My two year old has places to go and things to examine and tinker with. I never thought about stocking my freezer with homemade ready made meals until I found myself grabbing freezer burritos and toast for breakfast most every morning; pretty much anything I could munch one handed and make easily as I looked after my busy baby. Toast wasn’t very nutritious or filling and freezer burritos were starting to get expensive, not to mention even the best of them had preservatives or more sodium than I was comfortable with.
My foodie friend Justine has introduced me to homemade breakfast burritos. We have made them a few times to stock up on quick and easy breakfasts, or pre-packed lunches for our toddlers. Through trial and delicious error, we’ve found a recipe we really love. Hopefully you will enjoy them as much as our family does!
Best Breakfast Burritos
Makes 20 servings
20 flour tortillas
2 cans black beans, drained
3 large russet potatoes, diced
13 jumbo eggs
1/4 cup milk
1 large zucchini, grated
1 ounce raw spinach, roughly chopped with stems removed
1/2 yellow onion, diced
1 jar (16 oz) chipotle or other medium tomato salsa
9 ounces sharp cheddar, grated
2 Tablespoons olive oil
1 Tablespoon butter
1. Preheat the oven to 400. Grease a 13 x 9 baking sheet and lay potatoes in a single layer. Season lightly with salt and pepper and spray all over with cooking oil spray. Roast potatoes for 15 minutes.
2. While potatoes are cooking, melt the butter in a large heavy bottomed pan and saute onion and zucchini until nearly cooked through. At the end of the cooking time add spinach to slightly wilt.
3. Whisk eggs together with milk and a small pinch each of salt and pepper. Add the eggs to the pan with the veggies and cook the eggs until they are just slightly underdone. Set aside.
3. When the potatoes have roasted 15 minutes, remove from oven. In a large heavy bottomed pan heat oil. Toss potatoes into the pan, along with salsa and beans. Cook until the potatoes are soft and have started to absorb the salsa.
4. Assemble the burritos: lay a small amount egg scramble across the center of the burrito. Top with a sprinkling of potato/bean mixture, then sprinkle with cheddar. For each burrito you will probably need less than 1/2 ounce grated cheese, around 1/4 cup of beans and roughly 2/3 scrambled egg. To form burritos: fold two parallel sides of the burrito in tightly. Rotate tortilla so the folds are facing in a vertical direction from your body. With your pinkies resting gently on the folds, roll your burrito up snugly. Wrap (those you aren't eating immediately) in aluminum foil.
Enjoy one or two burritos while they are fresh and freeze the rest. To reheat from frozen: wrap in a napkin or paper towel and microwave on high for 50 seconds. Flip and microwave on high an additional 50 seconds. Let stand 1 minute.
20 flour tortillas
2 cans black beans, drained
3 large russet potatoes, diced
13 jumbo eggs
1/4 cup milk
1 large zucchini, grated
1 ounce raw spinach, roughly chopped with stems removed
1/2 yellow onion, diced
1 jar (16 oz) chipotle or other medium tomato salsa
9 ounces sharp cheddar, grated
2 Tablespoons olive oil
1 Tablespoon butter
1. Preheat the oven to 400. Grease a 13 x 9 baking sheet and lay potatoes in a single layer. Season lightly with salt and pepper and spray all over with cooking oil spray. Roast potatoes for 15 minutes.
2. While potatoes are cooking, melt the butter in a large heavy bottomed pan and saute onion and zucchini until nearly cooked through. At the end of the cooking time add spinach to slightly wilt.
3. Whisk eggs together with milk and a small pinch each of salt and pepper. Add the eggs to the pan with the veggies and cook the eggs until they are just slightly underdone. Set aside.
3. When the potatoes have roasted 15 minutes, remove from oven. In a large heavy bottomed pan heat oil. Toss potatoes into the pan, along with salsa and beans. Cook until the potatoes are soft and have started to absorb the salsa.
4. Assemble the burritos: lay a small amount egg scramble across the center of the burrito. Top with a sprinkling of potato/bean mixture, then sprinkle with cheddar. For each burrito you will probably need less than 1/2 ounce grated cheese, around 1/4 cup of beans and roughly 2/3 scrambled egg. To form burritos: fold two parallel sides of the burrito in tightly. Rotate tortilla so the folds are facing in a vertical direction from your body. With your pinkies resting gently on the folds, roll your burrito up snugly. Wrap (those you aren't eating immediately) in aluminum foil.
Enjoy one or two burritos while they are fresh and freeze the rest. To reheat from frozen: wrap in a napkin or paper towel and microwave on high for 50 seconds. Flip and microwave on high an additional 50 seconds. Let stand 1 minute.
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