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Freezer breakfasts

Breakfast is important, so they say. Sometimes you just need something to grab-and-go, and sometimes you are thinking of preserving that 10 pack of tortillas you got for taco night, and sometimes you have a lot of eggs you want to use later. Most people don’t think about freezing eggs, but think nothing about buying freezer breakfast burritos, so we will accomplish all of the above in one swell foop …. err fell swoop.

I like to make more of a country burrito, it doesn’t have a lot of Mexican flavors, though you can certainly top it with some salsa if you like. Bacon, eggs, cheese, and a potato mixture like country fried potatoes, with onion, garlic, and sweet peppers.
Whisk 5 eggs with salt, pepper, and 1/4 cup of whole milk – I always buy whole milk, I don’t think that 1-1.5% difference in milkfat is going to make me fat, and how do they actually get it out? I find it cooks better, and tastes better too.
Chop sweet mini peppers. I love these little guys. Just one is a full daily requirement of vitamin C! OJ eat your heart out.
Chop unions, I like them rather small so they flavor the whole dish, and you don’t get a big bite that is all onion. Note how I cut the end of the onion to use every bit.
I peeled two potatoes.
One I cubed.
The other, smaller, I shredded on a box grater.
I covered the shredded one in water so it wouldn’t oxidize while I worked on the other one.
I crisped up my reserved bacon (from the bacon post)
Drained the bacon grease into the bacon grease jar, and added back two tablespoons to fry my potato hash. A note on frying potatoes … they WILL stick. Everyone panics and starts scraping at them and ends up with a mushy mess. DON’T TOUCH THEM. Really … don’t. Resist the urge and leave them alone. They will release when they are ready. Medium heat and leave them alone. Once they are brown they will let go.
Once they release on one side add in the peppers and onions, cook through.
Add the potato hash to the bacon and mix evenly. Cool.
I Drain the water from the shredded potatoes, and dry thoroughly.
Grease a muffin tin and distribute the potatoes evenly between the six cups. Bake in a 350 oven until crisp and cooked
Grate a cup of cheese.
Pour half your egg mixture into the cups, and top with a pinch of cheese.
Bake at 360 for about 20 minutes until set. Cool.
Put the remaining egg mixture into a pan over low heat. People cook eggs way too hot usually, for super soft creamy scrambled eggs low and slow is the only way to go.
Gently lift the cooked egg from the bottom, letting the uncooked run beneath and cook.
Remove pan from the heat when not quite completely set, carryover cooking will finish them.
Divide the egg into four.
Divide the bacon/potato mixture into four.
I had a friend years ago in southern California and her nona was from Mexico, she would heat tortillas directly over the burner. I still do this. Grip them with a set of tongs, and drag both sides of the tortilla quickly over the burner on med-high to high heat. Turn, grip another side, and drag it again. This both makes the tortilla pliable, and gives it a nice char flavor. Don’t overcook to stiff or burnt, just a couple quick drags across the burner.
I assemble either on a paper towel lined plate, or on a cooling rack. Otherwise the steam from the heat of the tortilla will sog it out. You need to wrap them warm so the tortilla will be pliable and wrap easier.
Wrap firmly.
And wrap in plastic wrap right off. I assemble these one at a time, all the way to the plastic wrap. I have found that they hold their shape better if they are wrapped while the tortilla is slightly warm. So, char, fill, wrap tortilla, wrap in plastic. Next char, fill, wrap, wrap.
And into freezer bag.
Freezer getting fuller.
Egg bites cooled and out of muffin tins. Two per serving so I wrap two together but with a corner of the wrap separating them so they don’t stick.
And seven breakfasts in the freezer.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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