Nesting Series: Breakfast Burrito Meal Prep
Nesting for me means doing simple things that will make my postpartum experience as smooth and as stress-free as possible. When brainstorming meal ideas, my goal was to choose something that my family would not only enjoy but that would also be easily accessible. These breakfast burritos were a hit! My kids and my husband loved them, and they were super convenient for a grab-and-go meal. As I approach the last few weeks of pregnancy, I plan on remaking these as a part of our postpartum meal prep.
Ingredients
1 package of bacon
1 lb of breakfast sausage
Prep diced trio peppers and onion
8 large eggs
1 1/2 cups of frozen shredded hash browns
1 cup of montery jack + cheddar cheese mixture (or preferred cheese)
Homemade tortillas (About 8 tortillas)
3 cups of all-purpose flour
1/2 tsp of baking powder
1 1/2 tsp salt
1 cup of water (heated)
1 stick of unsalted butter (Kerrygold is my favorite)
Instructions
On a baking sheet, add the entire package of bacon, lined horizontally, and bake at 375 degrees until crispy (about 15 minutes)
While the bacon is cooking, prepare the breakfast sausage by adding it to a medium/high-heated skillet, breaking up with a spatula until fully cooked, and set aside
Next, add your pre-diced peppers and onion to the same skillet with a tbsp of olive oil, cook until soft, and set aside
In the same skillet, add a tbsp of butter and your frozen hash browns. Season with onion powder, salt, pepper, and cayenne (or the seasonings of your choice). I like to cook mine until they are soft, with a crispy exterior
Next, add 8 eggs to a bowl and whisk, and cook on medium heat until fully scrambled, then set aside
Take about a half block of fresh cheddar cheese and Monterey jack cheese, shred, and set aside
Tortillas
Add your 3 cups of all-purpose flour, baking powder, and salt to a large mixing bowl
Whisk together and create a well in the center of the bowl
Heat water, add your stick of butter to the warm water, and mix until fully dissolved
Add 1/4 of the liquid mixture into the dry mixture in the center of the bowl and mix until it begins to clump together like sand
Add the remaining liquid mixture to the dry mixture
It will begin to get very sticky, but continue to knead until the dough begins to become smooth and no longer sticks to the bowl (about 10 minutes)
Once your dough is no longer sticky, form it into a ball and cover with a wet paper towel for 15 minutes
After 15 minutes, divide the ball of dough into 1-inch balls and cover again for another 10 minutes
Begin heating your cast iron skillet while your dough is resting
Roll each ball of dough out on a floured surface into an even circle to create a round tortilla
Place the tortilla on the heated cast iron and cook until you begin to see bubbles form, and flip
Once you begin to see bubbles again, flip once more
Assembling the Burritos
Pre-cut sheets of parchment paper or aluminum foil for each burrito
Take a tortilla and place it on your parchment paper or aluminum foil
Add a spoonful of the hash brown, pepper, and onion mixture, eggs, meat of your choice, and top with cheese
Fold one half of the tortilla over, tuck in the sides, and continue folding until it is completely sealed
Fold over the parchment paper or aluminum foil over the burrito and seal
Store in your fridge for 3-4 days or freeze for up to 3 months
