Hobo Breakfast Burritos – Make Ahead – Eat Later

First off – thank you ever so much Ree of Pioneer Woman for inspiring Carol over at Are We There Yet with these awesome make-ahead breakfast burritos. I’ve taken the Carol’s recipe and run with it. While my spin is more work than Carol’s recipe, more in keeping with Ree’s rendition, it was the freezing aspects of Carol’s recipe that caught my eye. I went with the Hobo Breakfast Potatoes rather than use the Hash Brown Simple Potatoes. The Simple Potatoes would cut a great deal of the prep work out of the equation. So why did I go with the Hobo Breakfast Potatoes?

Recently we had a Mother’s Day Brunch with all sorts of Country-Style dishes (Mother’s Day Brunch – Country Style). The Hobo Potatoes were awesome – some of the best breakfast potatoes I’ve ever had. When I came across Carol’s recipe, it sounded amazing. Then I checked out the original recipe at Pioneer Woman. Ree diced and fried up her own breakfast potatoes, very similar to the Hobo Potatoes. That’s when a light came on – wow – Hobo Potatoes inside a burrito with scrambled eggs and sausage!  Since the burritos are intended to make ahead and kept in the freezer until ready to warm, I’ve omitted the cheese that the original recipes call for. Maybe it’s me, but I don’t like the texture of cheese once it has been frozen. That’s a personal thing. You can always include some shredded cheese if you like. Just sprinkle the shredded cheese on top of egg mixture during the assembling process and that’s it.

The filler of potatoes, sausage and eggs is very similar to a great one-skillet camping breakfast. But that’s a share for another day . . .

Breakfast Burritos
1 lb. Pork Sausage (Jimmy Dean)
1 Recipe Hobo Breakfast Potatoes (below)
12 Large eggs
1/4 cup milk
salt and pepper to taste
2 packages flour tortillas, taco size
Cooking Spray, as needed

Crumble and brown sausage. Drain well, then blot with paper towels. Set sausage aside until ready to use. Make Hobo potatoes.

Once potatoes are done, add sausage to the skillet and stir well.

In a large bowl whisk eggs, milk, salt and pepper. Pour eggs over potato mixture and stir well. Continue to cook until eggs scrambled into the potato-sausage mixture and cooked through. Once eggs are cooked, remove skillet from heat. Taste and adjust seasoning.

Heat a flat griddle and spray lightly with cooking spray. Warm tortillas one at a time until soft and pliable for an easy roll. Place warmed tortilla on a plate. Spoon egg mixture down center of tortilla. Fold one side of tortilla over egg mixture, tuck in the sides and roll into a burrito. Place on a baking sheet or cookie sheet. Continue warming tortillas, filling and rolling until all the egg mixture is used.

Wrap the burritos one at a time in plastic wrap. Place wrapped burritos into a zip-lock freezer bag. Repeat until all the burritos are wrapped and placed into a freezer bag, single layer. (More than 1 bag may be necessary). Place bags into the freezer for later.

Hobo Cast Iron Skillet Potatoes
4-5 bacon strips
2 tablespoons butter
5 medium/large red potatoes, diced
1 small sweet yellow onion, diced
1-2 teaspoons seasoned salt
pinch of ground black pepper

Dice potatoes and place into a micro-wave proof bowl or casserole dish. Drizzle with olive oil, season with salt and pepper. Place potatoes into the micro-wave and cook for about 10 to 15 minutes or until almost cooked through.

Dice onion and set aside until ready to use.

Heat cast iron skillet over medium heat and fry the bacon until crispy. Place the bacon on a paper towel, leaving the grease in the skillet. Add the butter.

Carefully add the potatoes and onion to the skillet.

Stir gently until all of the mixture is coated in the grease.

Cover with a lid and cook for 25-30 minutes, until potatoes are fork tender. Stir potatoes every 5 minutes or so to prevent burning/sticking.

Once potatoes are cooked through and nicely browned, crumble bacon and toss to mix well. Set aside until ready to use.

When ready to eat, take out the number of burritos you need, leaving the rest in the freezer. UNWRAP the burritos. Place ONE burrito on a piece of parchment paper or small paper plate. Warm burrito in the microwave for 45 seconds. Remove from microwave. Repeat with second burrito. Remove from microwave. Return first burrito to microwave, warm an additional 30 seconds. Remove from microwave and repeat with second burrito. These are now warmed through and ready to enjoy. Repeat as necessary, until the desired number of burritos are warmed.

2 thoughts on “Hobo Breakfast Burritos – Make Ahead – Eat Later

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