Making breakfast burrito batches are a great way to skip the morning sweets if you are running late. They are so easy to put together and only take 2 minutes in the microwave to thaw once you freeze them.
And for those first few days of postpartum, no one is making breakfast in this household or doing dishes. You should just be cuddled next to that new baby.
Ingredients:
1 large yellow onion
6 russet potatoes
Seasoning blend: salt & pepper to taste. 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 2 tbsp cumin and 1 tbsp onion salt)
6 eggs
1/2 cup milk
10 tortillas
Cheese of your liking
Here is everything I used:
Breakfast burritos are simple but you do have yo add some seasoning to get them to have some flavor. The easiest way to do this is by seasoning the potatoes since they hold onto that flavor.
Whisk eggs, salt& pepper and milk.
Cook eggs slowly over low medium heat stirring every couple of minutes to get the silliest scrambled eggs.
In a pan, add onions and cook down in some avocado oil.
Once onions are translucent, add cubed potatoes. Add seasoning and chopped garlic cloves.
Add broth and cook with lid on for 8 minutes.
Remove lid and turn off heat (you just want the liquid to be absorbed and for the potatoes to steam).
Make an assembly line: eggs, potatoes and cheese.
On each tortilla. Place some eggs, potatoes and cheese. Make sure not to over pack them.
Wrap them snugly but not tightly.
Freeze in a Ziploc bag.
To prepare:
Heat in the microwave for 2 minutes and serve with your favorite salsa.
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