I've given some away, and used some baking. Of course there's the weekend breakfasts, too. I'm a teeny bit worried that the egg production is going to slow down before I'm ready, so making food for the freezer appeals to me. I've got a lot of zucchini bread, and some roasted and dehydrated tomatoes waiting for me to use this winter. But, how does one store eggs? The whites can be frozen raw, but I'm told that the yolks turn into rubber. Well, breakfast burritos is my answer.
There is nothing fancy about these burritos. I even used jarred salsa, because I don't have any of my own. Besides, it's the eggs I'm wanting to keep, not salsa. This is all that's left of my bacon grease, which is so yummy to cook potatoes with.
I was recently gifted tortillas. A lot of tortillas. Thank you Tony and Barb! They went into my freezer until I could figure out what to do with them all. Well, I pulled a few packages out today, along with some sausage, and went to work.
I prepped everything first. Potatoes. Shred, season, and brown in a cast iron pan if you have it. Add sausage to another pan and brown through.
Beat eggs into bowl with cream, salt, and pepper.
When the eggs have started to cook, add a cup of salsa.
As that starts to tighten, add a cup of cheese. Cook until cheese is melted, but not too tight. These will be reheated later and cooked some more at that time. To avoid rubber textured eggs, cook these loose.
Set up an assembly line. I made twenty-four burritos, so I pulled that many sheets of parchment paper and aluminum both into two piles.
If your tortillas are stiff, warm them first. They will be easier to roll. Add eggs onto the tortilla.
Top that with potatoes.
Add a little sausage.
More cheese, because who doesn't like cheese?
A couple of spoonsful of salsa adds the finishing touch.
Wrap that burrito up! If you find that it difficult to roll, it's probably too full. I make that mistake all the time. Kevin's a hungry man, and I want to make a burrito worthy of him!
I wrapped mine in parchment paper first. This way it can be reheated in the microwave while still wrapped later.
Then, I wrap them in aluminum foil. I label and date them. This way, the freezer is less likely to burn them. When Kevin is ready, he unwraps the foil and microwaves them in parchment. Or, if I'm prepared, I leave the foil on and put it in the little hot plate bag that he can plug in at work and eat at his leisure.
It's so nice to have these in the freezer waiting to be eaten. It takes the pressure off of what to make for breakfast, gives us eggs to eat when production slows down, and eases my mind that Kevin is eating something nutritious.
Your burrito count will vary depending on how much or how little you stuff them. I made twenty-four hefty burritos. Some of those were made without meat for friends and family that aren't carnivorous.
- 24 tortilla; I used organic whole wheat
- 3 lb potatoes; I used red
- 3 dozen eggs
- 1/4 C cream
- 1 C shredded cheddar cheese
- 1/2 salsa
- 2 lb bulk sausage
- salt and pepper to taste
- 3 C shredded cheddar cheese
- 54 oz salsa
- parchment paper
- aluminum foil
- Shred potatoes, season with salt and pepper, fry until brown
- Mix eggs with cream. When partially cooked, add salsa. Cook a minute more and add cheese. Finish cooking to your desired texture.
- Brown sausage.
- Stack eggs, potatoes, cheese, and salsa onto tortilla.
- Wrap and date for the freezer.