Make ahead burritos

I have fond memories of early mornings in college (typically after an all-nighter) sitting in front of the 24-hour on-campus McDonald's, waiting for breakfast hours to start so I could get the ultimate breakfast food to satisfy my ravenous hunger. That food? The McSkillet Burrito - the perfect combination of eggs, sausage, potatoes, veggies, cheese, and salsa that still makes my mouth water. That love affair unfortunately ended after a few short years when I went to a local McDonald's one tragic morning and was told they had stopped serving it.

Although none will ever live up to the McSkillet, I do still enjoy breakfast burritos, so I was pleased that we included them in our make ahead breakfast items. There was a decent amount of work involved here with filling, wrapping, and plastic-wrapping 20 burritos, but once that was all done we had 20 low-prep breakfasts waiting for us in the freezer. These hold up really well in the freezer; I found them to be very tasty after a minute in the microwave and some salsa on top.

Egg and Black Bean Breakfast Burritos adapted from Hello Bee blog
2 tbsp butter
18 eggs, thoroughly beaten
2 tbsp cooking oil of choice
1 medium yellow onion, medium chop
1 large red bell pepper, stem and seeds removed, medium chop
2 1/2 c cooked black beans
1 tbsp ground cumin, divided use
3 c grated cheddar cheese
salt and pepper
15 tortillas, burrito-sized (at least 7 inches in diameter)

   Melt the butter in a large skillet over medium heat. Pour in the eggs and stir with a wooden spoon or spatula frequently until the eggs are softly cooked. Season generously with salt and pepper and pour onto a large plate or platter to cool to room temperature.
   Rinse or wash the skillet, coat the bottom with the oil, and return to medium heat. Add the onions and peppers and 1/2 tbsp cumin. Saute until the onions are translucent, season with salt and pepper, and pour onto a large plate or platter to cool to room temperature.
   In a medium bowl, stir together the black beans, remaining 1/2 tbsp cumin, and two big pinches of salt.
   Fill each burrito a layer of beans, vegetables, eggs, cheese, and cilantro. Try to fill the burrito about 1/3 the way full and to evenly distribute between all the tortillas – It doesn’t have to be perfect; just eyeball it. Wrap the burrito and place on a large baking sheet.
   Move the burritos to the freezer for at least an hour, then transfer to a freezer bag until ready to eat. Microwave until heated through.

I got to do the easy part
Burrito pyramid!
Guts picture - they don't all fall apart like this

1 comment:

  1. Well, I learned something today - did not know they were one of your favs! Will have to try.