introduction:
Hey, everyone! It's SargodhaRecipes.online and today I'm gonna show you how to make our go-to breakfast burritos. These are make-ahead, freezer-friendly, and perfect for busy mornings, camping, everything. I hope these become a new favorite for you. Let's get started.
Ingredients of Breakfast Burritos:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Tortillas | 4 large | Wrapper for the burrito |
| Eggs | 6-8 | Main filling, provides protein |
| Milk | 1/4 cup | Used to make the eggs fluffy |
| Cheese (cheddar or Mexican blend) | 1/2 cup | Adds flavor and creaminess |
| Sausage or Bacon | 1/2 cup cooked | Adds flavor and protein |
| Potatoes | 1 cup diced | Provides texture and fills you up |
| Onion | 1/4 cup chopped | Flavor enhancement |
| Bell Peppers | 1/2 cup chopped | Adds crunch and flavor |
| Salt and Pepper | To taste | Enhances other flavors |
| Olive Oil or Butter | As needed | For cooking eggs and vegetables |
| Optional additions | Varied | Ingredients like salsa, avocado, black beans, sour cream, etc., for additional flavor and texture |
How to make Breakfast Burritos
Egg Filling:
We'll start with the egg filling. In a medium mixing bowl, combine six large eggs with a pinch of salt and a pinch of black pepper, and two tablespoons of sour cream. Whisk those together thoroughly to combine. Now add two ounces of your favorite chopped ham and we're using Black Forest ham.Mushrooms:
Stir to combine and set the egg mixture aside. Next, thinly slice half a pound of white or brown mushrooms. The mushrooms are optional and the breakfast burritos will still work great without them, but they do add great flavor. Now place a large skillet over medium heat
Saute Mushrooms:
and add one tablespoon of oil. Add the mushrooms to the hot pan and saute for about five minutes, stirring occasionally. Season lightly with salt and pepper. Saute until the mushrooms have evaporated any excess juice and they're lightly browned. Remove the mushrooms from the pan, then add a tablespoon of butter.
Scramble Eggs:
Once the butter is hot and melted, add your egg mixture. Scramble the eggs for about three minutes or until they're just cooked through but still moist. (upbeat music) To ensure that you don't overcook your eggs, as soon as they're ready, take them off the heat and transfer them to a separate dish.
Assemble Burritos:
Now we're ready to assemble these breakfast burritos. You'll need six medium, eight-inch diameter flour tortillas. Spread a tablespoon of sour cream in the center of your tortilla. Top that with 1/6 of the cooked eggs and a generous amount of shredded mozzarella cheese. Add 1/6 of the mushrooms, if you're using them, and also one to two tablespoons of diced, fresh tomatoes. The tomatoes are optionaland we leave them out if we're freezing the burritos. Roll the burrito from top to bottom, tuck the top flap firmly around your filling, then fold the edges in tightly and roll to secure. Repeat this process with the remaining burritos. It's easiest to make burritos using a fresh package of tortillas. To ensure the tortillas remain soft and easy to roll,
Store Burritos:
keep them in their packaging until you're ready to use them. If you're planning to make these ahead and store them in the freezer, wrap them individually in parchment paper. And it's a good idea to label them with a Sharpie so you know what's inside. Transfer the wrapped burritos to a freezer-safe Ziploc bag and keep them stored in the freezer for up to one month. And I'm telling you, once these are thawed and sauteed, they are just as good as freshly-made breakfast burritos.
