Make a batch of these breakfast burritos and freeze them for later to enjoy on weekdays when you don’t want to cook but still crave something warmer than cereal.
Why it is that Spring seems so short every year? So quickly the temperatures shifted from perfect 70s to my-bike-ride-home-is-a-sweaty-mess 80-90s. I’ve started bringing shorts to change into after work so that I don’t completely melt on the ride home. I should probably slather on some sunblock while I’m at it because my pasty legs could blind someone and while I enjoy the look of being tan, avoiding skin cancer is higher on my priority list.
But anywho, I love these breakfast burritos because they are freezer friendly which means warm breakfast on a weekday. Normally I’m not motivated to cook in the morning so cereal or a toasted English muffin are my regular go-tos. But until these burritos are out of stock in my freezer, they are the new go-to.
One year ago: Boozy Ginger-Lemon Fruit Salad
Four years ago: Baked Blueberry French Toast with Streusel Topping
Five years ago: Chick’amole Salad Sandwich
CHORIZO BREAKFAST BURRITOS
1 lb. bulk chorizo sausage (or links with casings removed)
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 eggs, beaten
1-1/2 cups shredded Mexican blend cheese
8 (8-inch) flour tortillas, warmed
Preferred toppings for serving (optional)
- Place a medium skillet over medium-high heat. Add sausage, crumble, and cook for 8-10 minutes or until no longer pink. Leaving the grease behind, remove sausage from skillet and cover to keep warm.
- In the same pan, add the potatoes to the grease and cook until tender and slightly crispy, about 8-10 minutes. Remove from skillet and cover to keep warm.
- In the same pan, add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove from heat.
- To assemble, sprinkle shredded cheese down the center of each tortilla. Top with 1/4 cup of sausage, potatoes, and eggs. Fold the bottom of each tortilla up over filling and roll up. Serve warm. (Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.)
Source: Adapted slightly from Two Peas and Their Pod.