Comments on: Bulk Breakfast Burritos: Convenient, Cheap, Healthy, and Easier Than You Think

By: e

Wed, 30 Nov 2011 15:49:19 +0000

Wow some of you are painfully pretentious about burritos.

By: Julia

Julia — Wed, 30 Mar 2011 21:17:13 +0000

I, too, really love these burritos. I make them regularly now. I do want to share one tip though…

This may be a big DUH for some of you, but don’t leave out the salsa.

This last time, I ran out of salsa with about 6 burritos left to make. So I just made some without it. I put mine in a big plastic box with a lid and freeze them. Today I pulled out one of the burritos with no salsa. It’s not good. During cooking, it blew up like a balloon. The paper towel cooked into it to the point that I had to break off pieced of tortilla to get the paper towel off.

By: meg

meg — Tue, 01 Mar 2011 21:34:54 +0000

Hi Trent, I know this is an old post but I wanted to let you know how much I appreciated the idea. My boyfriend makes a batch of bulk burritos at the start of the month and they last him for several weeks. They save him from going out to eat for lunch and are a huge lifesaver when he works late nights or goes to school. He specifically wanted me to tell you thanks! We’ve gotten a lot of great ideas from your site, and it’s the one pf blog I read routinely. Thanks again!

By: Kari

Kari — Thu, 17 Feb 2011 04:31:35 +0000

Not sure if anyone else does this, but I wrap the burritos individually in paper towels before putting them into the gallon-size freezer bags. It saves the step (and hassle and waste) of plastic wrap, and the frost from freezing moistens the paper towel while it’s in the microwave.

By: Luke

Luke — Tue, 02 Nov 2010 19:59:25 +0000

My first batch of 32 is in the freezer! I added mushrooms and black olives to the mix. So far they have been quite yummy (only on day 2!).

One question…I used gallon ziploc bags, but now realize that they are not gallon ziploc *freezer* bags. Is there a major difference? Should I go buy some now and re-bag to avoid losing my precious burritos?

I think I’ll tackle the bulk instant oatmeal recipe next! n_n

Thanks, Trent! I can’t wait for more bulk recipes like this!

By: Kaleigh

Kaleigh — Sun, 17 Oct 2010 15:59:05 +0000

Great idea! Thanks so much! Plan to make a batch to freeze today. More articles like this would be great!

By: Chase

Chase — Tue, 12 Oct 2010 02:14:22 +0000

Not sure where you’re from or where you getting your groceries from, but I’ve been able to make these for even cheaper. A can of black beans only goes for about 70 cents here, and a carton of eggs only goes for around 98 cents. These have definitely made college life easier!

By: mrsound

mrsound — Fri, 01 Oct 2010 15:23:40 +0000

I love burritos, one of my fave next to tacos! yummy. I just want to share with you guys my fave recipe for burritos: http://www.foodista.com/recipe/NHBCHWVW/mexican-burritos

I’d surely will try yours too. Thank you for sharing.

By: Phil

Phil — Mon, 02 Aug 2010 20:53:25 +0000

If you cook the eggs slowly with a handful of crumpled up corn chips (slow enough to make sure the tortilla chips soften and blend well with the eggs) and wrap it in a flour tortilla, you’ll whip up a batch of with a shortcut dish close to my favorite breakfast – Migas!! The corn is subtle and really plays off well with the light flavor of the eggs.

By: k8e

k8e — Mon, 19 Jul 2010 01:39:17 +0000

“and bake a sort of egg casserole. Then I cut out rectangles…”

Even if it doesn’t save time, the immediate advantage would be a more solidified burrito filling than the usual loose filling, making for a neater one-handed eating experience, somethin all of us who eat on the run can surely appreciate.

By: Lori

Lori — Thu, 08 Jul 2010 00:10:04 +0000

Great Article!

