Breakfast Burritos and Chipotle Salsa

Last week I talked about the big batch of breakfast burritos that I made to freeze and have on hand throughout the week for breakfast. This was such an easy way to make sure we had a yummy and filling breakfast each day, especially with Mark having to leave for work so early. I got the idea for this recipe from Carolina Charm. If you don't follow her blog, just click on her name and make your way over there. She is a seriously adorable mama of two and I love reading her posts! As promised, here is the recipe for the super easy breakfast burritos.

12 eggs
1/4 cup of milk
1 lb. sausage
1-2 cups of Mexican blend cheese
8 burrito size tortillas
1 can of black beans (heated through)
1 large potato (diced and cooked)
Optional ingredients: green onion, bacon, avocado

Super Easy Recipe:
1. Whisk the eggs and the milk together until nice and frothy.
2. Pour the eggs into a large non-stick pan and cook on low stirring and scraping the bottom with a rubber spatula every 30 secs or so. You don't want the eggs to burn! Yuck!
3. Meanwhile, cook the sausage and set aside.
4. Assemble the burritos with the egg, sausage, cheese, black beans, and potato.
5. Tuck in the sides of the tortilla and roll up tightly.
6. Wrap the burrito in parchment paper.
7. Flash freeze them by putting them on a baking sheet in the freezer for 30 minutes. Then place the burritos in a gallon size Ziploc bag in the freezer.
8. To reheat if frozen: place in the microwave at 50% power for 3 minutes. If thawed, just microwave for 1 minute.
* Christina said that they will be good in the fridge for a week. 

I also made some yummy salsa for the burritos. I used the Pioneer Woman's Chipotle Salsa recipe and it's seriously so good! I use this salsa for everything! 

2 (15 oz.) cans of diced tomatoes
1-3 chipotle peppers in adobe sauce
1 (15 oz.) can diced tomatoes with green chiles
1 medium onion, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sugar
1 bunch cilantro, stems roughly removed
1/4 cup lime juice

1. Place all ingredients in blender and blend until smooth.

2. Store in the fridge for up to two weeks. I place mine in small containers to have with the breakfast burritos. 

1 comment:

  1. Hello yummy!!! I thought my husband was the king of the breakfast burrito!! Now he has competition!! =P

    I'm going to have to try out your salsa recipe! Mine usually comes out more bruschetta!

    Have a great day! Melanie | Blog: Toots + Dill