Filed under: breakfast, bulk buying, bulk cooking, cooking, cooking ahead, freezer, freezer cooking, frozen assets, frugal living, make-ahead, mealtime, oamc, once a month cooking, recipes, simple living
To get you started on the road toward simple breakfasts, here’s a recipe for easy Breakfast Burritos … definitely one of my family’s all-time favorite make-ahead meals. Recipe used with permission from my book Frozen Assets: Cook for a Day, Eat for a Month (SourceBooks).
Breakfast Burritos
- 12 large eggs, beaten
- 1 pound bulk sausage, cooked (or crumbled links)
- 1/2 cup chunky salsa (your choice of heat)
- 2 cups cheddar cheese, shredded
- 24 flour tortillas (you can also use whole wheat)
- Scramble eggs in large skillet until done.
- Stir in cooked sausage and salsa.
- Warm tortillas in microwave 20 – 30 seconds or until warm and flexible.
- Place 1/2 cup egg mixture into tortilla; sprinkle with cheese; roll burrito-style.
- Freeze burritos in single layer on lightly greased cookie sheet.
- When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
(makes 24 breakfast burritos)
To serve, unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes. Serve with salsa or hot sauce, if desired.
Optional Ingredients:
- 1 green pepper, finely diced
- 6 potatoes, shredded and fried until cooked through (or use hashbrowns)
- Jalapeno slices
- Small can chopped green chiles
- 1 to 2 cloves garlic, finely minced
- 1 onion, finely diced
- 1 tomato, peeled and chopped
- 2 green onions, sliced with tops
I’ve even taken these frozen burritos with us when we’ve gone camping. I just place the bag of frozen burritos into the ice chest, and by the time we’re ready for breakfast the first morning, the burritos are fully thawed. Then I simply reheat them in a large skillet over the campstove or fire grate.
~Debi
Deborah Taylor-Hough, author of the bestselling Frozen Assets cookbook series
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[...] Breakfast Burritos [...]
Pingback by 2012 in review « Frozen Assets December 31, 2012 @ 12:16 amMy family LOVES this recipe! After making the burritos, I just HAD to buy your book!
I add hash browns and diced green peppers to my burritos (no salsa), and the kids just gobble them up. They are much tastier and more filling than what you get from a fast food restaurant — and I know what’s in them!
Comment by Julia October 26, 2011 @ 8:41 pmI love these too …. so easy … and so good!
Which reminds me, I need to refill my freezer stock of these ASAP! lol
Comment by dsimple October 27, 2011 @ 8:11 amI always put hashbrowns in mine, it makes the filling go that much further,( everything gets cooked separately then mixed together with salsa and stuffed into tortillas. I also add onion, mushrooms and peppers and some hot sauce. I sprinkle cheese on top and bake them then freeze. My guys love to grab these out of the freezer in the morning!
Comment by heidi September 17, 2011 @ 5:50 amMaybe it’s related to the size of the tortilla. You may have used 8 inch and she used 12 inch tortillas. Its hard to see how the listed ingredients could yield 12 cups of filling, though.
Comment by Jo August 6, 2010 @ 9:15 pmSilly question: should the paper towel be damp or dry when you’re reheating?
Comment by Elizabeth July 6, 2010 @ 9:58 amHi, Elizabeth …
Comment by dsimple July 16, 2010 @ 1:56 pmNot a silly question at all! Actually, the paper towel can be either way. I usually slightly dampen the paper towel and find that it steams the tortilla a bit when it’s reheating … seems to make it a little softer. But some people don’t really like softer tortillas in their burritos, so I guess it just depends on the results you want. Maybe try it both ways to see which you prefer?
~Debi
I tried these, but I only got 14 burritos, not 24. I used 1/2 cup egg filling per burrito, so I’m not sure what I did wrong! They are yummy, though.
Comment by Amanda March 28, 2010 @ 7:19 pmI wonder if maybe it was related to the size of the eggs? Large or Jumbo eggs would make more filling than Small or Medium eggs. Just a thought.
Comment by dsimple April 1, 2010 @ 12:48 pmHave you tried making these with the hash browns and going from freezer to microwave? Any tips? I am thinking of shredding the potatoes and cooking and adding to the burritos, freeze. Then thaw the burrito in the microwave first(2min defrost) and then microwave heat for 1 1/2 minutes.
I heard that sometimes the hash browns dont heat well in microwave.. thanks for any help! Dee
Comment by Donna July 6, 2009 @ 9:52 pmAs long as the hash browns have been cooked prior to freezing, they should be fine. Uncooked frozen hash browns won’t really cook all the way during the microwave reheating process.
Comment by dsimple April 1, 2010 @ 12:59 pm