I’m not going to tell you these freezer breakfast burritos were the most awesome breakfast I’ve ever had.
I’m not going to claim that they’re the easiest breakfast eh-var, or that they’re perfectly nutritionally balanced with healthy fats and proteins to give your morning zest and zing.
I’m not going to call freezer breakfast burritos an authentic southwestern experience, or ask if you believe you can get so much flavor inside one tortilla.
I will say that freezer breakfast burritos are pretty easy, pretty convenient, pretty tasty, and are a hell of a lot better than the drive through breakfast shit I see people get every single day.
WHY DO WE EAT A BUNCH OF CRAP?
I get it, you’re hungry in the morning, you probably don’t have a lot of time, and maybe there’s a McSnorger’s drive through on your way to work. Occasionally, that’s fine. But then it becomes a habit.
Crappy eating is a habit. Fast food is a habit.
Good eating is a habit, too. Cooking at home is a habit. Eating sustainable food is a habit.
If you take a little bit of time to prepare chocolate chip scones or freezer breakfast burritos, you can make a healthy breakfast a much easier habit to pick up.
WHO DOESN’T LOVE BREAKFAST BURRITOS?
NAZIS and COMMUNISTS, that’s who. UnAmerican, the lot of them!
For a long time, my breakfast was two eggs, plain yogurt, and a banana, whipped into a satisfying shake by my trusty Magic Bullet. Then it was whole wheat chocolate chip scones for a few months. Lately, it’s been sourdough toast with peanut butter and a banana.
But when I get a late break at work and all I’ve had since 7:00 AM is a piece of toast with peanut butter, I get hungry as hell. Plus, Food Rules tells me that I should ‘Breakfast like a king, lunch like a prince, and sup like a pauper.’ Or something like that. Anyway, big breakfast = good. I figured a huge breakfast burrito, stuffed with eggs and cheese and potatoes and onions and beans, should get me through till lunch.
A couple of Google searches revealed that the secret of a frozen breakfast burrito that isn’t soggy and disgusting is to cool all of the ingredients to room temperature before filling the burritos.
ASSEMBLING FREEZER BREAKFAST BURRITOS
Pre-cooking ensued. One onion, diced and sauteed. Add to that two eggs for each burrito, meaning 16 scrambled eggs to accommodate the 8 burrito-size tortillas in a package. Scramble with a big pinch of salt (a la Serious Eats) before cooking. Two russet potatoes, cut into bite-size pieces and roasted, then mixed with the egg and onion. A cup of leftover cooked pinto beans out of the freezer.
Then let it all cool. Cool it down(link).
I layered the burritos carefully, with beans on the bottom, then cheese, then the egg mixture. My reasoning was that the egg mixture was the most cohesive component and would offer the least struggle as I pulled the tortilla taught.
Eight tortillas wrapped in foil. Seven in the freezer, one in the fridge. I din’t know exactly how long they would take to cook, and my morning routine is a lean beast without much wiggle room, so I wanted to make sure one burrito was always thawed.
400° the next morning. Half an hour or so.
Like I said, not a flavor experience. But it was good. It kept me full. And I knew every damn thing that went into it, and all of those things were perfectly healthy.
Next time I’ll use waxy potatoes and boil them, I hear that makes the texture better—thawed frozen potatoes can be a bit fibrous. But other than that, I’m pretty damn happy with this recipe. I’ll keep it around till I get a jones for scones again, I think.
- 8 burrito-size tortillas
- 16 eggs
- 1 cup cooked beans
- 2 lbs red potatoes, diced
- 1 onion, diced
- 1 cup shredded cheddar cheese
- Put the potatoes in a large pot and cover with a couple of inches of water. Cover, bring to a boil, and simmer till tender. Drain.
- Scramble the eggs in a bowl with a couple of big pinches of salt. Set aside.
- Saute the onion in a very large skillet with a bit of oil over medium heat. When the onion is starting to brown slightly, add the eggs and scramble until fully cooked. Remove from heat and add the potatoes.
- Spread the egg/onion/potato mixture on a plate and let cool until near room temperature.
- When the mixture is cooled, assemble the burritos. On each tortilla, add a couple of spoonfuls of beans, a sprinkling of cheese, and about a cup of the egg mixture. Wrap the tortilla tightly, and roll the burrito in foil. Store in the freezer.
- The night before eating, transfer a burrito from the freezer to the refrigerator to thaw.
- In the morning, put the burrito in the oven and turn the oven to 400°. Cook for half an hour.