Breakfast Burrito

I am going to share with you guys my favorite breakfast hack for when I am on the go! I make breakfast burritos in bulk and then freeze them. This way when we are heading out of town in our trailer for leisure or hunting trips I have my breakfasts all ready to go ahead of time. These burritos hit the spot every time, I eat them every morning for weeks straight and don't get tired of them.

I originally got the recipe idea from our uncle Dan who made them for our annual turkey camp. I got the gist of what he put in them and then I have been adapting and perfecting them ever since. It's fun because you can interchange different sauces or meats to change them up.

After I make the burritos I wrap them up and put them in a gallon freezer bag. You can vacuum seal them but I find this is easy and you can reuse the bags for the next ones, plus I have had them in the freezer up to 6 months with no problems.

Ingredients:

• 24 tortillas

• 2 lbs breakfast meat (I have used our own pork breakfast sausage we make or chorizo from the store but you could use what ever you would like!)

• 18 eggs

• 3 bags diced potatoes

• 1 diced purple onion

• 2 diced jalapeños or 1 can of produced jalopenos

• 1 bag of shredded cheese (I typically use sharp cheddar but you could use whatever you have on hand)

• chipotle aioli sauce

Okay, once you have the ingredients you can choose how to prepare. I have cooked everything inside on my stove top and I have also cooked everything on my camp chef flat top. I prefer the flat top because I think there are less dishes and things seem to cook faster.

Instructions

1. I start with cutting up my onion and dicing my jalapeños. I got lucky and had an amazing production of jalapeños from my garden this year so I used those.

2. Next, I start cooking the sausage on the flat top. I cook it until its completely cooked through and browned.

3. Then once the meat is almost cooked I start cooking my onion and peppers. I leave them on the grill when they are done just move to the center and start cooking the eggs on the other side.

4. Next, I add the egg to the flat top and start cooking them. Prior to cooking them I add all my eggs in a large bowl and then added a half cup of whatever milk I have in the fridge and some salt and pepper and mix together. Then, I add a little at a time so it doesn't run off the cooking area.

5. Next, I combine half the cooked onion and pepper to the sausage and the other half in with the eggs.

6. Once the eggs are cooked through and half the onion and peppers are mixed in I then combine it in the large pot or bowl with the sausage, onion, and peppers mixture and then mix it all together. Now this pot or bowl can wait on the counter until your completed with the potatoes.

7. Now I add the potatoes to the flat top with some olive oil and cook through. I like crispy potatoes so I make sure to let them get browned up.

I used three bags of these potatoes. I have cut and seasoned my own potatoes in the past but sometimes this saves some time and can be a little easier if you have a time crunch.

8. Once the potatoes are done you can take them off the grill and bring them inside and now you are ready to wrap and pack your burritos!

9. When I am cooking the potatoes I will multitask by cutting 24 pieces of aluminum foil and getting 24 pieces of paper towels ready to go.

10. I lay one tortilla down and then add the chipotle aioli sauce to the tortilla. I don't have a specific brand I like the most I typically just try a different one every time I make these. You could definitely interchange the sauce for whatever you like most!

11. Next, I add a scoop of the egg and sausage mixture onto the tortilla.

12. After that I add a small scoop of potatoes on top.

13. This step is optional, but I add a small pinch of cheese on top. I used sharp cheddar this time, but I've used whatever I had in my fridge and it always tastes great! You can definitely skip this step if you would like.

14. Next, roll the burrito. I fold the ends in, then pull over one side and tuck the sides inward carefully while slowly rolling together. Then I wrap it in paper towel, and lastly, wrap the aluminum foil around it.

This makes it easy for on the go, once you cook it then you can wrap it back up in the aluminum foil and your ready to hit the mountains.

COOKING

Well, this is the best part of the entire process because at the end I finally get to eat the dang burrito!

So its very simple... which is the best. You need to defrost them if you chose to store in the freezer.

1. Simply, heat up a pan with some olive oil on the bottom.

2. Then once its heated, unroll the burrito and lay the folded side down first to cook. You can see, that you don't have to have a ton of oil to brown and cook these burritos. However, the more oil you add there crunchy outer layer you get.

3. Next, keep rotating the burrito onto as many sides as you can to brown and fully warm up all the ingredients. I never time this, I just roll it over from side to side as it browns. Usually I am making my cup of coffee during this process.

4. ENJOY your amazing breakfast!

MACROS

For those of you who track macros, I did add the ingredients as close as possible in myfitnesspal (MFP) and here is a breakdown of the macros in case you are interested in those! I believe that if you find me in the app then you can save my recipes, so if anyone is interested in that my username is katlove24. I have added some of my staple recipes in there, but I plan on continuing to update it as I come up with new recipes.