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 shells
Step 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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I have to admit I am addicted to a certain fast food burrito. I get one almost every morning on my way to work along with a soda. Not the best way to start my day! Also not good for my waistline or pocketbook! This will be my first batch cook recipe I try. One question though. Can I add rice and if so how does it take to freezing? Love the idea of adding other veggies too!
If you add cooked rice it might just make the burritos mushy when reheated. When adding cooked vegetables, just be sure to drain excess water from veggies before adding to egg mixture.
Didn’t think about the “mush” factor of the rice…ew! Thanks for the heads up!
Did this last school year w/ the kids and it was a hit. Think we’ll have to do it again 🙂
good way is adding some season salt green peppers and onion or other veggies. I also use sausage crumbles instead of patties mixed all together. Totally divine.
Sounds delicious Deb! We have also added spinach,mushrooms and feta. We love that combo in our breakfast burritos! 🙂
This looks great. Definitely going to make this!
These look so tasty and I love that they’re vegetarian! Even though I know it’s the most important meal of the day, I often struggle with eating breakfast. Something quick and easy like this, that can be made ahead and frozen would be perfect!