I don’t know how things are in your home, but in our family weekday mornings can be just a little bit hectic. And while there are many things that contribute to the chaos, at the top of our stressor list is the task of making a nutritious breakfast.
Luckily these quick and easy breakfast burritos fit the bill of being easy, nutritious and so tasty! Better yet, they can be made in bulk and frozen ahead for FAST breakfasts on the go!
Here is what you need:
18 eggs 2 tablespoons butter 1/3 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 package Morning Star sausage, cut into bite size pieces (optional) 1 16oz container cheddar cheese, shredded 1 container chunky salsa (optional) 10-12 flour tortilla shellsStep 1: In large bowl mix together eggs, heavy cream, and salt & pepper to taste.
Step 2: Melt butter in pan over medium-low to low heat. Pour in egg mixture. Let set for a minute or two.
Step 3: After eggs have set; stir ONE time. Just once. This is very important! Over-stirring scrambled eggs is the mistake most people make. The LESS you stir them, the fluffier and better they will turn out.
Step 4: After another minute, stir ONE time, then add one cup shredded cheese. Wait another minute then stir once more. Lower heat if necessary. Wait another minute then flip eggs upside down to make sure they are evenly cooked. Cook for about one minute longer and they are done! Remove from heat and let cool.
Step 5: Cut sausage in bit size pieces and set aside.
Step 6: Line tortilla shell with 1/2 cup egg and sausage then top with some more shredded cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Once cool, wrap each burrito individually with parchment paper or saran wrap. Divide burritos into two gallon size freezer bags (be sure to label bags first!) Freeze until needed.
Step 7: When you’re ready to eat, unwrap the burritos, wrap loosely in paper towel and heat in the microwave on high power for 2-3 minutes until hot and cheese is melted. Serve with salsa and fresh fruit.
Breakfast Burritos
Ingredients
- 18 eggs
- 2 tablespoons butter
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 16 oz container cheddar cheese shredded
- 1 package Morning Star sausage cut into bite size pieces (optional)
- 1 container chunky salsa optional
- 10-12 flour tortilla shells
Instructions
- In large bowl mix together eggs, heavy cream, and salt & pepper to taste.
- Melt butter in pan over medium-low to low heat. Pour in egg mixture. Let set for a minute or two.
- After eggs have set; stir ONE time. Just once. This is very important! Over-stirring scrambled eggs is the mistake most people make. The LESS you stir them, the fluffier and better they will turn out.
- After another minute, stir ONE time, then add one cup shredded cheese. Wait another minute then stir once more. Lower heat if necessary. Wait another minute then flip eggs upside down to make sure they are evenly cooked. Cook for about one minute longer and they are done! Remove from heat and let cool.
- Cut sausage in bit size pieces and set aside.
- Line tortilla shell with 1/2 cup egg and sausage then top with some more shredded cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Once cool, wrap each burrito individually with parchment paper or saran wrap. Divide burritos into two gallon size freezer bags (be sure to label bags first!) Freeze until needed.
- When you're ready to eat, unwrap the burritos, wrap loosely in paper towel and heat in the microwave on high power for 2-3 minutes until hot and cheese is melted. Serve with salsa and fresh fruit.
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What a delicious recipe! For an even heartier breakfast burrito, I like chopping up somePortobello mushroom caps, sautéing fresh spinach, and sprinkling in some crumbled feta cheese. The creaminess of the cheese pairs so well with the mushrooms and spinach.