A couple of weeks ago, I posted about making and freezing homemade breakfast muffins for quick grab and go breakfasts.
Breakfast Burritos are another easy make-ahead meal to have ready in the freezer.
Start with whichever brand of tortilla you like. The whole wheat variety that we prefer comes in packages of 8. We use between 2 and 3 packages as not all of them make it to the freezer before being eaten.
To make the filling:
Crack eggs into a measuring cup (<-affiliate link) until you have 2 cups of eggs. Beat with a fork to combine yolks and whites.
Scramble fry the eggs on low to medium heat, I used our countertop grill (<-affiliate link).
This will take a few minutes but hurrying the process by trying to fry the eggs on high heat will result in tough, rubbery eggs. Remove the scrambled eggs to a large bowl and allow them to cool.
In the same pan, scramble fry one pound of pork sausage meat.
Break the meat up into small pieces as it cooks. Remove from the pan, place in a small bowl and allow to cool.
Finely chop 1 medium onion and ½ each of a red and a green pepper.
Sauté onions and peppers until the onions are clear and the peppers cooked.
Add to the meat.
Note: We have also used a combination of mushrooms and onions and omitted the peppers. Feel free to experiment to find which combinations you prefer.
Once the eggs and meat mixture are cooled to room temperature, combine in a large bowl and stir in 1 ½ to 2 cups of grated cheddar cheese.
To make the breakfast burritos:
With a large spoon, scoop egg and meat mixture on to a tortilla.
Fold closest end over the filling.
Fold in the sides.
Roll the tortilla.
Place the burrito inside snack sized plastic zip bags.
Continue to make burritos until you run out of filling or tortillas, whichever comes first.
Place finished burritos into a large one gallon plastic zip bag. Freeze.
To reheat: Microwave one burrito on high for 1 to 1 ½ minutes. If cooking more than one, adjust the time.
Each microwave is different so you may have to experiment to find which timing works best.
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