Since I work full-time through the week it’s a major pain trying to make sure I get a filling breakfast when I am trying to get ready for work, get J ready for school, sometimes get the crock pot going, and get lunches packed for the day. I recently saw a recipe on Tasty (I love them!) for freezer breakfast burritos and decided to give it a shot about 2 weekends ago. They were super yummy, but I decided to change them up just a little bit and changed how to warm them back up. My biggest complaint about the original recipe was that after warming them up for 3 minutes (per the instructions) the paper towels would get stuck to the burrito, literally pulling off chunks of the tortilla, and part of burrito would get really hard. What I did really like was that the taste was fantastic and it was super convenient to grab them out of the freezer before heading out the door and getting them warmed up at work. These take a while to get cooked and put together, so I prep on Sunday evening (after dinner).
A great thing about breakfast burritos is that you can make all kinds of combinations depending on what you like. I made bacon, sausage, potato, egg, & cheese, sausage, egg, & cheese, bacon, egg, & cheese, and potato, egg, & cheese burritos. You could add chorizo, take out the peppers, etc. A great thing about this recipe was that it was all cooked in 1 pan, or in this case, 1 deep skillet.
I gathered all of my ingredients together and prepped everything so it would all be ready to start cooking.
First things first I cooked up the turkey bacon, which I learned cooks up much faster than traditional bacon! I placed the cooked bacon on a cookie sheet covered with paper towels to soak up the excess grease.
Next up, the onions, potatoes, and peppers. If there is enough grease (a teaspoon or so) left in the skillet you don’t need to add any more, but if there isn’t just add a little oil. I put the diced onions into the skillet and sauteed until they just started becoming translucent. Then I added the peppers and sauteed them until they were just becoming soft. I pushed the peppers and onions into a circle around the skillet, leaving a hole in the center for the cubed potatoes. I added salt and pepper to the potatoes and cooked until the potatoes were cooked through. I put everything into a bowl and set aside.
I then added the ground sausage, as usual I used maple sausage, and cooked until browned and no longer pink. I placed the cooked sausage into a container and put off to the side.
Lastly, I stirred up the eggs just little and poured them into the warm skillet after turning it down just a little to avoid the eggs cooking too quickly. I scrambled the eggs until almost fully cooked. I left them just under-cooked since they will placed in the microwave to cook up when it’s time to eat them. I put the eggs in a bowl off to the side.
I allowed everything to cool down a bit because I didn’t want to handle super hot food. Once no longer steaming and cooled down enough to touch, I gathered everything and placed it around my cutting board so I could start prepping. I tore a piece of parchment paper, just big enough to wrap the burrito in, and placed it on the board. Wax paper works well too, it’s just easier to write on the parchment paper. I placed a burrito sized tortilla on top of the paper and began stacking my ingredients in the middle. Eggs first, potatoes, sausage, bacon, and a little sprinkle of cheese on top. You can make any combination you want. A tip though, do not put salsa into your burrito. If you want to use salsa, add it once you have warmed the burrito back up and use it as a dip. I rolled the burrito up, making sure to tuck in the ends.
Once I rolled my burrito I wrapped it securely in the parchment paper, wrote what was in the burrito (I just used the first initial of each topping), and place in a plastic freezer bag. You can use gallon bags or smaller bags. This batch made 15 burritos, 10 with eggs and 5 without eggs. Once everything was completed, I put the bags in the freezer.
The next morning I grabbed 2 out of the freezer (sometimes I only eat 1, but some days I’m starving in the morning so I grab 2 just to be on the safe side!) on my way out the door and tossed them in my lunchbox. When I got to work I unwrapped them, loosely re-wrapped them in a damp paper towel and placed in the microwave (on a microwave safe plate) and warmed them up for 2 minutes. After the 2 minutes were over, I removed the paper towel, turned the burritos and microwaved another minute, uncovered. Perfection!
Recipe
1 bag burrito size tortillas (I got a big bag of 22 so I would have a few leftover)
10 eggs (I used medium eggs, if you use large, you will have more leftover)
1 pkg bacon of choice (I used turkey bacon this time)
1 pkg breakfast sausage of choice (MAPLE!!!)
1-2 red bell pepper, diced
3 medium potatoes (well this time I used 2 medium and 1 small), peeled, and cubed
1 small/medium sweet onion, diced
1 bag shredded cheese of choice (I used a Mexican blend)
Start by cooking the bacon until crispy and place on a paper towel lined cookie sheet. Leaving only 1 tsp of grease (if there isn’t enough grease, add enough oil to make 1 tsp) add the diced onions and saute until almost translucent. Add the bell peppers and cook until just starting to get soft. Push the onions and peppers into a circle around the skillet, leaving an empty space in the middle. Add the cubed potatoes and season with salt and pepper. Cook everything until the potatoes are soft and cooked through. Place into a bowl and set aside. Put the breakfast sausage into the skillet and cook through until browned. Place into a bowl and set aside. Lastly, add the eggs to the skillet and lower the temp some to avoid the eggs cooking too quickly. Scramble the eggs until almost completely cooked. You want them a little under cooked since they will cook a bit more when they are warmed up in the microwave. Place the cooked eggs in a bowl and set aside. Let all the ingredients cool until no longer steamy and cool enough to touch.
Once you are ready to assemble everything put out a piece of parchment paper, lay a tortilla on top and start stacking the toppings. Once you have the desired toppings in place, roll up your burrito, ensuring you tuck in the ends and keep all of those delicious toppings inside! Once rolled up, wrap the burrito in the parchment paper, label the outside with the toppings so you know what is in each one, and place in a freezer bag. Put in the freezer.
When you are ready to eat them, pull the desired number of burritos out of the freezer. Unwrap the parchment paper and re-wrap the burrito in a damp paper towel. Microwave for 2 minutes. Remove the paper towel and discard. Turn your burrito half way and microwave an additional minutes, uncovered. ENJOY!
The great thing about this recipe, (when using canned biscuits) is that there are only 5 ingredients: Canned biscuits, breakfast sausage (in this case hickory sausage, but I HIGHLY recommend maple sausage), milk, pepper, and all purpose flour. I turned on the oven and baked the biscuits based on the label directions.
in the kitchen with tiffiny 