A filling and delicious freezer friendly breakfast burrito from Katie Sullivan Morford’s new book, Rise and Shine. Stuffed with scrambled eggs and beans.
Oh how I wish I could dole out a nutritious breakfast every morning. Could it please be made with zero dishes to clean afterward and beautiful to boot?
I’m going to admit right here, right now that my children eat their fair share of Frosted Flakes—The Trader Jose’s brand though, which makes them much healthier. At least, that’s what I tell myself as I’m reading the outside of the box—not the part that tells you how much sugar is in them, but the part that says they’re a good source of vitamins B and C (!!!).
I may not make it to motherdom righteousness every morning but never fear because my dear friend Katie Morford wrote the most wonderful breakfast book and then sent me a copy, bless her heart. Rise and Shine is all about making family-friendly, healthy morning choices that are absolutely doable and have me reaching for that Frosted Flakes box less and less.
Rise and Shine Favorites
I have made the Weekday Huevos which uses the genius technique of lightly frying the tortillas with beans already piled on top, making them crispy on the bottom and perfectly warmed throughout, ready and waiting for that egg to appear. Then Kasey went and made the Baked Applesauce Molasses Donuts from the book which had me re-reading the Make-Ahead Muffins, Breads, and Bars chapter all over again.
What I Love About These Breakfast Burritos
But it was this recipe for a freezer friendly breakfast burrito that I have truly fell in love with. The freshness of the zucchini bits add some green-ness to the scrambled eggs without making them watery, as sometimes vegetables in eggs tend to do. Then there’s the whole sausage and beans thing which turns this into a husky burrito made for those mornings when you need something more substantial.
The recipe calls for warming the cheese and tortilla in the microwave but I had my cast-iron comal already hot so I toasted the tortilla with the cheese right on that and it worked great (any cast iron skillet would do if you don’t have a microwave).
Katie’s advice on freezing the burritos is to allow the burritos to cool completely, wrap each one individually in plastic wrap, then store in a resealable plastic bag. Reheat by defrosting in the refrigerator overnight, remove the plastic wrap and heat in the microwave on high until warmed through, about 45 seconds. I will put my two cents in that even the filling reheats beautifully in the microwave the next day, a surprising victory in my book!
Recipe from Rise and Shine by Katie Sullivan Morford
If you can't find Spanish chorizo you can substitute diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I used).
- 2 teaspoons extra-virgin olive oil
- 3/4 cup diced zucchini (1/4-inch dice—about 1 small zucchini)
- 4 eggs, lightly beaten
- Heaping 1/2 cup diced cooked Spanish Chorizo (1/4-inched dice)
- 1/2 cup cooked black beans, drained and rinsed
- Four 8-inch flour tortillas
- 3/4 cup coarsely grated Monterey Jack Cheese
- 1 tablespoon plus 1 teaspoon Mexican salsa
- Set a large skillet over medium-high heat. Add the oil and swirl the pan to coat the bottom. Add the zucchini and sauté until just tender, 1 to 2 minutes. Lower the heat to medium-low and add the eggs. Use a rubber spatula to gently scramble the eggs with the zucchini until the eggs are nearly cooked. Remove the pan from heat, add the chorizo and black beans and stir gently, allowing the heat of the pan to warm them through.
- Lay the tortillas on a work surface and divide the cheese evenly among them. Distribute the cheese evenly over the top, to about 1 inch shy of the edge. Microwave the cheese-covered tortillas–1 or 2 at a time—on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.
- Spoon a quarter of the egg mixture into the center of each tortilla. Roll up "burrito-style" and serve with salsa.