Reporting Crystal Grobe
Food in the Midwest tends to be simple and hearty. Think corn, potatoes, apples, and wheat; all staples in our area and all items that made a regular appearance at mealtime growing up, especially potatoes. They were cheap, sold by the bag, and kept for a decent amount of time if stored well. Perfect for soups, stews, and roasts, all midwestern favorites.
As you can likely tell from the recipes on this blog, I don’t eat a typical meat and potatoes diet so potatoes aren’t on my regular grocery shopping list. However, we’ve received a lot of potatoes in our crop share and felt it was time to put them to use for breakfast.
If you’re like me, workweeks are hectic so breakfast has to be easy. As much as I’d love a hot breakfast in the morning, my hot options are oatmeal at my desk or grabbing a breakfast sandwich from the cafeteria. I thought it might be worth a try to assemble and freeze a handful of breakfast burritos for a grab and go option on busy workdays when I need something more than yogurt and granola for breakfast.
It’s really quite simple (get your kids to help!) and the results were great. Best of all, I was able to use a handful of potatoes from our crop share.
Here’s what you do for 8 small burritos.
1.) Scramble a batch of eggs: I used 6 eggs and cooked them slowly over low heat to retain softness and moisture.
2.) Fry bacon or sausage: I used veggie sausage patties
3.) Roast cubed potatoes in the oven using a little olive oil, salt, and pepper
4.) Shred cheese: I used cheddar
5.) Assemble the burritos adding eggs, breakfast meat, potatoes and cheese.
6.) Wrap burritos in plastic wrap, place on a cookie sheet, and freeze for 4 hours before storing in a large plastic bag in the freezer
7.) When ready to use, wrap in a paper towel, microwave for 1-2 minutes, and serve with salsa and sour cream if desired.
The burritos will keep in the freezer for one to two months. Feel free to experiment with ingredients like adding sauteed onions and peppers if desired.