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.
Yes they are xmas muffin cases – it was all I had left haha
These are fantastic as an easy breakfast option! Eaten as-is they’re great, but they’re even better if you warm them up in the microwave for 30 seconds, then put some butter on them OM NOM NOM NOM.
Be warned, any pets you have will probably pester you the entire time these are cooking (Jacket was convinced that I was cooking something that he’d like and that I wasn’t sharing… I eventually showed him the empty container the bolognese had been in and he was like “oh – that’s not what I wanted” and went to chase some bugs).
Original recipe is from here, but I made a few changes to simplify it and reduce the batch size. I halved the batch because I didn’t know if Hubby would eat these, and if I made more they might go yuck before I ate them all.
Makes: 6 muffins
- 1 cup bolognese sauce
- 1/2 cup grated parmesan cheese + extra for topping muffins with
- 1 cup Self Raising flour
- 1/4 cup milk
- 1 egg
- 1/8 cup oil (I don’t actually know how much oil this would be in ml, I just eye-balled the amount)
- Ensure bolognese sauce is completely defrosted (if it was frozen). Don’t use sauce that is still piping hot, as you’ll scramble the eggs. Preheat oven to 180°C. Line 6 holes of a 12-hole muffin pan with muffin cases.
- Combine flour and parmesan cheese in a bowl. Whisk together egg, milk and oil in a separate bowl.
- Add egg mixture and bolognese to flour and mix until just combined.
- Divide into prepared muffin tray, and top with additional parmesan cheese.
- Bake for 20-25mins or until golden and firm to touch. Cool in tray for 5mins before transferring to a cooling rack.
This is how I used one of the enormous zucchini I got this month.
It’s a fairly easy one to make, and it tastes good. It’s great to have in the fridge for lunches.
You can make it as a slice, or in muffin tins for easy pre-portioned serves. The other benefit of making it in a muffin tray is that all of the pieces have nice crispy cheesy edges 🙂 I made this batch in a slice pan because my muffin pans were in use at the time.
*Edit* I ended up eating all of this, Hubby didn’t have a single piece. He’s not a big fan of quiche-like things, so I guess he didn’t even bother trying it. Wuss.
- 4 bacon rashers, diced
- 4-5 button mushrooms, sliced
- 1 zucchini, grated
- 1 carrot, peeled and grated
- 1 cup grated cheese, plus extra to sprinkle on top
- 1 cup SR flour
- 4 eggs, at room temperature
- 1/2 cup milk
- Preheat oven to 180°C. Grease baking pan or muffin tray.
- Fry bacon until browned and slightly crispy. Cool slightly.
- Combine bacon, zucchini, carrot, cheese, and flour in a bowl. Add eggs and milk, and mix until combined.
- Pour mixture into prepared pan and level the surface. Bake for 30 mins, or until a skewer inserted in the middle comes out clean and the cheese is nicely browned. Stand in pan for 5 mins before transferring to a wire rack to cool.
These will also freeze well 🙂 It’s easy to make these vegetarian, by leaving out the bacon.
These are great for breakfast on the go! I think the next time I make them I’ll make a few changes – more salsa, and more cheese. And maybe some taco mince. They weren’t as salsa-ish as I’d hoped, but they still taste great, particularly heated with some butter.
- 2 cups self-raising flour
- 1 tsp baking powder
- 60g butter, melted and cooled
- 3/4 cup milk
- 2 eggs, lightly beaten
- 1 cup creamed corn (this was approx 2/3 of a 400g-ish tin. I will get the smaller tin next time and just use the whole thing)
- 1/2 cup tasty cheese
- 1/2 cup chunky salsa
- Preheat oven to 190°C. Line a 12-hole muffin pan with paper cases.
- Sift flour and baking powder into a large bowl (I didn’t bother sifting, I was lazy). Make a well in the centre and add butter, milk, eggs and creamed corn. Mix until just combined. Fold in cheese and salsa.
- Spoon mixture into muffin cases. Bake for 20-22 mins or until golden and firm to touch (this took 25mins in my oven). Stand for 5mins before turning out onto a rack to cool.
Recipe from Super Food Ideas magazine, February 2013.