Tuesday, August 6, 2013

Easy Breakfast Recipes - Homeschool Blog Hop Day 2

Breakfast Burritos
Breakfast burritos are great to make in bulk, if you have to feed a crowd, or are looking to do some freezer cooking. If I have an afternoon that is not busy or scheduled, I like to plan to make a batch of these, to stock my freezer baskets.  I have been able to make dairy/gluten free ones, as well as regular ones, and will include the options for both.
One thing I like about these burritos is that the ingredients are very flexible. Since everyone in the family can eat eggs, I use that for the foundation. Some of the family members can't eat meats, so I only sauté peppers and onions for theirs. I will usually chop up whatever veggies I have on hand to put into the sauté. It's a great way to get extra veggies into my family!
Regular Breakfast Burritos  (makes 10)
10 tortilla wraps (8-10")
1-2 c. of finely chopped veggies (peppers, onions, summer squash, zucchini, or your favorites!)
olive or canola oil
1 lb. roll of pork or turkey breakfast sausage, thawed
1 dozen eggs
1 1/4 c. shredded cheese (cheddar, Colby jack work best, but adjust to suit your taste)
Gluten & Dairy Free Breakfast Burritos (makes 10)
10 GF plain tortillas (we suggest Udi's)
1-2 c. of finely chopped veggies (peppers, onions, summer squash, zucchini, or your favorites!)
olive or canola oil
1 lb. roll of pork or turkey breakfast sausage, thawed
1 dozen eggs
1 1/4 c. shredded cheese (we suggest Daiya Cheese)
If you have a family member that cannot eat eggs, you can make these with breakfast sausage or bacon, veggies, and cheese! You can add in black beans and salsa for a Mexican flavor as well! There are endless possibilities!
You will also need wax paper and foil to wrap the burritos in.
Start by heating your oil in a large skillet, and adding in all your veggies. Over medium heat, saute them until soft.
Add in sausage, and use a fork or large cooking spoon to break up the sausage into small pieces. Cook and stir until sausage is no longer pink.
While the sausage is cooking, crack all your eggs into a large bowl, and whisk them until well blended and smooth.

Pour the eggs over the veggie/sausage mixture, and continue cooking and stirring over medium heat until the eggs are set. Set aside and allow it to cool slightly.  Heat a flat skillet and warm your tortillas individually. Typically, if the skillet is hot enough, you can heat a tortilla for about 10-15 seconds on each side, then remove it from the heat.
Heating the tortillas is crucial! Especially the gluten-free ones! If you do not heat them, they will crack when you are folding them, and they won't hold up through the freezing/reheating stages.

When the tortillas are warm, sprinkle about 1/8c of shredded cheese on to the middle. You can do more cheese if you like it cheesier.

Scoop about 3/4 c of egg filling onto the burrito. Dad likes his with hot sauce sprinkled over it.

             Fold the burrito while it is still warm! You will only be able to make one at a time,    
 in order to keep it warm enough to fold.
To fold your burrito, start with the sides and fold them toward the middle.

Then start at the side closest to you, and roll the burrito twice, making sure the sides are tucked in.

A finished burrito!

If you will be freezing burritos, it is best to wrap them in waxed paper so the tortillas stay soft, and don't get sticky. Once wrapped in waxed paper, wrap a second time in foil so they will stay fresh. When reheating, you can use the microwave or the oven. Of course, if you are reheating in the microwave you will want to remove the foil first! It is best to take the burritos out of the freezer the night before and reheat from a thawed state, otherwise it has a tendency to still be cold in the middle.
If you are making both gluten free/dairy free and regular burritos, be sure to write on the outside with a Sharpie, labeling which one is inside, so there will be no allergy mishaps!
For reheating thawed burritos, depending on your microwave, it usually takes about one minute on high power, or you can reheat them in the oven (keep them wrapped in the foil) for about 10-15 minutes on 350. 


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  1. Love the breakfast burritos, we have just recently started this and man its a favorite!!

  2. This looks wonderful- thank you! If you are taking them out of the freezer and baking, do you remove the inner wax paper layer? Thanks!!

  3. These look wonderful! Thanks for the recipe. When baking frozen ones, do you first remove the inner wax paper layer or do you leave as-is? Thanks!

    1. I leave the wax paper on. I don't think it would matter though. Usually I thaw in the fridge overnight, and then microwave the burritos to warm them. I have only done them in the oven when I will need a bunch at one time.

  4. I love breakfast burritos. Thanks for this post.


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