Struggling with getting to work in the morning with matching socks on, let alone eating a filling breakfast beforehand? Tired of spending all your money on Starbucks muffins? These make ahead breakfast burritos are the perfect solution – make them at the weekend, then just freeze and reheat in the microwave as you please. Lazy girl high five!
The make ahead breakfast conundrum
If I’m going to eat in the morning, past experience tells me that I’m going to need to have planned beforehand – otherwise morning Lauren will ALWAYS win the battle for another twenty minutes in bed. In the past I’ve made various types of healthy muffins and flapjacks but sometimes, especially when the weather is miserable, you just want something savoury, and preferably hot.
I made up a batch of these make ahead breakfast burritos a couple of weekends ago and had one every single day for that week and oh my gosh, they were amazing. Just what I wanted – 100% recommend.
You can obviously throw pretty much whatever you want in there within reason, though I’d avoid anything too liquid as you don’t want a soggy burrito! I went for peppers, chorizo, scrambled egg, mushroom and a little cheddar cheese – what a combo.
I’m not going to put a step by step recipe, per se, as obviously ingredients and quantities will depend on how many you’re making and what you want to put in them etc, but just as a rough guide, cook the scrambled egg to just before what you’d consider perfect – it’ll cook a little more in the microwave when you reheat. Add everything to your wraps, fold in the top and the bottom and then roll up. Wrap the individual burritos in cling film and then pop in freezer bags in the freezer, ready to take one out each morning.
To reheat, remove the packaging and loosely wrap the burrito in a paper towel before microwaving for around one and a half minutes – turn it over halfway through so that it reheats equally. You might want to retain some paper towels for whilst you’re eating as well, these can get messy!