1 Minute breakfast burritos for the lazy cook with secret DIY egg mold

My recipes are for the cook who doesn't mind finding new way to do things if the end result is less mess and cleanup but good or even superior results. One of the reasons bulk cooking is so great is that you dirty up the preparation dishes one time and make many meals.  Another reason is that you can go gangbusters when you feel like it and slack off the days you don't want to cook at all.  This is particular useful for those with illnesses that give them "good days" and not so good days.  

This Breakfast Burrito recipe could be made fresh daily, or make up a bunch at one time and freeze them.  If you are going to make them fresh daily, I would at least pre-make the cheese and meat strips so you aren't dragging out knives and cutting boards to clean.  

Breakfast Burritos

Ingredients per burrito

1 tortilla (I used flour, the corn tend to be smaller so may not fit )

1 egg 

1 slice bacon (I used precooked.) 

and/or

1 slice ham, cut into 1-2" inch strip

1 slice cheddar cheese (cut long side of 8oz block, fits well) 

1 ziplock sandwich bag for freezing

Here is the left to right assembly line for the breakfast burritos. The ice cream container is repurposed to collect the egg shells to be ground  for the worm bin or chicken food.

1 egg, spoonful of water, premeasuring salt dispenser (invaluable tool), is scambled into a 1c. measuring cup.

Then poured into a breakfast burrito egg mold. This is made by cutting down a cereal box or find a properly sized box in your pantry to fit your tortillas, leaving folding room on one end.  Then line it with a non-stick baking sheet. This one was a circular shape that fits a layer cake pan.  I taped it to the box so it would stay put.  Make sure it completely covers the ends with some overlap so egg can't leak out to the cardboard. (Though if it does, no big deal, just toss it and make a new one for next time.)

Microwave 1 minute or so depending on your microwave.  You could just scramble up a huge pan of eggs,   but like strips of cheese vs shredded, I find this to be less mess to clean up and conveniently ready to use in the burrito if cooked this way instead.  Pour, cook, dump.

Layer cheese, bacon and/or ham on one side of a tortilla shell. I precut an 8oz block of cheese into strips long ways. They perfectly fit my tortillas so assembly went faster.

Dump egg out on top, folding in the bottom of the tortilla and rolling up.

Package in ziplock sandwich baggies, rolling up bag to minimize air.
Store in freezer inside a larger freezer bag or clear shoe box as they fit nicely.

To eat, heat in microwave about 1 minute or so.