HH Make-Ahead Freezer Friendly Breakfast Burritos
By: Kristi Goode
Add these Make-Ahead Freezer-Friendly Breakfast Burritos to your meal prep rotation! My version includes sausage, veggies, eggs, and cheese wrapped in a large tortilla. Easy to make, customize, and enjoy during the week!
· 2 tablespoons avocado or olive oil
· 1 green bell pepper (or any color), seeds and stem removed, diced
· 1/2 large or 1 small yellow onion, diced
· 1 teaspoon garlic powder
· 1 teaspoon chili powder
· 16 ounces seasoned ground chicken sausage (Italian or breakfast)
· 2 tablespoons butter or oil (reserved bacon fat works too!)
· 10 large eggs, whisked
· 8 burrito size flour tortillas (10 inch)
· 1 cup shredded cheddar cheese
· 1/2 teaspoon fine sea salt
· 1/4 teaspoon fresh ground black pepper
Cook meat & veggies: Heat olive oil over medium heat in a large/deep skillet. When hot, add bell pepper, onion, garlic powder, and chili powder. Cook for 3-4 minutes, stirring occasionally. Add ground meat and cook thoroughly, using a wooden spoon or spatula to break up the meat into small pieces as it browns. Once the meat is completely cooked through, remove the pan from heat. Pour the meat and veggie mixture into a large bowl, drain any excess liquid and set aside to cool.
Cook the eggs: Use a paper towel to wipe out your pan or use an alternative pan. Reduce heat to low and return the pan to the heat. Add butter to the pan and move it around to coat. Add all eggs to the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a tiny bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).
Assemble burritos: Set up a burrito assembly line. If tortillas are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable and less likely to rip. Make 8 burritos, each with a sprinkle of cheese, 2 scoops of meat mixture and one big scoop of eggs. Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides (see photos in the post above!).
To store: Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.
From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through. I would not recommend completely microwaving, they’ll probably be a bit soggy that way.
From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.
Store in the freezer for up to three months. Make sure each burrito is wrapped tightly in plastic wrap, parchment paper, or foil, and sealed in an airtight freezer safe container like a gallon stasher bag.