Recipe Collection: Breakfast Burritos

**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**

Okay, this is the post I promised awhile ago!  The one that I was trying to get to work out but that wasn’t going well?  But now I figured it out!

While I was out of town a few weeks ago, we had some breakfast burritos at the breakfast bar.  They were SO good.  They had soft, white flour tortillas, lots of cheese, some eggs, sausage, fried potatoes…all kinds of yummy stuff.  I knew I had to make them at home, only healthier.

The result isn’t quite what I had in mind, because they’re not as soft (more crispy, which is probably just because I haven’t perfected my tortilla-making technique) but they are still super yummy, and truly a great breakfast-on-the-run.  So I’ll share them with you.  This recipe will make 24, which is plenty to freeze and eat for a week or two.  Surprisingly, Bekah likes them, even though she’s not really big on “mixed foods” (prefers things plain and one at a time, like her daddy!).

Ingredients:

1 recipe “Sprouted Spelt Tortillas”

1 doz. pastured eggs

1 lb. breakfast sausage

1/2 lb. (or so) raw mild cheddar cheese

1 lb. potatoes, fried in lard (optional)

Directions:

Make the tortillas according to the directions, adding just a pinch more salt.  I can’t tell you how much I love these tortillas for anything and everything, seriously.  While you’re at it, make double the recipe and keep some for wraps, quesadillas, whatever you can think of.  (By the way, I make mine more like 6 – 7″, which is how I get 24 instead of 17.  They just don’t need to be so big for this purpose.)

Cook the sausage, loose, in a pan until browned.  Add in all the eggs and cook until the eggs are done.  Shred the cheese while this is cooking.

Line the tortillas up on a big baking pan.  Fill each with a bit of egg mixture and top with cheese (and potatoes, if using — I was too lazy this time).  Roll them up and place them on the baking pan seam-side down.  Put the pan into the freezer at least 4 hours.  I left mine overnight.

Remove the pan from the freezer and transfer to a big plastic bag (or 2 or 3 — I think it took me 3 gallon-sized bags to fit them all, but mine didn’t roll up very well because I overcooked my tortillas a little and they were crunchy instead of soft) and put them back in the freezer.  This is so they won’t all freeze to each other in a giant ball.

When you’re ready to eat them, place the desired number on a baking pan and bake at 350 for about 10 minutes.  Enjoy!

You could also add chopped onion and/or green pepper to your sausage/egg mixture, or any other veggies.  Tomatoes, mushrooms.  Even salsa if you were so inclined.  You could serve with salsa too.  My first time eating them, I didn’t have any salsa so now I’m not inclined to want it, even though I’m sure I’d love it.  I’ll let you know if I make any updates to this one.

By the way, when making your own tortillas from scratch, yes, this takes quite awhile to do all at once, but then breakfast takes NO time at all later.  Literally less than a minute to get them out of the freezer and into the oven, then from the oven onto a plate.  Toss some fresh fruit and/or yogurt on the side, maybe some raw milk or a bottle of kombucha and you have a great breakfast.  And with the eggs, meat and cheese inside they’re not too grain-heavy.  Wonderful!

What do you eat for breakfast on the go?