Atleast I Don't Have Boils...: July 2013

Let's face it...I have NEVER been a morning person. I try...I fail. I'm a night owl crossed with the Energizer Bunny so I find myself still going at midnight or 1am or even 2am like it is right now. So anything I can do to make life easier in the morning and still allows me to serve my peeps is a big bonus. Plus, stuffing my kids full of sugared cereal in the morning is neither healthy nor helpful. Breakfast burritos, pancake sausage sticks, and waffle-eggos are just a few of the fave breakfast dishes they can choose from. With a little bit of prep ahead of time, I get a little bit of extra sleep and the kids get a hot breakfast. It's a double win in my book...and did I mention it was MUCH cheaper than the sugared cereals and the pre-packaged meals. Can you say EASY PEASY??!!

BREAKFAST BURRITOS (makes approximately 60 burritos)
3 pounds of sausage
8 pounds of potatoes, hashed
5 dozen eggs, scrambled
6 cups of shredded Colby Jack cheese
Salt and pepper to taste
60 tortillas
1 onion diced
1 garlic minced

You'll prepare all of your main ingredients separately and then mix them together before you make your burritos.

1. Brown 3 pounds of sausage. Drain fat and set aside.
2. Prepare your hashbrowns. Cook over medium high heat using oil or butter and salt and pepper to taste in a skillet. I typically brown mine for 3 minutes on each side and then set aside. I'm not going to lie....8 pounds of potatoes is a lot of hashbrowns. Set aside.
3. Prepare your scrambled eggs. Crack and put in large mixing bowl. Season with salt and pepper and 2 cups of milk. Whisk together and then pour in to skillet. While eggs are hot, add cheese and stir to distribute. Once done, set aside.
4. Prepare your onions and garlic. Brown over medium high heat in skillet with a small amount of oil. They are done when your onions begin to turn translucent.
5. Mix all ingredients together and let the fun begin! HINT: Heat your tortillas slightly before you fill them - they crack if you don't.
6. Place a 1/2 of mixture in tortilla shell, roll in ends and viola....a Breakfast Burrito is born.
7. Place on a cookie sheet and freeze. Once frozen, you can bag them together in freezer bags or individually wrap them in clear wrap. The choice is yours -- my kids personally prefer the clear wrap because of the moisture when they are microwaved.

To enjoy, microwave for 2 to 3 minutes. All you have to clean up is the clear wrap and a plate and your kids get a full tummy without the sugar. And hopefully you got an extra 30 minutes of sleep...just sayin'.

Here are some pictures of our Breakfast Burrito adventures this weekend...we made 120. :) It didn't take too long -- I managed to make 100 bean and cheese burritos, get Bria ready for cheer camp, go to Church, and install a swamp cooler in the sauna we have going on upstairs. The rest of the house looks like carnage struck, but atleast tummy's will be full while I attempt to clean it. Besides, who says that breakfast burritos are only for breakfast?? Hello after school snackage!