Our little baby girl is fast approaching, and I want to be prepared for when all my help leaves me! My mom is coming for 2 weeks, which will be such a blessing, but I know I will have an overwhelming time right after she leaves. Luckily, I have awesome in-laws who will drop everything to help me, but first, I intend to help myself. Freezer meals aren’t some thing I vented much time in before Sophie was born. I maybe made 3 of them? This time, I’m trying to be more prepared since, as a stay at home mom, I will now be outnumbered by my kids. This recipe makes 20 burritos that can be microwaved 1 at a time, I know I’m at least set for breakfast for awhile!
What you need:
2 large baking potatoes, peeled and chopped into small chunks
2 teaspoons olive oil oil, divided
1 pound chicken or turkey chorizo or breakfast sausage
1 bell pepper, chopped
1 small onion, chopped
1 cup of baby kale, finely chopped
12 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
8 ounces shredded Mexican blend cheese
20 flour tortillas, warmed [I used whole wheat and microwaved for 2 minutes to warm]
Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, kale, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel. Microwave for 2 minutes, or until warmed through.