Iggy Pop once handed me a bottle of water from the Roseland Ballroom’s VIP section when I was a teenager. True story. That was pretty exciting and makes for a relatively cool story to tell, but the older I get, the more I find that my sources of excitement lean more toward things like successful meal planning. I’d still be happy to take a bottle of water from Iggy Pop, but now the excitement would come more from the fact that I’m meeting my daily water requirement. Yep. This is (almost) 40.
Anyway, I’m super stoked about my latest adventures in meal planning. I just finished mapping out a course of action for about 20+ breakfasts that I just have to share with you! I have my mason jars ready for my DIY Instant Oatmeals, and I am about to make one of my favorite breakfast staples to freeze ahead— Breakfast Egg Burritos. These are basically rolled up omelets that, once frozen, will last up to 3 months, and take a mere 2 minutes in the microwave to reheat. They are the perfect solution for busy weekday mornings, they’re super cost effective, totally healthy, and they are absolutely delicious!
Breakfast Egg Burritos
Ingredients (makes 12 burritos)
- 2 medium potatoes, peeled and diced small
- 1 large red bell pepper, seeded and diced
- 1 small red onion, diced
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- 12 large eggs
- 1/4 c whole milk
- 2 tbsp unsalted butter
- 1 1/2 c shredded Mexican Blend cheese (about 6 ounces)
- 12 (large, 10 inch or 12 inch) flour tortillas, at room temperature
Directions
- Preheat your oven to 400° with a rack in the middle
- Clear a space in your freezer for a baking sheet
- combine the potatoes, red bell peppers, and onions together in a bowl
- Drizzle with the vegetable oil and salt, to taste
- toss the veggies to coat them and transfer to a baking sheet in an even layer
- roast about 20 minutes, or until the potatoes are tender
- while your veggies are roasting, whisk the eggs, milk, and a little salt
- melt the butter in a 10 inch skillet over medium heat
- add the egg mixture and cook, stirring occasionally, until mostly set, but still moist (about 4-5 minutes)
- Remove the veggies from the oven, and allow your eggs and veggies to cool for about 10 minutes (this step is crucial to a burrito that’s not soggy and gross when you reheat it)
- Tear off 12 squares of foil and have them ready
- take a tortilla and place it on the foil
- Layer the cheese, then the roasted veggies (about 1/4 cup), and finally the eggs (about two heaping tablespoons) onto your tortilla—if you’re adding salsa go for it! It freezes well, too!
- roll the burrito tightly by folding the sides, then rolling from the bottom to the top
- wrap the burrito tightly in the foil square and repeat the process with the remaining tortillas
- freeze the burritos in a single layer on a baking sheet
- To reheat, simply unwrap the foil package and microwave on high for 1-2 minutes
- you can also reheat them in the oven at 350° for 12-15 minutes
I love this recipe, and I’ve made them in bulk on a number of occasions. They are truly a lifesaver on hectic mornings and are totally easy to customize for a quick and healthy taco night dinner—just add salsa, sour cream, and (vegetarian) chorizos! Breakfast for dinner, yo! Start your stash as soon as possible. You won’t regret it!
Image Credit: Christine Han
