This one sounded the best, in particular because Joelen makes these in advance and keeps them in the freezer. That, as you know, is right up my alley. I haven't gotten it together to prep these during the day, so we decided to make them for dinner and freeze the leftovers.
I made a few changes, and next time I will make a few more. We ended up with 9 burritos (and despite doubling the eggs from the original recipe, I still had to scramble up a few more to use up the rest of the sausage). When I make chorizo and eggs, I use a pound of chorizo and a dozen eggs, so that is the formula I will stick with next time. I also increased the peppers and added half & half to the eggs because that is how I roll.
For the original recipe and more, please visit Joelen's wonderful blog, What's Cookin' Chicago?!
These burritos were a hit! Our somewhat-picky 6 year old ate an entire burrito! Everyone in the family liked them a lot. We can't wait to have them again for breakfast, and I can definitely see these becoming a staple around here as well as spawning many many variations.
*The only problem I can see, is that after 2 weeks in the freezer, upon reheating, the tortillas became somewhat chewy, not the best texture, although the filling was still good. This does limit their "make ahead-ability."
Southwestern Breakfast Burritos
Adapted from an original Joelen recipe
1 pound pork sausage
1 tablespoon taco seasoning
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 medium onion, diced
9 eggs *(next time I will use 12 eggs)
2 tablespoons half & half
salt & pepper to taste
9 burrito sized flour tortillas
shredded taco cheese
In a medium skillet, crumble in sausage and cook until browned. Add onions and bell peppers; cook until softened. Remove from heat and allow to cool.
In a medium sized bowl, whisk the eggs and season with salt and pepper as desired. Cook the eggs in a hot skillet and scramble. Add the eggs to the sausage and pepper mixture; toss to combine. Allow mixture to cool.
Heat flour tortillas on a dry skillet until warmed and pliable.
Place a desired amount of cheese on one side of a flour tortilla. Top with a couple spoonfuls of sausage & egg mixture. Carefully roll up the tortilla in a burrito fashion. Wrap the burrito in foil and place in a gallon sized freezer bag; freeze.
To serve, no need to defrost - just cook up from frozen. Heat up foil wrapped frozen burritos in a 350 degree oven for 30-35 minutes... or remove frozen burrito from foil, wrap in a damp paper towel and microwave for 2-3 minutes on high until warmed/hot.
