burritos

Burritos are literally the best food ever.  They come packaged for easy consumption, there’s tons of cheap places to get them around here, and they’re filled with anything you could possibly want.

In June, the spouse started working overnights at his job as a nurse.  The job is 50 minutes away if there’s no traffic, but unfortunately he leaves work right as traffic is at its worst, meaning the commute home can be upwards of two hours.  In order to keep himself awake for the trek home (or to my office where he sleeps and showers on the days he has back-to-back shifts), he likes to have a breakfast to munch on in the car.  But it needs to be more substantial than a breakfast bar, he wants something warm, but that can be eaten on the go.  With everything else going on (surgery, travel, stupid cats peeing on things) we hadn’t had a chance to sit down and figure out what might work, so he was getting McDonald’s burrito breakfast, which he liked because it was warm, easy to eat, and gave him a couple of different things to munch on.

A friend suggested frozen breakfast burritos, so we thought we would give it a try.  I would love to credit someone with the recipe, but it’s sort of cobbled together from a bunch of different places.  The basic idea is almost always the same:  take a large flour tortilla, fill it with meat, eggs, potatoes and cheese, wrap and freeze.  I’ve listed prices next to the products, prices are from our local Vons/Albertsons, so may be different in your area.  The recipe ended up making 12 burritos filling enough to only need one for breakfast, so it basically gets us through three weeks to a month of breakfasts for the spouse, depending on how many extra shifts he picks up during the week.

Ingredients/Pricing

12 flour tortillas – We got Mission at $6.59 for a 16 count, which puts us at $4.94.

12 Eggs – Eggs are $1.33 per dozen at Costco.

12 ounces cheese – We used Tilamook, 12.99 for a baby loaf at Costco, so it’s around $4.87

6 potatoes – We used 6 small to medium russets, which we guessed at about $0.55 each, so $3.30

Green onion – We used one bunch, for $1.09

2 pounds sausage – We used Jimmy Dean pork sausage, that comes in the big log.  $4.49 each.  We didn’t intend to use 2 pounds originally, but then it seemed easier to just cook all of it…So this was the most expensive at $8.98

Soda – He likes having a drink with breakfast.  $6.99 for 12 cans (they actually come in 24-packs, but we’re just including the breakfast ones in the breakfast cost)

Total price: $24.51

Price per breakfast: $2.63

McDonald’s breakfast $6.00

Less than half the price of McDonald’s breakfast!!!!!  We do still want to play with the recipe, there was too much meat and way too much potato.  In the end, well probably increase the eggs, and decrease the potato and sausage slightly.  We also want to play with including vegetables, since vegetables are good for you.  That will make the burritos more filling as well.  So far, the spouse seems to really like them, if nothing else, it means he doesn’t have to go out of his way for breakfast, so it saves him some road time in the morning.

Assembly

  1. Pre-cook the potatoes in the microwave, just until tender.  Let cool for a few minutes then cut into small-ish bite sized pieces.
  2. Shred the cheese.
  3. Beat eggs together, add a bit of salt and pepper (don’t go crazy, the sausage is pretty salty).  Add chopped green onions to the eggs in the bowl.
  4. In a large dutch oven on medium heat (or whatever the package directions say) heat the sausage until cooked through.  We made crumbles, although you could also do sausage rounds if you like.
  5. Once the meat is cooked, toss into a colander to drain.  You want relatively dry meat for freezing, so that the burrito doesn’t get all mushy.
  6. Put the dutch oven back on medium heat, and scramble the eggs.  Set aside.
  7. Put the dutch oven back on medium heat, add a bit more oil, and brown the potatoes.
  8. Add the egg and sausage back in, and combine.  Test for flavor, and add more salt and pepper if necessary.
  9. Heat the wraps in the microwave, with sheets of paper towel in between.  You want them cooked a little bit, so they are more bendy when you wrap everything.
  10. Lay your wraps out, and fill with filling from the dutch oven.  At this point, we let everything sit until it was cool, because it’s hard to cool things if they’re sitting all in a lump in the dutch oven.  However you cool down the filling, it should be pretty cold before wrapping your burritos, otherwise the steam will make the wrapper go mushy.
  11. Wrap the burritos.  Fold two edges in so they cover the ends of the filling.  Take the free edge closest to you and fold over the two folded-in edges and the rest of the filling.  Tuck the filling in and under as firmly as you can without tearing the wrapper, and then roll the rest of the burrito up.  Set seam-side-down while you wrap the other burritos.
  12. Wrap all the burritos in plastic wrap.  Stick in freezer.

To re-warm the burritos, stick in a microwave for 1 to 2 minutes, depending on the heat of your microwave.  The spouse often does a little on one side, flip over, a little more on the other side because the microwave at work doesn’t heat evenly.

These have worked out great the last couple of weeks, but if anyone has any more easy breakfast on the go ideas, we’d love to hear them!