Fresh Egg Co. Breakfast Burrito
August 12, 2023 • 0 comments
When you're a farmer, you often have early mornings, which can make eating a nutritious breakfast difficult to manage. Oftentimes Bruce will find himself skipping breakfast because he's so rushed to get out the door in the morning! So, in order to solve that, and ensure my husband has a good meal before a hard day's work, these freezer breakfast burritos are the perfect solution! They are super simple to assemble, and freeze well for many future meals. And when you love burritos as much as Bruce does, it's pretty much guaranteed he won't skip his breakfast during those early mornings!
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- (12) Fresh Eggs
- (1/2 cup) Heavy Cream
- (2 tbs) Salted Butter
- (1 tsp) Salt
- (1 tsp) Black Pepper
- (1 tsp) Garlic Powder
- (16 oz) Refried Beans
- (8 oz) Shredded Cheddar Cheese
- (28 oz bag) House Cut French Fries
- (1 cup) Salsa
- (12 8 inch) Flour Tortilla Shells
Directions
- Bring a large frying pan to medium heat and start browning your breakfast sausage - you can also substitute the sausage for bacon.
- While the meat is cooking, add all of your eggs and heavy cream to a large bowl (or a blender) and mix until combined. I prefer using heavy cream rather than milk, it makes the eggs extra fluffy. Set Aside.
- Now this step in completely optional. In this recipe I brought a non-stick pan to medium heat and cooked up a bag of French fries (you can also use the oven for this, but I find they cook quicker over the stovetop). If fries aren't your first choice, you can use tater tots, hash browns, or fresh diced potatoes. For me personally, I like to stick with the simple theme of this entire recipe and use good ole frozen french fries! Once they are cooked through (10-15 minutes), transfer to a cutting board and dice.
- Once the meat is fully cooked, pour in the egg mixture and season well. Cook until desired doneness.
- Now it's time for the assembly line. I start by spreading the refried beans on the tortilla, then the potatoes, eggs and meat mixture, shredded cheese, then lastly the salsa. To fold them, I bring in the ends first, then fold over the side and tuck it under the filling, then I roll it forward until it's sealed. Repeat this process until all of your filling is gone - this recipe usually makes about 12 if you use the 8 inch tortilla shells.
- To freeze, I like to wrap each burrito in plastic wrap, then put them in freezer bags. You can store these in the freezer for up to a month, but let's be honest, they probably won't last that long.
