freezer breakfast burritos

Hubby likes to eat breakfast, but not when he first wakes up. He prefers to get to work and relax a few minutes with something to eat and a cup of coffee before the work day starts. Instead of him stopping at fast food places to buy breakfast I decided to try making some homemade breakfast burritos. These are meant to make ahead, freeze, and then take out one by one as you want them. They freeze great and just pop them in the microwave for two minutes for a hot breakfast.

This was the first time I have made these and Hubby asked for a very simple and plain recipe. We stuck with eggs, cheese, and sausage only. They are good like this and we like them served with salsa or hot sauce. From this basic recipe I plan on changing things up a bit and trying to add some well sautéed onions, peppers and jalapenos – I say well sautéed because none of us like the crunch of undercooked onions and peppers in our burritos. I may also try some different cheeses like a Monterey Jack on the next batch.

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Use whatever kind of sausage you like. I used 2 pounds (rolls) of Jimmy Dean Breakfast Sausage. Just brown it up and chop it as you go along. Drain on a paper towel when it is done to get some of the fat off.

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In the same pan that I made the sausage in I cooked the eggs. Sixteen eggs is what I used for this batch. I added just a bit of milk and some salt and pepper to the beaten eggs. You do not want to overcook the eggs because they will continue to cook a bit after you take them off the heat and when you heat the burrito up in the microwave. Leave them a bit creamier for this. The trick to good scrambled eggs is keeping them moving in the pan. I push the wooden spoon against the bottom the entire time they are cooking.

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Now set up a little station. I have my cooked sausage which has cooled a bit and drained on paper towels. My scrambled eggs and shredded cheese. You need 16 large flour tortillas as well. I tore 16 pieces of wax paper ahead of time too so that I could easily wrap the tortillas as I made them.

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Add your eggs first to the tortilla. Put them not exactly in the middle, but a little lower. If your burritos are more oval, like mine were, put the longest part horizontal to you.

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Now top the egg with a little shredded cheese. I probably used about 1 cup for all of these burritos.

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Next add your cooked sausage on top.

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Now comes the rolling. It took me a few times to kind of “get it” when I first started this. Don’t worry though, you will get the hang of it too. First fold up both the outside edges a bit. You don’t want them totally to the center, just enough so that it will hold in the ingredients. By the way, it is hard to take pictures and roll burritos at the same time!

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Now start at the bottom closest to you and roll up the burrito. EZ PZ!

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Take your waxed paper and roll up the burrito and fold the ends of the waxed paper over. I placed all of mine on a baking sheet after wrapped and set the entire tray flat in the freezer for a few hours. After that you can put them in a zip bag or in a container of any kind you want in the freezer and take the baking sheet out of the freezer.

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Whenever you want a breakfast burrito just grab one out of the freezer and microwave on high for about 2 minutes. You can leave the waxed paper on the burrito in the microwave also. Serve as is or add some hot sauce or salsa to dip in if you like.

Have you ever tried making your own breakfast burritos to freeze like this? What types of ingredients would you put in yours?

Robyn

 

Freezer Breakfast Burritos

Serves 16
Website Robyns.World

Ingredients

  • 2lb breakfast sausage
  • 16 eggs, x-large or jumbo size
  • 1/3 cup skim milk
  • salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 16 Large flour tortillas

Directions

Brown the breakfast sausage and crumble well. Place on paper towels to cool and pull off some of the fat.

Beat eggs, milk, salt, and pepper in a large bowl with whisk. Cook on medium heat (in same skillet you cooked sausage in) pushing with a wooden spoon on the bottom of the pan constantly. The eggs will start to scramble and form pieces as you go, just keep that spoon moving. Remove eggs a bit earlier than you normally would, you want them a bit creamy still.

Set up an assembly station with the browned sausage, scrambled eggs, shredded cheese, and tortillas. Also have 16 pieces of waxed paper cut to wrap the finished burritos in.

Place a tortilla on a piece of waxed paper. Not quite in the center, but a little closer to you, add your eggs in a line. Now top with a bit of shredded cheddar cheese and then some of the sausage. Fold in both edges a bit, not to center though. Then start at the edge closest to you and roll up the tortilla and ingredients into a burrito.

Now roll the finished burrito with the waxed paper and fold over the ends. Place on a large baking sheet. Repeat procedure to assemble all 16 of the burritos. Place the burritos on the baking sheet flat in the freezer for at least 3 hours. Once frozen you can place the wrapped burritos in a plastic bag or other container and remove the baking sheet.

When you are ready to eat, remove a burrito from the freezer, leave wrapped, and microwave on high for about 2 minutes. Carefully unwrap from the waxed paper. Optionally serve with hot sauce or salsa. Enjoy!

For you Pinterest people, here is a long collage with the steps if you would like to use it.

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