Baz Lurhmann | Room 1109

I love a lazy Sunday. Sitting back with a cup of coffee and a great book, curled up under a blanket, with a broadway soundtrack in the background. It’s the perfect day. And I didn’t have anything planned for this weekend, so it was a great opportunity to brush off my Rent CD and finally finish The Hobbit.

But that’s not what happened.

Amid 2 loads of dishes, 4 loads of laundry, and grading a class of papers, I also managed to make some freezer breakfast burritos, a lasagna (Vitamin D. said it’s the best he’s ever had, so you know that recipe is coming to you soon), and a GIANT batch of chocolate chip cookies (for Vitamin D., of course). Not exactly the perfect Sunday, but pretty darn productive so I’ll take it. I was most excited about the breakfast burritos because I now have a dozen quick breakfasts waiting for me in the freezer. And although it was time-consuming (I’m a slow worker in the kitchen), it was totally worth it.

A few weeks ago I found a couple of pins on Pinterest about make-ahead breakfast burritos to freeze. I like breakfast, D. likes burritos, so it was the perfect combination for us. I thought if I was going to lose my “perfect day” to chores and cooking, I could at least do so with a musical in the background. I wasn’t willing to let that part of my day go. So I threw in my worn Moulin Rouge DVD and listened to the film as I cooked.

Now, here’s the thing. I love that movie. LOVE. I vividly remember my sister and I (and our crazy friend) quoting the lines/dancing to the songs/acting it out/being completely ridiculous. We were doing all of this with such passion and fervor my father, coming home from work, could hear us outside the house. But this time something was different. When I would watch it before I would get so caught up in the story and the music that I was blind to the obvious faults of the film. But since I was simply listening to it while I worked in the kitchen and didn’t have the luxury of getting so wrapped up in the film, I was cringing for the last 10 minutes of the film. I don’t want to spoil the ending for anyone, but I can honestly say that it might be the worst film ending ever. No, not worst. Cheesiest. The dialogue is unforgivable. I love Baz Lurhmann’s productions, but the ending of this one is just…I don’t know. For lack of a better term, I’ll just say it’s too cheesy. And this is coming from a Broadway fan. It was disappointing. I still love the film, but I may not watch the end again (all the good music is over by then anyway).

Ok. Back to the kitchen. The two recipes I used, from here and here, are pretty similar but I still managed to make a recipe mash-up of the two. The pictures from the recipes I used make the burritos look normal-sized. Mine are more like burrito babies. I must have used smaller tortillas or something. But they are adorable. I love my little burrito babies. I just want to pinch their cheeks.

Bri’s Breakfast Burritos (ah, I love alliteration!)

I lb. breakfast pork sausage

10 large eggs

1 large onion (we like onion in these parts) chopped

1 red bell pepper chopped

1/4 cup milk

2 cups of shredded cheese (I used a mexican cheese mixture)

Salt and pepper to taste

12 tortillas (I used both flour and whole wheat. The flour was easiest to work with and were a bit bigger)

In a large pan, brown the sausage. Drain and set aside on a plate lined with paper towels to absorb some of the grease.

In the same pan, cook the onions and pepper until the onion is translucent and the bell pepper is cooked through but still has some crunch.

While the onion and pepper are cooking, crack and whisk the eggs, milk, salt and pepper. I used a tip from the recipes above and used my blender for this.

When the onions and pepper are cooked, add the egg mixture and cook them the way you would scramble eggs- stirring gently. Cook until desired doneness (did I make that word up?) and add the sausage back in, mixing it all up.

Take the pan off the heat and stir in the cheese. (Sorry, I forgot to take a picture of the egg and cheese goodness.)

Make sure you warm up the tortillas before working with them, or else they will tear open when you try to fold them. Fill each burrito with about 1/4 cup of the egg deliciousness and wrap your burrito babies up, making sure the ends are tucked in.

Wrap your babies in plastic wrap, put them in freezer bags, and you’re done. I don’t trust plastic wrap, nor my ability to effectively use the stuff, so I wrapped my babies in plastic wrap AND foil. I put 6 in each large freezer bag. Voila!

I tasted the egg mixture before I filled the burritos, and it was delish. I haven’t tried the whole thing all together, though. But tomorrow morning I’ll be popping that thing in the microwave for a minute on each side (or 30 seconds for my babies) and I’ll have breakfast for my drive to work. If you try this, or something like it, let me know how you modify it. This seems like a basic recipe- you could add sausage, hash browns, different veggies, the possibilities are endless!