so they get all cheesy melty.
9. Time to assemble. Turn off your burners so you don't burn anything. Put a tortilla on a plate, then add a scoop of eggs, and a scoop of potatoes. Sprinkle with a little extra cheese for good measure.
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| After taking this picture, I realized there was too much filling to wrap this tortilla up, so I had to take a bite. Oh darn. |
10. Fold both sides in, and then roll the burrito over, trying to keep all the filling inside.
After I got done filling 6 tortillas, I was out of eggs, but still had a big spoonful of potatoes leftover. So I had to eat those. Oh darn again.
Instructions to freeze:
Line all your rolled burritos on a baking sheet, seam side down.
Put the tray in the freezer for about an hour (which was not easy in my tiny, already packed freezer, let me tell ya).
Then take the burritos out, and wrap each one individually with plastic wrap. Place in a Ziplock bag and back into the freezer they go!
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