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Stock your freezer with these delicious breakfast burritos! These can go straight from the freezer to the oven to reheat. Let the oven do the work while you finish your morning routine. Serve with your favorite hot sauce to kick start your day!
If you make this recipe, let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @dishingwithheather. Love to see all of your tasty recreations!
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Freezer Friendly Breakfast Burritos
Make a batch of these freezer friendly burritos for an hassle free breakfast during a busy week
Equipment
- aluminum foil
- Large skillet
- Large Saucepan
- Large freezer zip top bag
Ingredients
Sausage
- 1 lb breakfast sausage, or bacon if preferred
- 1 tbsp olive oil
Potatoes
- 2 lbs red potatoes
- 2 tsp garlic powder
- salt and pepper
Eggs
- 8 large eggs
- 1/2 cup whole milk
- 1 tbsp unsalted butter
- salt and pepper
Assembly
- 8 burrito size flour tortillas
- 3 cups Mexican cheese blend, shredded
- 10 oz petite diced tomatoes with cilantro and jalapeños, drained
Instructions
Sausage
- In a large skillet, add olive oil and heat over medium high
- Add sausage and cook until browned and done, about 5 minutes. Make sure to crumble the sausage as it cooks
- Reserve 1 tablespoon of the fat and drain the rest
- Transfer cooked sausage to plate. Do not wash the skillet (we will reuse)
- Set the cooked sausage aside
Potatoes
- Scrub potatoes clean and add to a large pot
- Fill pot with water to just cover the potatoes. Add a generous pinch of salt
- Bring to a boil and cook potatoes until right before it's cooked, about 8-10 minutes depending on the size of potatoes
- Drain and cut potatoes into slices
- Season with garlic powder, salt and pepper
- In the large skillet you cooked the sausage, add the reserved sausage fat and heat pan to medium
- Add sliced potatoes and cook until slightly crispy and soft in the center
- Transfer potatoes to plate. Do not wash the skillet (we will reuse)
Eggs
- Crack eggs into a bowl and season with salt, pepper and milk. Whisk until well blended
- Take your skillet you have been using and add butter melting over medium heat
- Add eggs to the skillet and cook until thickened and no visible liquid egg remains, approximately 3-5 minutes. Set aside
Assembly
- Add potatoes, sausage, egg, cheese and tomatoes evenly across 8 flour tortillas
- Fold this up burrito style: Fold in opposite sides of each tortilla then roll up
- Place seam side down on a cutting board or plate (whatever you are working off of)
- Wrap each burrito in foil tightly and place the burritos in a large freezer zip top bag to store in freezer for up to 1 month
Cook
- When ready to eat, heat the burrito in a 400 degree Fahrenheit oven for 40 minutes or until heated through
Notes
- Condiments: I like my breakfast burritos with Pepper Plant Garlic Hot Pepper Sauce and a bit of sour cream or with a good salsa
- If you want to eat a burrito right away, you can wrap in foil and place in a 400 degree preheated oven for 12-15 minutes. If making multiple, you can place on a baking sheet seam side down and cover the baking sheet in foil and cook at the same temp and time
- If you want to use bacon instead of sausage, that works too! Just be sure to cook your bacon with your preferred method
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!
Enjoyed this recipe? Find more breakfast recipes here.