Sautéing the onions and beef for the freezer-prep breakfast burritos. Taken by Allspice Photography, LLC.
Sautéing the veggies for the breakfast burritos. Taken by Allspice Photography, LLC.
Getting everything ready to combine in the pan. Taken by Allspice Photography, LLC.
The veggies, meat, and eggs mixed together, ready to stuff into the tortillas! Taken by Allspice Photography, LLC.
Assembly line process of stuffing the tortillas and wrapping them with parchment paper. Taken by Allspice Photography, LLC.
Directions on how to wrap a burrito. Photo credit to natashaskitchen.com.
The finished folded burrito! Taken by Allspice Photography, LLC.
A freezer-prepped, breakfast burrito, ready to go. Taken by Allspice Photography, LLC.
Freezer-Prep Breakfast Burritos
Smgross1947
This recipe for freezer-prep breakfast burritos is perfect for moms on the go, folks needing a quick & easy breakfast, and are delish! These can be customized with almost any dietary needs you have (vegan, vegetarian, etc.). Feel free to use whatever meats, veggies, or cheeses you have in your fridge as well, this is a great way to use those up too!
Recipe Notes:
- For burrito rolling instructions, reference picture #6 and/or these steps:
- Step 1 (top left on the picture) – curl over the tortilla and & tuck in the filling underneath it.
- Step 2 (top right on the picture) – curl in the sides of the tortilla and tuck in the filling where you just pushed the tortilla in as well.
- Step 3 (bottom left on the picture) – continue curling in the sides as you roll the tortilla forward.
- Step 4 (bottom right on the picture) – finish rolling with a sealed burrito! Burrito rolling picture courtesy of Natasha’s Kitchen.
- Prep Time: 12m
- Cook Time: 35m
- Total Time: 47m
- Serves: 11 people
- Yield: 11 servings (1 medium burrito per serving)
- Category: Breakfast & Brunch, Meal Prep
Ingredients
- 10 Extra large eggs
- 1 c Ground breakfast sausage (6-8 oz.)
- 2 Tomatoes
- 5 oz Package of Baby Bella mushrooms
- 1 Medium onion
- 6 Fresh basil leaves, finely chopped
- 3 Cloves garlic
- 1/4 c Olive oil
- 2 Bell peppers, finely chopped
- 1/2 Block of Gouda goat cheese, grated
- 1 1/2 tbsp. Garlic pepper grinder
- 1 1/2 tbsp. Salt
- 1 1/2 tbsp. Paprika
- 1 1/2 tbsp. Dried parsley
- 11 Medium tortillas (I used whole wheat; you can use any variety!)
Instructions
Start by cooking your filling:
- In a medium sauté pan, drizzle 2-3 tbs. olive oil and cook your sausage on medium-high heat for about 8-10 mins or until there is no pink left anywhere and sausages begin to caramelize.
- Set sausages aside in a bowl off the stove, leaving remaining oil in the pan, and covering sausages with foil to keep warm.
- Next, wash your veggies. Start by finely chopping the onions and garlic and placing in the oil left in the pan over medium heat to become fragrant, sauteing for 2-4 mins. Finely dice the peppers, tomatoes, and mushrooms and add to the sauté pan. Add a little more olive oil to the pan as needed. Season to taste, starting with about ½ the spices above. Continue to cook for another 7-10 mins or until all veggies are soft and pretty much cooked through.
- Leave veggies in pan, turn heat to medium-low to hold it warm until we make the egg mixture.
- Combine the 10 eggs, salt, pepper, and parsley, paprika, and grated cheese, and whisk to combine. Put the sausages back into pan with the veggies, and pour egg mixture directly into pan, stirring constantly for 3-5 mins or until eggs become fluffy and there are no more runny liquids.
- Take the egg mixture off the heat and place on a potholder or on a heat-safe kitchen surface.
Time to assemble!
- Take a paper plate and tear off 4-inch-wide strips of parchment paper, sandwiching that between the tortilla to begin filling (so it should be plate, parchment, tortilla, and filling, in that order).
- Place 1 - 1 ½ tablespoons full of filling into the middle of the tortilla, taking the end of the tortilla closest to you and curling it around the egg filling and tucking it underneath.
- Tuck the left and right-side pieces in towards the middle as you finish rolling.
- It might take a couple tries, but if you succeed, the burrito should be sealed on all sides with nothing poking out! **See picture and instructions above for visual of rolling steps!**
- Then take the parchment paper, and like the tortilla, start by taking the side closest to you and rolling and tucking it under the burrito until the one side is completely rolled, taking the side/long end pieces and twisting and tucking like a hard candy over the top of the burrito.
- Place the burrito curled parchment side down so they don’t unwrap, in either a freezer bag or freezer-safe Tupperware container. They will stay good in the freezer up to a month!
- To reheat, poke a few holes in the burrito with a fork to steam, covering with a damp paper towel on a plate or paper plate. Place in the microwave for 30 seconds and then flip over the burrito, repeating heating and flipping process, cooking no more than 2.5-3 mins (depending on microwave size and strength). Burrito is warmed through when you can poke a fork or knife into the center and it comes out warm/hot.
