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Friday, April 5, 2013

Breakfast burritos

I try to keep a variety of foods in our breakfast menu because it seems like Bailey gets tired of things quickly.  I can only feed her Cheerios and bananas and yogurt so many days before she flat out refuses to eat it anymore.  So today I tried out an easy new (to her) meal.

About 5 years ago I was doing a lot of cooking for one.  I started out eating Taco Bell every night, but that got old fast.  I have always had a passion for cooking so it wasn't surprising that I would cook even if it was just for myself.  I made a lot of spaghetti (that lasted a week) and chili (that lasted a week) and vegetable soup (that lasted a week) but I also got bored after eating the same meal every night for a week.

So, I began attempting some meals that are "make as much as you need" meals.  A good example is mashed potatoes.  You just chop and cook more potatoes if you need to feed more people.

I wanted food that was portable and freezable but with flexible ingredients.  These burritos could easily be made with chicken, bacon, or even chorizo.  You could do a vegetarian version with black beans in place of the sausage.  They freeze well and can be carried easily in a lunch bag.  They're also easy to eat on the go since you only need one hand to eat it.

My friend's dad is from Mexico.  One day when I was visiting he was making breakfast for himself.  Diced potatoes cooked in a skillet with eggs cracked into them.  He called it "papas y huevos" and said that his mother used to make them for him.

This is my variation on his potatoes and eggs.

Breakfast Burritos

1/2 lb (1/2 roll) breakfast sausage
2 1/2-3 cups frozen diced potatoes
salt and pepper
4-6 eggs
1/2-3/4 cup frozen corn
1-2 cups shredded cheese (Monterrey jack, Colby, Colby jack, cheddar)
6-8 8 inch flour tortillas

optional ingredients:
diced green peppers, onions, or jalapenos
black beans
diced tomatoes
sour cream

Makes 6-8 burritos.

Start by browning the sausage into crumbles in a medium-large skillet over medium heat.  (The pictures are for a half recipe so yours will look like twice as much as mine.)

Once the sausage is no longer pink, add the diced potatoes.  Now is also when you would add the green peppers, onion, or jalapenos.  Cook them until they are soft and starting to brown.

Clear a spot in the pan for the eggs.

Add the eggs and season the whole thing with salt and pepper.  If you like it spicy you could add a pinch of cayenne pepper or some crushed red pepper flakes.  Mix the potatoes and sausage into the eggs and scramble it up.  Add the corn (and black beans if desired) and mix again. Let the whole mixture cook for about 5 minutes.

When the eggs are completely cooked microwave the tortillas (2 at a time for 10-15 seconds).

Sprinkle some cheese on a tortilla.

Spoon some of the potato mixture onto the tortilla.  (This was way overstuffed.)  At this point you could add some diced tomatoes, sour cream, or salsa.

Roll it up and enjoy!

Bailey doesn't like tortillas so I just spooned some into a bowl for her and sprinkled it with cheese.

If you aren't feeding an army, just roll each burrito in aluminum foil, place them in a large freezer bag, and freeze them.  You can cook the frozen burritos still wrapped in foil in the oven at 375 degrees for about 20 minutes.

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