It’s funny, even after all these years and dozens of breakfast recipes on the blog, I still feel like I should start these posts talking about how I’m not really a breakfast person. Um, I think all those recipes for oatmeal and doughnuts and muffins and biscuits and scones speak louder than those words, eh?
So if I were to be more accurate, I guess I’m now a breakfast eater who really hates to prepare breakfast. Hot breakfast is the best, so it’s best to make a lot at once and refrigerate or freeze the rest. And the last time I talked about that, my aunt offered to send along her recipe for breakfast burritos. It is AWESOME and detailed and someday, I promise I’ll get around to making them and tell you about it.
But remember, I am terrible about actually making breakfast, and look to cut corners anywhere that I can. So rather than individually wrap each burrito, I decided to cover the whole shebang in sauce and cheese and boom, I’d just made breakfast enchiladas. Two batches, even! That’s like two whole weeks of heat-and-eat savory breakfast with almost no effort. My favorite!
We start by scrambling some eggs. I used eight of them, whisked with half a cup of milk and salt and pepper to taste, and poured in a pan with three tablespoons of melted butter.
Then – and this is important – do not stir. Let the eggs cook for a minute on medium heat until they start to set. I would always try to stir them too soon, leading to tiny bits of rubbery cooked egg. If you wait, then stir only once or twice, you’ll end up with delicious chunks of fluffy scrambled eggs!
I mean, the butter helps too. Not gonna lie.
Then you need to cook a pound of ground sausage – breakfast sausage, hot sausage, whatever you like. Mix that up with the cooked egg, a packet of taco seasoning (because lazy), and a can of rotel tomatoes with green chiles and jalapeno mixed in (because extra lazy).
You see where I’m going with this! Spread out your tortillas and spoon the filling onto each. I ended up with twelve, I think.
Roll ‘em up and stick them in a greased pan.
Rather than make one huge pan of enchiladas, I divvied them up into two smaller dishes. Note that one was a disposable foil tray – perfect for storing up in the freezer! (I do this for regular enchiladas, too.)
I topped them with jarred, store-bought enchilada sauce and shredded cheese. And honestly, you can just leave them like that, stick them in the fridge, and microwave them one at a time. But I was in a mood the following morning, so I actually did put the whole pan in the oven to bake them after a night in the fridge:
Of course, it got refrigerated and re-heated in the end, because I couldn’t eat the whole pan at once, Or rather, I didn’t. I’m pretty sure I could. I’m a sucker for a big pan of melted cheese, I guess.
But here’s the thing: I was worried about re-heating the eggs in the enchiladas, that they would turn rubbery and gross after being thawed and microwaved. But they absolutely did not. I don’t know if it was my aunt’s magical scrambled egg recipe or what, but the eggs were moist and fluffy even after reheating. Perfect for anyone like me, a wasn’t-a-breakfast-person-who-now-wants-breakfast-but-never-wants-to-make-it person.
Plus these were so easy as-is, but just as easy to remix and modify. Perhaps the next time I’ll stir in some pepper jack cheese into the filling? Or black beans? Or both along with some rice and then top it all with some avocado??! My goodness, yes.
One of these days I’ll make those grab-and-go burritos, but for now, I’ll just keep setting my alarm clock to get up before Baby P and enjoy my hot, quick breakfast and coffee solo. I hope you can do the same! Enjoy!