Three summers ago, we hopped on the backyard chicken bandwagon. My husband had a small flock as a boy, and my kids had wanted them for years. As it turned out, Sadie, Sally, Polly and Peppy, as we named them, became both a source of sustenance and a fun science experiment.
It takes about six months for the average hen to begin laying eggs. The day we discovered our first egg was a thrill. We took a picture of it, and then cooked that egg alongside counterparts from the grocery store and a farmer’s market to see what, if any, differences existed. Everyone, of course, thought our chicken’s egg tasted the best. The only obvious difference, however, was the deep orange yolk of the free-range eggs.
But one need not have backyard chickens to enjoy the myriad of easy meals centered around eggs. Even before we set up a coop in our yard, eggs were a go-to fast food in our house. Not just for breakfast, these protein- and mineral-rich orbs can be quickly fashioned into dinnertime staples that pair as well with a side salad and veggie as they do with toast and orange juice.
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Looking for a protein-rich breakfast that can be made ahead and eaten on the go? Sausage and Egg Breakfast Burritos will go from freezer to hot meal in two minutes or less. Additionally, the recipe for these portion-controlled wraps may be used as a framework, swapping the sausage for bacon, omitting the salsa, adding sautéed mushrooms or other vegetables of choice. And when evening activities interfere with the dinner hour, do-it-yourself burritos make a convenient freezer staple and are faster than a drive-through.
For more delicious recipes starring eggs, take a peek through The Fountain Avenue Kitchen’s egg category.
Yields 8 burritos.
- 12 eggs, beaten
- 1/2 pound sausage, bulk or removed from casings
- 3/4 cup chunky salsa (plus more for topping, if desired)
- 1 cup sharp cheddar cheese, shredded (Mexican or Italian blends work well, too)
- 8 (8-inch diameter) flour tortillas or soft tacos (you may use whole wheat or gluten-free, as needed)
- Optional Ingredients: chopped bell pepper; chopped onion; chopped mushrooms; minced jalapeno (seeded to reduce heat, if desired); minced garlic; hot sauce
Scramble the eggs in a large, oiled skillet until cooked but still a little glossy. Remove to a plate. (I like to add some salt and pepper to the eggs while scrambling.)
Wipe out the pan and brown the sausage, breaking it up as it cooks. Stir in the salsa, and cook until the excess moisture is absorbed. (See notes.)
Warm the tortillas in the microwave for 20 seconds or until warm and flexible.
Distribute the eggs evenly over the burritos. Top with the sausage mixture, an extra spoonful of salsa and/or a sprinkle of hot sauce, if using, followed by the cheese. Roll the burritos by folding the top of the tortilla over the egg mixture, then folding in the sides, then rolling to the other end.
Freeze the burritos in single layer on lightly greased or parchment lined cookie sheet.
When fully frozen, wrap the burritos individually in foil or plastic wrap. Place wrapped burritos in a large zip-top freezer bags and freeze. (If you prefer to make some burritos with certain add-ins and others without, you can mark the individual packages accordingly.)
TO SERVE: Unwrap the burritos from the foil or plastic wrap used for freezing, and then rewrap in a paper towel.
Heat in microwave until just heated through (about 1 1/2 – 2 minutes, depending on the power of the microwave).
Optionally, thaw the burritos (remove plastic wrap if used for freezing), wrap them in foil, and bake at 350 degrees for ten minutes or until heated through.
- When including optional ingredients, I recommend first sautéing the onions or mushrooms in a large skillet until soft, and then adding the sausage to the same pan and proceeding to brown. Garlic may sautéed for about 30 seconds, or just until fragrant, before adding the sausage. Peppers may be added with the onions or as the sausage browns, depending on how soft you prefer them.
This recipe is part of a larger feature on eggs that I wrote for Susquehanna Style’s September 2014 issue.