Monday, October 21, 2013

Macgyver Challenge Day 20....Homemade breakfast burritos

There's a bit of a joke I have with my husband and a few friends. When I was pregnant with my son, I didn't have a single craving, but I DID want a HOT breakfast daily. In fact, towards the end of my pregnancy, engulfed in hormones and feeling as big a circus tent.. and overdue... I remember breaking down in tears because all I wanted was a hot breakfast. I didn't even care what it was, I just wanted something warm in my huge belly. Now that I'm a mom, I'm finding I have less and less time for breakfast in the morning, but am still craving that hot breakfast. I've made homemade breakfast English muffins before, and that got me thinking about my one true breakfast love....
I hereby proclaim my deep love for breakfast burritos. I am not joking when I say this: I could eat a breakfast burrito every single day until I die. I also hereby proclaim my disdain for how crazy expensive frozen breakfast burritos are! $3 per burrito? Are you kidding me? That's almost 25% of my entire monthly food budget, spent on one person's breakfast daily! Since my bff breakfast burrito and I don't plan on breaking up anytime soon, I knew I had to find a way to make these little wrapped up bundles of happiness, at home.
Homemade Frozen Breakfast Burritos

-12 eggs & Milk for scrambled eggs
-2 lbs breakfast sausage (I used turkey breakfast sausage)
-One 15oz. can corn and peppers
-1 package frozen pre-cooked hashbrowns
-12 oz. of shredded cheddar cheese
-Salsa to taste
-Salt and pepper to taste
-Flour tortillas (I used a mix of large and small tortillas, so I made large and smaller burritos)

-Small freezer bags
-Wax paper

Start by cooking all ingredients that you want to fill your little wrapped pieces of heaven. I love eggs, some form of meat, hash browns, and for a little kick, I used a can of corn and peppers. 

-I cooked a dozen eggs mixed with some milk to make my scrambled eggs. Set that aside in a large bowl and allow to cool. (You could also use egg whites here to save calories).
-Cook your meat. I chose low fat turkey sausage and added a little salt and pepper. Set that aside and allow to cool. (Ideas: bacon, turkey bacon, regular sausage, turkey or chicken sausage, chorizo, or ham).

-Yes, I'm a cheater... I was not grating potatoes and cooking my own hash browns. I got the the ones you pop in the toaster, and allowed them to defrost so I could get handfuls of hash browns rather than a big patty.
My "kitchen" in the extended stay. 
If you're also doing the Macgyver challenge... don't forget to keep setting this bad boy!!

Once all your ingredients are cool, you can begin filling, rolling, and wrapping your burritos.

For mine, each burrito used about 2 tbsp of egg, 2 tbsp of meat, 2 tbsp. of hash browns, 1 tbsp of corn, a sprinkle of cheese, a shake of hot sauce, and a dash of pepper, on a warm tortilla. Wrap your burrito up, placing the seam on the bottom to allow it to seal to itself. You don't have to do anything fancy here, the weight of the burrito will help hold the whole thing together.

Once you've rolled all your burritos, it's time to wrap them each in a sheet of wax paper, then place in an airtight ziplock freezer bag. It is SUPER important that you use a freezer bag here, to prevent freezer burn. I am able to fit 3 small burritos in a small freezer bag, and one large burrito in a small freezer bag. Remove all the air from the bag, and seal. Lay flat in the freezer and allow to freeze at least overnight.

To reheat:
-Remove the burrito from the freezer bag, and wax paper for about 5-10 minutes before you need to heat it.
-Place on a microwave safe plate, or wrap in a paper towel and Heat 2-3 minutes in a microwave.
-Add topping of your choice (I use plain greek yogurt, salsa, and avocado.. or sometimes just eat it straight).

Or, like most mornings for me, throw it in your bag, or eat it one handed while lugging a car seat out the door :)

Makes about 10-15 burritos depending on the size you use. Now here's the fun part... The cost? Less than $1 each! 

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