On this last day of breakfast week, I’m gifting you with this grab-and-go breakfast. And I’m going to keep this post short and sweet because it’s Sunday and we’re meal preppin’ and we need to get sh*t done.
Putting aside these absolutely awful pictures (these gave me a fit when photographing), this rolled omelet burrito is the perfect easy breakfast, especially if you make them ahead and freeze them. I’ve taken these to work for quick breakfasts and lunches, with a little cup of sour cream and salsa/homemade pico de gallo. Whatever floats your boat on a breakfast burrito.
This recipe takes a little prep, but there’s nothing like being able to pull a homemade breakfast burrito out of the freezer when you need breakfast or lunch.. You do have to cook some chorizo (or bacon or breakfast sausage) and sauté in some jalapeños. Warm burrito-sized tortillas. Shred some cheese. Chop some cilantro and green onions. Open a can of refried black beans. Make six omelets to put inside said tortillas. Then it’s as simple as layering the ingredients, rolling up into a burrito and wrapping in parchment. Freeze until ready to use and reheat in the microwave or oven. Done!
Now on to sandwich week, starting tomorrow!
[tasty-recipe id=”37107″]
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