For the last couple of months we’ve been making breakfast burritos on Sunday afternoon for the school week. My boys love them, they reheat in 1.5 minutes and they keep them full until lunch period. We double the recipe and put 10 in the fridge. I freeze the remaining 6. Then, after a couple of weeks we can take a week of and just use the ones in the fridge. The boys (and honey too!) have been taking turns helping each week.
I double this recipe:
- 2 tablespoons canola or olive oil
- 1 ½ cups frozen cubed hash browns
- 1 pound breakfast sausage
- ¼ cup yellow onion finely diced
- 8 large eggs
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
- 1 cup Mexican or monterey jack cheese shredded
- 8 flour tortillas
They will use salsa when eating at home. John usually takes his to go since he works out and has clubs almost every morning before school.
- hot sauce
- Sour cream
- green onions
- Heat the oil in a large skillet.
- Cook the hash browns until golden brown, remove from the pan onto paper towel-lined plate.
- Add the sausage and onion to the skillet and cook until no pink remains, drain if necessary.
- Add the cooked hash browns back to the pan.
- In a small bowl, whisk the eggs until lightly beaten.
- Pour the wicked eggs into the skillet with the sausage and hashbrowns and cook until set, stirring frequently.
- Add salt and pepper to taste.
- Spoon the cooked filling onto the bottom ⅓ of each tortilla.
- Sprinkle with cheese.
- Fold in the sides and then the ends over and rolling up as tightly as possible.
- Serve immediately or freeze.
To freeze and reheat:
- Wrap the burritos in foil or parchment paper.
- Add to a freezer-safe resealable bag or container.
- Freeze for up to 1 month.
- Place 1 burrito on a microwave safe plate or dish and cook for 1.5 – 2 minutes or until heated through.
- Let rest for 30 seconds before eating.
These are the tortillas we use.
Have a great week!!
DIXIE DELIGHTS DELIVERED