Friday, April 30, 2010

The Breakfast Burrito


My husband isn't very creative about breakfast when he's in a rush to go out the door for work. Many times he just runs out the door without eating anything - poor guy! Part of this is because he's lactose intolerant, which makes breakfast cereal not an option. (He's not a soy-milk-drinking kind of guy either.) Sometimes he eats leftovers if there are any that are quick and easy. I hate to see him go hungry, so awhile back I thought I'd make him some breakfast burritos and freeze them. They are perfect for breakfast on the go or even for lunch at work. Plus, I think they're cheaper than store-bought, and you can create them exactly how you like them without all the added junk in it like the store-bought kind. I just made a batch today and thought I'd share.

Breakfast Burritos

1 cup diced onions
1 Tbsp. minced garlic
8 eggs
1/4 cup water
salt & pepper
1 cup cooked meat (bacon, ground sausage, taco meat, etc.)
spices (oregano, cumin, thyme, basil - whatever kinds you like) (optional)
3/4 cup green or red salsa (optional)
1/2 - 1 cup grated cheese (optional)
10 medium tortillas (white, whole wheat, or make your own!)

In a medium-large skillet, sauté the onions and garlic in some olive oil until the onion is translucent. Scramble the eggs with the water in a large bowl. (Water steams the eggs during cooking to make them fluffier.) Add the sautéd onions and garlic, salt, pepper, cooked meat and a teaspoon of each kind of spice you like and scramble some more to combine. In the same medium-large skillet add some more olive oil or cooking spray or whatever and pour in the egg mixture. Cook on medium, stirring periodically until the eggs are cooked, but not dried out. Transfer the egg stuff to a large bowl. Add the salsa and cheese, if desired, (I even added a healthy dose of jalapeño sauce as my hubby likes spicy food!) and fold to combine well. Let cool for about 10 minutes.

Take one burrito and put 2-3 large tablespoonfuls of the egg mixture in the center. Roll up the burrito and wrap in plastic wrap. Repeat with the rest of the burritos and egg mixture. Place all into a gallon-sized freezer ziploc bag and freeze. (Save one to eat right away if you can't wait!) Yield should be about 10 burritos.

To eat, put one frozen, plastic-wrapped burrito in the microwave for 45-60 seconds. If you'd like, you can remove the plastic wrap first, just be sure to wrap the burrito in a paper towel and to put it on a plate before microwaving.

2 comments:

j@nAe said...

Sam is lactose intolerant too, and also hates soy milk (really, the stuff is so nasty), so we've just always bought lactaid. Or the equivalent store brand, which I know both Giant and Walmart have. It's a bit expensive, but definitely worth it if it lets Sam eat cereal, have milkshakes, etc.!

Katie said...

This is such a good idea! I've been doing waffles for the freezer that we pop in the toaster, but I hadn't thought to do a breakfast burrito. It would save a ton of money as well verses buying something similar. Thanks for the good idea!

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