Saturday, July 5, 2014

Breakfast Burrito Bonanza

I am in a major breakfast burrito phase. Hold on. I'm not sure I'm explaining this right. I want to eat breakfast burritos every day. Like, every day. I want nothing else. I'm obsessed. Put one in front of me, and I won't be able to resist. And because the spots near home and work sell delicious breakfast burritos, I have no shortage of $6-8 temptation. But because I'm Being Responsible, I don't get them every day. Because that would be Irresponsible. I won't want to go broke by way of burrito.

It occurred to me a few weeks ago that I could probably make my own, in big batches, and freeze them, resulting in a super-convenient grab-n-go breakfast burrito experience. There are lots of folks doing this and blogging about it, so I had a lot of guidance (see below). My first attempt was with whole wheat flax seed burrito-sized tortillas, bacon, eggs, and a bit of salsa. I warmed the tortillas over the gas burner, and they got a little crackly when I tried to wrap them - not ideal. Because I was eating them the next day, I didn't freeze them. They got a little mushy in the fridge overnight, but not prohibitively so, and I ended up eating them with a fork and knife. They were delicious and easy to transport, but not quite what I was going for. Batch number two: same ingredients, but I heated the tortillas in a pan. Same crackly problem; actually worse this time because the tortillas got a bit crispy. Same fridge situation, same knife and fork.

This time, I was using all leftover ingredients from work, so I was working with flour tortillas (taco-sized, not burrito-sized), shredded barbacoa beef, sour cream and salsa, along with eggs and cheese I had at home (cheddar and pepperjack) and parsley from our garden. I heated the tortillas in the microwave, putting the whole stack between two damp paper towels, which left them soft and just rubbery enough so that they didn't crack when I wrapped them. The tricky thing with this batch of burritos? The tortillas are so small that I could only use like, a teaspoon or tablespoon of each ingredient per burrito, but they came out so adorably that I don't think I mind having to eat 2-3 burritos to equal one serving size :)

Ingredients.
I have a hard time not overstuffing - everything ends up
splooging out everywhere. 
Towards the end, logic+internet taught me that I could spread the sour cream on the tortilla first instead of blobbing it on at the end. The burrito is easier to roll if you don't have a splooge of sour cream to deal with. Also, a side note on sour cream: I have no idea how it will freeze. The internet seemed to think it would be ok, so I decided to give it a go. Hopefully I don't end up 18 mini burritos with weird texture issues.

Pile in the back, row ready to be wrapped in the front.
So adorable. Like little blintzes.
For (blurry) scale.
They barely fit in a zip-top freezer bag. Can't wait to
microwave (1 min? 3 min? 2 min?) and eat!

Big thanks to the blogs I consulted for inspiration and tips:

38 comments:

  1. Maybe I will! You want one tomorrow?

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  2. They microwaved beautifully, about 2 minutes. Protip: separate them on the plate in the microwave (mine were a little too close together and the edges that were touching didn't get as hot). They turned out soft and squishy - if I was really being baller, I'd microwave for 45 seconds or so and then finish them off in a pan or the toaster oven to get 'em crispy, but I kinda like 'em all soft and gooey, myself :)

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  3. yes, i think the pan crunch really makes a breakfast burrito. also, i highly advise putting small chunks of potato in your burrito. i'm not usually a fan of potato-in-egg scenarios but it adds so much to your bb.

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  4. Oh! This is awesome! I just saw something on Pinterest that suggested doing this for camping. The stick the foil wrapped lovelies over the camp fire.

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  5. I did it. See email for instructions.

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  6. Oh snap! What a great idea! @Laura have you ever done this?

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  10. Adorable! I used to make frozen burritos, but I never tried it with breakfast burritos. Please report back on what happens with the sour cream! It seems like the kind of thing I would want to add when I'm ready to eat - like it should stay cold, so I'm interested to know how it turns out!
    Also, I've never reheated eggs before. It seems like it would be weird. How does it change the texture of the eggs? Not at all? or a little? I NEED TO KNOW! :P

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  11. The texture of the eggs is totally fine! And the sour cream isn't cold, but it just adds a creaminess to the whole thing that is scrumptious. All systems go!

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  12. I'm glad i'm not the only person with forks with bent tines...lol

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  13. This one had to get the "pinit" treatment. - http://www.pinterest.com/pin/35606653279057386/

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  14. I didn't notice my tines were bent. Dammit!

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  15. I make these ahead and freeze them all of the time. My husband is in construction and loves them on the go. They freeze really well.

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  16. Another excellent "on the go" one is cabbage burgers wrapped in pastry. Freeze and heat and you have lunch!

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  17. It is so easy, everything you do is to your taste or depending on how many you want to make. Brown hamburger, drain when almost finished, add shredded cabbage ( it shrinks up so you need alot), salt and pepper to taste. I like a lot of pepper in mine. Finish draining really well and cool the meat mixture, so that it does not make the dough gooey. You can also put cheese or onions or peppers, anything you want inside of it. Wrap up like a burrito in homemade or pre-made pastry. Bake at 425 until the pastry is nice and golden brown. You're ready to eat or freeze!

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  18. It is so easy, everything you do is to your taste or depending on how many you want to make. Brown hamburger, drain when almost finished, add shredded cabbage ( it shrinks up so you need alot), salt and pepper to taste. I like a lot of pepper in mine. Finish draining really well and cool the meat mixture, so that it does not make the dough gooey. You can also put cheese or onions or peppers, anything you want inside of it. Wrap up like a burrito in homemade or pre-made pastry. Bake at 425 until the pastry is nice and golden brown. You're ready to eat or freeze!

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  19. And on a side note, if you are an outdoor family like we are, being in the mountains of Colorado, things like these are great for camping. just thaw and heat on a fire or the grill. My mother has even been known to hollow out hamburger and hotdog buns, fill them up with the cooked meat or vegetable goodiness of your choice and throw them on the grill or a fire. Excellent for picnics and camping!!

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  20. Oh cool! This sounds pretty tasty - I've n ever thought to make make pastry dough burgers! Sounds kind of French :)

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  21. I was actually going to ask you about this - we're going backpacking soon and were thinking about bringing our frozen breakfast burritos and heating them in our fry pan but were concerned about lack of refrigeration since we won't have a cooler. Think it's ok to leave frozen burritos (with eggs, cheese and meat) outside to thaw for 24 hours?

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  22. Yes that's perfectly fine as long as you have them frozen solid when you leave and everything in them is precooked.

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  23. Nights are cool enough to keep them fresh till morning

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  24. Looks yummy for the tummy. It's 5:00 A.M. for me here in Minnesota (USA) & I am hungry.lol

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  25. Yum. Those look amazing! Thanks for the great idea!

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  28. yummmyy delicious. I can chairs any recipe that's it?
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  30. Omowumi BinyotuboJuly 15, 2014 at 6:34 AM

    It's so nice,fast and easy.Good!

    ReplyDelete
  31. muhammed intazar muhammed sarwJuly 16, 2014 at 8:34 AM

    hey maam how r u

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