What’s better than a breakfast burrito? A whole packet in the freezer!
Grab a packet of six wraps and make yourself a pre-made pack of breakfast. Simply spend the time to prepare all six wraps and wrap in tinfoil before placing back into the re-sealable wrap bag. Grab one out each night to thaw, and simply toast the next morning by placing it in the sandwich press.
What ingredients do I need?
Wraps
Eggs
Potatoes
Spinach
Bacon, ham or sausage meat
Sriracha or HP sauce
Tinfoil
I don’t have a sandwich press!
Neither do I! I simply use my griddle on a hot element and use a weight to press the burrito down. Works a treat!
To prepare the burritos you will need to. . .
Firstly prepare the potatoes by chopping them into small pieces (chunks of 2cm) and season. Toss in oil and bake. These will take 10-15 minutes longer than the eggs – so them make first.
Bake the egg omelet in the oven.
Use a pie dish to bake the omelet. Make sure to butter or oil your dish first so that the omelet can be cut and easily slid out.
While the potatoes and eggs are in the oven, start on the bacon. Chop finely and fry in a little oil. Take off the heat when it is coloured and crispy.
Can I make my burrito gluten free or dairy free?
Yes of course you can.
Simply use a gluten free wrap, which shall die available at your local supermarket.
And use a dairy-free milk alternative instead of cream.
How do I assemble the burrito?
Simply add your ingredients in layers and fold up in to a snug burrito.
You don’t have to use the same ingredients as me. If you don’t like sriracha then replace it with HP sauce or tomato sauce (ketchup).
Wrap in tinfoil and place back into the wrap bag. Choose a brand that has a re-sealable bag. Place into the freezer until you need them.
Simply take one out of the freezer at night. Left it defrost over night (Do not place your burrito wrapped in tinfoil into the microwave to defrost it!) and in the morning place into your sandwich press. Or in a hot fry pan or skillet and weigh it down with something to cook.
Not what you are looking. Try these other breakfast ideas of mine.
Overnight Slow Cooker recipe here
Overnight Oats recipe here
Or these fabulous ideas from other food bloggers.
VJ’s blender waffles recipe here
Anna’s tasty Apple, Banana, Carrot and Rolled oat Muffin recipe here
Easy to Prepare Breakfast Burritos
Ingredients
- 6 pack wraps (GF wraps also work well)
- 6-8 eggs
- ½ cup cream (milk or a dairy free milk)
- seasoning
- 4 small potatoes (peeled and cubed) (2-3cm chunks)
- 4-6 rashers of bacon
- spinach
- sriracha or HP sauce
- seasoning (salt and pepper) (or an alternative favourite seasoning)
- oil
- aluminium foil (known as tinfoil in NZ)
Instructions
- Grease two oven dishes.
- Preheat the oven to 180℃.
- Peel and cube the potatoes and place in one of the greased oven dishes. Pour a glug of oil on the potatoes and add some seasoning. Toss the potatoes and place in the oven for 25 minutes.
- In a small bowl combine the eggs, cream and seasoning. Pour into the other greased oven dish. Place in the oven on a separate shelf 10 minutes after the potatoes. Cook for 15 minutes.
- While the potatoes and eggs cook prepare the bacon. Chop the bacon into small pieces and fry in a little oil on a hot heat. When the bacon is crispy and coloured take off the heat.
- Rinse the spinach and allow it to dry on a clean tea towel.
- Take the wraps out of the bag and tear 6 pieces of foil.
- Once the egg omelette has cooled cut into six slices.
- Assemble the burrito in this order:spinach, egg, potatoes, bacon, sauce
- Fold the wrap and place in the foil. Wrap in foil and place back into the re-sealable wrap bag.
- Place in the freezer and take one out the night before you wish to eat it for breakfast. Place in a sandwich press, or in a hot skillet with a weight to cook.
- Now you have 6 breakfasts prepared and ready to go!