I’ll be the first to tell you I’m no recipe whiz. I consider myself more of an assembler of food more than a cook. Occasionally I’m a baker, too, but that seems to be a whole different category of making.
Every year, it seems like, my goal is to improve my kitchen skills, introduce a few new recipes into my highly limited repertoire, and also get better at meal planning and prepping. The results have been middling.
So, when we decided to do a community recipe swap presented by Eggland’s Best eggs, I gamely signed up, knowing that participating would be just the accountability I needed to inch myself closer to those goals. I got paired up with Sara from Nymph in the Woods, an amazing blogger, jewelry designer, and human being, who I had the pleasure of meeting at BlogFest last year. <3
Sara sent me exactly what I needed (she’s clearly psychic): a not-too-complicated recipe chock full of protein that also nets you a ton of freezer meals.
Her recipe for breakfast burritos is here. I mostly stuck to it, with a few edits: this being Texas, I made tacos instead of burritos, because I don’t think I’ve even seen burrito-size tortillas here. I also had to halve the recipe, more or less, because I didn’t realize until midway through that there was no way my largest pan could accommodate 24 eggs. I did, however, use 100% of the cheese the original recipe called for. 🙂
It’s an easy recipe that yields a ton of returns: you do a bunch of chopping, cook the egg mixture with all the delicious fillings you desire, including sausage, peppers, onions, cheese, and salsa, and then wrap and freeze burritos / tacos to your heart’s content.
I used this kitchen adventure as an excuse to test out some of my new food photography skills (here’s the free course I took).
My biggest challenge with food photography is lighting. My kitchen lighting is, well, just plain awful. Look at what should be a bright, fresh pan full of bell peppers and onions, made sickly and fuzzy in the fluorescent light:
I’ll spare you other pictures of the prep work; the food and recipe are beautiful, and my kitchen lights do not do them justice!
Once my burritos were prepped, I staged a few on our patio where I could at least get some natural light and a non-shiny background:
I’m still no professional but at least the lighting is much improved.
Sara recommends letting the whole mixture cool before you wrap and freeze, so during that downtime, I served my family breakfast. They were a hit! Everyone from my parents (especially my dad) to my 2-year-old loved them.
And since we were eating them fresh, we added some avocado we had on hand. Big bonus: the avocado added some extra color for photos.
Once the mixture cooled, I started wrapping them… and promptly got fired from the job. My dad said, you know, I could do that better. And I was all too happy to let him finish wrapping up and freezing tacos. 🙂
Even after halving the recipe and feeding 5 people breakfast, I still ended up with about 15 tacos in my freezer—a pretty amazing return for just an hour or so of work. I’ll definitely be making these again, and experimenting with fillings; it seems so easy to customize the recipe based on what you have on hand. I think I’ll definitely make a batch or four of these before the baby comes—what a perfect breakfast to have on hand.