Some mornings, I just can’t. Even. Especially since becoming preggo with kiddo #2, the sheer exertion of getting out of bed is enough to wipe me out. The last thing I feel like doing is making breakfast, and even less so without coffee on board first (c’mon baby girl, you’re killin me with that one!). Enter- these breakfast delights. All it takes is 20 minutes one afternoon, and you’ve got breakfast for the next 10-20 days depending on how many you eat. Heck, double the batch and you’re really set for the month. Y’all know that a) I love anything I can make ahead and b) I love dishes that are customizable. I hope you try these and love them too!
*The eggs, cheese, and tortillas are the only items needed for the base. Anything else listed is what I had on hand and chose to use… You can use whatever strikes your fancy!
- 12 large eggs
- 2 cups shredded cheese (again, your choice- I used Colby Jack this time)
- 20 (6) inch sized tortillas
- 1 lb breakfast sausage crumbles
- 1 medium onion, diced
- 1/4 cup jalapeños, diced
Begin by cooking and draining the sausage.
In another large skillet over medium heat, scramble the eggs and whatever veggies you might be using. Cool as much liquid out as you can so when reheated, your tortillas don’t get mushy!
Roll, and repeat. Place seam side down on a foil or wax paper covered baking sheet, then transfer to the freezer to freeze for about 30 minutes. Once stiff, transfer to Tupperware or large freezer bags and freeze until ready to use.
To heat and eat your burritos, you can either microwave or bake them. To microwave, simply wrap a burrito in a paper towel and microwave until heated through, or about 2 minutes. To bake, first thaw desired number of burritos, then bake at 350 for about 10 minutes. Serve with salsa if you wish. That’s it! 😃 Happy breaking-the-fast!
Recipe adapted from Food.com.
*The original recipe calls for adding the salsa to the original mixture; I have found the mixture too damp and therefore the tortillas too mushy upon reheating. Try at your own risk!