It’s hard to believe that the summer is pretty much over and we’re moving into fall. Despite the fact that I’m not a student and the school schedule has no impact on my life, it seems like life always gets a little busier in the fall when school starts up again. I try to squeeze in a run before work, so it feels like I’m rushing out the door in the morning. I know I need a filling breakfast to help me get through the day, but there’s so way I’m waking up early enough to run and make a big breakfast.
Enter: Make-Ahead Breakfast Burritos. These are the perfect solution to busy mornings, and I’d be lying if I said I didn’t eat them for dinner sometimes too.
The key to avoiding the dreaded soggy burrito is to minimize moisture. You’ll want to think about the ingredients you’re using to make sure they aren’t liquidy, and also make sure that all of your ingredients are cool before assembling the burrito so there will be no condensation from the hot ingredients.
In this batch of burritos I used carrots, broccoli, bell pepper, and spinach as my veggies. If you want to add some heat to the burritos you can use some diced chilies or red pepper flakes, but avoid salsa since that has too much moisture (you can easily add that when you eat them, if desired). If you’re a meatitarian, you can also add in some cooked and crumbled breakfast sausage (we recommend Organic Prairie Breakfast Sausage). With the addition of some shredded cheese and fluffy scrambled eggs, these burritos have lots of protein and nutrients to keep you fueled for work or school.
Make-Ahead Breakfast Burritos
These breakfast burritos reheat well for a quick and healthy meal on the go.
Melt the butter in a large skillet over medium heat. Add the carrots and cook for about 3 minutes. Add the broccoli and cook for an additional 3 minutes until the broccoli is beginning to soften. Add the red pepper and cook until all of the vegetables are tender. Turn the heat to low and add the spinach. Cook and stir for a minute or two until the spinach wilts.
Remove from heat and transfer to a bowl (tip: line the bowl with paper towels to absorb moisture). Refrigerate until cool.
Melt the butter in a large skillet over medium heat.
While the butter is melting, combine the eggs and half & half in a bowl. Whisk until mostly smooth. Pour the eggs into the skillet. Cook over medium heat, scraping a rubber spatula or wooden spoon along the bottom of the pan. Remove from heat as soon as the eggs are scrambled and cooked. Don't over cook. Generously season with salt, pepper and red pepper flakes (if desired).
Transfer to a bowl and refrigerate until cool.
Once the eggs and vegetables are completely cooled, you can assemble the burritos. Line a cookie sheet with parchment paper. Divide the eggs, vegetables, and cheese evenly between the 8 tortillas. Layer the ingredients down the middle of the tortilla. Fold in the ends, then wrap the sides around the burrito. Place the burrito seam side down on the cookie sheet.
Freeze for several hours until solid, then transfer to a freezer safe container or bag.
When you are ready to reheat the burrito, wrap it in a paper towel and microwave for approximately 1 minute on each side until heated through.
Optional: Add in some cooked, crumbled and cooled Organic Prairie Breakfast Sausage if you like meat in your breakfast burritos.
A former member of CROPP’s Sustainability Department, Annie has relocated to Indiana but remains a CROPPie at heart. Annie has a M.S. in Environmental Studies from the University of Montana and continues to work in the field of environmental sustainability. When she and her yellow lab Boomer aren't outside exploring local hiking trails, Annie can usually be found in the kitchen. While she cooks for subsistence, Annie’s real passion lies in creating indulgent baked goods for friends and family.