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Breakfast Burritos - Make Ahead and Freeze!

One of my family's favorite breakfast dishes are breakfast burritos, and I recently decided to make them in large batches and freeze them so my husband can take them to work with him (you may have heard me talk about these breakfast burritos in previous posts). He's been asking for me to add potatoes to them, since before they were just eggs and sausage, so I searched around until I found some ideas. I found Heavenly Homemaker's Hashbrown recipe and added those to the burritos for a little potato goodness!

First I started with some washed and poked potatoes (remember to poke them so the steam can escape). 

I placed them in a baking dish, and baked them for around 1:45 in the oven at 350 degrees.

Then I peeled the skin off, so they were naked potatoes!

I shredded them with my new shredder (got it at Marshall's for $5!)

And fried them up in the skillet with some butter. Heavenly Homemaker suggested using an electric skillet, but I don't have one, so I just used my non stick. Be sure it's not too hot, as the butter will start to smoke, and the potatoes won't brown as nicely.

Ta-da! Hash browns to add to my breakfast burritos! 

Now, to assemble the burritos. Here's what I use:

  • 12 eggs, scrambled
  • 1 pound reduced fat pork sausage
  • 1 small can green chilis
  • 3 potatoes, cooked into hash browns as above
  • 4 oz shredded colby jack cheese
  • 12 or so tortillas, depending on how full you make them

Brown the sausage in a large saucepan. Mix together eggs and green chilis, and add to sausage pan when sausage is fully cooked. Let the eggs cook completely, then remove from heat. Assemble burritos, wrap in foil, and freeze!

As you can see, I somewhat misjudged how many eggs I was using, and my saucepan is very full. 
Once I got my eggs all cooked, I assembled my burritos. I used potatoes, eggs, sausage, green chilis, and cheese, but you could also add in anything that suits your fancy!

Once I got them all made up I wrapped them first in a paper towel and then in tin foil. That way, I can freeze them, and when my husband wants to eat one he can remove the tin foil and heat the burrito in the paper towel in the microwave. He usually eats them at work, so this saves him the step of having to find something to heat it up in.

In total I made about 17 or 18 burritos, which will last us about three weeks! It is a balanced, semi-nutritious meal for him to take to work, so we save the money that he would be spending on fast food and its better for us! 

This post is linked to Simply Sugar and Gluten Free


  1. Great idea!!! I'm sure this could work for lunch burritos (beans, cheese, yummm) too -- thanks for the inspiration!

  2. Carrie Casterlin SiesserApril 16, 2011 at 12:57 PM

    I am interested in doing the same thing. I work very early in the morning 6:00am and I am not hungry until after I get to work so I will give this a try. Do you save the foil for the next batch?