Breakfast Burritos
A perfect make ahead breakfast meal for early back to school mornings or lazy vacations by the lake.
Ingredients:
1 lb. Bacon, cooked
1 bag Hash-browns, homemade or frozen (Tater Tots are an easy option)
Sautéed Onion
Eggs, scrambled
Cheese, shredded
Directions:
Bacon Directions:
Set oven to 450 degrees
Line baking sheets with aluminum foil.
Make sure the foil is wide enough to cover the entire baking sheet so as to make clean up super easy! (overlapping two smaller pieces doesn't work) Once the grease is cooled, roll up foil and toss
Place raw bacon in a single layer on the aluminum foil.
Place baking sheet in the oven for 8-10 minutes. (Tip for crispier bacon, turn bacon over once at 5 minutes)
Once the bacon is cooked, place on paper towels to cool and drain the fat. Set aside.
Hash-browns Directions:
Cook according to the package direction or if you are making your own, I recommend a non-stick pan. There just isn't enough oil in the world to keep the potatoes from sticking. (Tip for delicious frozen hash brown patties-fry them in a combination of olive oil and butter)
Eggs Directions:
Ingredients:
8 eggs
1/2 cup of milk
salt
pepper
4 tsp. butter
Directions:
Beat the eggs, milk, salt and pepper in a side bowl.
Melt the butter in a frying pan on medium heat.
Pour egg mixture into the pan.
Let egg mixture begin to set before stirring.
Slowly fold eggs over each other.
Remove from heat before they are fully cooked. Eggs will continue to cook in the hot pan.
Set aside.
Assemble all of the ingredients that you wish to have in the burritos.
Flash freeze the breakfast burritos for up to an hour before wrapping. I bought a few small square pans from the dollar store, that I use for all of my flash freezing needs.
Wrap each burrito individually, date them and place in a large zip lock.