What is the saying that always makes me feel guilty when I need to rush out the door and don’t have time for breakfast? “Mother always told you to eat a good breakfast.” Sometimes that is easier said than done. This recipe for breakfast burritos is perfect for those crazy mornings when getting everyone out the door seems impossible or anytime you need breakfast on the go.
Steele’s “Hit the Road” Breakfast Burritos used to fly out the door at Carol Ann’s Deli. We made them in batches of 140 to 560. To make preparation easier for the home cook, I adjusted some of the ingredients. I substituted taco seasoning mix to season the potatoes and used prepared green chile sauce rather than complicating the recipe with additional steps. My family thinks this is a darn-close replica of the original. If you have recently made the recipe for Beef and Bean Burritos Smothered with Green Chile from my cookbook, you will have some leftover green chile. Use it instead of store bought.
Eggs are pretty pricey these days. In 2020, the average price of a dozen eggs was $1.51. Today the cheapest eggs I found at the supermarket were $6.29 a dozen. If your supermarket has a special on eggs, you can freeze them. Look for tips on how to freeze eggs at the end of the recipe. I have, also, included tips on storing and reheating breakfast burritos.
Steele’s “Hit the Road” Breakfast Burrito
Makes 4 burritos
1 ½ cups frozen hash brown potatoes
Cooking spray
Old El Paso® taco seasoning mix, to taste
Preheat the oven to 350 degrees F. Place hash browns on a cookie sheet and coat with vegetable spray to moisten. Sprinkle potatoes with taco seasoning to taste and toss gently to coat evenly. Using a spoon, spread hash browns evenly on the cookie sheet and bake until crisp, about 25 minutes.
¼ pound chorizo sausage
In a small skillet, brown chorizo sausage over a medium heat until crisp and cooked through, about 5 to 7 minutes. Remove sausage from the skillet, place on paper towels to drain, and set aside.
1 tablespoon butter
8 large eggs, lightly beaten
¼ pound piece deli ham, diced into ¼-inch cubes
½ cup shredded Cheddar cheese
¼ teaspoon large grind black pepper
Cooked hash browns
Cooked chorizo sausage
4 tablespoons 505 Southwestern® prepared green chile sauce
In a large skillet, melt butter over a medium heat. Add eggs, stirring constantly, to scramble. When eggs begin to set, add ham and continue stirring, about 1 minute. Add Cheddar cheese and pepper and continue stirring. When eggs are set, add potatoes, chorizo sausage, and green chile sauce, and blend gently.
4 (10-inch) flour tortillas
Lay tortillas on a flat surface. Place ¼ of the burrito mixture down the center of tortilla and fold 2 sides of tortilla into the middle so the edges just meet. Holding the 2 sides in place, roll the loose end up from the bottom, creating a roll. Serve immediately or wrap in aluminum foil to transport or to store in the refrigerator.
Tips on refrigerating and reheating breakfast burritos: If you want to have breakfast burritos on hand for a quick breakfast, this recipe will keep safely in the refrigerator for up to four days. To reheat a breakfast burrito, remove the aluminum foil, wrap in a damp paper towel, and microwave on high for 2 minutes, or until heated through. You can also reheat them in a preheated 350 degrees F oven for 10 to 15 minutes, or until heated through.
Tips on freezing and reheating breakfast burritos: Breakfast burritos freeze nicely and will keep safely in the freezer for up to one month. If you make several and freeze them, to reheat a frozen breakfast burrito, remove the aluminum foil, wrap with a damp paper towel, and microwave on high for 2 minutes. Remove the paper towel, place on a baking sheet, and bake in a preheated 325 degrees F oven for 15 minutes, or until hot in the middle.
Freezing Eggs The price of eggs has risen significantly. If your supermarket has eggs on special, you can buy them in large quantities and freeze them. You can’t freeze eggs in their shells or with their yolk intact, but you can freeze the whites and yolks separately as well as combined for dishes like scrambled eggs. Frozen eggs will keep about 12 months in the freezer. To freeze eggs, you need an ice cube tray. Silicone ice cube trays work nicely.
To Freeze the Yolk and White Together Crack open the eggs into a bowl. Using a whisk, gently beat the whites and yolks until they are just barely mixed. Pour the beaten egg mixture into the ice cube tray. Cover the tray with aluminum foil, parchment paper, or plastic wrap and place the tray into the freezer. Once the eggs are frozen, remove them from the tray and transfer them to freezer Ziploc® storage bags. Use a marker to note the freezing date on the bag. Each section of the tray should equal about one half egg.
To Freeze the Yolk Freezing yolks by themselves can be difficult as they tend to thicken. Adding salt or sugar to the yolks can help prevent this. Crack open the eggs and separate the yolks from the whites. Place the yolks in a bowl. Using a whisk, gently beat the yolks until they are liquid. To use yolks in savory dishes, add ½ teaspoon salt for 1 cup of yolks. For sweet recipes, add 1½ teaspoons sugar for each cup of yolks. Pour the yolks into the ice cube tray. Cover the tray with aluminum foil, parchment paper, or plastic wrap and place the tray into the freezer. Once the eggs are frozen, remove them from the tray and transfer them to freezer Ziploc® storage bags. Use a marker to note the freezing date on the bag as well as whether you have added salt or sugar. Each section of the tray should equal 2 egg yolks.
To Freeze the Whites Crack open the eggs and separate the yolks from the whites. Place the whites into the ice cube tray. There is no need to stir them. Cover the tray with aluminum foil, parchment paper, or plastic wrap and place the tray in the freezer. Once the eggs are frozen, remove them from the tray and transfer them to freezer Ziploc® storage bags. Use a marker to note the freezing date on the bag. Each section of the tray will equal 1 egg white.
To Defrost Frozen Eggs It is best to thaw frozen eggs overnight in your refrigerator.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2025 All Rights Reserved Carol Ann Kates
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