Well, I made the kids mad at lunch today. I stood there making 20 breakfast burritos and wouldn’t even let them eat one.
Instead, they had to eat tuna. I was heartless enough to actually make them wait until next week to eat the Breakfast Burritos. Hey, I’m just trying to get ahead here. Someday when they become the parent, they too might have a Breakfast Burrito agenda and make their children settle for tuna. And then they’ll come back to me and tell me how sorry they are for being mad about the 2010 Withholding of the Breakfast Burritos.
Homemade Breakfast Burritos
*Tortilla Hint: If you’re making your own tortillas (and if you aren’t, you really should be, because YUM)…try this tip to make burrito forming so much easier! As you roll your tortillas, cook them on just one side, leaving the other side softer and more flexible. Also, I find it works best to form the burritos within two or three hours of making the tortillas…before the tortillas have been refrigerated.
To put together the burritos:
Stir together scrambled eggs, cooked sausage, cheese and salsa. (I leave out the salsa at first and make up some salsa-less burritos for a couple of boys in my life who don’t like salsa. Then I add salsa to the remainder of the mix and make a few with salsa for the rest of us!)
Place a nice spoonful of burrito mixture onto a tortilla.
Fold in the ends.
Fold up one side, and then the other.
Place burritos in a freezer bag and store in the freezer for up to three months.
To reheat: Place desired number of thawed or frozen burritos on a baking sheet. Heat in a 350° oven for 10-20 mintues until heated through.
P.S. The children weren’t mad for long. They really like tuna…but just temporarily forgot that fact when they smelled the sausage cooking. They happily ate their tuna and will ever so much more happily eat their Breakfast Burritos some morning next week when I have yet another agenda: the-hurry-up-and-eat-breakfast-so-that-you-can-start-your-handwriting-and-math…agenda.