Breakfast Burritos
Eggs, cheese, sausage, salsa — rolled tight. Make a batch, freeze them, grab and go. The galley breakfast burrito was the fastest way to feed the morning watch. Scrambled eggs, whatever protein was av
Ingredients
- 10 large flour tortillas (burrito size)
- 12 eggs
- 1 pound breakfast sausage (or bacon)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup frozen hash browns (cooked until crispy)
- salt and pepper
- optional: diced bell pepper
- diced onion
- salsa
Method
- Cook the sausage in a large skillet, breaking into small crumbles. Drain and set aside. Cook the hash browns until crispy. Set aside. Scramble the eggs in a large skillet — cook until just set, not dry. Slightly undercook them because they'll cook again when reheated. Let all components cool to room temperature before assembling. This is critical — hot filling in a tortilla creates steam that makes the tortilla soggy.
- Warm each tortilla in the microwave for 15 seconds to make it pliable. Place about 2 tablespoons each of eggs, sausage, hash browns, and cheese in the lower third of the tortilla. Don't overfill — a burrito that's too full won't seal and will fall apart during freezing and reheating. Fold the bottom up over the filling, fold the sides in, and roll tightly away from you.
- Wrap each burrito in foil or parchment paper. Place in a freezer bag, label with the date, and freeze. They keep 2-3 months.