Breakfast Math – putting together Breakfast Tacos
How about a little food math first thing in the morning? Think you can handle it?
When I first started bulk cooking, I made a couple of huge batches of breakfast tacos, rolled them, wrapped them in wax paper, prepared them for the freezer, froze them, nuked them for breakfast, and found out we didn’t like them. The tortilla got soggy in the middle and brittle on the ends. We could never quite get the reheating right, and never really liked the way they turned out.
So as years went by, I stopped making them, would get an occasional one from the Whataburger that was at the end of our block (yeah ..everything was at the end of the block at that house), and learned to have them on rare occasions.
Kids came along, and we have two who love breakfast tacos, so I began making them on occasional Saturday mornings since they were slightly labor intensive. Then I had an apostrophe! * Make the guts, freeze them, and just thaw them out the night before, heat up them up along with the tortillas, roll’em and you’ve got a quick, hot breakfast that’s awesome!
Breakfast Tacos:
- 18 eggs, scrambled
- 1 lb sausage browned and drained
- 1 small onion, minced and sweated
- 4 garlic cloves, minced and sweated (this to your liking, of course)
- whatever other veg. you might like to put in, shopped up finely and sautéed (mushrooms, peppers, etc.)
- 1 lb sausage browned and drained
- 8 oz shredded cheese of choice
- onions, garlic minced and sweated
Combine these ingredients into a large bowl and allow to cool
We use approximately 2 TB of filling + salsa/picante sauce/hot sauce for each breakfast taco, so I freeze in freezer baggies with 3 tacos per person in mind, so approximately 24 TB, or approximately 1 1/2 cups of filling. I refrigerate them about 24 hrs to make sure they’re properly cooled, then flatten them and freeze them, storing them in one larger zip top bag to store. When it’s time for breakfast tacos, I pull them out the night before to thaw in the fridge, then gently warm it up in the microwave while I warm up my small cast iron skillet to quickly heat up the tortillas.
Then we have a little service line of warmed tortillas, taco guts, salsa/picante sauce/hot sauce, and we have breakfast! No gummy tortillas in the middle and brittle tortillas on the end. They come out tasting fresh and not ‘from the freezer’ as a few foods can do.
*yes, I know it’s an epiphany…but we’re silly Britcom people who got that from Black Adder and have said it ever since
Thanks to Jacque Larsen for the use of her graphics from The-Lilypad.com to create my breakfast math equation 
I LOVE burritos and make them in bulk. I usually end up with about 10-15 of them and keep them in the fridge, they keep well there for about a week. I’ve found 2 great ways of reheating them- either wrap them in a paper towel and cook in the mic for about 45 sec. – 1 min OR put in a mic safe covered container with the lid slightly askew and heat the same amount of time. Of course this is from the fridge, not freezer, but knowing they’ll keep for a week in the fridge might be helpful?
What a great idea to freeze the “guts” and then assemble fresh. Sounds yummy.
Man oh man, this is an every day meal in our home, toss in some diced pots or a big bag of shredded pots (hashbrowns) and it stretches it more!
That amount you made feeds my family one meal! tee hee!
I’m definitely going to be making some of these… yum!
The amount you make here was plenty to feed all of my kids when they were home, so I’m really happy that you had the brainstorm of freezing the guts! Hooray! Now that we’re just a “tiny” family, I’ll be more inclined to continue to make this kind of thing. This is a wonderful idea. Thanks!