I’ll never forget all of the wonderful things our friends and family did for us after we had Stella five years ago. One gesture that has stayed with me is when my friend Danielle came to visit our house and brought us homemade breakfast burritos. We warmed them up the next morning, after a long and sleepless night, and they were the most perfect and delicious thing.
For the last five years, I’ve continued to pay it forward by bringing breakfast burritos to other friends who have just had babies.
The genius of the breakfast burritos is that more often than not, friends and family bring over casseroles, Crock Pot meals, and sweets when they come visit. These are all amazing things and so helpful and necessary during the craziness of those early weeks of parenthood. But a good breakfast is so important to help fuel up and stay energized, particularly after a tough night.
I also love that the breakfast burritos are individually portioned, easy to freeze and then heat up, and can be eaten one-handed. No utensils necessary!
My friend Kristin and her husband Josh just got home after having their fourth son, and with it being Cinco de Mayo, it especially seemed like the perfect opportunity to whip up some breakfast burritos for their family.
Here’s how I do it.
I purchase a dozen eggs, Jimmy Dean’s pre-cooked turkey sausage crumbles, Mexican Style shredded cheese, and a package of the largest burrito tortillas I can find in a 10 pack.
I scramble up the dozen eggs until they’re well mixed.
Then I add in almost the full package of sausage crumbles.
And whisk in the cheese.
I pour the mixture into a nonstick skillet that has been preheated on medium heat.
I use a wooden spatula to stir and scrape the bottom of the pan as the egg mixture cooks into a scramble.
I place a tortilla on a flat workspace next to my skillet and spoon in some of the mixture.
I eyeball it, but make sure not to use too much, because it’ll be hard to roll the tortilla, and I want to make sure I have enough.
First, I fold the sides over one another.
Then I fold the bottom up toward the middle.
Then I flip the burrito over, folding the top part of the tortilla under as I roll it.
I tear out small pieces of foil for each burrito so that they can be individually wrapped.
And I keep going until all 10 burritos are assembled.
I like to put the date I made the breakfast burritos and some heating instructions on large plastic bags and then package them up like this so they’re ready to go. I recommend about 60 seconds from frozen, but depending on the amount of filling, they might require a bit longer.
All in all, it’s a pretty quick process and doesn’t require many ingredients. There are definitely other add-ins that could be used, such as peppers or other meats, but I usually try to keep it simple.
I love making this unexpected meal for parents with a new baby, and the feedback I’ve gotten has always been positive. In fact, after making them for my friend Stephanie when she had her daughters, she brought us a bunch of our own after Margot was born last year.
These are also so easy to make that it’s fun to do some meal prep and have them in your own home for a quick, healthy breakfast.
Breakfast burritos. Not just for parents, and not just for Cinco de Mayo.
Enjoy!