I think, just maybe, I have perfected the best, laziest breakfast burrito.
(I know. It’s revolutionary work, but someone had to take it on. Call me, MacArthur Foundation!)
Anyhow. Here’s my secret, for free:
Bake the damn eggs.
Preheat your oven to 350. Take a dozen eggs (for real fun, let your preschooler crack them and then spend the time you’d otherwise spend stirring eggs on the stove cleaning egg and shells off every conceivable surface of your kitchen.), mix them really well with about 3/4 cup of milk, a teaspoon of salt, a bunch of pepper, and — if you want to get crazy — a well-drained small can of green chilies.
Pour the mixture into a greased 9×13 pan and bake it for about 7 minutes. Stir it up gently so you have large curds, then put it back in the oven until it’s thickened up and you don’t see any more liquid, probably another 12-15 minutes. Maybe closer to 17-20 if you live above 5000 feet, like I do.
And then! Soft, fluffy, perfect scrambled eggs! Easy to portion!
I make two pans at a time and then make about two dozen breakfast burritos.
For fancy ones, I use Trader Joe’s roasted sweet potatoes (in the coolers by the prepared salads), crisped up in a pan with some taco seasoning, then chopped and mixed with TJ’s frozen roasted peppers and onions, which I’ve thawed in the microwave and squeezed most of the moisture out of with a paper towel (see above re: fancy). Put the eggs on your tortilla, some of the potato/onion/pepper mixture, then throw on green salsa and some crumbled goat cheese. Roll it up in foil, freeze (assembly style like Jen, if you’re smart.) and you’re done. Repeat 11 times.
For the ones everyone in my family will eat, I cook up some frozen O’Brien potatoes, then layer those on a tortilla topped with shredded sharp cheddar, then egg, then the potatoes, then red salsa.
You’ll have a little egg leftover, but you should probably just put it in a bowl with some avocado and cover it in salsa and cheese because come on, you’re not going to waste it, right?
I get the best results microwaving these wrapped in a paper towel for about 3 minutes on 75% power. When I really want to get fancy (or if they get a little soggy because I have a heavy hand with the salsa), I throw some Pam in a nonstick pan and grill the already microwaved burrito like I’m the executive chef of a Taco Bell. Recommend.
*you will note that there are no pictures of actual burrito making. That is because I am not a food blogger and also breakfast burritos are not attractive.