The BEST breakfast burritos (for the freezer!)

I don't know about you guys, but I'm definitely a breakfast person. The problem is, it's usually too much of a hassle! If I could just effortlessly wake up to the smells of bacon and biscuits and gravy and eggs....ahhhh. What a glorious thing that would be.

But usually, I wake up to my husband's kiss as he runs out the door in the wee morning hours, and then two hungry tummies shortly after. I have the cutest babies ever, but they are kind of cub bears when they wake up. They have perfected the whole "I WANT FOOD AND I WANT IT NOW MOM" thing in the mornings, and I'm usually scrambling to get them fed and happy. So by the time I get to eat, I usually just throw down some raisin bran and call it good.

But then suddenly, one day I thought: I'm sick this cereal business. Let's spice it up!

And alas, the freezer breakfast burrito was born.

These babies are so perfect for Jordan in the mornings to eat on the go, and I love them too! Heat them up, slap on a little fresh pico... and bam. So much better than cold cereal every day.

Okay, first of all. This recipe makes A TON. We came out of this round with 60  burritos. 60. So just be aware that it's going to take a little bit of time to cook the ingredients, put all of the burritos together, and throw them in Ziploc baggies...but it will be SO worth it, because these things will last you at least a couple of months! I had Jordan help me with the assembly part, so it went fairly quickly!

SUPPLIES:

• Gallon sized Ziploc FREEZER bags (they are sturdier and come with a double zipper to prevent freezer burn)
• Tin foil, cut into 12" by 12" squares
•  Paper towels
• Sharpie

INGREDIENTS:

• 2 dozen eggs
• 2 T butter
• 6 large red potatoes, diced
• 1 small yellow onion, diced
• 3 cups shredded cheese (cheddar, pepper jack, mozzarella...whateva'!)
• 1/2 lb bacon, cooked and crumbled
• 1 lb breakfast sausage, cooked and crumbled
• Salt + pepper, to taste

INSTRUCTIONS:

Melt butter in a (giant) skillet over medium heat. Add diced potatoes and diced onions, adding salt and pepper to taste. Cook for about 20 minutes or until potatoes are fork-tender. Meanwhile, scramble eggs in a (giant) pan on low heat until fluffy. Now all of your ingredients should be ready!

To assemble the burrito, lay the tortilla on a paper towel. Add about 2 T eggs, 2 T potatoes, and 1 T sausage or bacon. Sprinkle with cheese. Now, tuck both ends and roll, forming a pouch (see handy diagram below!).

(image source)

  Once you have the burrito rolled, roll it up in the paper towel, and then in a square of tin foil. Then when you want to eat it, you simply take the tin foil off, warm up the burrito (with the paper towel still on it) in the microwave for about a minute-thirty, and you're golden!

Once you have them all rolled and ready, throw them into some large Ziploc bags and label them with the date. We fit 5 or 6 into a bag, depending on their size!

And whallah! There you have it. 2 hours or less of your time just set you up for a couple months of stress-free breakfast.Your husbands will love these, and so will you!

Enjoy!