Breakfast is usually the hardest meal of the day
for me to actually eat. I like to sleep in as long as possible, with as
little breakfast prep as possible. Because you can freeze these breakfast
burritos, there's no need to make them each day for breakfast. Take an
afternoon, prep the burritos, throw them in the freeze, and warm them up as
needed. That's my kind of breakfast.
Yield: about 20 burritos
Prep
Time: 20
minutes
Cook: 40 minutes
mount of
burritos this recipe makes will depend on the size of your tortilla.
Ingredients
2
large baking potatoes, peeled and chopped into small chunks
2 teaspoons vegetable oil, divided
1 pound chicken or turkey chorizo or breakfast sausage
1 bell pepper, chopped
1 small onion, chopped
12 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
8 ounces shredded Mexican blend cheese
20 flour tortillas, warmed
Directions
Bring
a small saucepan of salted water to a boil. Add the potatoes and cook until
just tender, about 7 minutes. Drain.
Heat the oil in a large heavy
skillet over medium heat. Add the chorizo, pepper, and onion, and cook,
breaking the meat up into small pieces, until just cooked through, about 6 to 7
minutes. Add the potato and cook over medium-low heat until the flavors are
combined. Remove from heat.
In a medium bowl whisk the eggs
together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the
remaining teaspoon oil in a large nonstick skillet over medium heat. Add
the egg mixture and cook, stirring to scramble, until just cooked through.
Remove from heat immediately. Do not overcook.
Top each tortilla with the
chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and
place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze
the burritos until frozen. Remove to a freezer bag and store in the freezer for
up to 3 months. To reheat, wrap the burrito in a paper towel and place on a
microwave safe plate. Microwave for 2 minutes, or until warmed through.
-Kelli
