Make-Ahead Breakfast Burritos

Instructions

1. 01

   COOK ONIONS: Slice onions thinly. Heat large pan to medium-high. heat Add oil. Add onions and stir for 5-6 minutes. You can cook chopped peppers, spinach or mushrooms at the same time as the onions if you are not caramelizing them. °To caramelize onions: Add salt to taste and a pinch of sugar (which will speed up caramelization process). Lower heat to medium heat or medium-low heat. Cook for about 25-30 minutes, stirring occasionally, until onions are browned and caramelized. Transfer to a bowl and let cool. Onions can be made several days ahead and kept in airtight container in fridge.°To fry (much quicker): Add a pinch of salt. Keep cooking until onions are soft, translucent, slightly browned (if you like) and moisture has evaporated. Total 7-8 minutes.

2. 02

   MAKE OR PREP OTHER FILLING OPTIONS IF DESIRED: Eg. sausages, beans, guacomole. Also peppers, mushrooms, spinach (if not cooked with onions), etc. Note 2 and 3.

3. 03

   COOK EGGS: You are making scrambled eggs - if you know how, feel free to skip this instruction. Crack eggs into a bowl. Add milk. Whisk together. Heat skillet to medium-high heat. Add egg mixture. Let it set for a minute. Stir. LOWER heat to medium low heat. Season with salt and pepper to taste. Cook eggs slowly, stirring (and breaking into pieces) occasionally until eggs are set the way you like them (moister or drier), about 5 minutes. Take them off the heat just before fully cooked (they will finish cooking off heat). Don't overcook the eggs or they may become watery when freezing. Let cool to room temperature.

4. 04

   ASSEMBLE: Mix together the fillings you are using in the skillet except for cheese (unless you like cheese oozing throughout). Add seasonings you like (Note 4). Make an assembly line with as many tortillas as you can place on a clean counter. If using refried beans, spread 1-2 teaspoons on lower third of tortillas. Top with about 1/3 cup/75 grams of filling mixture on each tortilla, then with about 1/8-1/4 cup/20-28 grams of shredded cheese on each. If desired, drizzle on (or mix in) a little ketchup, salsa or hot sauce before wrapping. To wrap: For each burrito, fold in two sides of the tortilla, then roll up tightly, placing burrito seam side down. Here's a visual on how to fold a burrito. Repeat for rest of tortillas.

5. 05

   BROWN BURRITOS (OPTIONAL): I only do this if I'm don't plan to freeze burritos for later. Or once I defrost them. If burritos are cold, microwave them first for 45 seconds. Heat a teaspoon or two of butter or oil in a large non stick skillet to medium-high heat. Place as many burritos in skillet as will fit. Fry until golden brown (about 1-2 minutes). Flip and fry another 1-2 minutes on the other side. Repeat with more burritos as needed.