Breakfast burritos: One and done!

I love breakfast burritos.  They are simple, tasty and filling.  Full of protein, wrapped in a tortilla.  Just a great way to start the day.  The only trouble?  I really don't like to do the dishes for just a couple.  Thanks to a FaceBook friend, Patti Jackson, I got hooked onto making many, and freezing them for use throughout the week, or even longer, depending upon how many you make, and how often you eat them.

My husband leaves for work early every day, and I like to send him off with something filling, so he's not snacking on crap throughout the morning, and into the afternoon.  Enter the bag of pre-made, individually wrapped and frozen breakfast burritos in the freezer.  He can either take one and go, or he can have it at home before he heads out.

My recipe is far from unique, and in this case, it's not about being unique, it's about stocking the freezer for a quick breakfast on the 'go'.  We have also taken them in a cooler, and warmed them in the microwave of our hotel room, before we head to the show site at any number of dog shows we attend.  There's no reason you can't save money, and eat well, while on the road.

Breakfast burritos:

2 lbs. ground breakfast sausage (use the off-brand, it saves money)
24 large eggs
1/2 lb. cheese, shredded
24 burrito sized tortillas

Directions:

Heat a very large skillet over medium heat.  Add sausage, and brown, breaking it up as you go along.

While sausage is cooking, crack eggs into a large bowl, and whisk until well combined.  You can also use an immersion blender, if you have one, or an electric beater.  By hand works just fine.  After the eggs are whisked, set them aside, and return to your sausage.

When sausage is cooked through, and browned nicely, drain into a strainer.  Return sausage to skillet, and place skillet back on the burner.  Add eggs.

Cook over medium heat until firm, set and slightly dry looking.

Remove skillet from heat, and set aside.

Grate cheese, and set aside.

Using a 1/2 cup measure, scoop sausage and egg mixture onto the middle of a tortilla.  Add cheese, and roll up, tucking the ends in.  I heat the tortillas in the microwave, individually, for about 20 seconds, to soften them and make them pliable for rolling.

Roll the tortilla into either foil squares (I buy them in bulk, pre-cut), or plastic wrap.  I find the foil is far easier to work with, and you can re-use it, if you like.

Continue rolling until all the sausage/egg mixture is gone.

This makes approximately 24 breakfast burritos, and the cost is less than .50/each!  Can't beat that for a quick, easy breakfast, and they are nice sized, too.  I try to buy the tortillas in bulk bags of 40, and that brings the price way down.  Grocery Outlet is a great place to check for the big bags.  You can use smaller sized tortillas, but I find one is just not quite enough of the smaller burritos.

Once rolled up, place into freezer bags, and keep in the freezer until ready to use.

Before heating, remove foil, and warm in the microwave for about a minute, or until heated through.  If you carefully unroll your burrito from the foil, you can smooth it out, and re-use it for the next batch.