Breakfast Burritos Bonanza

One of my all-time favorite indulgences are breakfast burritos.  I am talking a REAL breakfast burrito. For those of you not lucky enough to partake in one of these delectable meals, a breakfast burrito might contain savory ingredients such as eggs, your choice of breakfast meats- sausage, bacon, ham, or the ever-popular chorizo, potatoes, cheese, and if you really want to go all out, include salsa, sour cream, beans, whatever your heart desires!  However, let me clarify that a real breakfast burrito requires green chili. This is a must.

In Colorado,one can find an authentic Mexican place selling savory breakfast burritos in almost every neighborhood of town or even from a cart.  They used to even deliver to our school. $2 bucks cash and you had yourself the most yummy breakfast creation known to man.  I enjoyed them more than I would like to admit.  However, now that I am back in the midwest, I am lucky if anyone knows what a breakfast burrito is or if they do, it is an oddity sold by the local fast food joints.  I am ashamed to say that sometimes I would even break down and get a paltry fast food replacement, but it is no comparison to the real thing.  Taco John's, McDonald's, even Qdoba has nothing on the genuine breakfast burrito.

So I have been majorly craving these, but also looking for a way to save a few bucks.  We needed an easy meal that we can grab and run on frantic work mornings, so I decided to make a big batch of breakfast burritos and freeze them.  Much to my dismay, this batch does not have green chili. I know, I know- did someone say "hypocrite"?  Oh well, they are still really darn good and the next time we make green chili, I am storing away some extra just for this purpose. I just didn't have the time or energy to take on both of these projects today.

*Makes about 16 burritos
Ingredients:
1 dozen eggs
1/2 onion- chopped
1/2 green pepper- chopped
Fresh cilantro (optional)
1 can black beans (drained and rinsed)
1 lb. turkey breakfast sausage (You can substitute any meat you choose)
1 bag shredded cheese
1 bag of frozen shredded potatoes
Garlic salt
Black pepper
Salsa or sour cream to taste

Directions: 
Start by browning the meat.

I then chopped the onion, green pepper, and eventually the cilantro.  (I bought cilantro for dinner the other night.  I inevitably always have WAY too much cilantro and it goes to waste.  I thought this was the perfect way to use some more of it up.)

Next, I added the chopped veggies and the black beans to the meat mixture and sauteed.

I then used a large pan to scramble all the eggs at once. I like to add black pepper and garlic salt to my eggs. I also added about a 1/2 cup of water to the mixture to give the eggs a little more fluff. Continue to stir the eggs until they scramble and then remove from the heat.

I also cooked 1 bag of frozen shredded potatoes.

Now it is time for burrito construction.  I used medium-sized sheets of aluminum foil, placing one tortilla on the foil, and then I made a sort of assembly line. I placed each ingredient in the tortilla one at a time.  I scooped the eggs on first, then potatoes, then the meat/veggie/bean mixture. Sprinkle cheese over the top of each burrito. 

Top with salsa and then roll in foil. 

Place the burritos in the freezer.  Now you have a quick breakfast, ready to be reheated and eaten on the go.  Be sure to remove foil before reheating. Enjoy! 

Mini Egg Frittatas

So I think it is due time for a recipe.  I came across these on Pinterest awhile back and gave them a try.  Hubby seems to like them, as they are steadily disappearing from my freezer. I usually make them on the weekend and then freeze individually. It is a great way to get a protein-rich breakfast on the go.  I have made a couple different varieties and you can pretty much fill them with whatever veggies, meats, and cheeses you desire! 

*Makes approximately 12-16 Mini Frittatas

Ingredients: 

8 eggs

1/2 cup of skim milk

teaspoon salt

(I used dashes of pepper and garlic salt too.)

1 cup shredded cheese (You pick what kind!) 

Assorted mix-ins such as chopped veggies or meats

The first time I made these I simply used what I had in the fridge: leftover sliced cold-cut ham, chopped broccoli florets, sliced carrots, chopped onions, and shredded Swiss cheese.  


The second time I made them I used shredded pepper jack cheese, chopped onions, chopped green pepper, 1 small can of diced green chilies, and 1 can of Rotel tomatoes.  (This batch turned out much more moist and then resulted in "wetter" eggs when defrosted.) 


 Heat your oven to 350º F. 


Chop any veggies or meat that you plan to add to your frittatas. I chose to sautee the vegetables lightly, however you could add them fresh.  It is your choice. 


Either coat a 12-cup muffin pan with nonstick cooking spray, or I would recommend using the metal muffin-cup liners, as the frittatas would be much easier to remove.  *However, this means you would have to remove the metal liner before reheating in the microwave when ready to eat. 


Whisk together the eggs, milk, salt, and any other desired seasonings in a medium bowl, then evenly distribute the egg mixture among the muffin cups.


Add about 2 tablespoons of mix-ins to each cup.  Then add cheese to each cup.


Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)


I then allow them to cool. I must add that the frittatas do "deflate" slightly after taking them out of the oven so they end up being much smaller servings than you think.  I have found that two makes an ample breakfast for one.  If you can find one of those pans that make the giant cupcakes this might work beautifully for the perfect-sized frittata. 


After cooling, place frittatas one-by-one in a sandwich bag.  I stash them in the freezer.  To reheat, I simply remove the metal liner if necessary, place it in a bowl, and microwave anywhere from 1 to 2 minutes.  I then like to mush mine up with a fork!