These are a great, high-protein breakfast. You make them and freeze them, then reheat in the microwave in the morning.
If you don’t like the look of my recipe, or you want some other ideas, just google “breakfast burritos”. You’ll seriously come up with a million different ideas, these things seem to be very popular.
I’m still working out the best way to wrap them so that they’re easy to reheat – I’ve heard of microwave-safe plastic wrap from American cooking blogs, but I can’t find the stuff over hear in Australia, so I’m still playing around. I’ve found that using baking paper is great for microwaving, but I’ve had trouble with freezer burn because it doesn’t seal quite so well. Alfoil and plastic wrap are easy at the packaging end, but a bit of a pain at the reheating end of things. If anyone has a suggestion, I’d be happy to hear it!
The amounts in this recipe will make 6 burritos
Standard Ingredients (for me):
- 1 cup taco mince
- 2 tomatoes, diced
- 1/2 cup red kidney beans (cooked – this is about 1/4 cup dry ones. Just make sure you cook them correctly)
- 1/4 cup chunky tomato salsa
- 6 eggs (1 per tortilla)
- 1/4 cup milk
- 1/4 cup grated cheese
- 6 tortillas (depending on how many you will be making)
Add anything else you would like! Often I add a couple of cubes of frozen spinach to the pan and defrost them before I add the eggs, but I didn’t have any left this time. You can LITERALLY put anything into these. Some of my common additions:
- sausages – I boil them then dice them up, and cook them in the pan so they get a bit toasty on the outside
- spinach – a couple of cubes of frozen spinach goes really well with the eggs
- any “mexican-style” filling can replace the taco mince – mine are generally taco or chicken enchilada mix, because that’s what I make a lot of
- avocado – haven’t tried this when freezing them (only when making fresh, or putting them in the fridge for the next day), but it does taste very good
- refried beans
- roasted potatoes (make them small cubes before roasting for best results)
- roasted sweet potato (see above)
- capsicum (I think Americans call them “peppers”)
The list could go on. That’s just the things I’ve personally put in mine before.
- Sort out your mince/meat mixture: Put the taco mince, tomatoes, beans & salsa in a bowl and mix well.
- Next, the eggs: In a separate bowl, whisk together the eggs and milk (you’re making scrambled eggs essentially). Season to taste. Heat a pan over medium heat, and cook your eggs until they’re just cooked. You don’t want to let them get dry, or they’ll be chewy when you reheat your burrito. Remove egg pan from heat once they’re cooked, and stir through cheese.
- Spoon all your fillings into your tortillas, then wrap and freeze.
PS the wrapping takes a bit of a knack, don’t worry if they don’t look as pretty as the ones you see on Pinterest – they’re not going to be that way for long anyway, you’re going to be eating it before anyone gets to see it in the “pretty” state.
There are 2 ways that I generally heat these up – either in the microwave or the sandwich toaster. If you’re using the microwave, just make sure whatever wrapping you use is microwave-safe (or just unwrap it). Ditto the sandwich toaster, but if your burrito is still frozen it may not heat through properly without burning on the outside.