Post-Practice Breakfast Burritos

Ingredients

A normal batch of post-practice breakfast burritos uses the ingredients below for makes 6 burritos.

• 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

Let the first pass at post-practice breakfast burritos be plain and sturdy; the finish can be brighter later.

• 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.