Tonight was a breakfast for dinner kind of night. Cool thing about breakfast burritos is that they are freezable and also portable, a great combo for a quick breakfast when you up and out of the door quickly.
Start by getting two sheet pans lined with foil, preheat your oven to 400 and chop away!
We used one onion and a red pepper.
Three potatoes for home fries, and of course bacon!
You want to use bacon on both of the sheet trays, the bacon grease is what all of the other goodies cook with.
So I placed four slices of bacon on the sheet with the onions and peppers.
6 slices on the tray with the potatoes. I used more with this tray because the potatoes have the potential for sticking and also, they need the flavoring from the bacon.
Into the oven they go. You will cook this for a total of 40 minutes but you need to flip the bacon and give a mix to all of the veggies as well. I did this every 10-15 minutes.
When the bacon is crisp, remove it from the pan and place it on a plate with paper towels, to drain the bacon.
At this point I was ahead of schedule so I moved the veggies on to one tray. This way I could pop it back into the oven for a little heat just before serving.
When Alex called to let me know he was on his way home I put the veggies in to warm and got going on the scrambled eggs.
I used 6 eggs for our family of 4.
I scrambled them with a bit of half and half from the share, some salt, and pepper.
I like to do a make your own style with these, that way all of the eaters can customize their burritos to their liking.
Always a crowd pleaser. Use whatever veggies your family would like, and a sprinkle of cheese too. Enjoy!