You eat breakfast burritos whenever you like. I certainly won't judge you. We lived in Texas for four years and anything breakfast in a tortilla has a large part of my heart. I literally eat homemade breakfast burritos every morning at work. The first thing you should know is that breakfast burritos hold up really well as something to prep on Sunday for the whole week. Contrary to popular belief, they are not soggy as long as you wait to put on condiments like salsa or hot sauce until after you heat them up. Secondly, the possibilities are nearly endless in terms of flavors. Third, individual foil sheets make this much easier. Just buy them. You'll use them for a hundred different things.
This week I used turkey sausage links, last week I used chicken cheese and jalapeño sausage. You can even use leftover pulled pork. Sometimes I use oven roasted potatoes, sometimes I use tater rounds. I always use egg or egg whites. This week I made...
Turkey Sausage, Potato, Egg
and Cheese Breakfast Burritos
* 1 package turkey sausage links (you only need about 1 - 1.5 oz per burrito so cook it and freeze the rest)
* 15 tater rounds
* 5 eggs
* 1 tbsp fat free half-and-half
* 1.25 oz reduced fat cheese
* 5 low carb tortillas (soft taco size)
Lay out 5 foils sheets and place a tortilla on each. Put 1/4 oz cheese on each tortilla.
Preheat oven to 425 and cook the tater rounds according to package instructions. Meanwhile, brown the turkey sausage links on medium heat (smash the turkey sausage as you cook it so it's like a ground turkey). Drain the turkey sausage on a paper towel and allow to cool for a bit. In a bowl, whisk 5 eggs with half-and-half, and scramble until you reach desired consistency.
Tear tater rounds in half, and place 6 halves on each burrito down the seam of the burrito. Add 1 - 1.5 oz meat, and top with 1/5 of scrambled eggs. Roll like I do in this video to keep your contents secure, and place them in the fridge for the week. I used to work at Taco John's. Look at that skill coming through after all those years. Seriously, though, I don't have stuff falling all out into my lap, so that's a plus.
I also measure out small cups of salsa for the week to throw in my lunch bag and store beside the burritos so I literally can just grab it out for my lunch bag in the morning.
I'm not going to show you a picture of the inside of my refrigerator - ever. It is not neat or well-organized. So you can see this cool stack of burritos on my counter instead.
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