Thompson Tacos: for Breakfast and Dinner!

Thompsons love tacos. They love little tacos and big tacos. They love tacos at a restaurant and tacos at home. They love tacos for breakfast and tacos for dinner. If your kids love this book, you catch my drift. 

We eat tacos for dinner about once a week. They are quick, easy, and delicious. But did you know they can be even easier? I prep these tacos (technically burritos since they are wrapped up in tortillas) often because they always come in handy! 

I also LOVE making "breakfast burritos." I am someone who cannot skip breakfast and I definitely need to have protein. However, it is hard to prep a breakfast burrito masterpiece in the morning with 3 hungry kiddos underfoot. 

Solution: mass prep and freeze.

You can eat these right away OR store them in the freezer. I like to have them on hand for breakfast to-go or to add into a care package when I take someone a meal (give that new mama a simple, quick breakfast for her kids the next morning). 

Here's the recipe:

Breakfast Burritos 

20 fajita-sized tortillas 

1 lb ground breakfast sausage

1 T. butter

18 eggs

1/4 cup milk

1.5 cups shredded cheddar cheese

Salt and Pepper to taste

To Make the Burritos

• Cook and crumble the breakfast sausage in a non-stick pan and drain the grease
• Set sausage aside and wipe the pan
• Melt butter in the pan over medium heat 
• Whisk eggs, milk, salt and pepper in a bowl
• Scramble eggs in the pan
• Combine sausage, scrambled eggs and cheese in a bowl 

• Pre-heat your oven to 350 
• Lay the tortillas out on your workspace and place a scoop of the sausage-egg mixture on each tortilla 

• Rolling the burritos tightly is key to "sealing" them so they stay together! 
• First, tuck in the sides

• Next, roll the bottom up and tuck the ends in tightly on the sides

• I like to smash the burrito gently with my hand to make sure it stays rolled up

• If you are using your oven, place tortillas on a cookie sheet and bake 5 minutes to "seal" them and make them deliciously crispy. 

• My ninja air fryer is CLUTCH for this task!

• Serve with salsa, sour cream, and guacamole

• If you are freezing them, store them in a freezer container. Once you are ready to eat them, place several on a microwave safe plate and microwave them for about 60 seconds (or until they are warmed through). Then, re-crisp them in the air fryer or oven (350 degrees for 3-5 minutes). 

The beauty of breakfast burritos is that they are extremely versatile. Bacon and gruyere anyone? Throw in whatever you like to eat for breakfast or add to a good "hash," like peppers, herbs, sweet potatoes, hash browns, etc. If you need inspiration, check out the bombers at Kono's . . . a delightful memory from our Hawaii days (*leaves the room to cry*). 

WHAT ABOUT DINNER?!

I follow a similar format to make "Thompson tacos." Here are some of the basic ingredients:

• taco seasoned ground beef
• black beans
• shredded cheese
• sour cream

Basic format: I smear a thin layer of sour cream on each tortilla (trust me). Sprinkle a little cheese, a scoop of beans and a scoop of meat. If I made rice, sometimes I add that in too (but the fajita tortillas are small and cannot hold much. If you use large tortillas, load 'em up!). 

These taco/burritos are just as adaptable as their breakfast relatives. Switch it up and find what works for your family. 

I hope you make a meal that all your friends will TACO 'BOUT. (I know, painful). 

-Lys