Breakfast Burritos (Once a Month Cooking)

From: Chef #673444

On Apr 30, 2008

These breakfast burritos are great. My version included ground Seitan Log, and nutritional yeast sprinkled in instead of cheese. I added a diced potato, onion, and garlic. Even with these additions and using a 1/2 cup measuring cup, I only came up with 13 burritos. I ran into some difficulty when reheating as the tortilla would get really hard and crunchy. Thanks to some tips in the OAMC forum, I tried nuking them wrapped in a damp paper towel and it turned out much better. Thank you for this recipe, I will be making it again and again!

From: luv2cookinNC

On Apr 12, 2008

This recipe is so very awesome!!! I cooked everything in one pan. I used sasuage, onion, pepper and mushrooms and chunky salsa with cheddar cheese and of course eggs. This is so easy and tasty. Only I didn't freeze on a greased cookie sheet I just piled on plate and froze then wraped they didn't stick together. Easy recipe to play with and change to taste. I must say I have been asked to make double do to everybody snacking and not eating just for breakfast. I did warm in microwave but I wet a paper towel and lay on top keeps wrap moist and tender.Thx Tish

From: Annie H

On Dec 14, 2004

I love the versatility these things have. I found I could do all the cooking in one pan: cook sausage, remove. Cook peppers and mushrooms, remove. Warm hashbrowns, remove (this is all going into one large bowl) and finally, scramble eggs, add everything back in as well as cheese, salsa, etc. I forgot the cheese and the salse, but opened one back up and tried it with salsa. Yummy stuff. I had one for breakfast this morning and the sheer convenience of "remove from plastic wrap, nuke" made the little effort very worthwhile. I used the smaller tortillas accidentally. I made a half recipe, and I think I added too many hashbrowns, so I added an extra 3 eggs. It came out to be 23 burritoes plus about 2 burritoes' worth of filling I ran out of tortillas for. I will definitely be making these many times in the future! Next time I will remember the salsa and cheese, use fewer hashbrowns, and use the larger tortilla size for a greater filling-tortilla ratio. Update: I made these again the other day, sauteeing mushrooms and peppers until golden then adding hashbrowns that were still frozen. Adding them frozen deglazed the pan a little and got them nice and gold in the process. In a seperate pan I crisped bacon, removed to drain, and then scrambled eggs in the bacon pan. I used wrap size tortillas this time and a slightly heaping 1/2 cup of filling went into each of 12 burritoes. I added cheese to each as I wrapped them first in plastic wrap and stored them in the freezer in heavy gallon bags. I can't tell you how much of a life saver these have been for breakfast. I'm hypoglycemic, so having something with protein that I can have ready in 2 minutes can literally make all the difference in my day. I'm making another batch today with sausage (low fat kind), red pepper, eggs, hashbrowns, and mozzarella cheese. I'd also like to try this with chopped tomatos and guac. Sorry for the dreadfully long review!

From: PaulaG

On Dec 2, 2006

I can not believe I haven't reviewed this recipe until now. This is pretty standard in our house. I love having these in the freezer for a quick grab and go breakfast. There are so many variations that the possibilities are endless. This morning’s version consisted of a mixture of homemade chorizo and a low-fat turkey/pork sausage. The sausage was cooked first with just enough fat cooked off to cook 2 small to medium shredded potatoes. Once the sausage was about ready, the potatoes were put into the pan and cooked while the sausage finished. The salsa was poured in at the end of cooking the sausage/potato mixture and some of the liquid was allowed to cook off. I then poured in 3 cups of egg substitute and allowed them to cook, stirring as they set. Finally, the grated cheese was added and stirred gently into the mixture. I would highly recommend planning ahead when selecting a pan. My 5 quart French oven worked quite well and the cast iron allowed for good even heat distribution while cooking. The tortillas were zapped 2 at a time for 30 seconds and the assembly was completed very quickly. After chilling for about an hour, the burritos have been wrapped in individual food serve foil sheets and placed in a ziplock bag and into the freezer they went for breakfast on the go.