Breakfast Burritos

 
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We made a VERY difficult decision this past week. It pained me to do so as the decision was NOT unanimous. Breakfast burritos have been taken off the website and out of our lives forever. But this is not the end of the breakfast burrito, friends! We are giving you the recipe so that you can make them at home and freeze them for all the occasions you need them for - hotel stays, camping in the bush, regular mornings at home, etc. Below are the two options that we offered at Supper Studio - Ham & Cheese and Spinach & Feta Breakfast Burritos. We hope you love them!! ~Leah & Lori

Here are some tips before we lay it all out:

  1. Let the egg filling cool before wrapping the burritos.

  2. Wrap them individually in foil before freezing. This is for several reasons: they don’t stick together in the freezer bag, you can take them out one at a time, you can put them in the oven or campfire in this same foil.

  3. They freeze really well, or you can leave them in the fridge if you’re going to use them up quickly. But it’s important to thaw them before reheating, or you’ll be eating a crispy on the outside, but frozen on the inside, breakfast burrito.

  4. if you have a large electric skillet, feel free to double or even triple the recipe. it works great!

  5. REHEATING: After thawing, you can place wrapped burritos in the oven at 350 degrees for 20 min, you can put them on a grate or on the hot coals of a fire for 15 minutes, you can put them on a bbq for 15 minutes. If you unwrap them, you can put them in a panini press, or in a frying pan to heat up. The options are endless - just heat them through and enjoy!

Ham & Cheese Breakfast Burritos

1 cup diced ham

1 cup frozen diced hashbrowns

1 tbsp taco seasoning

12 eggs, whisked

1 can diced green chiles

2 cups grated cheddar cheese

8 large flour tortillas

  1. In large frying pan or electric skillet, heat 1 tbsp of olive oil over medium heat.

  2. Add ham and potatoes. Fry until browned. Stir in taco seasoning.

  3. Add in eggs. Stir constantly until eggs are cooked. Take off heat.

  4. Stir in diced chiles and cheddar cheese. Let cool.

  5. Divide filling among 8 tortillas (about a heaping half cup on each) and wrap.

  6. Spray 8 sheets of aluminum foil with cooking spray and wrap each burrito up tightly.

  7. Place in large freezer bag, label the bag (very important!), and find space in your freezer.


Spinach and Feta Breakfast Burritos

1 cups onion

2 cups spinach, coarsely chopped

2 cups mushrooms, thinly sliced

12 eggs

1/2 tsp pepper

1/2 tsp oregano

1/2 cup feta

1/2 cup mozza, shredded

  1. Fry onion and mushrooms over medium high heat.

  2. Add eggs to large bowl and whisk well.

  3. Add eggs and cook till almost done.

  4. Add spinach, stir well.

  5. Remove from heat, stir in cheeses.

  6. Allow to cool.

  7. Wrap 1/2 cup of filling in each tortilla and wrap in foil.

  8. Place 8 in large freezer bag.

Lori Nikkel