I have been wanting to try my hand at breakfast for a good while, but hadn’t had the opportunity to do so until this past Friday. Alex usually makes a sandwich before work because it’s easy, and I just drink tea because I can’t be bothered to cook before noon. Given that breakfast burritos are one of my favorite foods, though, I’m shocked it took me this long to consider making them–and even more shocked that I didn’t think of just… making a huge batch and freezing each one, which is what I did this weekend! We’ve had delicious microwavable breakfasts all week, and I will definitely be experimenting more with the idea in the future.

This recipe makes 15 breakfast burritos.

Ingredients:

1lb chicken chorizo sausage
16oz black beans, canned
15 10in tortillas (I used jalapeno cheddar wraps)
15 strips bacon
10-12 eggs
3 red bell peppers
2 avocados, sliced
2 russet potatoes
1 cup pepper jack cheese
½ cup water
3 tbsp fajita seasoning, divided (see my recipe here)
4 tbsp butter, divided
1 tsp chipotle powder
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

Directions:

Wash and roughly dice potatoes and bell peppers. Set aside.
Drain and rinse black beans. Add to a small saucepan with water, chipotle powder, and 2 tbsp fajita seasoning. Heat on medium heat for 15-20 minutes or until fully cooked through, then remove from stove and set aside for later assembly.
Add diced potatoes to a large nonstick pan with 2 tbsp butter, salt, black pepper, and garlic powder. Heat on medium-high for 20-30 minutes, or until all potatoes are browned and crispy. Remove to a bowl and set aside for later assembly.
In the same pan, cook bacon strips until crispy on medium-high heat. (NOTE: You may have to do this in two batches.) Remove to a plate and set aside for later assembly, leaving the grease in the pan.
In the same pan, add chorizo sausage and diced bell peppers with remaining 1 tbsp fajita seasoning as desired. Break up the sausage with a spatula so that you have bite-sized chunks. Cook on medium-high heat for 15-20 minutes or until the sausage is browned and cooked through, and the bell peppers have become soft. Remove to a bowl and set aside for assembly.
Mop up any unwanted grease from the pan with a paper towel.
In a small mixing bowl, crack all eggs. Whisk until the yolks and whites are mostly combined. Turn the heat in the pan to medium, and add remaining 2 tbsp butter. When the butter had begun to bubble, add the eggs into the hot skillet. Immediately begin pushing the edges inward and stirring. Cook for 2-3 minutes or until scrambled eggs are mostly cooked, then remove from heat and let rest in the hot pan for a few minutes to finish cooking through. Remove to a plate and set aside for assembly.
Assemble burritos on 10in tortillas with about 1.5 tbsp of each filling ingredient (chorizo and peppers, potatoes, beans, avocados, bacon, eggs, and pepper jack cheese) lined up on one side. Roll burritos and tuck in the ends, then place seam-side down on a hot, dry, nonstick skillet. “Grill” for 3-5 minutes, then rotate so that the opposite side can crisp up as well.
Serve immediately with your favorite hot sauce or chipotle mayo, or freeze them to reheat throughout the week. To freeze them, let each burrito cool to room temperature, then wrap completely in a damp paper towel. Wrap the damp-paper-towel burrito in aluminum foil, then stack in your freezer.

This recipe lasts great throughout the week, and reheats beautifully if you use the damp-paper-towel method and microwave them directly from frozen. To reheat them, simply unwrap the burrito from the foil and place the frozen paper towel in the microwave for 60 seconds, flip over, then for another 60 seconds.

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