Confession: I’ve never been a big fan of breakfast. This is mainly due to the fact that I’m not in any shape or form a morning person. The last thing I want to do when I get up in the morning is do anything more complicated than turning on the coffee maker, let alone cook a decent breakfast. No, cereal doesn’t count. I don’t like milk.
Part of my journey to healthier eating was facing the fact that having only coffee and orange juice for breakfast…wasn’t breakfast. I was already getting sucked in to freezing meals for dinner, so I thought, why not for breakfast, too?
And the frozen breakfast burrito was born! With some tinkering and a little time, I’ve found my new favorite morning treat.
Sausage, 1 lb
Bacon, 1/2 lb
2 cups Mexican rice
Queso, 1 lb
Refried beans, 1 lb
White corn tortillas
I don’t have an ingredient pic because this batch was made in stages over a couple of days.
Brown your sausage. I used maple sausage because I love it. One day I’ll be brave enough to use real chorizo.
While that’s browning, dice up your bacon. I freeze mine and let it thaw just enough that it’s sliceable. Then I make nice 1/2 inch slices.
Brown them up good
The bacon most likely won’t get all dark and crispy at this stage. That’s okay.
Now, I like to push the meat off to the side and leave a hole in the middle of the pan. Reduce the heat to medium/low. Don’t drain. That’s the flava.
Scramble up all your eggs.
Pour them in the middle of the pan
Get it all scrambled together. Yum.
Now for the adventure. Gather your components:
Mexican rice (recipe above)
Refried beans and queso. I could make these also but living near a stellar tortillaria means never having to make my own beans.
Also your tortillas, spoons and plastic cling wrap.
Roll out a piece of plastic wrap, mine are usually 8-10 inches long. Layer your burrito conservatively:
Just small spoonfuls of the beans, then protein, then rice
I put beans on the bottom and queso on the top for binding.
Constantly at my elbows
Wrapping is tricky and pretty darn impossible to photograph solo. Basically I carefully roll the tortilla as tight as I can without breaking it. I don’t even try to tuck the ends (I know, I know, but I still call them burritos.) Then I carefully roll the burrito and plastic up, folding the ends of the plastic wrap in halfway, until it’s sealed.
And voila! Breakfast burrito!
Then I just keep wrapping and wrapping until all my materials are used up. I usually run out of egg and meat first, and then treat myself to a beans and queso feast before I clean up.
I get about 18-21 burritos from this size batch, depending on how much I fill them.
Oh, tip of the day, make sure your corn tortillas are fresh. Like, same-day fresh, if you can. Otherwise they get too dry to roll and they will fall into pieces when you try. And maybe you might cry, and we don’t want that.
Now you can just throw them all in the freezer as-is, and pull one or two out at a time as needed.
To heat them up, I lay a paper towel in the microwave, unwrap the plastic wrap on the burrito until it only has one layer of wrap around it.
Microwave 1 minute.
Microwave 30 seconds.
Let sit for a few minutes.