Breakfast Burrito Recipe
A recipe on a book review blog? Yes! You won’t see these often, but we readers always need more time to read! The best way I’ve found to squeeze in a few extra moments with a book is to make breakfast quickly. By making breakfast in a cook-once-eat-for-a-week fashion, I have more time in the morning and my mornings are less stressful.
This more of an unrecipe than a recipe, and no it’s not because it is an infertile recipe that's useless to society, but because it’s not really a recipe at all. It's more of a guide. I also couldn't resist the opportunity to reference The Handmaid's Tale, however contrived my reference may be.
I make 14 burritos at a time: a week’s worth of burritos for my husband and me. Don't forget that you can use any vegetables, cheese, or meat you want.
Breakfast Burrito Recipe
1 green bell pepper, chopped
1 red bell pepper, chopped
8oz mushrooms, chopped
2 12oz packages of uncured bacon
28 eggs, beaten
½ to ¾ lb quality sharp cheddar cheese, shredded
14 whole wheat tortillas
Cut your bacon into half inch pieces with kitchen scissors. Sauté it in a large nonstick pan. I use my T-fal Jumbo Cooker.
While the bacon is cooking, chop the veggies and crack all the eggs in a large mixing bowl and beat them with an electric mixer.
Once the bacon is cooked remove it from the pan and set aside.
Drain all but a few tablespoons of bacon fat into a bowl, not down the sink! Return the pan to the heat and sauté your vegetables. Once the vegetables are cooked, add the bacon, and pour in the eggs. Scramble. It’s best not to leave the pan at the stage. Just keep stirring and folding. Cook your bacon-veggie scramble just until it looses its runniness but no more. No one wants dry breakfast burritos!
Now the fun part. Get out your 14 tortillas and lay them all out on your clean countertop. (It’s always clean right?) Put a handful of cheese on each of the tortillas. Next, divide the egg mixture evenly among all the tortillas. I use a 1/2 cup ladle for this, but I inevitably have to even them out so do what you want.
Line a baking sheet with parchment paper. I use a rimless baking sheet. If you use a rimmed baking sheet otherwise known as a jelly-roll pan, you might need two of them.
Once the eggs are on the tortillas start rolling. Roll the burritos into tubes being careful not to let the goodies fall out the sides. Place the rolled burritos on your baking sheet.
After you have all your burritos on your baking sheet, put them in the freezer. Once they are frozen you can put them in the storage container of your choosing.
To reheat the burritos you have two options. You can microwave your burritos for about 4 minutes, remembering to cover them and turn them half way through. Or you can reheat them on a panini press until the cheese starts oozing out. The panini press takes longer (about 15 minutes) but heats the burritos more evenly, and you can use the down time to read more books.
Note: If you use a meat that doesn’t release its own fat and salt or choose not to use meat at all, sauté your vegetables with a pinch of salt in a few tablespoons of butter or oil.
Let me know what breakfast burrito flavor combos you create! You could make spanakopita inspired burritos with spinach and feta. Or make Italian style burritos with Italian sausage, bell peppers, mozzarella, and a little leftover tomato sauce drizzled on top. Share your ideas or creations in the comments section below!