Breakfast Burritos

Almost everyday for the past ten years I have made myself a bowl of oatmeal for breakfast. I love oatmeal. I love the creaminess, the versatility, and how it fills me up until lunch (or on most days, until my morning snack). My husband on the other hand doesn't fancy oats like I do. Eggs are more his thing. 

A couple of years ago I started making him a big batch of breakfast burritos to freeze so he could quickly warm one up in the morning and enjoy on his way to work. We found that saved him a lot of time by not having to get out all the ingredients and equipment to prepare one burrito every morning. All it takes is about twenty minutes and a lot of counter space to make a batch of ten burritos ready for the freezer.

How do I make them? They are always a little different, depending on what's on sale or what is on my husband's request list. This time I kept it simple with a lot of eggs (two per the amount of tortillas), onion, green pepper, ham, and lots of cheese. Oh and hot sauce. Once the breakfast burrito inners are cooked, I lay out all ten tortillas and scoop an equal amount in each, roll them Chipotle style, and cool.  Then wrap in aluminum foil and freeze. 

 Burrito on the go. 


Amanda NygaardComment