Freezer Breakfast Burritos

My husband takes his lunch to work with him every day.  He usually takes leftovers or sandwiches.  Between the two, having a turkey sandwich every other day for weeks on end can be kind of boring.

I decided I'd try to let him branch out and spent the other morning making 24 breakfast burritos, half ham, half sausage.  He LOVES them!  Best yet, they are easy to freeze and grab as a quick to-go meal.

I had no idea how much this was going to make, so I will put the ingredients I used and you can portion them to how much you want to make.

*Note:  I am interested in trying hash browns in the mixture, but read bad things about trying to put them in burritos that you don't intend to eat immediately, or especially freeze. If anyone is brave enough to try it...let me know how it goes!

RECIPE----

Ingredients:
24 flour tortillas
1 pound hot Jimmy Dean sausage, ground
3/4 pound diced ham
1 1/4 cups cheddar cheese
18 Large eggs
2/3 cup milk
1/2 bag of frozen sautee mix (green pepper, red pepper, onions)
3 Roma Tomatoes
1 bunch fresh cilantro
salt to taste
pepper to taste

Aluminum foil
Freezer-safe zip-bags
Permanent marker

Brown the sausage in with the frozen vegetables.  Drain well.  Scramble 18 large eggs with milk, adding salt and pepper as desired.  While they cook, dice up the tomatoes.  Once eggs are fully cooked, throw in and mix tomatoes into the eggs.

Set up your station!  Tear out 24 pieces of aluminum foil that are just large enough to wrap each burrito in. Tortillas, meats, eggs, cheese, cilantro.  Trick for soft tortillas:  Place on a plate with damp paper towels inbetween each 2-3 tortillas.  Heat in the microwave for 30 seconds.  Only heat 8-9 at a time so they stay soft until you fold the burritos....don't want them to split!

The way I did mine was to do 12 sausage and 12 ham.  Place a large spoonful of each ingredient into center of tortilla, and then top with a few leaves of cilantro.  Wrap up tightly into a burrito on a piece of foil, wrap, mark what type of meat is in it with a marker....and place in a zip bag for easy freezing.

To Heat:

by oven:  keep burritos in alluminum and heat in a 350 oven for about 20 minutes.
by microwave: Microwave on high for approximately 1 minute 15 seconds- 1 minute 30 seconds per burrito.

Serve with fresh salsa or taco sauce

The Breakfast Skillet

I call this "The Breakfast Skillet" because you will use lots of skillets to make it! It's a pretty heavy meal- I mostly make it for dinner or rare special occasion breakfasts.

Below, I will list the ingredients I typically use without quantities...mostly because it doesn't matter how much you put in. If you like to eat a tomato like an apple...put in lots! If you like to eat an onion like an apple...please take a picture and email it to me (and also put in lots). I like to do this when I've got extra fresh produce and leftover ham/other breakfast meats I need to use.

Choose your meat (or combine!)

Diced ham

bacon

Sausage

Choose your veggies (I use everything I have)

Green pepper

Onion

Mushrooms

Tomatoes

Hashbrowns or tater tots

1 can cream of mushroom soup

Eggs

Cheddar cheese

Start with your potatoes--they usually take the longest. Either bake or fry them until done. While waiting for them to brown, begin to sautee veggies in one skillet. Once you get those going, heat meat in another skillet. When everything is about done, cook your eggs your favorite way.

When potatoes are finished, top or mix with cream of mushroom and veggies. When I make this for 2-3 people I usually use half a can COM total.

Top with meat, then egg, then cover with cheese. Serve with ketchup.

Enjoy the meal......then get hubby to do all those dishes!

Crepes

2 ½ c. milk

2 whole eggs (can use 3 egg whites as an alternative)

1 ½ Tbsp butter, melted

1 tsp vanilla

1 ½ c. all-purpose flour

1 tsp baking powder

½ tsp salt

Beat together wet ingredients until well mixed. Slowly beat in dry ingredients and beat until smooth. There may still be a few lumps, but we can't all be perfect.

Lightly butter a skillet and heat it to medium (important to get the skillet hot before adding mixture). Pour about 1/4 cup of batter onto skillet and rotate it out immediately for a thin crepe.

Burn/rip/ruin the first one? Probably means you did it right. I usually have to throw away the first one. You do NOT need to re-butter the skillet in-between crepes.

Top however you like! My favorite is Nutella, strawberries and bananas.