Weekend breakfast burritos made in bulk make a great week-long quick breakfast for a family on the go.
Family Friendly “Fully Loaded” Breakfast Burrito Ingredients:
- Bacon, Sausage, or both [1.5-lb]
- Frozen Potato (hashed brown, tater tots, or similar) [2-lb bag]
- Eggs [12-18 eggs]
- shredded cheese according to preference
- Seasoning (Santa Maria Style seasoning / Pepper) to taste
- Salsa (Optional) to taste, but don’t go overboard or you’ll have runny
If you are like me, you don’t look forward to having a load of dirty dishes to clean up after cooking, I try to minimize the mess I make and choose to make my batch of breakfast burritos as close to a one-pot meal as I can.
Breakfast Burritos are so good they even come with a theme song – a great way to get the kids to be excited about home cooked breakfast food.
Bacon makes everything better!
I start with a large pot (I use a large non-stick, the same one I’ll use to cook a pot of pasta). I take a package of bacon (usually 1.5lb thick cut from Costco), before removing the bacon from the package I’ll cut the bacon while still in the package through the top of the plastic into 1/2-inch strips, I’ve found cutting the bacon in the package helps keep it from sliding apart and allows me to better control the cuts. Next I cut the package the rest of the way open and dump the bacon I just sliced into the large pot over medium / medium-high heat. Cooking the bacon in the pot also helps to control pops and bacon splatter to help keep your stove and counter clean, but you can always use our tips and tricks to clean up and get your sparkling counters and stove back in shape. You can also use ground sausage in place of (or in addition to) bacon. I cook the bacon until it is darkening but not yet crispy. I turn off the heat completely and give it a minute to start to cool down then drain the grease either into an old can or heat safe container (remember, this just came off the stove) – never into the sink drain or plastic/Styrofoam container.
Add the “taters”!
With the grease drained I’ll return the pot to the stove and set the temperature to medium/medium-low and add the potato ingredient to the pot along with the bacon/sausage. I’ve had success with hashed browns, diced potato, potatoes O’Brian, french fries, tater tots, or similar frozen potato products. Mix the bacon/sausage with the potato and allow to cook over medium/medium low heat allowing the potatoes to brown slightly before mixing again. As the potatoes cook I’ll get to work cracking eggs and scrambling in a separate bowl. As this gets ready to finish sprinkle with seasonings, mix a bit and add the eggs to the one-pot “to rule them all”. Keep the egg, potato, bacon/sausage mixed to incorporate the ingredients and keep the eggs from burning on the bottom. As the eggs finish cooking turn off the heat and get ready to roll burritos.
Let the Burritos Roll!
To roll the burritos there are a few tricks I’ve learned:
- Make sure the tortillas are warm so they don’t split
- Don’t over-stuff the burrito (I use 10-inch or 12-inch tortillas)
- Crisp the rolled burrito to help it keep its shape while eating fresh or for leftovers.
Scoop some of your burrito filling onto a tortilla about 1/3 of the way across the tortilla, and sprinkle with some cheese. Fold the “sides” most of the way over the filling, fold the side nearest the filling over the top of the folded sides and filling then continue rolling – if your burrito goes a little “V”-shaped you can tuck the “wings” of the “V” in and roll over them. Place the rolled burrito onto a pan/griddle over medium/medium-low heat with the “flap” side down to allow it to toast. Toasting the “flap” side first helps keep the burrito from falling apart on you as you crisp the other sides and eat your breakfast burrito.
Just Look At Those Fully Loaded Breakfast Burritos
