I am not a morning person. I never have been. I’m starting to think I never will be. I’ve tried. Really. Ian and I have been off and on getting up before 6am since we got married over 6 1/2 years ago. Before that I was getting up at 6am too. But mornings still hit me with a punch in the face. Like…instead of “good morning,” it’s BAM! Here’s to another foggy morning of trying to figure out where all that energy that kept me up the night before went.
This is especially true the last few weeks. Jack, now seven months old, is teething hard! He has been waking me up four to five times. So instead of waking up with Ian when his alarm goes off, I roll over and pretend I’ll have more energy in an hour or so.
This means Ian’s on his own for breakfast. And that means Ian will be having cereal. And that means lots of cereal to fill my big guy. I like him (and so does he, although he’d never complain) to have something more. So enter “Make Ahead One Skillet Breakfast Burritos.”
There’s no real “recipe” here, but I’ve developed a system of making these that only requires one skillet and little mess.
To make them you will need:
8 – flour burritos
1 dozen eggs
15 oz frozen hash browns
1/2 pound of sausage
Any veggies you’d like to add (I’ve done onions, peppers, spinach, kale, etc.)
Butter, salt, pepper
Grab your 10 inch skillet. The best part about this breakfast is it all can be made in this one skillet. Start heating it over medium heat.

Next, lay out the 8 tortillas on the table.

Now that your pan is warm, add 1/2 pound of sausage. I have used pork or turkey breakfast sausage. Either works. Cook until mostly browned, toward the end of the cooking add diced onion (and peppers, if using). If using pork sausage, drain on a plate with a paper towel. Turkey sausage does not need to be drained and can be put directly on the tortillas.

Once sausage is removed from pan, add frozen hash browns and salt. Instead of adding oil to the pan to cook these, I use the drippings from the sausage. I have used frozen hashbrowns or if I don’t have those on hand, I have also grated russet potatoes. Once browned put the potatoes onto the tortillas.

Now, melt a tablespoon or two of butter into the skillet, then crack the eggs right into the skillet, no need to put into a bowl (less dishes, always a plus in my world). Whisk the eggs as they are cooking over medium low heat. Add salt and pepper. if you’re adding spinach or kale, add chopped toward the end of the egg cooking (I didn’t have any on hand this time around) Once cooked, put over top of the other ingredients on the tortillas.
The last ingredient to add is cheese. I have used many different kinds. Whatever you have on hand.

The final step is to fold up the tortillas and wrap them individually in plastic wrap. Then you can freeze them and thaw in the microwave for a yummy breakfast.
















s the forecast for this epic event seemed to be more substantiated, Seth and I began to talk about all the fun he would have playing in the snow. Would he build a snow man, make a snow angle, try out sledding? Then I looked at his feet. Sneakers. He was wearing sneakers. Not a problem right now since the ground was bone dry, but if all this white fluffy stuff was really going to come, he was going to need something else. I quickly thought through his shoe arsenal. Those sneakers, flip flops, two pairs of sandals, Croc knock-offs, slippers, and dress shoes. None of those would work for a snowy day.











