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Breakfast Burritos in the Freezer

I found a great idea on The Simple Dollar for making breakfast burritos that can become a quick, cheap and nutritious breakfast for those who never have enough time in the morning for breakfast. (Those like me who are not morning people.) My kids are forever skipping breakfast and even lunch even though all it takes is grabbing something off the shelf. These burritos have a good protein boost for jump starting sluggish brains!
This combination of eggs, black beans and salsa appealed to me, but I could see that it might cause a revolt at my house if it was the only option. So I also cooked some cubed hash browns and chopped some bacon for half of them.
I broke 24 eggs and mixed in a little reconstituted dry milk, (What! I was almost out of milk....) and a dash of chili powder. After a quick whisk I dumped it all in my largest pan to scramble. I decided to keep the rest of the ingredients seperate for customizing later. I also cooked about 16 oz of Southern Style Hashbrowns (cubed rather than shredded). I found that by putting three tortillas on a plate with a small plate upside down on top for 30 seconds in the microwave made the tortillas nice and warm for manipulating. I opened some black beans that I canned in January, (Yikes! I need to do some more!) a bottle of homemade canned salsa, and shredded about one pound of cheese and got ready to roll.
Now I am not that good at rolling burritos because I always over stuff them. But I followed the method on the website and found that it worked better. (I still have to work on over stuffing them though.) I found that having them warm enabled them to stretch a bit and hold their shape better on the cookie sheets. I made 20 with the beans and salsa and then mixed the hash browns into the remaining eggs with the chopped bacon, stirred it up and made 12 more. I ate one that had split open.  So I now have 31 breakfast burritos! I figure each burrito is about 250 calories.
It was a bit bland so next time I will work on adding more flavor ~ maybe make a white sauce to give it some goeyness and fat to balance the protein or use refried black beans. I only used a pinch of cheese, but I think I'll be more generous next time and maybe mix it in while the eggs are warm so it melts just a bit.  I packaged them up with a paper towel wrapped around each one nestled in a baggie. They fit perfectly in the little snack baggies that I bought but no one uses. :) Why the paper towel? The Simple Dollar instructs that the burritos be nuked for two minutes on defrost and then warmed up for about 1 1/2 minutes all wrapped in a paper towel to keep it from drying out. It will also make a nice drip absorber. I like that idea.
Maybe next time I will make them into quesadilla's instead since I like more stuffing and less tortilla.
But that's just me.....

Of course, I won't make them again if they just sit in the freezer for lack of flashy packaging. Hump!/:(
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