chorizo breakfast freezer burritos

- breakfast, freezer meals -

Ever since I was little, I have been vehemently against scrambled eggs. I would not even want to be in the kitchen if they had been cooked that day; the smell was just as much of a trigger as the taste. That has been the case until Bobby at FlavCity opened my eyes to the wonderful world of low and slow, soft scrambled eggs. Two weekends ago, I watched him make his soft scrambled eggs and bacon on his Instagram story. At that moment, I had made up my mind to attempt these luscious eggs next weekend for breakfast tacos.

​After a week of mentally preparing myself to make these, the day came. I spent the 15-20 minutes it takes to get these perfect, and my life was changed. When I am trying to come up with things to make for my breakfasts for each school week, it is always difficult because most have eggs or cannot be quickly made the morning of. Now that I could start incorporating eggs into my breakfasts, so many different dishes started to come to mind. The one that stuck around the rest of the week, however, was breakfast burritos. I spent the whole week staring at my sad breakfast cookies in the morning, wishing they could be a burrito. In order to prevent this feeling from happening again in the near future, I made enough burritos for the next two weeks. 

INGREDIENTS

13-14 low carb tortillas
​​25-28 eggs
1 yellow onion, diced
1 7-oz can diced green chile peppers
10 oz ground chorizo sausage
15-20 slices uncured bacon
1 16-oz can fat-free refried beans
shredded cheddar (optional)
​salsa for serving

DIRECTIONS

1. Cook the chorizo, breaking it up into very small crumbles, until cooked through, set aside on a plate with paper towels to drain and cool. Fry the bacon, reserving some of the grease for later. 
2. Drain the green chiles. Run your knife over them a couple more times to get their dice a bit finer. Drain again. You want to get out as much moisture as possible. 
3. In a medium skillet, heat 1 teaspoon of bacon grease on medium high heat. Add the diced onion, cooking until the onion is slightly softened and has taken on some color. Remove to a plate lined with paper towels to drain and cool.
4. Crack 1/2 of the eggs in a bowl and whisk until frothy, or alternatively, you can use an immersion blender. Do not add seasoning at this stage. 
5. Add another teaspoon of bacon grease to a skillet and use a bit of paper towel to spread it in a thin, even layer on the skillet. Heat the pan on medium-low. 
6. Add some of the eggs, making sure they don't come higher than 1/3-1/2 the way up the pan. 
7. With a small, rubber spatula, immediately start stirring the eggs in a circular motion, breaking up any curds that start to form on the bottom. Continue doing this until they are slightly runny but for the most part have come together. Add a 1/4 teaspoon of salt and a couple cracks of black pepper, stirring to combine. Set aside in a bowl. They will continue to cook a bit, but that's what you want. 
8. Once the eggs start to cool, you can start assembling the burrito. Take one tortilla and spread 1-3 tablespoons of the beans evenly across it. Then take ~1/4 cup of the eggs and center them in the middle of the tortilla, trying to keep it tight to the middle but still in a roughly horizontal rectangle shape. Sprinkle the eggs with some of the onions and green chiles, then 1-2 slices of bacon and a couple tablespoons of the chorizo. 
9. Fold the left and right sides of the tortilla in towards each other, then roll the burrito from bottom to top, keeping the sides tucked. Repeat with the rest of the tortillas. Individually wrap in plastic wrap then store in an airtight container in the freezer. 

REHEATING INSTRUCTIONS:
Wrap in a damp paper towel and microwave for ~1 minute 45 seconds, flipping it over 1/2 way through.