Homemade Frozen Dinner Idea # 1: Breakfast Burritos


As I mentioned in an earlier post, I’m putting together homemade meals and freezing them to make my own TV dinners.  Unfortunately, I’m already running out of freezer space and wish I had a second freezer.  It’s definitely on my list of things to search for.

I just finished making eight mini breakfast burritos and I took pictures as I went through the process.  Let’s start with the ingredient list:

7 strips of bacon

8 breakfast sausage links

4 eggs 8 slices of processed cheese

Shredded cheddar cheese

8 small soft tortilla shells

Salt and pepper to taste

Preparation: I started by frying the bacon on medium-low temperature (so as not to overcook it).  I chopped up the breakfast sausage into small pieces and fried it on medium-low temperature as well.  When the meat is done, I remove the pans from the heat and drain the bacon on paper towel.  You can drain the sausage too, but I did not.  I cut each strip of bacon in half lengthwise and then chopped into small pieces or bits.  I scrambled the eggs in the same pan I fried the bacon in (drain any grease beforehand) and salt and peppered to taste.  I added a small amount of milk to my scrambled eggs too.

Building a Burrito:

I laid everything out on the countertop and I built them all at the same time, so that the ingredients were evenly spread between each burrito. DSCF8070

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I tore one piece of processed cheese in half and laid one near the bottom and one near the top of an open tortilla shell. Next, I added equal portions of egg on top of the cheese.  Please note that you can sprinkle a bit of shredded cheddar around at this time as well.  The cheese will help keep everything together.  Finally, I spread equal amounts of bacon and sausage on top and finished off with more shredded cheddar cheese.

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Folding: I started by folding the bottom up first.

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While holding my first fold into place, I fold the top down.

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While holding my first two folds in place, I carefully roll from one side until to the other and firmly press down (without breaking the shell) so the rolled burrito stays rolled when set down.

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Storage:

I wrapped each burrito with tinfoil and then plastic wrap.  I wrote today’s date on each one, along with what it was.  I filled out this same information on a gallon size freezer bag and placed all eight breakfast burritos in the bag and into the freezer.  All of my ingredients were cooled by this time.

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Serving:

These can either be microwaved or baked.  To bake, heat oven to 350 degrees and bake until tortilla shell turns a light golden color.  You can bake in the tinfoil, but I would remove all wrappings.  To microwave, remove foil and plastic wrap and wrap in a wet papertowel.  Microwave on high 5-7 minutes or until cooked through.

The Great Bacon Hunt in Dublin


By Beth Lytle

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Hello Everyone!  It’s been a while since I posted on here.  When you visited me last, I was living in Frankfurt, Germany and I was busy telling you what it was like as an American living in Germany.  Well, it’s been a busy year.  Since then, I relocated to Dublin, Ireland.

Now that I’ve been here a year, I’ve decided there are a lot of things I have to say about Dublin.  For one thing, even though I didn’t have problems getting around Frankfurt as an English-speaking person, it is, of course, much easier in an English-speaking country.

One thing my family has learned since being here is that we’re not big fans of rashers, the UK/Irish version of bacon.  Since bacon is one of our all-time favorite foods, I began doing some research on the subject.  I’ve also discovered where you can find bacon in Dublin.  Even though there are not many places, you can actually find bacon all over Dublin.

Here’s a bit of background information about bacon.  It will help you understand why an American might find rashers to be a bit off.  In the United States, the majority of bacon is prepared from the pork belly.  In other parts of the world, it is prepared from several different cuts of meat, usually from the back and sides.

So, let’s get on to where you can find the bacon you’re looking for in Dublin.  There are three main places we buy our bacon from here.  The first place is Tesco, but it’s not just any Tesco.  In fact, many Tesco’s do not carry what we’re looking for.  The Tesco we buy it from is the Tesco on Navan Road (next to the Maple Centre).  What we buy there is actually called Pancetta.  It looks and tastes like American bacon.  The brand we get is Sol.  It can be found usually in an end cap of a refrigeration aisle across from the deli section.  Despite the fact that we always find it there and that we order our groceries from that particular store, it does not show up on Tesco’s online ordering.

Maple Centre

Next, you can buy bacon from the Fresh Market in Smithfield.  Sometimes they have it, sometimes they don’t.  You’ll find it to the right of the refrigerated Polish section if they do have it.  As far as I can tell, they stock two different brands.  The brand names are Espina Bacon and Campofrio Bacon.  We just found these brands, so I haven’t tried the Campofrio brand, but I cooked up the Espina brand yesterday.  It claims to be lower in fat and was okay, but even when cooked at a low temperature, it cooked up pretty crispy.  So far, my preference is the Pancetta from the Navan Road Tesco.

Fresh Market Photo

Finally, you can get bacon from Marks & Spencer.  They have a couple of different types of brands.  Unfortunately I haven’t bought any from there lately, so I don’t have the brand names or photos.  We get it from the M&S at the Jervis Shopping Centre.

Jervis Shopping Centre

Have you found other places in Dublin that you get your American-style bacon?  Post a comment letting us know where!  I will make changes to this article as I come across more information, because, yes, bacon is that important!

About the Author

Beth Lytle works with The Site Gardener as copywriter and editor, project manager, and marketing director.  She also works on several other ongoing projects, including Seen It MagazineTranscription Connection, her Winded Gypsy expat blog and varying small projects.  Connect with Beth on Facebook for constant updates to her projects.

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