Breakfast Burritos

I made a GIANT batch of these before my trip, so the kids would have something homemade for breakfast each morning we were gone.  I had never made my own tortillas before, so this was a new venture for me.  Not only had I not made tortillas before, I had never made breakfast burritos and I didn’t know how well they would freeze and reheat.

To my surprise, the kids devoured them!

Tortilla Recipe:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 cup warm water
  1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan in between tortillas if flour is started to accumulate.
  6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
  7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

****You can also make GLUTEN FREE tortillas****

Innards Recipe

1 dozen eggs, scrambled with seasoning

1 lb. sausage, cooked and drained

Cheddar cheese

To Make:

Lay out a tortilla and place the innards on top.  Roll tortilla once to cover the innards, then fold in the sides, continue to roll until it is in the shape of a burrito.  Repeat until all the innards are gone 🙂

I take each burrito and I roll them, individually in saran wrap.  I placed them all in a large sterilite container with a lid.  Then freeze the whole container.

To eat, pull out a burrito and unwrap the saran wrap.  To keep it from getting hard, you need to rewrap the burrito in a paper towel and then microwave until thawed.  You can also use your oven or a toaster oven.

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