If you follow me over on Instagram, you know my meal prepping game is one I take seriously. Protein and veggie filled breakfast burritos are one of my favorite things to make in bulk. I can cook everything one time (and dirty those dishes just once!) and in exchange have a few weeks worth of quick breakfasts for us to rely on. This has been invaluable welcoming baby Felicity into our home!
Bulk Burritos 101 –
I like a ton of veggies in mine – some of my favorites are brussels sprouts cooked a la 100 Days of Real food, sauteed onions, sauteed bell peppers, or creamed spinach.
This particular day I did bell peppers and onions cooked in grass-fed butter with salt and garlic powder. This is one bag of frozen bell pepper strips and one huge red onion. I should have doubled or tripled that amount for this particular meal prep but I forgot to grab more at the store because…. mom brain. I like a ton of veggies in there!
I love dicing organic potatoes and pan frying them in some coconut oil as well. Trader Joes and Aldi both have an Everything Bagel seasoning that is stellar to season them with.
Next are the eggs. I get a huge pot and melt some butter with a generous sprinkle of pink Himalayan salt in it..
Then I crack in a few dozen eggs. Patiently give them some time over medium low heat and stir gently, scraping the bottom. It will feel like they will never cook and then suddenly beautiful curds appear.
I highly recommend utilizing the help of your small people who can safely stir with you there if you have any!
I like having some sausage for some of our burritos (I do keep some egg and veggie only for Fridays, however). I just bake them in the oven at 425 degrees until done while I’m sautéing up the veggies and scrambling the eggs. I dice them up once they’ve cooled a bit.
Finally I combine ingredients in one big bowl. This will save so much time during assembly versus individually scooping each ingredient into the tortilla.
For assembly I pre cut all of the foil I need and stack the pieces up and lay everything out assembly line style. This batch made approximately 50 burritos.
Note that these are store bought tortillas. In a perfect world I would always make my own properly prepared sourdough ones from scratch or purchase Siete grain-free ones… but in this imperfect world I grab ones at Trader Joes. These are the only improperly prepared grains in our diet 99% of the time, so I just accept my physical and financial limitations here.
I roll my burritos up while folding the sides in so that they stay contained and can be eaten one handed or by children without everything falling out the ends!
I wrap my burritos in aluminum foil for freezing, but never reheat them in the foil. I also label the meatless ones with an “F” so that I know which ones to pull on Fridays. I put them all in the freezer (we have an extra deep freezer in the garage which helps me store several big bags of them at a time!). I take out what we need the night before and they’re thawed and ready to be reheated the next morning.
Ethan used the microwave for them when I was first postpartum, but now that I’m back on my feet and doing the cooking, the microwave is back in storage and I reheat them on the stovetop. (Yes, this does use a dish, but the butter is cleaned off with a quick wipe of a soapy rag and rinse, so much less work that fully scrambling eggs, cooking sausage etc. every morning!)
I put them in the pan with the melted butter, seam side down, with a little butter in the pan on medium low heat. I cover the pan and go about fixing coffee and unloading the dishwasher. After five minutes I turn them and let them finish heating through.
We love ours with avocado, sour cream, diced tomatoes, fermented sauerkraut, hot sauce, salsa… there is so much you can do with this!
I hope this helps and inspires you to do some bulk breakfast burritos for yourself.