We are still getting used to the crazy early middle school mornings around here. The Boy has been doing pretty well with that whole getting up at 5:30 a.m. thing. He’s not thrilled about it but it’s becoming our new normal. Since he has to be on the bus by 6:30, we’ve come up with a few grab and go ideas for breakfast. We ended our summer experimenting with different types of mini-quiche that could easily be microwaved and eaten on the walk to the bus stop.
Recently, we were down to just a few eggs, a couple of strips of bacon and the dregs of a package of tortillas. I threw together a quick breakfast burrito with some hot sauce and Mexican crema. The Boy’s response was to simply grunt in pleasure as he demolished his. So I decided to make up a big batch to toss in the freezer for a last minute breakfast on our next busy morning.
This is actually a great way to get rid of the last little bits of things hanging out in your fridge and freezer. You basically need some decent size tortillas (true burrito tortillas are just too big for our family so I chose “soft taco” size), eggs, cheese, veggies and some breakfast protein if you like. When I made this batch, I had some leftover shredded chicken from making enchiladas earlier in the week, sausage and half a bag of frozen shredded hash browns. It turned out really great! This can be a one pan plan but I had to use two because of the hash browns. Leave them out if you want. Truly, this is a completely customizable recipe. And because everything is cooked together in the big skillet, it’s not much to look at. But you can be assured that every bite will be delicious.
I was actually talking with Chef J about this and how this could be made vegetarian (maybe not vegan) by using a mixture of roasted veggies and cheeses with your eggs. Basically, what I’ve made here is a Western Omelet wrap. But anything you could put in an omelet would be great in this. I’m thinking roasted peppers, mushrooms, zucchini and herbs with goat cheese or swiss would be great. Just go crazy! Any leftovers that can be reheated can be used here.
And y’all, if you have a wicked commute, this is great for you too. My mom recently started working from home. One day a week, however, she’s going to be making an almost two hour commute (G-d help her!) and mentioned wanting something she could just eat while she drove. I made a big batch of these for her when I visited recently. She’s diabetic so we used low carb wraps and lots of protein (no potatoes for her) and I’m hopeful that she’ll love this for her drives!
When you are ready to eat them, simply take one wrap out of the freezer and remove the plastic wrap. Wrap the burrito in a paper towel and stick it in the microwave for a couple of minutes. Then eat it. That’s it. Mornings made easy by taking a little time on Saturday or Sunday to prepare.
Make Ahead Breakfast Wraps
- 8 -10 tortillas (I used whole wheat, you can use any kind you like)
- 3 T vegetable oil, divided
- 1/2 bag hash browns (shredded, diced, O’Brien, whatever)
- 1 medium onion, diced small
- 1-2 jalapenos, stemmed, seeded and diced small
- 1 lb breakfast sausage (I used half sausage and half leftover cooked chicken in this demonstration)
- 8 oz shredded or crumbled cheese of your choice (I had queso fresco for crumbles and sliced colby-jack on this day)
- about 8 T salsa
- 8 eggs
- salt & pepper to taste
Cook hash browns in vegetable oil according to package instructions (mine used 2 T vegetable oil). Set aside.
Meanwhile, brown breakfast meat in large deep non-stick skillet over medium heat, crumbling or breaking up as you go. When almost no pink remains, add remaining tablespoon of oil and add onion and peppers to pan. Saute until veggies are translucent. Add cooked hash browns to skillet (and I added my chicken at this point) and combine well. Scoot mixture to one side of pan. Scramble eggs together in a big bowl with a little salt and pepper. Add to empty side of pan. Begin to scramble eggs separately. Some of the meat-potato mixture will get in there and that’s okay. When the eggs are almost done, mix the whole lot together and cook until eggs are done. Remove from heat. Taste and adjust salt and pepper as needed.
Make a little assembly line: cheese, your skillet full of breakfast goodness, the salsa and your tortillas. For mine, I placed one tortilla on a board and placed a slice of colby jack on the edge closest to me. If you aren’t using slices, just put a little sprinkling of cheese on the tortilla. Then add about an eighth of the egg mixture to the tortilla, leaving a bit of room on the edge closest to you and on the sides. Add salsa and crumbled or shredded cheese. Fold the bit of tortilla closest to you over the filling then each side over. Then roll away from you. Place seam side down on a plate until all burritos are assembled.
Clean off your board and pull out a large sheet of plastic wrap. Wrap burrito in the plastic wrap in the same way – fold each edge over and then roll away from you. Put wrapped burritos in a gallon zipper bag and put in freezer until ready to use.
When ready to eat, remove burrito from plastic wrap and wrap loosely in a paper towel. Place seam side down on plate and microwave on high for 1 minute (do them one at a time if you are heating up more than one). If it’s not hot, pop it back in for 1 minute more. Eat as you run out the door or serve with some sour cream, hot sauce or salsa for a quick and satisfying breakfast.
I don’t recommend doing more than two at a time in the microwave as it takes a little longer. Best to do one at a time.
Serves 8 to 10.