Cooking Post: The Ubiquitous Breakfast Burrito

YUM...

Do you know what we haven’t had in a long damn time? A cooking post. Okay, you likely see cooking posts all the time, but we’re talking about a cooking post from ME… which are few and far between and the world’s easiest things to make, because really? A girl can have limits to her talents.

Do you remember when I told you that I was scared of fast food? I still am, but there’s one thing from McDonald’s that I just cannot live without. I bet you know what I’m talking about, if you’ve ever heard me wax poetic on the benefits of tortillas and cheese in every meal. It’s the damn breakfast burrito. I love those things. I know they’re awful for me; I don’t want to know what’s actually in them. They. Are. Delicious.

So, a few weeks ago, Ant and I took it upon ourselves to make our own breakfast burritos. I quickly jumped onto Pinterest (the hold of all such awesome recipes from which I might be able to find an adequate breakfast burrito) and the heavens parted. Not only was there an awesome breakfast burrito recipe, it was for bulk. As in, put 36 breakfast burritos in your freezer, and if you have a minute, you have breakfast!

You can hear the angels weeping too, can’t you? You can find the recipe here and I must admit: It works perfectly. PERFECTLY never happens in our house. I felt like a Stepford Wife!

Here’s the rundown:

Ant and I ran to the store and bought two pounds of bacon and two pounds of sausage. You may not like either of those things (What’s wrong with you???) and in that case, I suggest replacing with spinach, tomatoes, whatever. I don’t know what people who don’t like bacon eat. Sorry.

Yeah, that's a beer in the background. Don't judge.

 Then we cooked it (in a big roasting pan which can be placed on burners), and our whole house smelled delicious. And then we set it aside.

I rinsed out most of the bacon grease (repeat, most), and then added the veggie mixture (onion, peppers, garlic, green onion) and the tiniest bit of water (to be able to scrape the bottom of the pan) and cooked until they were translucent. Then I added egg mixture (20 eggs, some milk,) to the veggies in the roasting pan, and scrambled them.

And now our house smelled super delicious and our mouths were watering.

 Then Ant and I created an assembly line. We took our 36 tortillas (the size where the package contains twelve apiece, so three packages) four at a time, added a bit of the shredded cheese to the tortilla, and scooped about a quarter-cup of the filling (which we had combined at this point) to each tortilla before folding it. Ant was in charge of this part.

 I was in charge of wrapping the burritos in cling wrap and adding them to our freezer bags.

I will warn you, it took about 2.5 hours from start until finish, but then we had breakfast (which quickly became any part of the darn day you felt like) burritos for weeks. And these babies can keep in the freezer for a couple of months, especially when individually wrapped in cling wrap and then placed in freezer bags together. And they taste better than the scary ones from McDonalds.

Mission accomplished.

Tell me, do you cook items in bulk? I really don’t, but this recipe has convinced me to try it out more often.