Breakfast Burritos: on-the-go and on-the cheap!

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Although Sweet T is sleeping better at night, sleep is still precious in our household. We’d often rather sleep than eat and this makes weekday breakfast’s a challenge. First of all, I’m not about to see hubs off in the morning after having been up twice in the night. Second of all, hubs isn’t about to get up 20 minutes early to make himself something to eat. Thirdly, hubs has the metabolism of a hummingbird and does manual labor all day. He’s got to have something that’s going to stick with him and I’m afraid a muffin isn’t going to cut it. Solution: breakfast burritos. They are cheap, hearty, easy to make, and can be eaten behind the wheel on the daily commute. Here’s how I made this batch. Note that this changes depending on my budget and what happens to be in the fridge. Add “versatile” to the list of breakfast burritos’ qualities.

You will need:
2 packs 8 count burrito-sized tortillas
2 boxes hashbrowns
1 pack bacon (or sausage or ham)
16 oz shredded cheese
1 dozen eggs
1 cup green onions


You might like to add:
salsa
chopped onions
green peppers
tomatoes
jalapenos

Cook bacon in a large non-stick skillet. Drain on paper towels and set aside to cool.

Cook hashbrowns according to package directions. I like to cook mine in the bacon grease because I’m a good Southern girl. Use butter or oil if you are squeamish about this. Your loss. Add cooked hashbrowns to large mixing bowl.

Scramble eggs and season to taste. You want to leave them a little more “rare” than your normal preference since they will cook a bit more in the microwave when heating. Add to mixing bowl with hashbrowns

Chop up the bacon, green onions, and any other veggie you are using. Add to mixing bowl along with shredded cheese whenever the hashbrown and eggs have cooled down a bit.

Mix ingredients together and wrap burrito style in your tortillas. It helps to microwave the tortillas for about 20 seconds to make them easier to roll. Lay the finished burritos on a cookie sheet and place in the freezer for about 30 minutes. No need to worry about them touching. You are just freezing them enough to make them easier to wrap.
Remove from freezer, wrap them individually in plastic wrap and place them in the tortilla bags to freeze

Now hubs has breakfast for a while! I love how customizable these are. My next batch will have only one box of hashbrowns (because that’s what I have left in the pantry) and 2 or 3 dozen eggs (because my dad will be looking to unload some from his chickens). You can also wrap some up in the soft taco size tortillas for kids or smaller appetites. Enjoy!