Breakfast time has become more of a time crunch in our home than ever before. Previously, I only worked twice a week so it was fairly easy for me to make Brandon and I breakfast. But now that I am working daily, and Brandon leaves early each day for school, fitting in breakfast has become more of a dilemma for us. I don’t like relying on cereal, it is expensive and not very nutritious. But cooking a fresh breakfast every morning isn’t practical. So I try to make ahead a few breakfast meals. That way, when Brandon and I are in a rush to get out the door, we can enjoy a budget friendly, healthy, and energizing breakfast. Here is one of our favorite breakfast meals that is very easy to make ahead and store in the fridge for up to a week.
1 large potato (sweet potatoes are very healthy and delicious)
2 Tb butter
1/2 pound breakfast sausage
1/2 onion, diced
2 cloves fresh crushed garlic
1/2-1 cup grated cheese
Peal the potato and microwave on high for about 3 minutes (this helps pre-cook the potato a bit because potatoes tend to take forever to cook in a skillet). While the potato cooks, begin frying the breakfast sausage and onion in a skillet over medium high heat. Once the potato finishes pre-cooking in the microwave, allow it to cool for a minute and then dice. Depending on how greasy your breakfast sausage is, you may need to add a little bit of butter so that the potato doesn’t stick to the pan. Add diced potato to the skillet and continue to cook until the sausage is thoroughly cooked and the potato is slightly browned. Add the crushed garlic and cook briefly. Next, add the eggs. I always add my eggs to the skillet and scramble them with my spatula, but you can place the eggs in a bowl, scramble them, and then add to the skillet. Whichever is easier for you. Mix the eggs in with the other ingredients and continue to cook until the eggs are thoroughly cooked. Remove skillet from heat and add shredded cheese. Mix. You can add salt or pepper to taste.
Allow the mixture to cool and then place into a tupperware container and refrigerate. When you go to use the burrito mix, simply warm about 3/4 of a cup on a plate, wrap in a tortilla, add salsa if desired, and eat! This recipe makes enough for about 3 days for Brandon and I. Hope you enjoy it!