A foil-wrapped burrito beats the drive-thru you just passed.
Eight eggs, a pound of breakfast sausage browned to 160F, two cups of frozen hash browns crisped in the same skillet. That is a Sunday morning job and it has nothing to do with Wednesday night.
Roll six of them, letting the filling cool first so the tortillas do not go slack, and wrap each one in foil. At 8:20 somebody unwraps one, wets a paper towel, and presses two minutes.
Ingredients
The batch makes 6 burritos. Plan on 3 minutes to reheat (assembled earlier).
- 8 large eggs, beaten
- 1 pound breakfast sausage
- 2 cups frozen diced hash brown potatoes
- 1 1/2 cups shredded cheddar
- 6 large (10-inch) flour tortillas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil
How to Make It
- Earlier: brown the sausage in a skillet, breaking it up, until it reaches 160F, then move it to a bowl.
- Crisp the hash browns in the same pan with the oil for 6 minutes, then add the eggs, salt, and pepper and scramble until just set.
- Fill each tortilla with the sausage, egg-and-potato mix, and cheese, then fold in the sides and roll tight.
- After practice, microwave a burrito wrapped in a damp paper towel for 1 to 2 minutes until the center is hot.
Do the Slow Part Early
Cook the filling and roll the burritos before you leave, because breakfast-for-dinner is a reheat job, not a cooking job. Cool the filling before rolling so the tortillas do not get soggy.
- Brown the sausage and scramble the eggs and potatoes earlier in the day
- Let the filling cool before rolling so the wraps hold
- Wrap each burrito in foil or parchment for grab-and-go reheating
Store and Reheat
These reheat from the fridge or freezer with no thawing. A damp paper towel keeps the tortilla soft instead of leathery.
- From the fridge: microwave 1 to 2 minutes in a damp paper towel
- From frozen: microwave 2 to 3 minutes, turning once
- Crisp the outside in a dry skillet for 2 minutes if you have time
- Serve with: salsa, fruit salad
Parent Tip
Label frozen burritos with the reheat time so anyone in the house can grab one.
Make it fit tonight
Small changes that make this one fit your night
Marker line on the foil
Writing 2 min from frozen means a ten-year-old feeds themselves without calling upstairs.
Cool the filling before rolling
Warm eggs steam inside the tortilla and you get a wet burrito by Thursday.
Two minutes in a dry skillet
Crisping the outside after microwaving makes a frozen one taste newly made.
Salsa on the plate, not inside
Keeping it out of the roll is what keeps the tortilla dry enough to hold.
Chopped bacon instead
Six strips behave the same way and use up what is already open in the fridge.
Plan the next step
Plan your grab-and-go nights
Use the planner to keep a stash of rolled burritos for the weeks that run long.