If you are a Pinterest addict, like myself, you probably saw the string of re-pins for breakfast burritos. And whats not to like? They are a great make-ahead breakfast, lunch, or snack on the run. For weeks I kept telling myself, and my husband, that I was going to come up with my own version of breakfast burritos. Weekends went by…no breakfast burritos. I like to think that I was just perfecting the formula in my mind before I put myself to work. Then one day I got up the nerve, and the ingredients, to create these tasty little packages. My husband was hooked! They are a weekly request, and trust me when I say you need to make at least a double batch of these at one time because they will go fast!
As always, I consider this to be a skeleton of a recipe because everyone’s taste buds are slightly different. We like to add turkey bacon to our burritos sometimes, other times we leave it out. You may have a different salsa that you can’t live without, or a type of cheese you would like to include…and I will never know! So please be creative and add your favorite mix of ingredients, I’m sure it will be delicious.
- Flour torillas; I recommend green chile flour tortillas from Trader Joe’s
- 8 eggs (1 per burrito)
- 1/4 c. milk
- Salt and pepper to taste
- 2 tbsp canola oil
- 1/2 pkg hash brown potatoes
- 1 c. shredded cheddar cheese
- 1/2 c. salsa
- 1 pkg turkey bacon (optional)
- Tin foil
Crack eggs into a bowl and season with salt, pepper, and any herbs that you like to use for scrambled eggs. Add milk and beat ingredients together until well combined. Heat a pan on medium heat, add eggs, and cook until scrambled.
While eggs cook heat a skillet to medium-high heat; add canola oil and hash browns. Cook until golden brown and set aside. Cook bacon in a skillet or bake in the oven at 400 degrees F until crisp. At this point you are ready for assembly!
Lay a flour tortilla on your work surface, I like to use a cutting board, and layer hash browns, eggs, cheddar, salsa, then bacon (if using) on the edge of the tortilla closest to you. Tip: Mentally divide your ingredients in the pan so you can be sure to have enough for the last burrito. Fold the left and right ends of the tortilla in toward the filling then roll until completely sealed. Place on a piece of tin foil and roll. Repeat with the rest of the tortilla and ingredients then place into a freezer plastic bag for storage. Enjoy!
Note: To heat the breakfast burritos, remove from foil and wrap in a paper towel on a plate. Microwave for one minute, rotate the burrito, then heat for another minute, or until hot. I hope your family enjoys these as much as mine!