Breakfast Burritos To Go

We’re off on a fabulous vacation to the Big Island tomorrow, driving to Vegas and flying from there.  Hoping for a stress-free early start, I’ve already made breakfast!  I made another batch of  Aloha Coconut Scones and some cute little Breakfast Burritos to Go!  These are basically a breakfast scramble wrapped up in a tortilla and then wrapped in plastic wrap–ready to grab, nuke and go!

Here’s what I used for my burritos, but use whatever ingredients you have around and like.

  • 8 eggs
  • 4-6 medium potatoes, cubed
  • 2 pre-cooked sausages–these are andouille
  • a medium onion, chopped
  • a green pepper, chopped (I chopped up the multi-colored bell peppers from my garden and froze them.  I just grab out however much I need!)
  • tortillas
  • shredded cheese
  • a jalepeno, finely chopped if desired
  • plastic wrap to wrap up your little burrito bundles

First, make the scramble.  Wash and cube the potatoes–approximately 1/2 inch cubes.  Boil until almost fork tender.  (They’ll cook the rest of the way with the scramble.)

In a hot pan with a TBSP or so of olive oil, saute onions and peppers until tender-crisp.

Cut sausage into quarter moons and add to the pan.  Heat through.  Mmmmm!  This smells soooo yummy!

When potatoes are nearly fork-tender, drain and add to the pan.  Cook, stirring occasionally, until potatoes start to brown.

When potatoes are beautiful and brown and tender, beat eggs with a splash of milk to loosen them a bit. 

Pull the potato and sausage to one side of the pan, add eggs to the other side.

Cook eggs until mostly scrambled, but still a bit wet.

Stir everything together to finish cooking the eggs.  That’s it!  You can serve the scramble as is with a bit of cheese on top, or continue and make these cute little burritos.

I like to warm the tortillas in the microwave to make them a bit more pliable.  Create a burrito-building station with the filling, tortillas, cheese, and plastic wrap.

Lay a piece of plastic wrap, then a tortilla.  Place cheese and filling in the center of the tortilla.

Fold each side in and roll so filling is completely inside the tortilla.  Wrap in plastic wrap in a similar fashion–I usually lay the burrito across a corner, bring the corner up, bring sides in and roll.


Keep rollin’ and wrappin’ until all the filling is inside the burritos.  I ended up with 16 burritos. 


Tomorrow morning, in a minute or less of microwaving for each burrito (depending on your microwave), breakfast is ready!!!  Be sure to open the plastic a bit to vent the burrito before microwaving.  Half of these are for Michael, me and our travel companions, half for Mr17 to grab for a snack or a quick breakfast when his schedule gets crunched. 

I confess to adding a jalepeno in after I took the ingredient picture–I usually put a bit of salsa in the burritos, but wanted these to be less messy.  If you’re not worried about dripping, add salsa before you roll them–yummy! 

They’ll keep for up to a week in the fridge, probably up to 6 months in the freezer–they always get eaten around here, so I need to experiment with the freezing thang.  Maybe you could try and let me know?

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Filed under breakfast, Garden produce, recipe, Uncategorized

2 responses to “Breakfast Burritos To Go

  1. Wow, those burritos look amazing! Way to save money when travelling rather than buying those tempting 7-11 breakfast taquitos haha. I’d like to share my own breakfast burrito recipe – while not as elaborate as yours here it is very simple and might make a good on-the-go burrito as well; because of it’s simplicity to prepare you could make a whole bunch fast and for very cheap:

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