Try this Loaded Egg Burrito recipe, or contribute your own.
- Carbohydrate 6.76363822376461 g
- Cholesterol 22.225 mg
- Fat 6.83569404942423 g
- Fiber 0.0974401682964124 g
- Protein 8.26100195757639 g
- Saturated Fat 4.1929798992781 g
- Serving Size 1 1 burrito (145g)
- Sodium 237.548618150424 mg
- Sugar 6.6661980554682 g
- Trans Fat 0.348128911212468 g
- Calories 121 calories
Step-by-step
- Scramble the eggs in a large skillet. When they are done, remove from the stove and place in a covered bowl.
- Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked.
- Stir in the garlic, sausage, bacon, and cheese. Season to taste with the salt and pepper. Divide the mixture onto the tortilla shells. Roll each one up, folding the ends as you roll.
- Place seam side down on a parchment lined baking sheet and freeze for 1 hour. Place the burritos into freezer safe ziplock bags and return to the freezer.
- To reheat the burritos, wrap one in a paper towel. Heat for 1-2 minutes. Makes 12 burritos.
Should the onions go in before the potatoes soften, or do the potatoes require a head start in the hot skillet? Managing moisture is the primary challenge when building a breakfast wrap that relies on twelve eggs, shredded potatoes, and two types of cured pork. Cooking the eggs first and transferring them to a covered bowl prevents them from overcooking into rubbery curds while the aromatics and starches hit the pan. Sautéing the onion, hash brown potatoes, and red peppers in olive oil for two to three minutes breaks down the cellular walls of the vegetables and drives off excess surface water that would otherwise make the tortilla soggy. When adding the minced garlic alongside the cooked ground sausage and crumbled bacon at the end of the vegetable sauté, stir constantly for thirty seconds so the garlic compounds bloom in the residual fat without burning against the metal surface. Shredded cheddar cheese should be folded into this warm mixture off the heat so it softens without fully melting into an unmanageable paste.
Rolling twelve eight-inch tortilla shells requires folding the side flanks inward tightly before tucking the bottom flap over the filling to trap steam and prevent leaks during subsequent storage. Placing the wrapped cylinders seam side down on a parchment-lined baking sheet prevents them from unfurling while freezing. Freezing the assembled items uncovered for exactly one hour hardens the exterior and prevents individual units from fusing together inside bulk storage containers. Transferring the hardened burritos into freezer-safe ziplock bags protects them from ice crystal formation and freezer burn over extended storage windows. Reheating requires wrapping a single frozen unit in a standard paper towel to absorb ambient condensation, followed by microwaving on high power for one to two minutes until the internal temperature reaches steaming hot throughout.
