Okay, I planned to post this breakfast burrito recipe today and it wasn’t until I was in the car eating the burrito that I realized I forgot to take a picture! Pardon the picture but at least I remembered to take it before it was completely devoured!
These make-ahead breakfast burritos are perfect for those on-the-go mornings, which are my typical Mondays. I typically make these up on the weekend and then freeze them. I grabbed one this morning to eat on the drive down from NH to Boston for work. They are pretty basic because I try to minimize mess while eating on the go, but they are still full of flavor and very satisfying.
Breakfast Burritos (serves 4)
4 breakfast sausage links
2 T milk
Dash of your favorite hot sauce
Salt and pepper to taste
1/8 t Goya adobo all purpose seasoning
1/3 c shredded cheddar
1/3 c black beans, rinsed
4 t chopped cilantro
4 flour burrito wraps
Cook breakfast sausages in a non-stick skillet per package instructions then slice into bite-sized pieces (you could also just cook up some ground breakfast sausage). Remove sausage, put aside and wipe skillet clean with a paper towel.
With a wire whisk, combine eggs, milk, hot sauce, adobo, salt and pepper in a bowl until well combined. Pour egg mixture into the same skillet used to cook the sausages and scramble over medium heat. When mixture just starts to set, add sausage, cheese and beans and continue cooking until set.
Divide egg mixture evenly between the four burrito wraps and sprinkle a teaspoon of chopped cilantro over each. To wrap, fold the top and bottom in and then roll the burrito, leaving the seam side down.
At this point, how you wrap each burrito for freezer storage really depends on how you like to cook your burritos. I prefer a crispier burrito so I wrap each of mine in tinfoil and then store all four of them in a gallon-sized bag in the freezer. When I am ready to eat one, I pull it out, remove the tinfoil (keeping it intact so I can put it back on the burrito later), and heat the burrito in a 350 degree oven for about 20 minutes. I then wrap the burrito back in the tinfoil to keep it warm for the car ride (I also wrap the tinfoil up around one end of the burrito to keep any egg mixture from leaking out of the bottom while driving).
If you’d prefer to pop the burrito in the microwave and save time, simply wrap each burrito in plastic wrap and store in a gallon-sized freezer bag. When ready to cook, remove plastic wrap, wrap burrito in a paper towel and microwave on high for about 1-1.5 minutes.
What’s your favorite on-the-go breakfast meal? I’m always looking for ideas!