I find it funny that I am the one writing this post since I learned the recipe from Lisa, but oh well! Our recipes are actually quite different now. I’m definitely a modifier in the kitchen. I find a recipe I like and then I tweak it again & again until I love it even more. So, sorry Lisa…mine is better! Besides, you can’t trust Lisa because she doesn’t eat gluten. Ok, enough picking on Lisa…
This recipe will make 20 breakfast burritos for about $9. That’s 45 cents per burrito! I usually spend about 45 minutes making them from start to clean up. It’s definitely a favorite in both the Kramp & Kieklak households. Matt & I shoot for a grocery budget of $1 per meal per person, so this recipe helps us stay on track for sure! It’s nice to be able to eat a hot breakfast and still eat for cheap.
-1 dozen eggs
-1 medium onion, chopped
-20 medium flour tortillas
-6 red potatoes, chopped
-1 lb sausage (I use the roll/tube)
-16oz shredded cheddar cheese (I buy the blocks & shred them myself to save $)
-1 8oz block of cream cheese (I make the cream cheese myself…just kidding! I doubt I will EVER do that, haha!)
-Salt, Pepper, and a little oil (for cooking the potatoes)
*I shred my cheese, chop my potatoes & onion, and crack/whisk my eggs prior to beginning. Set aside until needed.
1.) Begin cooking potatoes & onion in oil (about as much as pictured below) & desired seasoning. I used pepper and Lawry’s seasoning salt. Cook for about 5-10 minutes before beginning step 2 (in order for everything to finish simultaneously).
2.) Brown sausage completely & drain grease, then reduce heat to low and mix in cream cheese. If the cream cheese sounds gross to you, just leave it out (like Lisa does). Congratulations, your burritos are now 39 cents each. But I stand by my cream cheese choice, I think it’s what makes these burritos!
3.) Scramble eggs. I butter my skillet first and season my eggs with salt and pepper.
4.) Once everything is fully cooked, transfer to a table where you have plenty of room to prepare the burritos. I find it easier to describe the preparation stage via pictures. So here they are…
A good trick Lisa taught me: On image 7 when you are folding, be sure and use the tortilla to tuck all the food inside. Otherwise, it might come apart when reheating.
I labeled my burritos individually with an ‘s’ because I’ve also done bacon, ham, and veggie versions. Sausage is the best though! Once you have all 20 burritos completed, place them in gallon size freezer bags. They fit perfectly in two. Now they are ready for the freezer!
When it comes time to eat them, you’ll want to defrost them in the fridge first. I usually keep 3-4 in our fridge ready to go. Then you microwave them for 1 minute, either with or without the plastic, both ways work fine. I eat mine with salsa, yummm!
They will keep for at least 3 days in the fridge. And to be completely honest, I have no idea how long they’ll keep in the freezer. Matt & I both have hearty appetites so ours have yet to last over 2 weeks. They last at least 2 weeks, but I’m guessing they would be good for several months even. We get a wee bit excited over successful new recipes. Let me know what you think of them!
*All ingredients were purchased at an Aldi in Southern Indiana where these items have no grocery tax. Prices may vary per store and per location.