How To Make Breakfast Burritos
Breakfast burritos are very simple to prepare and if you setup an assembly line, you can make a bunch ahead of time to freeze for a fast, convenient breakfast. Here’s how to make them…
Basic Cheese & Egg
- Take two eggs, add a tablespoon of milk or water, seasonings you like (such as salt and pepper) then scramble. When eggs are fully cooked, remove from heat, place eggs in a warmed burrito, top with some shredded cheese and salsa, then wrap burrito. Optional: Sauté diced green onions and fresh mushrooms to top the eggs with.
Hungry Man’s Burrito
- Fry bacon or ham cubes until cooked. Remove the meat from pan, pour off excess grease then fry cubes of cold cooked potatoes (perfect way to use up leftovers). When potatoes are nearly done, add diced peppers, onions and fresh mushrooms. Sauté until veggies are just done. Next lightly whisk eggs with 1 TBS milk or water added per 2 eggs. Pour eggs over the cooked potatoes and vegetables, add meat (if using bacon, crumble it first). Scramble the meal until the eggs are done, remove from heat and fill burrito. Drizzle on salsa or Tabasco, sprinkle some cheese, then wrap.
How Many Eggs To Use:
- It’s really up to personal taste (no hard and fast rules for burrito filling), but I use two eggs per burrito. If you’re cooking up a batch of meat and veggies with it, one egg per serving should be plenty.
Try to keep the saucy stuff to a minimum (to prevent messy oozing, squirting and soggy burritos), but if you have a favorite hot egg scramble meal or leftovers scramble–try that to fill the burritos with.
- Potatoes (hashbrowns, fried potato cubes, shredded potato)
- Peppers & Chilies
- Bacon (Pork or Turkey)
- Beans (Refried)
- Seasonings (Pepper, Salt, Lemon Pepper, Seasoning Salt, Paprika, Garlic Powder)
- Tabasco Sauce – Either sprinkle this in the egg mixture while it’s cooking, or drizzle a bit on the burrito when you’re wrapping it
When the burrito filling is fully cooked, place the cooked egg mixture in the middle of a warmed burrito, add some salsa and cheddar cheese then wrap. You can eat these right away or wrap tightly in foil and stick in the oven on low heat for up to an hour. If you don’t know how to wrap a burrito, check out BillGrady.com: How To Wrap A Burrito. Scroll down a bit and you’ll find excellent visual instructions. When bulk preparing for freezer storage, I prefer tucking in both ends so that there’s no open top.
Make Ahead Bulk Preparation:
Wrap each burrito in wax paper then refrigerate to have the next day (or two), just stick them in the microwave for about a minute to heat.
For convenience and quick meals, try making a bunch ahead of time to freeze. First prepare the burritos then allow to cool. Wrap them in wax paper and lay singly on a cookie sheet (don’t stack them). Stick in the freezer and once frozen, stack them inside a container or freezer bag and store in the freezer. Take burritos out as needed, unwrap the paper loosely then heat in the microwave until hot (2 to 3 minutes approximately). If you want to take them out the night before to thaw in the refrigerator first–that works too.
Using Up Leftovers:
If you already have leftover ham or sausage on hand and plan on preparing a bunch of burritos to freeze, don’t bother reheating the meat. Just cook up the eggs and veggies you want, toss in the cold meat to mix it up well then fill the burritos.
Another easy way to fill them is to layer each cooked food item in the burrito then wrap (instead of mixing them all up and cooking together).