When I make egg burritos, I make a ton of them. They freeze well and make super simple leftovers for busy school and work mornings. I figured out how to get the most out of my ingredients by ensuring that pretty much everything from one entire package of each ingredient is used.
2 cups (1 pkg) cheddar cheese, divided (I use a cheddar blend)
1 4oz can diced green chilies
1 pkg burrito-size tortillas
1 pkg bacon (also great with sausage or both)
3/4 tsp garlic powder
1/2 tsp salt
pepper to taste
sour cream, salsa (opt garnish)
1. Cook and crumble bacon.
2. Combine eggs, garlic, salt, and pepper. Cook over medium-med/high heat until they have reached your desired doneness. Add green chilies and 1/2 the cheese. Stir until cheese melts. Stir in crumbled bacon.
3. Spoon egg filling into warmed tortillas, top each with a little of the remaining cheese, and add desired garnishes.
Once I know that my family has eaten what they want, I fix up the remaining burritos. I fold in both ends of the burrito, so it doesn’t spill when reheated. Wrap in wax paper, folding the paper just like you would a tortilla. Place seam side down in the freezer. If you think these will stay in the freezer more than a week, also wrap in a layer of tin foil to keep them safe (remove foil, just leaving the wax paper, before heating). Reheat in the microwave while still in the wax paper. Usually just a minute or two will do.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.