I have a family of 4, so I make up the eggs, crumbled bacon/sausage/veggie sausage, hashbrowns, and store the mixture in the fridge. Then all week I just heat up the mix, assemble the burritos each morning. Because I make 4 each morning, it is easier for me… It also allows me to add fresh tomatoes to mine if I want, leaving the kids ones more “plain” :)

By: Thanks!

Thanks! — Thu, 17 Jun 2010 20:45:15 +0000

Got me motivated to make some cheap burritos last night, especially since eggs are on sale. Thanks!

By: Jen

Jen — Fri, 23 Apr 2010 17:01:41 +0000

@Aurelien – I wouldn’t call margarine healthy. In fact, it’s about as far from healthy as you can get.
A smidgen of real butter would be much better for you.

By: wickham

wickham — Sat, 20 Feb 2010 20:36:18 +0000

To Sterling: why bother taking the time with your post. You sound as childish as your picky kids.

I think this is a great post, and my kids and I are about to make a couple dozen with our favorite fillings – for breakfasts and afternoon snacks. Thanks for the inspiration.

By: Sterling

Sterling — Wed, 27 Jan 2010 13:23:50 +0000

thanks alot… NOT. my kids didnt like this at all. even though it is super cheap, there are sacrifices that must be made to get this level of cheapness.

By: Jenni

Jenni — Mon, 31 Aug 2009 00:08:17 +0000

I finally got around to doing this! I don’t know how much it ended up costing, as I was doing it more to practice mass-cooking than to save money.

I hate beans, so I used potatoes instead. I used frozen hash browns that I fried in a pan, but made several mistakes (putting them all in one pan to start with!). I added the suggested green onions and shredded cheese. When I heat them up I’ll also add sour cream. I ended up with 10 burritoes that I will eat for lunch over the next two weeks.

Thanks so much Trent, for this and your other food posts. If you create a food blog, I will definitely be following! I like the easy-to-follow directions (for an inexperienced cook) and the pictures.

By: aramis

aramis — Fri, 28 Aug 2009 20:07:04 +0000

Single father here-no crockpot, but I have a rice cooker. I cook my bulk beans in a rice cooker. Perfect every time.
Soak 1 cup of beans overnight. Drain and rinse. Add enough water to cover the beans about 2 inches over. Cook.
When the timer goes off *beep, beep, beep* add more water (about another cup usually). Add a bay leaf, some pressed garlic, cumin, and basil. Some ppl add an onion (halved), but beans are gassy enough-though the bay leaf helps that. Some rice cookers need about a 20 minute break to cool off. Cook. Towards the end of the 2nd cooking session, add some salt…ONLY add salt at the end to not dry out the beans. When its all done, remove the bay leaf (and onion if you have put one in).

While the beans are cooling off, I cook some potatoes with onions, and my eggs with veggies. I also make a separate batch of eggs and bacon or chorizo. I put the burritos into 2 separate containers-that way I have some variety and don’t get bored of eating the same thing everyday.

Every other batch I get creative and try something a little different (baking eggs with veggies and ricotta cheese), using chipotle pepper instead of salsa….

a lot of great ideas around here

By: Emily

Emily — Wed, 19 Aug 2009 19:29:31 +0000

I just made these, making the beans and tortillas from scratch, along with using much cheaper eggs ($0.88 per dozen, large) and cheaper salsa. They came out to just under $0.17 per burrito and taste awesome. Thanks for a great idea!

By: Mira8

Mira8 — Fri, 07 Aug 2009 12:18:00 +0000

What a great idea!!! I don’t have the freezer space to do this many but I can half it.

By: Aurelien

Aurelien — Thu, 06 Aug 2009 21:31:14 +0000

I am also a strong believer in good breakfasts, and what I have been doing for years is eating a soft-boiled egg with two slices of multi-grain bread with margarine and a cup of coffee.

Add a 0% yogurt if you feel like eating more protein and an apple if you feel like living longer ;)

Takes 5 minutes to be ready. Tastes just great.