Thursday, May 9, 2013

Breakfast Burritos

There are about two weeks left until what my sister has dubbed The NatiNugget.  I recently had a burst of energy and decided that this would be an excellent time to prep some food for the freezer so that we don't starve to death in our first few weeks as a family of three.

Over the weekend, I make taco meat, meatballs, honey garlic chicken, balsamic chicken, island chicken, ranch pork chops and pulled pork, most of which can be dumped in the slow cooker and forgotten about for several hours.

Tonight, I finished up my freezer cooking (because I ran out of room) with these breakfast burritos.  I first found this recipe on Pinterest when I was looking for something for my sister to take to a new mom friend of hers.  This is half the original recipe (more or less) and I ended up with 8 big burritos.

Breakfast Burritos

10 eggs, scrambled with a little water
4 cups of cooked hash browns
9 slices of bacon, cooked and crumbled
shredded cheddar
burrito sized flour tortillas

I used 1/4 c. potatoes, 1/2 c. eggs, about 2T of bacon and a handful of cheese in each burrito.  Roll each tortilla up, then wrap in plastic wrap and place in a gallon freezer bag to store.  To reheat, just unwrap them and microwave for 2 - 3 minutes.

You could change these up in an infinite number of ways - add veggies like spinach, mushrooms or green chiles, swap ham or sausage for the bacon, take out the bacon all together and make them vegetarian. 

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