Sunday, January 13, 2013

Breakfast Burritos

Since it is usually just me, I end up making much more than I can eat in one sitting.  This is one of those cases it is a good thing.  I can make up a bunch of breakfast burritos and freeze them for another day or when my grandsons come for a visit.  They can microwave them when ever they get up and I don’t have to make several different breakfasts.  This can also be a great on a brunch buffet.

2 lbs. bacon, diced
2 lbs. breakfast sausage (Or Chirico sausage)
1 finely chopped onion
1 cup diced bell pepper (You may use frozen diced bell peppers)
20 eggs
36 fajita sized flour tortillas
1 (8 oz.) bag shredded cheddar cheese (or pepper jack cheese)

In a large skillet, cook the bacon until browned. Drain grease from bacon and set aside on a plate with a few paper towels to absorb the grease.

In the same skillet brown and crumble the sausage until cooked through. Drain grease from sausage and set it aside on another plate with a few paper towels to absorb the excess grease.   

Using the same skillet, sauté the onion and bell pepper till the onion is translucent and the peppers are soft yet a little crisp.

While the onion and bell pepper are cooking, crack and whisk the eggs.

Once the bell peppers and onion are cooked add the eggs and cook just as you would for scrambled eggs, stirring the egg mixture while cooking until they are cooked through, being careful not to over cook the eggs. Then add the cooked bacon and sausage to the eggs.

Turn off the heat to the pan and sprinkle egg mixture with cheese. Cover pan and let it sit for about 5 minutes to let the cheese melt.

Microwave your package of tortillas for one minute under paper towel to make them more pliable (Keep them under a dish towel to stay warm and moist and only take one out at a time). This will prevent them from cracking while folding your burritos. Do not over fill the burrito.  

Continue making burritos until you run out of either filling or tortillas.

Once all of your burritos are made, wrap each one in plastic wrap and place them into labeled baggies and seal, removing as much air as possible. Frozen burritos will store for 2 to 3 months in regular freezer bags.

To eat, unwrap a burrito and place on microwave safe plate. Cover with a paper plate or paper towel.  Microwave for 1 minute, flip over and cook one more minute. Serve with Tabasco or salsa if desired.  I use Tapatio.  

Variation -  You may stretch this recipe even further by cooking up some shredded potatoes or frozen hash browns after cooking the bacon and sausage (set aside and add back in at the end). Potatoes are an inexpensive filler to make even more breakfast burritos. You can also add ham, Chirico sausage, and or change up the type of cheese you use like pepper jack for heat.

If you pack a lunch for yourself or someone, send them in a lunch box if there is a microwave available to heat them for a morning break or for lunch.  You will save money and fellow workers will drool over it. 

Hope you have a special Sunday breakfast and share it with someone.  

Be happy and may God bless you and yours.  

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