Make Ahead: Healthy Breakfast Burritos
My husband has to leave EARLY for work…like really, really early. Neither one of us are naturally morning people, but because he has to get up before the sun I try to do it with him. I figure the least I can do to be supportive is turn on the coffee maker and hand him some breakfast on the way out the door (poor thing doesn’t even have time to sit down and eat it). But as we get deeper into winter, and it seems colder and darker every morning, sometimes I just can’t do it.
These burritos are my salvation on those mornings. If you put in some time you can have 8 healthy breakfasts ready-to-go in the freezer. Whether you have to leave crazy early, don’t have time to cook in the morning, or just aren’t hungry until a little later in the morning – problem solved!
If you NEED your meat in the morning, you can substitute the beans with chopped cooked bacon, sausage, or even chicken. But my husband is a dedicated carnivore, and actually prefers the beans…which I’ll admit, shocked me.
Roughly dice your jalapeño, garlic & shallot. Be sure to remove the seeds and membranes from the jalapeño. You should have about 2-3 Tablespoons of each item. Mix them all together, and add a pinch of red pepper flakes (if using) and a pinch of salt and pepper.
Heat oil over low in a small saucepan. Add the jalapeño mixture. Once it starts to sizzle, turn the flame down until the sizzling stops. Cook for about 30 minutes, stirring frequently. Don't let the mixture brown, you just want to soften it all up a bit and infuse the flavors into the oil.
While the jalapeño mixture cooks, prepare your hash browns according to the package instructions (making sure to season with a little salt & pepper). I tend to turn mine a bit more than the instructions suggest for this recipe. Because each burrito only gets a bit of potatoes, I want to make sure they're evenly crispy. Set aside when they're done
Make your scrambled eggs. To keep this recipe on the healthier side, I use 4 eggs and 1/2 c. of liquid egg whites. But 6 eggs works just as well. Either way, whisk it up with the milk and a pinch of salt. Heat the butter in a large, nonstick skillet over medium-high heat. Once it's sizzling add the eggs and stir constantly until they're as cooked as you like them. Remember, the secret to scrambled eggs is never letting them sit (See: perfect scrambled eggs)
Once the jalapeño mixture is done, mix it (including all the oil you can get out of the pan with a rubber spatula) into the refried beans.
Heat your oven to 200 degrees -- you'll only be softening up your tortillas; you don't want to crisp the edges. Put 2 tortillas into the oven. As you pull each tortilla out to wrap your burritos, put the next one in. Some people microwave them or put them over a burner, but I find a barely warm oven is easiest for me.
Cut 8 sheets of aluminum foil, large enough to securely wrap a burrito.
Lay your tortilla out, then layer beans, potatoes, eggs, salsa & queso fresco inside. Fold the ends in and roll them up, I like to let a little bit of the queso roll out onto the edge of the tortilla as I'm folding them up. When the burrito is heated up, the queso will help everything stick together.
Whole wheat tortillas are a little extra difficult to roll...so don't stress if your ends aren't perfectly folded in, just tuck them in a bit with your fingers. Place your finished burrito onto one of those precut sheets of foil and wrap it tightly. Repeat until you're out of tortillas.
I put all of the foil wrapped burritos into a large freezer bag and seal it up. That's 8 breakfasts, ready to go in less than an hour!