*YANK* The breakfast burrito says "I'm delicious!"

My family went on a skiing trip to Jackson Hole, Wyoming, when I was about 14 years old. One dark, early morning, we all woke up and joined a bunch of elderly tourists and snowboarders on a re-purposed school bus bound for one of the state's more remote slopes-- which is totally redundant since I'm pretty sure ten people live in Jackson Hole.

It was still too dark to see anything but the slightly yellowed tips of the early morning mountaintops when we all stopped at the strangest, most remote ski shop ever for a potty break. Inside was a kitschy mix of huge, stuffed bears and elk and nice, expensive ski equipment. And off to the corner was a windowed countertop where a toothless old man was hawking breakfast burritos out of a Rubbermaid cooler for two bucks.

There weren't your soggy, deflated Sonic burritos-- they were the Peter North of elongated breakfast foots. These were Chipotle-size behemoths stuffed full of chorizo, cheddar, eggs, bacon, tomato, onion, peppers, thick salsa, and wrapped in the first whole-wheat flour tortilla I ever remember eating. They were spicy as hell, I recall, and believe me when I say I was raised to endure the pain of spicy food.

They were honestly the best breakfast burritos I've ever had. Nothing since has been able to compare to the wild ratios of egg-to-cheese-to-meat present in this godly morning phallus.

I stumbled upon an article this morning about breakfast burritos being the perfect make-in-bulk food. They really are. I'm off to the store right after work to make about a thousand breakfast burritos, in search of that childhood burrito that has so enticed me.

[The Simple Dollar - Bulk Breakfast Burritos: Convenient, Cheap, Healthy, and Easier Than You Think]