I used to be good about posting recipes, but I hadn’t really felt the creative urge lately. I know that’s going to change next week while in preparation for my meet–antelope cheeseburger soup anyone?–but here is a recipe that has changed my life. I’m not being hyperbolic at all. It has made my mornings a breeze, and has made my love affair with Aldi stronger.
Six reasons I shop at Aldi now:
- I only buy stuff I prioritize because of their small, thorough selection.
- There are no carts in hanging out in the parking lot threatening your car to dings because of the cart deposit.
- You bag your own groceries, which I prefer anyway.
- You have to buy bags (paper, plastic, or alternative) if you forget them. Or
- You can use one of their boxes (I used a Bugel’s box my first time).
- Most everything is offbrand/storebrand, but cheaper than anyone else’s store brand.
For my freezer breakfast burritos, I bought breakfast sausage links, eggs, and tortillas for less than $6.00 at Aldi. You realize that’s probably the same as buying two of Amy’s freezer burritos, right? I know, I know, Aldi stuff isn’t organic. But my budget constraints demand that organic-ness of a product be a treat for me, rather than a constant lifestyle.
The recipe I got, from Iowa Girl Eats, is the basis for what I made. Some revisions to her process, though:
- I decided to go sausage rather than bacon. This is a personal preference, as well as a cost one. They had a special on precooked chicken breakfast sausage links, with good macros, for only a couple dollars at Aldi. Considering you use almost an entire ration of bacon, this didn’t seem cost effective to me.
- I used Cholula hot sauce, versus Louisiana. I have both, but I figured I’d go for this flavor instead.
- A flavor difference is that I used no cheese, but substituted a half a pack of those guacamole snack packs from Walmart on the base of the tortilla. I already had those and I was trying to use them up before they expired.
- Also, I figured out too late that I was being overly generous with the egg–I only got seven burritos out of the recipe, as opposed to eight. Those extra large flour tortilla only come in packs of eight, but the breakfast sausage was a pack of seven. I figured one less burrito would be okay.
- I wrapped each burrito in a paper towel, versus saran wrap, and double bagged them because I have no freezer bags. When I microwave them, I leave them in the paper towel on the plate and let them cook for 2:30-3 minutes.
These burritos taste like a restaurant breakfast burrito. I can’t believe it, honestly. They don’t leak, they have great flavor, and are a great breakfast on the go.
I realized today I’m almost out of these bad boys. I’ll probably be cooking a batch today, and I’ll let you know if I make any neat changes to the recipe! Maybe I’ll add a picture or two.