Watch Fun Cheap or Free blogger Jordan Page make an entire month’s worth of breakfast in just one hour above! As a self-proclaimed frugal queen and mom of six, she knows a thing or two about maximizing time and stretching a dollar.
- 1 pound ground breakfast sausage and/or bacon
- Add-ins to taste such as diced bell peppers, diced onion, diced jalapeno, diced potatoes, (optional)
- 12 eggs
- ¼ cup milk
- one package 10-inch flour tortillas, (8 count)
- one 8-ounce package shredded cheddar cheese, or about 2 cups
- Salsa and/or sour cream, for topping (optional)
In a large nonstick skillet, brown up sausage and/or bacon over medium-high heat, until cooked through (break apart into crumbles as you cook if working with sausage); Drain and set aside.
If you want to add veggies and/or potatoes, return the skillet to stove and heat oil in the pan over medium-high heat; Saute until softened; Remove from heat and set aside.
Meanwhile, in a large bowl, whisk together eggs and milk.
Scramble eggs in the same large skillet; Remove from heat and set aside.
Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft.
To assemble burritos, divide eggs, sausage and/or bacon, veggies and/or potatoes (if using) and cheese among the tortillas. Fold in the sides, and roll up each tortilla burrito-style, then wrap securely in plastic wrap, or zip it in a plastic baggie, squeezing out as much air out as possible. Let cool, then put burritos in a gallon-size freezer bag, then freeze.
To reheat: Remove plastic wrap and wrap individual burrito in a paper towel. Microwave for 1 minute, flip, microwave for another 30 seconds, then flip again and microwave an additional 30 seconds, until warmed through. If you have extra time, sear the warmed burrito in a hot skillet for a few seconds on each, which adds a nice crunch. Serve with salsa and/or sour cream, if desired.