It seems like breakfast is always the hardest meal for me to prepare. I’m one of those people who openly has a “no talkie before coffee” policy and I prefer quiet peaceful mornings, but that rarely occurs now that I have a toddler. To make my life a little easier, and also to fill everyone’s bellies, I decided to try out this breakfast burrito recipe from skiptomylou.org with a few of my own changes.
12 Large Eggs
1/2 package frozen fajita onions and peppers
1/2 lb chopped bacon
1 cup Taco blend shredded cheese
12 flour tortillas 8 inch
Begin by stirring 12 eggs over medium heat. Add salt to taste. After the eggs are scrambled, place them in a bowl and set aside.
In the same pan, add frozen fajita onions, peppers and bacon while stirring occasionally until heated through.
Add the veggies and bacon into the bowl of eggs along with the cheese. Stir it up and try to avoid devouring the whole bowl of yummy, cheesy goodness.
Heat 3-4 tortillas at a time for 30 seconds in the microwave. Put 1/2 to 1 cup of mixture on the tortilla and and wrap burrito style. This should make 10-12 burritos, depending on how full you make them. Line up the burritos on a cookie sheet and place in the freezer for an hour. After an hour, put them in a freezer bag.
To heat the burritos after they’re frozen, wrap in a paper towel and heat in microwave 1.5 to 2 minutes. I wrote these instructions directly onto the freezer bag, that way everyone knows how to prepare them.
These burritos are great breakfast or lunch. They make up so quickly and they’d even be great to make for a crowd, too. I couldn’t help but eat one right after I made them – and boy was it yummy! I served it up with a dollop of sour cream and salsa. Bon appétit!