Well, it’s that time of year where I become The Fisherman’s Widow again. The first Bassmaster Southern Open on Lake Toho in sunny Florida is at the end of the month and since it’s January in Minnesota, my husband couldn’t get out the door fast enough to start practicing for his tournament now that the holidays are over. Before he left though, you can bet your booty that I sent him off with some proper meals to take down with him. Over the years I’ve been preparing make-ahead breakfast burritos that he can take from the freezer to the microwave to his mouth in under 2 minutes. For an angler who’s preparing for a tourney, time is of the essence and anything that I can do to help him get on the water faster, healthier and on a budget is a no brainer. This recipe is also great if you just want to keep them at home, too. One hour spent on these during your weekend and you’ll have 12 days worth of grab and go breakfasts. And since it was only a high of -5 degrees, what better place to be then in my toasty warm kitchen? So let’s get goin’ on those brr-itos! See what I did there? We’re going to do a decent size batch today since he’ll be gone for a while. Here’s the players. I forgot the milk for the pic, so just mentally throw that in there.
Heat a dutch oven (or something similar in size) over medium heat. Start with 2 dozen eggs, cracked into a large bowl and add 1/2 cup milk. Season with salt and pepper. Whisk the crap out of it until it gets frothy. Doing this adds air which will help them increase in size and get all fluffy like.
Once your dutch oven is heated, drizzle it with some olive oil and brown a pound of your favorite Italian sausage. Josh shot a deer this fall so when we were in Colorado over Thanksgiving, we ground the meat and made our own sausage. Never knew I was such a fan of venison until now. Any-whoo, while that is doing it’s thing chop 1 large or 2 medium sized onions and a green pepper. Once your meat is browned, add the onions and pepper.
When the veggies have softened a bit, pour in the egg mixture. If you haven’t done so yet, switch to a large spatula and gently scrape the bottom and edges of the pan while the eggs cook. Let the mixture sit for a minute or two and scrape the edges again. Keep doing this until your eggs are roughly 3/4 of the way cooked through. Add 1-2 cups of your favorite cheese and mix thoroughly. We went with a spicy pepper jack today in case you were interested. Once the eggs are cooked to the desired consistency, remove from heat and let it cool down a bit.
While the eggs are cooling, place a dozen tortillas on a plate wrapped in a tea towel and microwave for 1 minute to soften them up a bit. Using a large scooper or spoon, take one of your tortillas and add your eggs. The size of your tortilla and the size of your scooper will determine what your egg to tortilla ratio will be. I trust your judgement here. Wrap that burrito up nice and tight and then wrap in a sheet of parchment paper. Make sure you don’t use wax paper for this. I did that once and that’s all it took for me to learn my lesson! Wax paper + microwave = gross mess.
Put the finished product in a freezer safe ziplock bag tupperware and freeze for up to 6 months. Oh, and since you went to all this trouble, it would only be fair to keep a couple for yourself. Because you got to get up and go to work too! When you’re ready to eat them just pop the parchment wrapped burrito in the microwave for one minute and then get down to business. Add hot sauce, if desired.
Make Ahead Breakfast Burritos
Makes 1 dozen
2 dozen eggs
1/2 cup milk
salt and pepper, to taste
2 Tbls olive oil
1-2 lbs of ground, Italian sausage
2 medium or 1 large onion, chopped
1 green pepper, chopped
1-2 cups of a cheese of your choice, grated
1 dozen flour tortillas, burrito size
Heat a dutch oven over medium heat. In a large bowl, whisk the eggs, milk, salt and pepper until frothy. Add the olive oil to the dutch oven and brown the Italian sausage. Add in the chopped onion and green pepper. Cook until slightly softened. Pour in the egg mixture and scrape the bottom and edges of the pan continuously until cooked 3/4 of the way through. Add cheese and continue cooking to desired doneness. Remove from heat and cool slightly. Wrap tortillas in a tea towel on a plate and microwave for 1 minute to soften. Scoop egg mixture onto a tortilla and wrap tightly. Wrap the burrito in parchment paper and place in a freezer safe bag or tupperware. Freeze for up to 6 months. When ready to eat, place the parchment wrapped burrito in the microwave for 1 minute. Time varies depending on power.
Hey there -
I'm Bri! Lover of food, wine, and photography that is currently traveling with my professional bass fishing husband along with our cantankerous rottie, Kigen. When not traveling you can find me living the lake life off the shores of Lake Mille Lacs in Isle, MN. Pour a drink, pull up a chair and join me as I journey across the country documenting it all along the way!