Friday, March 15, 2013

Green Egg Breakfast Burritos

Get ready to make breakfast burritos!  Pretty flowers and (apparently) shirts are optional.

Crack 18 eggs into a bowl and whisk, whisk, whisk.
Then, pack about a pound of spinach into the blender.  You could use less spinach, if you your kids are really afraid of green.  Add JUST enough water to puree.
Add the bright green spinach puree into the well-whisked eggs.  Sometimes I add a splash of milk.

Using a non-stick pan, scramble the eggs on medium-low heat.  Continue to move the spatula back and forth and around the sides until the eggs are just set.

 Cook the sausage.  Three pounds of it!  But remember you will be making a ton of burritos.

Cook the hash browns according to the package directions.

Next, find some helpers.  Short ones will do.

Assemble and wrap!  A couple of pointers-
1.  If you plan on freezing them don't make them too big, or they will not warm all the way through in the microwave.
2.  Wrap the tortillas as tightly as you can.  A grab-and-go breakfast is not supposed to fall out all over your lap in the car.

I flash freeze the burritos on a cookie sheet for several hours, and then drop them into freezer bags.
To reheat a frozen burrito, wrap it in a damp paper towel and place it on a microwave-safe plate.  Microwave for about 2 minutes.  The time really depends on how big or small your little helpers made the burrito.

Ingredient List for Green Egg Breakfast Burritos:

3 dozen flour tortillas
1 pound fresh spinach
18 eggs
1.5-30 ounce bags frozen hash browns
24 ounces shredded cheddar cheese
3 pounds natural sausage

These measurements are all estimates.  Depending on my helpers, I have leftovers of one ingredient one time and another ingredient the next time.  My kids are always happy to grab spoons and finish them off, though- especially the green eggs!

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