Over the summer, I taught my almost-10-year-old son an invaluable skill.

• A skill that will get him through teenage years when Mama doesn’t feel like cooking.
• A skill that will ease those inevitable hangovers during college. (Although I refuse to think about my innocent little boy even going down that road…)
• A skill that may one day land him his future wife.

I taught him how to make scrambled eggs.

I know. It may seem like a small thing. But it’s big in my mind. It’s the first food I really learned how to make that didn’t come from a box. I refused to teach him boxed mac and cheese quite yet. I have to admit, I’ve never ever made him a box of mac and cheese, and I’m not gonna start now. From-stratch cooking is how he will learn.

First, the lessons started with him just watching. Then he’d crack the eggs. Then he’d direct me what I should do next. The last time, he asked me if I could please turn on the burner so he could make himself some eggs while I got my workout in. 

Yes sir!

And he claimed that those were the best eggs he’s had. The pride he had in his work was such a joy to see.

Now that we’re back into the school routine, there isn’t quite as much time for him to make his own scrambled eggs, but with a little prep, I’ve been able to get him out the door with a hot breakfast that he loves just the same.

When I told Xander I was going to be putting my breakfast burritos on the blog, he said, “WHAT?! How are they not already on there? They’re one of the best things you make and you’ve been making them forever!”

You know what, I was wondering the same thing.

Truthfully, I have felt like this recipe is just too dang easy to share. But you know what. If I can convert just one mama from serving her kiddos breakfast burritos from the freezer section of the store, I’m gonna call this a win.

I’ll admit. My son’s first couple years of school were fueled by those frozen burritos, and I wish I could take those years back. If only I had known just how easy it was to whip up a batch of breakfast burritos once every month or two.

And that is my hope in sharing this recipe. That you’ll be able to make up a batch for your kids or even for yourself if you find that you’re running out of time in the mornings to get a healthy breakfast in.

Oh, and the best part is that these are completely customizable.

Don’t want meat? Leave it out or use a vegetarian-friendly breakfast patty like I did. 

Want lots of veggies? Be my guest.

No cheese? Are you crazy? Ok, just kidding. Leave it out if you must.

Point is – make it yours. 

And if you’re curious to learn exactly how I prep my breakfast burritos for the freezer, check out the video below. 

Make-Ahead Freezer Friendly Breakfast Burritos

Yield: 0

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Makes about 18-22 burritos

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Ingredients

• 1 Tablespoon olive oil
• 4 Morningstar breakfast sausage patties
• 2 cups frozen diced potatoes
• 12-18 eggs
• 1/4 cup milk
• salt & pepper
• 1 cup shredded cheddar cheese
• 18-22 flour tortillas

Instructions

1. In a large skillet, heat olive oil to medium heat. Add in frozen potatoes and sausage patties. (I like to microwave the sausage patties for about 30 seconds on each side first so I can easily break them up in the skillet into bite-sized pieces with the potatoes.) Allow potatoes to thaw and brown before flipping them over to the brown the other side.
2. While potatoes are cooking, in a large mixing bowl, combine eggs, milk, salt & pepper. Beat well until all yolks are broken up. When potatoes are browned and sausage is warmed through, pour eggs into the skillet. Let sit to firm up on the edges, being careful not to burn. Use a spatula to scrape the sides of the skillet every so often, flipping and breaking up the eggs as you go.
3. Once there are no more liquid-y pieces of egg, you can remove it from the heat.
4. If you choose to serve the breakfast burritos right away, dish a small portion of eggs into the middle of a tortilla, top with shredded cheese, and roll up.
5. If you will be freezing for later: Allow the eggs to cool down slightly. If they are hot, the steam will form a condensation that will make the tortillas soggy.
6. Once cooled slightly, place about 1/3-1/2 cup egg mixture into tortilla, top with cheese, and roll up, bending in the ends to prevent filling from falling out.
7. Wrap individual burritos in plastic wrap and place in a large freezer-safe storage bag. About 10-12 burritos will fit in a gallon bag.
8. To reheat, remove from freezer. Keeping burrito wrapped in plastic wrap, microwave for 45 seconds. Turn burrito over and microwave for another 45. Carefully remove plastic wrap and microwave one last time for about 25 seconds.

Make sure you snap a pic if you make this recipe and upload it to Instagram, tagging me @happyfoodholly

 

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