Breakfast burritos!

Any parent who has kids in sports knows that early morning games, at some point, are a given. For us, every football season we have at least two early morning games (requiring us to be at the field by 7:30am on a Saturday - that's just wrong!) and I've got to have a quick breakfast to pack so I don't have starving kiddos and I'm not having to get up at 5:00am to make it.  My trusty go-to is the breakfast burrito. Not only do these fill the kids up, but they are also warm - which is fantastic for early morning games as it is usually still pretty cold when we get to the field. Also, all the work is done the night before so they really are grab and go in the morning, letting you get a few more precious minutes of sleep. Make these the next time you need breakfast on the go and your family will be sure to love it!

What's cooking in my kitchen this week:
Breakfast burritos

What you'll need:
1 lb breakfast sausage*
7-8 potatoes
12 eggs
1 package (8 count) extra big burrito tortillas
1 package (2 cups) shredded cheddar cheese
salt
ground black pepper
onion powder
garlic powder
foil
1/4 cup oil
2 Tbsp butter
1 Tbsp milk

*Note: You can substitute the breakfast sausage for any meat you want - bacon, ham, turkey sausage, etc. Or you can also double up on the meat to make it extra meaty!

How to make it:
Start by dicing up the potatoes into a small cube.

Put 1/4 cup oil and butter in skillet and cook potatoes over medium-high heat until potatoes are cooked and are golden brown. When you first put potatoes in skillet, season generously with salt, ground black pepper, onion powder, and garlic powder. Put in bowl and set aside. 

Cook breakfast sausage. Drain any excess oil and put in another bowl and set aside. 

For the eggs, crack them all in medium bowl. Season with salt and ground black pepper and put 1 Tbsp milk in eggs - this helps to make them extra fluffy. If you happen to also have pickled jalapeño juice around, like I do since I always have a jar a nacho jalapeños in the fridge, add a splash of this too. Beat the holy heck out of the eggs and them place into a greased, cold skillet and cook them on medium-low heat - these are the keys really light and fluffy scrambled eggs. Once the eggs have been cooking for a few minutes, take a spoon and scrap the bottom of the pan toward the center.

Keep repeating until the eggs are all the way cooked. Place in another bowl and set aside.

The best way to stuff a bunch of burritos and be time efficient is to line all your fillings up and don't forget to put the shredded cheese in a small bowl. 

Now comes the fun part - rolling the burrito up! Place 1/2 cup cooked potatoes, 1/2 cup cooked eggs, 1/4 cup cooked sausage, 1/4 cup shredded cheese in middle of tortilla.

Fold both edges to center.

Fold bottom to top, making sure pull tight so filling is not loose.

Fold corners in and roll towards top.

Take rolled up burrito and wrap in foil. Repeat with remaining filling and tortillas. Place in fridge until the morning.

Pop them in a 350°F oven the next morning while you are getting the family ready, making sure to rotate them every 10 minutes or so to warm evenly, and take them out right before you leave (at least 25 minutes). They will stay warm, since they are wrapped in foil, until you get where you are going. Serve and enjoy!

Did you know?
On this day in 1766, Robert Bailey Thomas was born. He was the founder and long time editor of the 'Farmer's Almanac' now known as the 'Old Farmer's Almanac.'