100 Reviews of Breakfast Burritos (Once a Month Cooking)

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.

From: Braunda

On Apr 6, 2005

This so good. The proof is in the freezer!! I ate one while I was making them. I only made half the recipe. I used Ham cut realy small and cheese and the eggs. Seasoned with salt and peper and season salt. Wrapped those babies up and they are in the freezer. I know they will turn out. I am so very pleased I was able to make these for my brother to eat. Thank You sooooo very much. Hugs

From: - Carla -

On Sep 28, 2005

We love these! We enjoy them not only for a breakfast/ early lunch, but also for those days when you come home too late/tired to make dinner but still want something delicious and filling. In place of the sausage we use diced ham - but that's the glory of this recipe isn't it? You can use as many or as little ingredients as you like. We generally add whatever we have going on in the fridge - peppers, onions, home fries/potatoes - I think once we even added chili!!! Delicious, great and handy recipe Tish - Thanks for posting!

From: MellyMel

On Jul 26, 2004

The burritos were fantasctic, but I was very puzzled to see that only 12 eggs would make 24 burritos. That's on .5 gee/burrito, and not nearly enough protein for my husband in the morning. So I upped the ammount to 16 eggs and cooked up some finely chopped bacon and added cheese and bbq sauce. I only got 7 burritos. Next time I will add potatoes and peppers etc. to bulk them up a little. Great idea, though.

From: Toni1

On Jun 30, 2006

I made a batch of these with diced ham and a little salsa in each. I froze them in a single layer then I wrapped them individually in foil. My family went a four day camping trip. We packed the frozen burritos in a plastic bag in the cooler. I kept them wrapped in the foil and just cooked them in a skillet on a gas burner. Great way to start the day off and a easy breakfast. Wonderful for camping and my family likes them so much I plan on keeping them in the freezer for quick breakfasts when school starts back.

From: Susie D

On Feb 21, 2005

I made a half batch of these and loved the results!! I will keep these prepared & in my freezer ready to grab & go from now on. Thanks Tish!

From: Chez Arnow

On Apr 18, 2005

This is very good. I made it with the hashbrowns and eggbeaters. I was also out of salsa, so I used Rotel and jalapenos.

From: Kim D.

On Aug 6, 2003

Opps... I thought I had reviewed these already! These make a great breakfast for my DH during the week, since he leaves so early for work! I make them up on the weekends in big batches and then freeze them. I change up the ingredients sometimes, but mostly I use scrambled eggs, "hot" sausage, hashbrowns, and cheddar cheese. Great idea... thanks for sharing!

From: Ginny Sue

On Jul 3, 2006

These are just great to have in the freezer for a quick breakfast or snack. I used crumbled cooked sausage links, and spread each tortilla with a layer of refried beans before adding the other ingredients. I made 6 extra-large burritos, then cut each in half before wrapping in plastic for freezing. Thanks for the great recipe!