Breakfast Burritos for the Freezer: A Convenient and Delicious Breakfast Option
Looking for a breakfast that’s not only scrumptious but also practical for busy mornings? These Breakfast Burritos are a game-changer, offering a tasty, satisfying meal that you can easily prepare in advance and store in your freezer. Perfect for large groups or meal prepping, these burritos can be customized to your taste preferences and dietary needs, and they’re a great way to use up ingredients you have on hand. Here’s how to make them:
Ingredients:
- 1/2 pound bacon 🥓
- 12 ounces hash browns 🥔
- 1 cup O’Brien potatoes (diced potatoes with bell peppers and onions) 🥔
- 1 can (4.5 ounces) green chilies 🌶️
- 12 large eggs 🥚
- 24 12-inch flour tortillas 🌯
- 2 cups shredded cheese (cheddar, Monterey Jack, or your favorite) 🧀
- Salsa (for topping) 🍅
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yield: 24 burritos
Instructions:
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Cook and Drain the Bacon and Sausage: Start by cooking 1/2 pound of bacon in a large skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Crumble the bacon into small pieces and set aside. If you’re using sausage, cook it in the same manner, then crumble and set aside.
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Cook the Potatoes: In the same skillet, leave a small amount of bacon grease to add flavor and cook 12 ounces of hash browns along with 1 cup of O’Brien potatoes. Stir occasionally, ensuring the potatoes cook thoroughly and develop a crispy, golden-brown texture. Properly browning the potatoes adds a delightful texture and flavor.
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Prepare the Egg Mixture: In a bowl, combine 12 large eggs with one can of green chilies. Beat the eggs until they are well mixed and the chilies are evenly distributed.
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Cook the Eggs and Combine Ingredients: Add the egg mixture to the cooked potatoes in the skillet. Stir frequently to ensure the eggs cook evenly. When the eggs are almost set but still slightly glossy, add the crumbled bacon (and sausage, if using). Continue cooking until the eggs are fully cooked and no longer shiny.
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Add Cheese: Once the eggs are cooked through, sprinkle 2 cups of shredded cheese over the mixture. Stir until the cheese is melted and everything is well combined. Remove from heat.
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Assemble the Burritos: Lay out the 24 flour tortillas on a flat surface. Spoon a generous portion of the egg mixture onto the center of each tortilla. Top with a spoonful of salsa, then roll up the tortilla tightly, burrito-style, to enclose the filling.
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Wrap and Freeze: Wrap each burrito individually in wax paper. Place them in a large zip-top freezer bag, typically fitting 6-8 burritos per bag. Seal the bag and freeze.
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Reheat and Enjoy: When ready to enjoy, leave the burrito wrapped in wax paper and place it on a microwave-safe plate. Microwave on high for 3 minutes, then let it sit for one minute before unwrapping and eating.
Nutrition Information (Per Burrito):
- Calories: 534.2
- Fat: 21.7g
- Saturated Fat: 7.1g
- Cholesterol: 258mg
- Sodium: 990.9mg
- Carbohydrates: 62g
- Fiber: 3.7g
- Sugar: 2.7g
- Protein: 21g
These Breakfast Burritos are not only delicious but also incredibly versatile. Feel free to experiment with different ingredients such as diced ham, mushrooms, or even spinach. With a batch of these burritos in your freezer, you’ll always have a hearty breakfast ready in no time. Enjoy the convenience and deliciousness of homemade breakfast burritos every day! 🌯✨
