There are a few dishes in my arsenal that I make over and over. Some because they’re easy, others because they’re requested. Then there are those few that fit into both categories. Breakfast burritos are one of those dishes.
This is one of those recipes that you can tweak and change to fit the tastes of your clan. It can be made ahead of time, wrapped in foil, and frozen. It can be pressed and grilled on the stove-top for an amazing crispy burrito experience. It reheats wonderfully in the microwave for a quick on the go breakfast. Below is our favorite version of the burritos. This is less a recipe than a method.
Jenny’s Breakfast Burritos
- 1 pound of breakfast sausage
- Frozen O’Brien Potatoes
- 8 eggs
- Soft Taco Size Tortillas
- Sharp Cheddar, shredded
In a skillet, crumble and brown the sausage. Drain off most of the grease. (I keep a little so when I add the potatoes, it keeps them from sticking.) Add the frozen potatoes. Cook until tender. Salt and pepper to taste. Lightly scramble eggs and add to potatoes and sausage in skillet. Stir and cook until set. Spoon into warm tortillas, top with cheese, and roll up.
At this point, if we are eating them right away, we just plate and eat. If I need to hold them for a bit or am planning on freezing them, I wrap them in foil squares. Honestly, something wonderful happens when you wrap them up and wait a bit before eating. The tortilla softens and steams in the foil from the hot filling, the cheese melts. It just gets tastier.
I try to keep these burritos on hand. On a weekend, you can often find me making a double batch, half to be eaten during the week and the rest to be tucked into the freezer for a later date. There’s something to be said for having a delicious meal on hand for whenever you need it.
Friends: What are your go to dishes that you like to keep on hand?