Make Ahead Breakfast Egg Burritos
As those kiddos are headed back to school and the routine is upon us, I love to have easy breakfast options on hand. Our make ahead breakfast egg burritos are so easy and a hit with kids and adults alike. The only key here is to ensure your scrambled eggs are a bit undercooked so that when they are reheated, the eggs maintain a good consistency. I cook, wrap and pack these up and leave them in the refrigerator for a self-serve morning!
Makes 12 burritos
Ingredients:
24 eggs
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
2 tsp Italian seasoning
4 slices cooked bacon, crumbled (optional)
1/2 cup shredded mozzarella cheese
12 tortillas (I prefer fresh tortillas here, sub gluten free, if desired)
To Serve:
Favorite salsa
Directions:
In a large bowl, whisk together eggs, milk, salt, pepper and Italian seasoning.
Heat a large nonstick skillet over medium heat. Add egg mixture. Keep the heat on medium or medium low. Using a spatula, constantly pull egg mixture away from edges, never allowing it to stick. You want a very soft scrambled egg. After about 2-3 minutes, add shredded cheese. Keep pulling mixture away from edges. After about 5-7 minutes total, you should have a very soft scrambled egg. Turn heat off.
If using bacon, mix in at this point.
Create an assembly line, laying out tortillas on counter surface. Add roughly 1/2 cup scrambled egg mixture to the center of each tortilla. Gently roll up tortillas, tucking edges in along the way.
Wrap burritos in wax or parchment paper. Place in refrigerator until ready to use. Prior to eating, heat for 30 seconds in microwave. Top with salsa, if desired.