David gets up pretty early for work. In the early days of marriage I’d often wake up and make him breakfast. Guess I was trying to go for wife-of-the-year? Well, the honeymoon is over and now he’s often out the door as I’m waking up. Because of this, I’ve stuck him with bagels and cream cheese. Everyday of the week.
Lucky for me, he doesn’t complain, but I wanted to switch things up for him, because, well, he’s pretty great. Therefore he totally deserves a burrito.
…because burritos are awesome.
Make Ahead Breakfast Burritos
You will need-
- 16-20 large wheat tortillas
- 12-14 eggs
- 2 white potatoes, peeled and diced
- veggies of choice (I used zucchini, red pepper, onion & spinach)
- sausage or bacon (optional)
- cheese of choice (pepper jack adds a lot of flavor)
- olive oil
First up, prep all your veggies. Add 1-2 Tbsp of olive oil to a large pan and sauté the diced potatoes with a sprinkle of salt and pepper until they are soft.
Put in a large bowl and set aside.
Repeat with the vegetables.
And the sausage.
And the eggs.
This process takes a little while, maybe 30 minutes, so make sure you’re little ones have things to entertain themselves or be prepared for your cabinets to be raided.
Now you’re ready to assemble!
I made a rookie mistake and got mid-sized tortillas. Definitely get the large so it’s easier to wrap.
Add all the ingredients to the wrap. Don’t forget the salsa because it helps keep it soft when reheating. Just a little will do.
Roll it up, wrap it in foil and store in a freezer bag. To reheat, simply unwrap, roll it in a paper towel and microwave it for 2-3 minutes.
The reviews are in and it’s a hit! Only complaint was messiness of a poor wrap job, which is why I recommend the larger tortillas!
Let’s chat- do you have a favorite quick breakfast?