I am so not a morning person. I wish I was. I envy people who can get up at the crack of dawn, run 5 miles, fold a few loads of laundry, clear their e-mail inbox and make a gourmet breakfast for their family – all before 7 am. For me, I carefully calculate exactly how many times I can hit the snooze alarm before I really need to get up, and then it turns into a mad dash around the house to get out the door on time.
Usually, this results in me skipping breakfast, which makes me a tad grumpy when 10am rolls around. I needed something nutritious and filling that I could eat on my way out the door, and would keep me full until lunchtime. Something that could be made ahead of time, and simply warmed up in the microwave as I finish getting dressed.
These burritos are incredibly versatile, and you can change the fillings to your own liking. I made homemade breakfast potatoes, but in the effort of saving time, feel free to use a bag of frozen hash browns. I used bacon, because that’s what I had on hand, but feel free to use breakfast sausage, or omit them all together for a vegetarian option. You can change up the cheese, throw in additional veggies, or even add hot sauce or salsa for an extra kick. Take an hour or two on a Sunday afternoon to fill your freezer with these burritos, and you’ll never have to skip breakfast again.
- 5 russet potatoes, or 1 bag of frozen hash browns
- 1 medium sized onion, minced
- 2 bell peppers, minced (any color)
- Olive oil
- 1 pound breakfast sausage or bacon
- 12 whole eggs
- 2 cups pepper jack cheese
- Salt and pepper, to taste
- 10-12 flour tortillas (burrito sized)
- First begin by prepping your potatoes. Boil your potatoes whole until fork tender, about 20-30 minutes. Drain the water, then dice the potatoes into small cubes. (If you want to save time and effort, just use a bag of frozen hash browns). Add the potatoes, olive oil, onion and diced bell peppers into a sauté pan, and cooked until browned. Remove from the pan and set aside.
- Into the same pan, add your breakfast sausage or bacon and cook until browned. If using bacon, remove from the pan and dice finely. Add to the potato/pepper mixture, then set aside.
- In a large bowl, mix the eggs, 1 cup of the cheddar cheese, and salt and pepper, and whisk until well combined. Pour into the pan, and scramble over medium heat until cooked through.
- To assemble your tortillas, start with room-temperature tortillas. (If they are too cold, they can tear easily.) Add roughly ¾ cup of the potato/meat mixture, top with eggs, then with additional pepper jack cheese.
- Fold opposing sides of the burrito up, then roll tightly.
- If freezing, wrap each tortilla in foil, then store in a freezer bag. To warm up a frozen burrito, remove from the foil and wrap in a paper towel. Use the defrost setting on your microwave and cook for 3-5 minutes until thawed, then warm in the microwave for another 30-60 seconds until heated through. Alternatively, you can defrost a burrito in the refrigerator overnight, then warm in the microwave in the morning.
Source: Adapted from The Pioneer Woman