I don’t really think there needs to be much of an explanation for this one. Breakfast burritos are pretty self explanatory and super delicious. Also, they have the added benefit of being super easy to mass produce and freeze without taking up too much space.
Lets stop dilly-dallying and get into it.
Ingredients
*The ingredients are definitely open for interpretation. Burritos can have anything in them, I am not here to tell you how to fill this thing – I am giving an example of the ingredients I put into mine*
- Chorizo
- American cheese
- Breakfast potatoes / hashbrowns
- 2 Eggs
- Large Tortilla
- Tomatoes
- Salt + pepper
Recipe
- Cook your meat of choice (if you enjoy meat)
- Scramble your eggs
- Dice any veggies you want to add
- Assemble your burrito
- I have a layer of cheese on the bottom layer and the top layer
- Fold burrito (see photos on how to fold if you aren’t like me and didn’t work at Qdoba as a first job)
- On a medium-high heat, sear the folded burrito opening until it is brown
- This seal the opening closed
- Optional: sear the opposite side for more of a crunch
How to Meal Prep
Once cooled, wrap in aluminum foil/parchment paper/sandwich paper and clingwrap to avoid freezer burn.
To heat up, we pull out the burrito the night before to thaw. Depending on how much time we have, we either bake the burrito to warm it up or microwave it.
These are also great to make for camping. See my posts on warming up breakfast burritos over a campfire, next week!
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