I get a lot of questions about the different appetites in our home. Meeker is a meat-loving-cave-man, and I don’t like meat very much. I eat it, but not often.
Usually, I make some fiber-bulging-vegetable bowl for dinner, and Meeker makes steak/chicken/pork and eats it along side whatever I make.
It works really well. I get vegetables. He get’s meat and vegetables. I don’t have to look at or touch any raw meat.
But every once in a while, I feel compassionate towards his Ron Swanson ways and I cook him some delicious meaty things.
Enter: breakfast burrito assembly line.
Remember those ugly (but delicious!) hash browns I made? They were really just fillers for the protein laden tortillas that I make and stash for my husband in the freezer.
So when Meeker is rushing out the door to work, all he has to do is pop one of these suckers in the microwave and dash out the door with his chorizo vehicle in hand.
He gets to ingest pig products before 6am and I get to sleep past 6am feeling like a very good little wife.
Meat Lover’s Breakfast Burrito
makes 8 medium burritos
- 8 flour tortillas
- 8 eggs
- 8 slices of bacon, cooked (I put mine on a cooling rack over a sheet pan and bake at 425* for about 20 minutes)
- 3 potatoes made into hash browns
- 16 oz chorizo, cookied
- 2 c shredded cheese
Assemble the burritos and wrap each one individually in foil. Store in the refrigerator for a week, or the freezer for up to a month. When ready to eat – remove foil and microwave frozen burritos for 4-5 minutes, flipping half-way though cooking.