Like everyone else I try to streamline breakfast without losing out on something that is really satisfying. I can't skip breakfast and even though it's annoying to make food right out of bed, (NOT a morning person here) it's so worth it not to be starving and groggy until lunch. I also make better lunch choices when I'm not famished. Below is my recipe and technique for making frozen breakfast burritos so you don't HAVE to make food straight out of bed! It's really easy to grab and go and heat at work. These are a savory and filling way to start the day.
I consider these three things the "bones". I change up the other ingredients. Mixing out different salsas, adding veggies, but I always keep the eggs and meat present. And of course you need a wrapper! If you use pre-made (most typically seen at the grocery) style tortillas the burritos will still work and be good, however the tortilla doesn't reheat as gracefully as these Ready to Cook tortillas. I find the pre-made kind get very hard on the edges, while these stay soft but not mushy.
Eggs, sausage etc. I think draining the salsa is important. If you leave a ton of moisture and wet ingredients in these will reheat into a soup. I chop the eggs and sausage small so I get a little of everything in one bite.
I use one bunch of cilantro, stems chopped off. It looks like a ton, but once it's chopped down it's just the right amount.
Tip for chopping cilantro is to ball it up, then chop the compressed ball (while holding it in place with your hand). I have a little too much here so it's escaping.
I drain and rinse the beans and give them a rough chop. Before I started doing this the beans would tend to fall out of the burrito while I was eating it. With a chop they blend better.
You'll want to set up a station. Especially if you are using the tortillas you need to cook.
You don't want to overcook the tortillas because they become crispy and hard to roll. If using pre-made, just leave them out at room temp so they are flexible prior to rolling.
I use a 1/3 cup scoop to measure out the filling into the hot tortilla.
My dainty little burrito! The burritos I make are quite small, just a fajita sized tortilla with 1/3 cup filling. But that and a cup of milk for breakfast is enough for me. Definitely adjust if you have teenagers or a lumberjack.
I doubled production with two pans to make this process go faster. It tends to be time consuming, but I'd rather cook at night than the morning!
The amount of filling in the recipe makes about 22 mini burritos. I can't say how many it will make for you because of variable scoop and tortilla size. You can feel free to half it just to test it out! To reheat, unwrap the burrito, place on a plate, cover with a paper towel (or wrap in the towel if you have high quality paper towels. Low quality will leave towel on the tortilla) and heat for 30 seconds, flip then 30 seconds. A larger burrito will need longer, but still split the time and do a flip half way!
