Got a busy morning ahead? These freezer burritos are just the ticket. Listen, I've been making these for years and they're a real lifesaver.
Take 12 eggs (farm fresh if you can get 'em), a pound of good breakfast sausage (the kind that crumbles nicely), 2 cups of those shredded hash browns from the freezer section, and a hefty 8 ounces of sharp cheddar – none of that mild stuff, mind you.
Makes 10 burritos, and they'll keep in your freezer for three months, no problem. Mind you, they never last that long in my house!
The trick is in the wrapping – you want them snug as a bug, but not so tight that the filling squishes out. I've learned the hard way that a loose wrap means a messy microwave later on. Roll them like you mean it, but don't get carried away.
Layer everything just so – a bit of egg, then sausage, potatoes, and cheese. Don't overfill them or you'll be wearing your breakfast instead of eating it. Been there, done that.
These aren't fancy-pants restaurant fare, but they're honest, filling, and mighty tasty. Perfect for those mornings when you can barely remember your own name, let alone cook breakfast.
[Next, would you like the detailed cooking instructions?]
Recipe
Freezer breakfast burritos are the ideal solution for busy mornings when you need a quick, satisfying meal. These make-ahead burritos combine classic breakfast ingredients wrapped in a warm tortilla, offering a portable and delicious breakfast option that can be prepared in batches and stored for later use. Just like the history and tradition of gingerbread cookies, the beauty of breakfast burritos lies in their versatility and convenience.
By preparing a large batch during meal prep, you can have breakfast ready for an entire week or month. These burritos reheat beautifully from frozen and maintain their flavor and texture when properly wrapped and stored.
Ingredients:
- 12 large flour tortillas
- 12 large eggs
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 3 cups hash browns
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- 1 tablespoon oil for cooking
- Aluminum foil for wrapping
Brown the sausage in a large skillet, then set aside. In the same pan, sauté the onions and peppers until softened. Cook the hash browns until crispy. Whisk the eggs with salt and pepper, then scramble until just set. Warm the tortillas, then layer each with eggs, sausage, hash browns, peppers, onions, and cheese. Fold the sides in, then roll tightly from bottom to top. Wrap each burrito in foil, label, and freeze.
When freezing these burritos, make sure they're completely cool before wrapping to prevent excess moisture. To reheat, remove the foil and wrap in a paper towel, then microwave for 2-3 minutes, flipping halfway through. For best results, consume within three months of freezing, and avoid overfilling the burritos as this can make them difficult to roll and may cause them to burst during reheating.
Making breakfast ahead can transform hectic mornings into smooth starts to the day. Breakfast burritos, a staple that emerged from Southwestern American cuisine in the 1970s, combine the convenience of handheld eating with satisfying ingredients. This make-ahead version allows you to prepare a batch of burritos, freeze them, and have a hot, filling breakfast ready in minutes.
The concept builds on the traditional Mexican burrito, adapting it for morning meals by incorporating classic breakfast ingredients like eggs and breakfast meats. While the original burrito dates back to the 19th century in Mexico, the breakfast variation has become a modern solution for busy households and anyone seeking a protein-rich start to their day.
Conclusion
These freezer burritos are just what you need when mornings get away from you. Sure, it takes about 45 minutes to make a dozen of them, but think of it as giving your future self a gift. You'll be mighty pleased to have breakfast sorted when you're rushing around on busy days. Each burrito packs a good 24 grams of protein – enough to keep you going until lunch, I'd say.
Pop one in the microwave for a minute and a half when you're in a hurry, or if you've got time to spare, warm it in the oven at 350°F for 12 minutes – makes the tortilla nice and crispy that way. I wrap each one separately, keeps them from sticking together in the freezer and makes them easy to grab.
Been making these for years now, and I've never met anyone who didn't appreciate having a proper breakfast ready to go. Nothing fancy about them, just good, solid breakfast fare that makes sense.