Chicken Sausage, Egg & Cheese Breakfast Burritos [for the freezer!]

This morning I ran to Safeway and scored a great deal – 50% off organic eggs! I paid $3.98 for two dozen organic eggs. Insane. That’s cheaper than just one of my favorite breakfast sandwiches at Starbucks.

Even though I’m still exhausted from my big freezer meal prep, I knew I needed to whip these bad boys up into some back to school breakfasts. I made 8 breakfast sandwich middles with 8 of the eggs (recipe soon), and 8 breakfast burritos with another 8 eggs. I still have 8 left to whip into something else fun. Maybe French toast sticks, or egg muffins, or a fritatta…the possibilities are endless.

chicken sausage egg & cheese breakfast burritos

Ingredients

8 eggs

3/4 cup milk

1/3 cup diced onion

1/4 tsp salt

dash fresh ground pepper

3/4 cup shredded cheese of your choice

1 pound chicken breakfast sausage

8 tortillas, preferably Tortillaland (you can find these amazing tortillas at Costco)

Directions

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Preheat oven to 350. In a medium size bowl mix eggs, milk, onion, salt & pepper. Pour in an greased 8×8 baking dish and bake for 15 minutes. Add shredded cheese to egg mixture and stir well. Bake 5 minutes, stir again, bake 5 more minutes.

Meanwhile, in a large pan, brown the chicken sausage. Once eggs and sausage are done, mix together in a large bowl. Spoon evenly between 8 tortillas and wrap burrito style, folding in the ends as you go. Flash freeze on a cookie sheet & store in a gallon freezer bag. You can also wrap them in parchment paper, followed by a piece of aluminum foil for easy portability.

To heat, microwave on high for 1 minute 30 seconds.

Enjoy!

And don’t forget I’m pairing up with Jenn at The Wannabe Housewife for a $100 cash giveaway! Enter through the rafflecopter below 🙂

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What is your favorite breakfast burrito mixture?

Chorizo Sweet Potato Breakfast Burritos

I don’t have the time I used to now that I’m a momma. But my taste buds haven’t changed their tune, and still require delicious meals on a daily basis. I used to spend a good chunk of Sunday afternoons bulk cooking breakfasts and lunches for the work week, but I never fully appreciated the beauty of a fridge full of prepared food until now. I love grab and go foods. And I love homemade #realfood grab and go meals even more.

About a month ago my co-worker walked into my classroom, eating a breakfast burrito, and told me she had my next recipe idea: chorizo sweet potato breakfast burritos. Yes please! That weekend I bought the necessary supplies and got to work. I’ve taste tested a few variations, and I think I have a blogworthy creation now.

The key to these breakfast burritos is good quality tortillas. My favorite brand is Tortillaland. Yes, you have to cook them yourself, which can add time to your prep, but I make mine a day ahead when I’m already making tortillas for dinner. Then I wrap them up, burrito style, in foil and place them in a freezer bag on the counter. They will keep 1 day like this, and won’t dry out.

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Serves: 9

Ingredients:

9 tortillas, preferably Tortillaland

1 tube chorizo, or soyrizo for vegetarian

1 small sweet potato, peeled and diced

2 tsp olive oil

3 TBS butter

8 eggs

3/4 cup milk, or unsweetened soy/almond milk for dairy free

3/4 tsp salt

1/2 tsp cumin

1/4 tsp garlic powder

1/3 cup shredded cheddar

add ins: chives, onions, fresh garlic, bell pepper, etc.

Directions:

Pre-heat oven to 350. In an 8×8 glass pan melt butter in the microwave (about 30 seconds). Coat pan well with melted butter.

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In a medium bowl mix eggs, milk, salt, cumin, and garlic powder. At this point you can add any veggie mix ins you like. My favorite is 1/4 cup chives. Pour into glass pan and bake 10 minutes. Stir with a fork and bake 15 more minutes. Stir every 5 minutes to break up and scramble.

Meanwhile, heat a pan with olive oil over medium heat. Pan fry diced sweet potato, approximately 10 minutes.

In another pan, heat chorizo, or soyrizo, over medium heat for at least 10 minutes. Regular chorizo is forgiving, and can be cooked longer. Soyrizo is not! It will get very dry if you cook it longer than 12 minutes.

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When eggs and sweet potato are finished, add both the the chorizo/soyrizo pan, add cheese, and mix well. Spoon in even amounts into 9 tortillas. Wrap burritos in parchment paper, followed by foil, for storing. These will keep about 1 week in your fridge, or up to 6 months in the freezer.

To re-heat: remove foil, leave wrapped in parchment paper

  • from fridge, cook 45 seconds on high in the microwave
  • from frozen, cook 1 minute 30 seconds on high in the microwave

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The best thing I ever ate: Brunch

You know that show on the Food Network: The Best Thing I Ever Ate? First my mouth waters, and then my travel list grows rapidly. I wouldn’t be able to be a guest on that show for many reasons, one being I am not a celebrity, but mostly because I find the act of narrowing down the best thing I ever ate to be a daunting task. How can I pick just one thing?!

But then I remembered the best breakfast I ever ate. Long ago, (maybe 2005?), I stumbled upon Peso’s Restaurant on lower Queen Anne in Seattle while on a girls weekend.

Many of the menu items appealed to me, but one really stuck out: the Roma and Avocado Eggs Benedict with Chipotle Hollandaise.

Peso’s knows how to correctly poach an egg, (I do not), and the perfect amount of yolk oozes out to mix with the insanely delicious chipotle hollandaise sauce. I’m a bit intimidated to recreate this meal at home.

So whenever I am in Seattle, even if I am just passing through, stopping at Peso’s for breakfast is a non-negotiable. And I always get the same thing, even though I’ve snagged bites from others and they’ve been quite tasty. And while I’ve always dined on the weekend, this time I went in for a weekday meal and discovered they have a happy hour brunch from 9-11 a.m. Monday-Friday where almost everything is $6.50. #winning!

The decor is also quite lovely, which makes eating their delicious food even more special. Promise me the next time you’re in Seattle you’ll swing by and enjoy the Roma and Avocado Benedict for me.

What is the best thing you ever ate for brunch?