That doesn't happen.
Since I'm not apt to wake up early and make huge breakfasts, it's nice to have something a little heartier than cold cereal for the husband who leaves for work at 6:30 and the kids who go to school not much later than that.
Enter the freezer.
Breakfast Burritos freeze really well.
This is my adaptation of Egg Tacos that we tried a million years ago on tortilla chips at the Egg Council booth at the Clay County Fair in Spencer, Iowa.
Breakfast Burritos
14 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
1 cup salsa
2 cups cheddar cheese, shredded
16 flour tortillas (you can also use whole wheat)
Brown sausage in nonstick skillet over low heat. Lightly beat eggs in a bowl to combine. Add to sausage, cook until mostly done, stirring minimally. Add salsa, stir until incorporated. Add half of cheese, stir. Turn off heat, add remaining cheese on top and cover until cheese is melted.
Warm tortillas in oven according to package directions or individually on skillet.
Place 1/2 cup egg mixture into tortilla; roll burrito-style.
Freeze burritos in single layer on lightly greased cookie sheet.
When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (30 seconds on high, flip and 1 minute more on high works best in my microwave).
Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350° for ten minutes.
Servings: 16
When trying to fill the freezer, I like to pair a family favorite with a new recipe, that way if the new recipe is no good, we still have the family favorite. When I made the breakfast burritos, I also tried some Freezer Egg Muffin Sandwiches from Real Mom Kitchen. I'll have to explore the blog more, I just did a search for "freezer egg muffin sandwich" and it showed up and looked good.
I made a few changes, though, some for the better some not so much. The cheese I doubled, I folded it in half and then made an "X" so that it didn't go over the side of the muffin and melt off of the sandwich, that worked well.
The eggs I tried baking in a cake pan (and I may have added a couple more than the recipe says) and I made them pretty thick. Don't do the eggs thick, when the sandwich is hot, the eggs are still frozen. If I take the eggs out and cook them a bit extra, that works for the teenager, who loves them, but not for the husband, who is put off by spongy eggs.
So now I know.
