I’ve made these twice in the past 2 weeks. My family LOVES them, and I love that there is always something in my freezer when I hear “MOM, there is nothing to eat!”
I started out with 12 eggs. I prefer feeding my family organic eggs from a local farm. Fresh is best!
I cracked them all in a cup and used my handy dandy most favorite thing ever–my Cuisinart SmartStick Immersion Hand Blender. If you have ever thought of buying one, DO IT, and use the above link if you so please? If you do, I will get a lil’ something to help with buying those darn expensive organic eggs!
I bought a bag of shredded potatoes from Trader Joes. I saw on Pinterest that you could cook them on your waffle maker. I think I needed to use more oil. I didn’t want to, so mine are not at pretty as the ones on Pinterest, but it worked! Plus, I would be dividing them up over my burritos so pretty was not important.
My not so pretty potatoes.
I laid out 12 burritos. Ugh. I keep misspelling that word. Burritoes instead of burritos. Remember, there are no toes in burritos.
I scrambled my eggs. I don’t add any milk or water when I scramble eggs. I’m not sure why. I guess I like to keep it simple. I added seasoning salt and pepper.
I then sprinkled them with cheese. I went very light on the cheese. My kids complained about wanting more cheese next time, but they still devoured them!
I then added the potatoes as the finished cooking. I made 3 batches with the waffle iron. My kids took the left over shredded potatoes and have been making their own potato snacks in the waffle iron. I love that they make their own, but I MUST teach them how to clean that thing. Cleaning waffle irons take patience, all those little squares!
I wrapped in parchment paper, and put in a ziplock.
When my kids wanted one, they would unwrap and put in microwave until hot. We did have some issues with the insides being still frozen while the outside was too hot, I need to fiddle with our microwave settings. We found if we cut them in half while still frozen, that helped. My solution was to keep these in the refrigerator. When I saw that the girls were eating them for afternoon snack and breakfast, there was no need to freeze. With 3 girls and a husband, 12 burritos can easily be eaten in less than a week.
If you want to add meat to these, sausage or bacon, click here to see where I got the inspiration. She makes a meat version.
Breakfast Burritos For The Freezer
1 cup cheese
3 cups frozen shredded hash browns
s & p
Blend & scramble the eggs. Season to taste. Put about a cup of hash browns on your waffle maker, close and cook until lightly brown. Repeat 2 more times (or brown up in a pan on the stove, according to package directions.) Divide eggs among 12 tortilla shells. Divide cooked hash browns among the 12 tortillas. Sprinkle each with cheese. Roll up, wrap with parchment paper, put into a ziplock and freeze or refrigerate. Will keep in freezer up to 4 months, in refrigerator 5 days.