I haven't really cooked in 6 months.
This pregnancy really did me in. I spent the first three months sick, and the following three months busy. And annoyed with cooking. The desire to nourish my family absolutely vanished. And that's really abnormal for me, because I usually find that a simple waltz through Williams Sonoma can cure me of any culinary-related boredom or ailment. But not this time, friends.
Well, since returning home after our month-long stint in New York, I was suddenly struck with the eagerness to bake muffins. And soup. And stew. And then I saw my friend Liz's instagram post about making her family breakfast burritos in bulk and freezing them and I was re-bitten by the cooking bug. I should make everything in bulk AND FREEZE IT.
I know that's not, like, a new idea. But the idea came at just the right time. And let me just say, my boys are really really happy that I'm back in the kitchen.
We played around with this recipe and came up with our own preferred ingredients. And it's so easy and wonderful to have a delicious, nourishing breakfast that is ready as early as you are. Because I don't know about you, but over here we are up at 6 and I wake up voraciously famished. The recipe + method are below!
- 1 package Aidell's Chicken + Apple Sausage, diced
- 12 eggs
- 1 onion, diced
- 1 package frozen hash browns
- 12 flour tortillas
- Shredded cheese
- Salt + pepper to taste
- Olive oil
* wax or parchment paper
* large, freezer-safe zip-top bags
1. Heat up diced sausage and diced onion in a medium skillet, over medium heat. Add a bit of olive oil to the pan, just to keep things from sticking. Cook until everything is heated through and the onion is translucent, about 5 minutes. Transfer to a mixing bowl, set aside. Keep the skillet heated over medium, add a bit more olive oil.
2. Crack and whisk the 12 eggs in a large mixing bowl, adding salt and pepper to your preference. Add the eggs to the heated skillet and stir until cooked. Transfer to a clean mixing bowl, set aside.
3. Heat the hash browns in the same skillet, according to the instructions on the package. Set aside into a third mixing bowl.
4. Heat the tortillas on a dampened paper towel for 10-15 seconds, or until warm and malleable.
5. To compile the burritos, create an assembly line with the ingredients. Take one tortilla and add 1/3 cup size of scrambled eggs, followed by the sausage/onion mixture, the hash browns and finally sprinkle with cheese. Tuck the outer edges in first, then roll the tortilla (it will fold over in thirds). Place the tortilla seam-side down on wax paper, and completely roll and wrap the burrito with the paper.
6. Repeat this method until you run out of ingredients!
7. Place the wrapped burritos in large, freezer-safe zip-top bags. Store in the freezer and remove as needed. This recipe should make you about 12 burritos.
A few notes on these burritos:
- It helps to have a buddy with the assembly line. Stevie and I compiled these in about 15-20 minutes after all the ingredients were cooked, and it really helped to have him wrap and roll the burritos after I added all the ingredients.
- When you're ready to eat, you can throw the burrito in the microwave (take off the wax paper first!) and heat for 1-3 minutes. It helps to use the "defrost" setting on your microwave, if you have one.
- If can you remember to remove the burritos from your freezer the night before you want to eat them, they will defrost beautifully in the refrigerator and heat more evenly when you do microwave them in the morning. So if you can remember, make sure to pull them out of the freezer the night before!
- You can serve these with salsa if you like, although I find that I like them just the way the are.
- I doubled this recipe and we had breakfast for a few weeks that I didn't have to think about preparing. It was simply bliss.
Let me know if you try these out, friends! Happy cooking + freezing + and eating a blissful breakfast!