Thursday, April 8, 2010

Easter leftovers - Breakfast Burritos

So if you're like me and you hosted Easter dinner at your house and have gobs of ham leftover, you're trying to think of all the things you could make with it. (Besides the obvious yet delicious ham sandwiches). Well, I also had some leftover potatoes and eggs, so I decided to make a bunch of breakfast burritos and eat one and freeze the rest. I always feel guilty when I don't make my husband breakfast in the morning, so this was a great way to ease my guilt and have something delicious for him to pop in the microwave and eat on the way to work.

These are so simple I feel silly even putting up a recipe for them, but hey, this is my blog and I can do what I want. :) (Whoa, power trip). Anyway, it's more the idea that I wanted to put up here - making breakfast burritos in bulk and freezing them for later. Yum! I made four large breakfast burritos with the amount of stuff I used. You could easily make more if they were smaller.

Also, I boiled a few too many potatoes when I made these last weekend, so my potatoes were already cooked - hence why this was so quick and easy. If you're using raw potatoes, either pop them in the microwave for a few minutes to give them a head start, or just cook them a whole lot longer on the stove.

Easy Breakfast Burritos

1 T. olive oil
4 small russet potatoes, pre-cooked (boiled or baked) and skins on
7 large or extra large eggs (I had half and half leftover), beaten
2-3 green onions, chopped
1/2 - 1 cup ham, diced
shredded cheddar cheese
salt & pepper, to taste
4 large flour tortillas

Dice potatoes into small cubes. Heat olive oil in a large skillet over medium-high heat. Add potatoes when hot and cook until potatoes start to brown. Season with salt and pepper. Add green onions and cook for another minute. Add beaten eggs and cook until eggs are done. Add in ham and cheese and stir until cheese is melted and ham is heated through. Remove from heat.

Heat flour tortillas in microwave for about 20 seconds until they are soft and pliable. Divide egg/potato/ham stuffing between the four tortillas. Tuck in the ends and roll up nice and tight. If storing in the freezer: wrap in plastic wrap and then in foil and pop in the freezer. When you're ready to eat them - remove foil & plastic, wrap in a paper towel and microwave on high for 2-3 minutes, or until heated through. (Feel free to squirt some ketchup in there too once you've reheated it).


Angie said...

I am glad you posted this. I've been in need of ideas lately. This is such a great idea!

Mimi Nowland said...

I made split pea soup with ham, just another way to use up all that Easter ham!