We got back on Sunday from a family reunion trip to northern California, and as much as I love being on vacation, nothing beats coming home. It feels like it’s been awhile since Grayson and I have been home
, first Phoenix, then Seattle and then Lake Shasta. So it feels nice to be settled again for a few more months before our next trip! And it feels nice to get back to our “routine”, even if that routine changes daily with a baby.
I spent most of yesterday getting unpacked, doing laundry, taking care of the baby, grocery shopping and getting as much cooking done as I could muster. I feel like in the last month I haven’t really been able to grocery shop for more than just a few days at a time and that’s not how I normally operate, so it felt good to shop for a whole week and not have to worry about not getting something used up before we leave again.
I have wanted to make these breakfast burritos for a long time now and just haven’t put aside the time to do it, but yesterday I decided that it was finally time! Plus, Jesse was jumping right back into work/school (YAY for being 4th years) and usually the mornings are rushed, so an easy grab and go breakfast seemed like a great idea!
If you’ve been following Kaylan’s Kitchen for awhile you probably know that I like recipes/meals that are versatile and can be easily changed up, well this is no exception. I basically made the basis of a breakfast burrito (alliteration alert) and it can easily be added on from here. All you need for these are eggs, breakfast sausage, cheese and tortillas. Easy peasy. You could also add hashbrowns (or other potatoes), or tomatoes.
Cook up the sausage first, breaking it up into small pieces as you go. I used lean turkey sausage for these because to me it tastes just as good as regular sausage and is a much healthier option. Once it’s completely cooked through, pour it onto a plate lined with a paper towel so that the grease is soaked up.
In a mixing bowl, whisk the eggs with a little salt, pepper and a splash of milk.
Then, in the same pan, cook the eggs. Since I used turkey sausage I didn’t have any grease leftover, but if there is grease, dump it out first, but don’t wipe the pan clean. Don’t overcook the scrambled eggs because they’ll dry out a little being in the freezer, so turn off the heat just a minute before they’re done.
Combine the sausage and egg, then scoop a little bit onto each tortilla, top with some shredded cheese and roll into a burrito.
I used about 1/2 cup of filling for each burrito plus a tablespoon or two of shredded cheese. I used cheddar cheese but almost any other cheese can be used like Pepperjack cheese or Colby Jack cheese.
I wrapped each burrito with plastic wrap and then placed them in a large zip top bag and stuck them in the freezer.
When you’re ready to eat one, unwrap it from the plastic wrap and place in the microwave and cook it for about 2-3 minutes or until it’s hot all the way through. Eat the burrito as is, or add some avocado or salsa after it’s been heated up.
I’m so glad I finally made these breakfast burritos because they were so quick and easy to make, not to mention super delicious, and now we’ll have easy breakfast options when we’re on the go!
- 1 pound Breakfast Sausage
- 10 eggs
- 1/4 cup milk, optional
- 1-2 cups Cheese, shredded
- Cook sausage then drain on a paper towel
- Whisk eggs, milk and salt/pepper then cook until almost done.
- Combine the sausage and eggs then scoop about 1/2 cup of mixture into a tortilla, top with about a tablespoon (give or take) of cheese. Roll tortilla tight and wrap in plastic wrap.
- Place into freezer bag.
- When you're ready to eat one, remove from plastic wrap and microwave for about 2-3 minutes or until hot all the way through.
- Makes 10 burritos