Recipes

Make-Ahead Breakfast Burritos

Weekday breakfasts have always been a struggle in my house. I can meal plan dinners for days on end – and have leftovers packed and ready for lunches – but when it comes to breakfast during the week, I admit, I fall short. It’s so easy to stop off at a Starbucks on the way to work, or grab a bagel or muffin somewhere, but last weekend, I decided to try something different: BREAKFAST BURRITOS!

Weekends by us are for big breakfasts – usually waffles or pancakes. But this time, I mixed it up a bit and made us breakfast burritos. They’re as simple as you’d expect: scrambled eggs, toppings and cheese, wrapped up in a soft tortilla. As we ate them, I thought ‘why not make more of these and freeze them for breakfast during the week?’, and I did.

Depending on the size of your family and how many burritos you have room for in your freezer, my recipe made about 8 burritos, but you can easily half or double to make less or more. These burritos are great for for the car when you’re rushing to school, or bringing to the office to heat up when you want a healthier-than-pastries option. Browse my little visual how-to, and get my full recipe below!

Breakfast Burritos
Makes about 8 (soft taco size burritos)

INGREDIENTS:
• 8 large eggs
• 4 frozen Brown ‘N Serve Sausages (I used Turkey)
• 1/2 bag frozen Hash Browns (I used Ore-Ida’s Potatoes O’Brien, which already includes chopped potatoes, chopped onion and peppers)
• 8 soft flour tortillas
• Toppings: any shredded cheese you like, fresh spinach, cooked mushrooms, sriracha, ketchup – whatever you prefer!

VARIATION TIPS:
Try one of these great combos with your eggs and mix up your flavors a bit!
• Sausage + Cheese
• Spinach + Mushroom + Swiss
• Ham + Cheddar + Potato
• Sundried Tomato + Proscuitto + Mozzarella
• Bacon + Spinach + Bleu Cheese

HOW TO:
1. Heat up a large griddle or fry pan, add the potatoes and begin to cook per package directions. While the potatoes are cooking, carefully slice the frozen sausages and add to the potatoes. Cook thoroughly and set aside.
2. Crack your eggs in a bowl and add salt and pepper if desired. Beat up and prepare a skillet with cooking spray or butter. Cook and scramble eggs as you normally do, then remove from heat.
3. Lay out a tortilla on your cutting board and begin the build! I started with cheese, then topped with my eggs then my potato/sausage mixture.
4. Make your burrito by bringing two opposite edges of the tortilla in, then start rolling onto itself from one side, being careful to keep those ends tucked in. If you’re having trouble rolling, you could have too much filling inside. Try removing some and roll again. Once you get the hang of it, it gets easy!
5. Wrap each burrito in waxed paper (or plastic wrap) to keep fresh. Place all of your wrapped burritos in a plastic resealable bag and place in freezer. Tip: if you’re making different varieties, write on each wrapper what they are before freezing so you’re not surprised!
6. When ready to take your burrito out for breakfast, remove wax paper/plastic wrapping and wrap lightly in a paper towel. Microwave for 1 min 30 seconds and enjoy!

Recipes

Brunch, anyone?

Wikipedia says: “Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o’clock in the afternoon. The word is a portmanteau of breakfast and lunch.”

I’ll just say that a weekend brunch is one of my favorite things to do. It’s fun to mix it up a bit and get family and friends together to enjoy a meal during the day, rather than a later dinner.

This recipe is my version of a pretty basic breakfast casserole that my Mom used to make. It’s eggy, bready, cheesy and the best part is, you can pretty much throw as many add-ins as you want and it still turns out delicious!

Breakfast Casserole | Serves 6

Start to finish: about an hour

Ingredients:

  • 1 loaf white bread, chopped
  • 9 large eggs
  • 6 Tbsp melted unsalted butter
  • 3 Cups milk (I used 1%)
  • Salt and pepper
  • 2 Cups shredded cheddar cheese
  • 1 package frozen Brown & Serve breakfast sausages
  • Additional add-ins (if desired): frozen chopped spinach (defrosted and squeezed dry), cooked sliced mushrooms, chopped tomatoes, or cooked chopped bacon or ham.
  • Serve with maple syrup or ketchup.

How to:

  1. Preheat oven to 350° F. Spray a 9×13 pan with nonstick spray.
  2. Mix up eggs, milk, salt, pepper and melted butter in a bowl.
  3. Place a layer of chopped bread into your baking dish. Top with meat and cheese, repeat until your ingredients are used up and your casserole is piled high.
  4. Gently pour egg mixture over bread/cheese/meat. Let sit 15 mins to soak in.
  5. Bake for 45-55 mins or until casserole is golden brown and puffed.
  6. Top with maple syrup or ketchup and serve.