My oldest child is notorious for setting her alarm clock, then hitting snooze over and over until dad finally wakes her up which is usually about 10 minutes before they have to hit the road to get to school and work. Since my oldest also never wants to take a lunch, a decent breakfast will tie her over until school ends for the day.
We've tried several things and while she enjoys grabbing a muffin or a even a granola bar she definitely loves savory breakfasts much more. Her dad is the same way. He will eat something "sweet" for breakfast but he'll go nuts over traditional bacon and sausage especially if it's doused in hot sauce or salsa.
We have played with the Breakfast Burrito for some time now and quite frankly this is such a versatile dish that you can pretty much add whatever floats your boat short of the kitchen sink. The breakfast burritos are the perfect portable size but they keep you full for a long time. When I make these I usually make a big batch to freeze, as it is so easy for my loved ones to grab one out of the freezer, toss it in the microwave for about 1 minute and 20 seconds and off they go (paper towel in hand of course).
I think these Burritos are a great alternative for anyone who regularly wonders what to grab in the mornings and then usually ends up spending a small fortune somewhere on their way to work at a fast food place. Give them a try, who knows you might end up stocking your freezer with them as well.
On the Go Breakfast Burritos
~makes about 20~
1 1/2 pounds Chorizo, any kind
1 large red onion, chopped
2 cups mixed bell peppers, chopped
1 serrano pepper, finely minced
1 can (4 ounce) diced green chiles
3/4 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons Kosher Salt
1/2 teaspoon ground black pepper
12 large eggs, beaten
12 ounce sharp cheddar cheese, shredded
20 (8-inch) Tortillas
Wax Paper and Ziploc Bags for freezing
In a large pan cook Chorizo on medium-high heat. Drain some of the excess fat. Add the onion, bell peppers and serrano pepper and cook for about 5 minutes. Add the green chiles, garlic powder, ground cumin, salt and black pepper and cook for another 1 minute. Add the eggs to the pan on medium heat and start scrambling the mixture. This can take anywhere from 4 to 8 minutes. Add the cheddar cheese and combine. Let the mixture hang out on the heat for a few more minutes to "dry" it out.
Take your tortillas, place 1/2 cup of filling into each and roll them up "Burrito style" making sure to roll them tight and tuck the ends in. Wrap the cooled Burritos in wax paper before placing them in gallon sized Ziploc freezer bags. Freeze for up to 2 months.