Saturday, March 17, 2012
Breakfast Burritos To Go
We eat Breakfast burritos a lot around here. Generally the Betos or Sonic variety...but every once in a while we make them at home. Its not often because of all the work involved, but they are one of everyone's favorite things to eat. So this morning I made an assembly line of fixins because Jory came up with the genius idea of freezing up a bunch. Now I have two tupperwares full of burritos in my freezer and Gabe can grab one on his way to work or I can throw them in the oven on a whim when company is in town. GENIUS! Today I made regular breakfast burritos and steak ones.
What you need:
1 pound of cut up bacon
Flank steak (or whatever steak you like) cubed
2 large russet potatos (you can also use hash browns or tater tots)
6 eggs + 1/2 cup milk (scrambled eggs)
2 cups grated cheese
optional - salsa, onions, peppers, tomatos, zucchini, jalepenos, etc.
20 Raw flour tortillas
1 small can of refried beans
HERE IS THE ONE SKILLET METHOD
Grate your cheese, set aside.
Fry up a pound of bacon in skillet. Remove with a slotted spoon and set aside.
Fry up 2 large cubed potatoes in the bacon grease, set aside.
Scramble your eggs, set aside.
If you are adding in vegis like onions and things you will want to saute them lightly... (or combine them with your eggs and cook them together).
At this point you might need to scrub out your frying pan - or use a different one to fry your tortillas in!
Cut 20 sheets of foil and have them handy. Place a cooked shell on top of a sheet and smooth over 2T of refried beans. Add small amounts of eggs, bacon, steak, vegis, salsa, potatoes and cheese. Roll up tightly. Label with a marker if you are making various types (vegetarian, steak, spicy, etc.) Store in tupperware bins in your freezer!
To eat: bake in 400 degree oven for 12-15 minutes, or remove foil and microwave