These are a great "on the run" breakfast. Take out of the freezer in the am and by the time I'm at work they are thawed and ready for the microwave. Being diabetic these have been a life-saver on hectic mornings!
I have made this recipe about 6-7 times now, probably should review it. Takes about an hour start to finish to make anywhere from 12-16 burritos, depending on how big my tortillas are. My husband loves these for breakfast, has them almost every day for breakfast. Have made this exact recipe with 2-3 x the salsa, allowing the moisture to cook out before rolling, and also a veggie chorizo, potato and salsa version. Love it, only problem is now hubby expectes them for breakfast each am, I can never stop making them!
i made these tonight and everybody inhaled it. love how versatile it is. i only used 7 eggs and 1 pound of sausage and found that was perfect for 6 people.
I made a very large batch and used 36 eggs and 2 lbs sausage. This was plenty of sausage, and we love sausage. I used Ortega taco size flour tortillas. These were the perfect size. I wrapped the burritos in plastic wrap and immediately put into bags and froze. This worked great. To reheat, I microwave them for 1 minute with the plastic wrap loosely lying on top. Then I remove the plastic wrap and heat 45 more seconds.
A great recipe to make ahead to ensure that you'll have something for a weekday breakfast. I cut the recipe in half and it made 11 four-inch burritos. You may want to salt the eggs after they have cooked. Thanks for the recipe.
This recipe is awesome and so easily customized with great results! We don't eat pork so I just took some ground turkey and made taco meat. I then made some hash browns, set them aside, stir fried some mushrooms and green peppers, set them aside, made the scrambled eggs--then I mixed in the peppers and mushrooms in with the eggs. In the end our burritos had eggs with green peppers and mushrooms, some hash browns, a little taco meat and Colby Jack cheese! Thanks Tish for the great recipe!
I made these using the base ingredients plus hash browns, green pepper, canned chilies, minced garlic and green onion. When the bulk sausage was cooked I put it on paper towel to get some of the grease off and then cooked the green pepper, onion, garlic and chilies to soften them all up. I had three pans I dished from; hash browns, veggies and egg/sausage. They made 24 perfectly. My picky hubby ate three burritos before they even got into the freezer, he loves them! I plan on making a bunch of batches so my family can eat healthy while I'm going to school FT. Thanks for a great recipe!!
I just made this recipe for breakfast this morning. I halfed all the basic ingredients and added 1/2c. onions & bell peppers. Everyone loved it. It is definitely going into our breakfast rotation. I was able to make 13 burritos by using 1/4 cup of filling in each small (6 inch) tortilla.
I've been looking for something that I could cook in bulk and freeze for quick breakfasts, and this is definitely it! I used the smallest tortillas, 8oz block of cheddar shredded, 3/4c salsa, 12 eggs, 4 slices bacon crumbled and 4 shredded russet potatoes. I got 17 burritos - although I overstuffed a couple, so it would have probably been more like 19 or 20 otherwise. Very tasty, and super easy!
These were fantastic! I used eggbeaters, lean turkey sausage, 2% cheese, lots of salsa, green chilis, and onions. My kids thought they were the best. They are a much better breakfast option for them than cereal or toaster pastries...and just as fast in the morning.