Let's talk protein. We all need it, and it's hard to get it sometimes. And it's ESPECIALLY hard to get it into tiny bodies in the wee hours of the morning before school starts, right? My mother-in-law visited recently and reminded me how important it was that my daughter eat a protein filled breakfast so she'd be ready for her day. Of course she was right, so I've been brainstorming some make-ahead meals like tapioca pudding and made-from-scratch whole grain waffles.
THEN, earlier this week, I was inspired by a friend who makes burritos ahead of time and freezes them for quick lunches. I thought back on my care-free undergrad days and remembered my favorite morning ritual: the breakfast burrito. I had never thought of making a large batch ahead of time to freeze and reheat, but I loved the idea of a warm bean, egg, and cheese filled pocket only minutes away during the usual clustercuss that is our morning routine.
Also, I eat breakfast at work where I'm lucky to have a microwave, and I've often resorted to eating one of those burritos of woe you can buy in the freezer section for almost $4 but constitute pretty much your entire daily value of fat and sodium.
You can probably fill these with anything. I'm going to start incorporating leftovers into the mix (chopped up baked potato, leftover chicken or turkey, etc.) I made this batch with the things I had on hand in my kitchen. Also, I used smaller burritos, so your yield will depend on your tortilla size, the number of tortillas per package, and how many fixings you make and include.
Make-Ahead Breakfast Burritos
Yield: 10 small burritos
6-8 pastured eggs, scrambled
Skillet corn made from 1 can sweet corn (see below)
1 can re-fried black beans
4 oz. good quality cheddar or other cheese, 1/2 in. cubed
salsa of choice
1 package flour tortillas
Parchment Paper and foil for wrapping/freezing
- Make sure all your toppings are laid out and ready for burrito-making and that you have a clean work-surface for burrito prep. Heat a heavy-bottomed skillet to medium.
- Once hot, add a tortilla to the pan to warm. Flip it after 15-20 seconds.
- Remove the hot tortilla from the pan and add your fixings: schmear 1 TBS re-fried beans as a base, add 1-2 TBS scrambled egg, 4-5 cubes cheese, 1 TBS skillet corn, and 1/2 TBS salsa. DON'T overfill it, or it won't close!
- Quickly wrap the burrito, smooshing the ingredients into the pocket and tucking in the sides as you roll (try to envision how those cats at chipotle do it!).
- Put the burrito back on the hot skillet seam-side down for 20-30 seconds. This seals the seam shut and helps it to retain its shape when it's reheated.
- Remove the burrito to a square piece of parchment and wrap/roll diagonally like a footlong sandwich. Then wrap in a layer of foil.
- Repeat steps 2-6 until you run out of tortillas or fixings. Arrange the burritos on a cookie sheet and stash in freezer until frozen. Then put the frozen burritos into a freezer bag to store.
- To reheat, remove foil, and microwave parchment-wrapped burrito on high for 1 1/2 minutes. Check for doneness (it should be squishy and very warm to the touch). If needed, flip and heat for an additional 30 seconds. Enjoy! You can even keep the parchment wrapping on it as you eat, to eliminate mess!
For Skillet Corn:
Heat a heavy-bottomed skillet to medium-high. Add 1 TBS butter to the pan along with the drained sweet corn. Add 1 TBS honey and spices of choice (I use a Berbere seasoning mix I buy from Penzey's, use red chili flake if you like it spicy.) Cook on medium high heat, stirring occasionally as the corn browns and sizzles. Use a splatter guard because the corn will get hot enough to pop! Remove from heat when it's nice and caramelized.
Seal the burrito on the hot skillet seam-side down to make reheating even easier.