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Breakfast Burritos by the Batch

May 18 , 2015 by: Marga Munson Brunch, Healthy, Money Savers, Time Savers

Here is what my mornings tend to look like:

  • Stumble out of bed after snoozing for way too long.
  • Put my contacts in, and jump in the shower.
  • Get dressed and downstairs with just enough time to make a cup of coffee and head out for work.

If I am lucky, I can grab something out of the fridge for breakfast. But this just doesn’t cut it usually. I am one of those people who wake up ready to eat a meal. So it’s really important to me to have quality breakfast options at hand that are quick, and relatively healthy. This is where the breakfast burritos come into play. Mike and I have gotten the process of batch making breakfast burritos down to a science. It takes us under an hour to make 20ish burritos from scratch that will last us a couple of weeks. And better yet, it curbs the temptation to “just get something at ____.” You can fill that blank with Starbucks, Mickey D’s or whatever else. You get the picture.

If you find yourself like me and need a healthy go-to breakfast, give these a try. You can customize them however you like! I usually add some sausage or another protein for Mike, and leave mine without.

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Breakfast Burritos by the Batch

Makes 18-20 burritos

20 burrito sized tortillas
18 eggs
1 15oz can black beans, drained and rinsed
1 bag Ore-Ida Potatoes O’Brien with Onion and Peppers
2 1/2 cups shredded cheddar cheese
Salt, pepper and granulated garlic

Let me tell you something. Chopping potatoes is boring. And it takes a long time. Do yourself a solid, get the pre-chopped bag. It speeds the entire process along. Dump the entire bag into a large skillet, season with salt, pepper and garlic, and cook over medium heat until the potatoes are thawed and starting to crisp, about 10 minutes. Transfer the potatoes to a large bowl and set aside.

Whisk all the eggs in a separate large bowl, and season with salt and pepper. Pour the eggs into the same skillet you used for the potatoes, and cook over medium heat, stirring every minute or so. Cook until there is very little liquid left, about 5 minutes. Use your spatula to break up the eggs into very small pieces, and then add the eggs to the potatoes.

Add the drained black beans to the eggs and potatoes and mix to combine. Taste the mixture and season it a bit more if necessary. Remember, this is going to be your breakfast for the next couple of weeks, so it better taste good!

Set up your burrito assembly area:

-a clean area for the tortillas
-your bowl of burrito goodness, with a cup scoop
-the cheese

To assemble the burritos, scoop about 3/4 of a cup of the mixture onto the bottom third of a tortilla. Sprinkle some cheese on top. Roll the burrito up once, then fold in the sides, and roll over again.

We like to wrap these in plastic wrap before freezing to keep them from getting freezer burned. Then stuff them in a Ziploc, and you are good to go! To heat them up, take off the plastic wrap, wrap in a paper towel, and microwave for 2 to 2 1/2 minutes, turning them over once in the middle. Enjoy your homemade breakfast burrito!

Remember, the sky is the limit with these. You could add veggies, sausage, chicken, beef, salsa, whatever! Make them your own!

XOXO,
Marga

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