Monday, August 12, 2013

Frozen Breakfast Burritos

I think I told you way back here that there is indeed a solution to boring weekday breakfasts.  Frozen breakfast burritos are the answer, and they are addicting!  This is something that I have done for the past couple of years and they have saved the day on more than one occasion, including getting home from a late night out and wanting to eat everything in sight!

I like to make them on the smaller side so that you don't start your day off feeling too stuffed.  That is the responsible, healthy side of me talking because otherwise I would have a Chipotle sized breakfast burrito  Apparently it's not okay to do that, so I stick to the smaller ones :)  I make anywhere from 20-24 at a time.

2 packages of 10" whole wheat flour tortillas (smaller burrito tortillas).
2 packages of frozen o'brien potatoes or hash browns.
1/2 diced yellow or red onion (needed if the potatoes don't already have onion in it)
1 diced green or red bell pepper (needed if the potatoes don't already have pepper in it)
10-12 eggs
1 large jar of green chile (I like the 505 hot chile)
1 package of shredded cheddar cheese with taco seasoning (2 cups)
1 can of diced green chiles
Seasoned pepper & garlic salt to taste
2 tbsp olive oil
1tbsp butter
3 tbsp water

You don't need me to tell you that you could also add meat to these (mmm bacon). I'm sure you already figured that out!

In a large non-stick frying pan, heat oil over medium heat.  Add frozen potatoes and onion.  Season to taste with seasoned pepper and garlic salt.  Cook until potatoes are thoroughly cooked and almost approaching "dry", stirring frequently.  Set aside.  (The key to these burritos is to have as little liquid as possible.  For this reason, green chile is chosen instead of a tomatoey salsa that will release water when re-heated, making a soggy burrito).

While the potatoes are cooking, tear 20-24 sheets of foil into 12" sheets (one for each burrito).  Set aside.

In a separate pan, melt butter over medium-low heat.  Whisk eggs together, adding water, continue whisking until incorporated (this is optional, I like adding water because it makes the eggs more light and fluffy).  Add eggs, canned green chiles and salt & pepper to the pan.  Scramble until done.  Set aside.

Set up all of your ingredients in a burrito-making "station" and start assembling.  Before you start, it sometimes helps to wrap the tortillas in a paper towel and heat in the microwave for about 1 minute to keep them from tearing.

Place a tortilla on a sheet of foil, add a scoop of eggs, equal amounts of potatoes, a sprinkle of cheese, about 1 tbsp of green chile and wrap the tortilla, folding in both sides.  Wrap the burrito in foil and stick in the freezer.

When you are ready to eat, remove foil and pop in the microwave for about 2 minutes!

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