Recipe: Homemade Breakfast Burritos

These burritos come with a warning: Once you make these, whether it's for your husband, dad, boyfriend, or your creepy neighbor who watches you from the tree in his backyard with binoculars (is that just me?), you can't go back.

They will beg you to make more, and forever and always you will have a dozen tinfoil burrito packets stacked in your freezer. 

Also, while these breakfast burritos are not hard to make, they're a time commitment, if that makes sense. Start to finish, I made 11 breakfast burritos last night in an hour and a half. (Now, I'm also slow in the kitchen and was trying to only use one pan, so there's that.) So yeah, they're annoying to make. But just like cooking all the ground beef, it's so worth it later on! 

Just don't say I didn't warn you.
Now, then. All that to say, these are good. Like, really good. 

I owe the brilliance of this idea to my friend (in blogging and real life) Leanna. I was complaining about how Jordan eats Poptarts every morning for breakfast and how terribly unhealthy that is, and she suggested breakfast burritos. BOOM. Amazing.

The best part about breakfast burritos is that you can completely customize these depending on what you have on hand and what you like to eat! I love having a stack of tinfoil packets in the freezer just waiting to be popped into the microwave for the quickest and most delicious breakfast I've ever eaten in under 2 minutes. Just for fun, I made one of these step photos that are all the rage on Pinterest. Make sure you fully appreciate this picture for what it is, because it took me forever. 

I don't have a recipe for you, because you can pretty much make up whatever you want. I will tell you, however, that in my experience, 6 eggs makes enough for 8-10 burritos. And I used about 4 oz of cheddar cheese. The hash browns were frozen, and I just heated them up in a skillet with a bit of butter before adding them to the burrito. You can also use sausage in place of bacon or even no meat at all if you're not a meat eating kind of person.

Wrap first in a paper towel and then in a piece of tinfoil and freeze. (I recommend using the paper towel so the foil doesn't stick to the burrito.) When you're ready to eat, unwrap from the tinfoil and paper towel and heat for 90-120 seconds (1.5-2 minutes) in the microwave. If you're traveling, rewrap the burrito in the tinfoil, and it will stay warm for a bit. 

It's scrambled eggs on the go!

*Check out my recipe page for more of my favorite foods!*

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Linking up with Jessica and Ashley for Taste of Tuesday!