I normally have three times of the year when I?m an amazing housekeeper: summer, Christmas break and spring break.
Otherwise, I?m marginal at best.
The school year has our house bustling, moving from activity to activity, often with our cameras in hand to capture our communities at their best in the gym, on the field and in the classroom.
It sometimes feels like the only thing we have time to do is mess up the house.
That?s why I was excited to find an easy recipe that set us up for quite a few mornings of quick, hot breakfasts without having to get up earlier or dirty more dishes every morning.
I found this idea for freezer-friendly breakfast burritos on the blog ?Ten at the Table.? You can find the original at tenatthetable.com/recipes/perfect-breakfast-burritos-freezer-friendly/.
These are almost infinitely customizable, which is nice for any picky eaters in your family. I put my version below, but feel free to be creative with your own ingredients.
1 tablespoon canola oil
1 diced red pepper
2 diced jalapenos (seeds removed)
3-4 cloves minced garlic
1 pound sage sausage
1/2 cup milk
salt and pepper to taste
1 can pinto or black beans, drained and rinsed
1-2 cups shredded colby jack cheese
12-15 burrito-sized flour tortillas
Heat the oil in a large pan over medium heat and saute the peppers until they?re soft.
Add in the garlic and the sausage, and crumble the sausage as it cooks. Fry it until the sausage is cooked through.
Drain off as much of the oil as you can.
In a separate bowl, whip the eggs and milk together.
Add the egg mixture to the pan with the sausage and peppers. Regularly scrape the bottom of the pan as the eggs cook.
Add salt and pepper to taste.
Once the eggs are cooked through, start your assembly line.
Place about one-half to three-quarters cup of the sausage mixture into the middle of each tortilla (eyeball the amount based on what you prefer). Sprinkle it with cheese and beans and then roll the tortilla, tucking in the ends to seal it.
Wrap the burrito in a paper towel and then in some foil.
Place the finished burritos in a freezer-safe, resealable bag or container.
To serve, remove the foil and place the burrito in the microwave still wrapped in the paper towel.
Heat about two minutes.
I highly recommend wrapping the burritos in foil. We skipped this step on our first batch, and they ended up freezing together a bit in the container. It makes things faster to wrap them twice.
Joey has really enjoyed eating these in the morning, and they?re great with a cup of coffee on the go.
With many families running from activity to activity, sometimes breakfast is tough, but this recipe makes it easier.
Now, if only I could find a recipe that will do my laundry for me, I?d be in business.
When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at email@example.com.