Breakfast Burritos
Recently, I was looking for a freezable meal to take to a friend, and I didn’t want the standard casserole or pasta dish. I happened upon a blog that featured breakfast burritos that can be individually wrapped and frozen for future use. Bingo! Everyone loves breakfast and you can eat breakfast any time of the day.
The concept is perfectly simple, but it takes a little time to prepare. You can easily customize them to suit your tastes and they are very easy to reheat later.
First things first, you want to prepare all of your ingredients before assembling your burritos. I chose bacon and sausage, but you could easily use ham or make them all vegetarian.
This recipe employs my favorite way to cook bacon – in the oven. This method contains the grease so much better than frying it in a pan and still gets the bacon nice and crispy.
Line two baking sheets with aluminum foil. You may want to line it with two layers or heavy duty aluminum foil. Lay out the bacon on the baking sheets in a single layer with some space between each slice. Place the pans in the oven, then set the temperature to 400ºF. By placing the bacon in the oven before it is up to temperature, the bacon will heat slowly with the oven and spatter less.
Cook the bacon for 8-10 minutes, then flip each piece and switch the position of the pans and cook for another 8-10 minutes, or until the bacon is beginning to get crispy, but before it is completely browned. It will continue to crisp up after you remove it from the oven.
Once cooked to your liking, remove the slices of bacon to a platter lined in paper towels to drain off the bacon grease. Allow the bacon to cool, then cut to desired size.
For the sausage, I used Brown and Serve links, but you could easily use patties or ground sausage. Cook the meat thoroughly before chopping and setting side for assembly of the burritos.
Once your meats are prepared, you can mix up your eggs. I combined 12 eggs with 1/2 cup Half & Half and a dash of salt & pepper. Scramble the eggs in a pan and break up into smaller pieces while cooking.
The best tortillas for these yummy burritos are uncooked. They cook so beautifully and taste so much better than the precooked ones. You can find them in the cooler section at Walmart or your favorite grocery store.
Lay out one tortilla at a time and layer the ingredients. Don’t forget the cheese! Be careful not to overstuff them, as is usually my habit with normal burritos. Fold in each side, then the bottom, then the top of the burrito for a good seal.
If you want to add vegetables, you can add fresh chopped veggies or lightly sauté the veggies first. Resist the urge to put salsa inside the burrito, as this will make the tortilla get soggy and it will not freeze as well.
To eat the burritos right away, simply heat them in a pan coated with non-stick cooking spray. Brown evenly on all sides, then top with sour scream, salsa and anything else you want.
If you are planning to freeze them, wrap each burrito in plastic wrap and place them in a zip-top freezer bag. Label each burrito if you are making more than one variety. These burritos will freeze quite nicely for 2-3 months.
When you are ready to eat them, simply pull out however many you would like and let them thaw in the fridge overnight or up to 8 hours. Then remove the plastic wrap and heat in a pan until browned evenly.
Serve along with some fresh fruit and hash browns or toast for a completely delicious meal.
AuthorMelissa JoyDifficultyBeginnerLine two large baking sheets with aluminum foil and lay out the bacon evenly, be careful not to overcrowd the strips. Place in the oven then turn the oven on to 400ºF. The bacon will begin to cook while the oven heats, which prevents the bacon from splattering so much. Cook for 10 minutes, then flip the bacon and swap out the pan positions. Cook for 8-10 more minutes or until the desired crispness. Bacon will continue to crisp a bit after it is removed from the oven, so do not overcook.
Remove the bacon onto a platter lined with paper towels to absorb the grease. Once the bacon is cool enough to handle, chop into smaller pieces.
Cook the sausage according to the package and allow to cool.
Chop the sausage and set aside.
Whisk together the eggs, Half & Half and salt & pepper to taste.
Scramble the eggs, breaking into small pieces. Once cooked, set aside in a bowl.
Gather your meats, cheese, eggs and tortillas and begin to fill each tortilla.
Wrap each burrito and set aside until all are filled. If you are freezing them, wrap each burrito individually in plastic wrap and label the contents.
Once all of the burritos are wrapped, place them in a zip-top freezer bag and label. Freeze them for up to 3 months, or store in the fridge for up to a week.
If using frozen burritos, remove the desired amount of burritos from the bag and place in the fridge to thaw overnight. Once thawed, cook evenly in a pan sprayed with non-stick cooking spray until all sides are nicely browned.
Serve with some salsa and sour cream and any added toppings you like.
Ingredients
Directions
Line two large baking sheets with aluminum foil and lay out the bacon evenly, be careful not to overcrowd the strips. Place in the oven then turn the oven on to 400ºF. The bacon will begin to cook while the oven heats, which prevents the bacon from splattering so much. Cook for 10 minutes, then flip the bacon and swap out the pan positions. Cook for 8-10 more minutes or until the desired crispness. Bacon will continue to crisp a bit after it is removed from the oven, so do not overcook.
Remove the bacon onto a platter lined with paper towels to absorb the grease. Once the bacon is cool enough to handle, chop into smaller pieces.
Cook the sausage according to the package and allow to cool.
Chop the sausage and set aside.
Whisk together the eggs, Half & Half and salt & pepper to taste.
Scramble the eggs, breaking into small pieces. Once cooked, set aside in a bowl.
Gather your meats, cheese, eggs and tortillas and begin to fill each tortilla.
Wrap each burrito and set aside until all are filled. If you are freezing them, wrap each burrito individually in plastic wrap and label the contents.
Once all of the burritos are wrapped, place them in a zip-top freezer bag and label. Freeze them for up to 3 months, or store in the fridge for up to a week.
If using frozen burritos, remove the desired amount of burritos from the bag and place in the fridge to thaw overnight. Once thawed, cook evenly in a pan sprayed with non-stick cooking spray until all sides are nicely browned.
Serve with some salsa and sour cream and any added toppings you like.
* Recipe adapted from www.momdish.com
2 Comments
Edie libby
Well…these look wonderful and I will be trying them soon. It is always fun for the Mama to learn from the daughter! Keep it up darlin!
KELLY WILLIAMS
ok- the tip about uncooked tortillas is priceless. I made a heap of breakfast burritos once for this same purpose- as easy freezer meals for a friend so she could just pull out the number she needed and didn’t have to have leftovers from a giant casserole. I thought, “Well folks in recovery mode need help with more than just dinner.” The friend was grateful for the easy nourishing breakfast and also had them at dinner. “It’s 7 o’clock (AM) somewhere.”