I've posted a couple times about making my own burritos so I can freeze them, microwave them, and serve up a tasty and convenient meal. Plus it can be healthier and far less expensive than buying them pre-made at the grocery store.

The problem is that I have never found a way to make and freeze breakfast burritos. When you microwave them they end up tasting horrible. The eggs are awful. The potatoes are awful. The salsa bleeds into everything. It's a gross, rubbery mess.

And so you have to make them fresh every time.

It's not a big deal, really. Scramble some eggs, cook up some tater tots, get out the cheese, salsa, and sour cream. Fry up some fake meat or real meat if you want it. Then slap everything together in a warmed flour tortilla.

So, not a big deal... but more of an ordeal than I want to mess with.

How I compensate is by making them every morning for an entire week. Once you get the process down and have all the ingredients grouped together in the refrigerator, it's easy to just stick with it.

I've just my eighth straight day of breakfast burritos and I think I'm done.

Until the next time.

Now I have to figure out what breakfast food I'm going to get addicted to next so I can get sick of it and have to find something new again. It's a vicious cycle.

Sorry, but thanks to the COVID pandemic and the fact that I can't travel, this is the kind of thing I have to blog about now.