Breakfast Burritos

This weekend we are enjoying General Conference, a semi-annual broadcast from LDS church headquarters in Salt Lake City.

Members of the church gather at the conference center  in Salt Lake, or at local meetinghouses where it is broadcast over satellite, or in homes, watching over the internet or cable channels. There are 3, 2-hour sessions on Saturday and 2 on Sunday. We affectionately call it TV church, since we can watch in our home. 

I have downloaded this for post-conference study. At least that's the plan. 

I will admit, that when there is no requirement to get dressed up and leave the house for church, I tend to take a little more time over breakfast, doing something like a breakfast casserole or cinnamon rolls. This morning, I'm going to be trying this recipe for Orange Rolls.  I asked my husband earlier this week if there were any oranges left from our juice-making adventure last week. A few of them will be giving their all for conference breakfast this morning.

This recipe, however, is one that I put together specifically for the freezer, so they can be grabbed on busy mornings. Most of this particular batch will be traveling back with my college kids so they won't starve. This is a very flexible recipe and can really be made up of whatever you want. I ad-lib the recipe frequently. This quantity gave me about 15 burritos, which is how many tortillas were in the package. I probably could have gotten one or two more if I'd had the extra tortillas for that. As it was, they are just stuffed really full.

Breakfast Burritos

• 1 package Southern style frozen hash browns (the square kind)
• 1 small onions, chopped (You can add as much as you like in yours)
• 1 dozen eggs (I thought they weren't quite "eggy" enough. I probably should have added another egg or 3. A good rule of thumb is to use the same number of eggs as you have tortillas to fill.)
• Chopped peppers of whatever kind you want, optional (These could be sweet or hot peppers, whatever you like)
• Your choice of breakfast meat--1 pound bacon, cooked and crumbled, OR 1 pound sausage of any kind, browned and drained, OR a cup or so of finely chopped ham
• Salt and pepper to taste
• Flour tortillas
• About 2 cups shredded cheese, depending on the number of burritos you're doing--Cheddar, Colby Jack, Monterey Jack or a combination. 

Cook the hash browns with the onion and/or peppers in a little oil or butter, until done. In another skillet, scramble the eggs. Put hash brown mixture, eggs, and breakfast meat in a large bowl and season with salt and pepper. 

Warm your tortillas for about 45 seconds in the microwave, and then lay out your tortillas all over your counter in your kitchen.

Evenly divide the egg mixture between your tortillas and then sprinkle with cheese. What you see pictured here is some Cheddar cheese, along with a little bit of Mozzarella that I wanted to get rid of. Roll up your burritos and then put them in gallon ziplocks for freezing. I found I could fit about 5 in one bag. If you don't know how to roll up a burrito, here is a video that will demonstrate it for you. To reheat one burrito, wrap in a paper towel and warm 1 minute on high in the microwave, turn over and warm an additional 30 seconds to 1 minute. Serve with salsa and any other trimmings you might like. Pull the bags out of the freezer and hand them to your grateful college kids as they leave to go back to school. They will hug you.....and sometimes they will text you several days later and tell you how awesome you are. 

Comments

[JulieP]

These sound really good!

[AP Man]

Mmmmmm. conference burritos...

[Andrea]

Aw- you are awesome. Conference is a great time for some yummy food. We always do crepes.