Freezer Breakfast Burritos (Print Version)

# Ingredients:

→ For the Filling

01 - 10 large eggs
02 - ½ tbsp olive oil
03 - ½ cup onion, diced
04 - 1 cup shredded hash brown potatoes, thawed
05 - 1 cup red bell peppers, diced
06 - 1 tbsp minced garlic
07 - 1 cup cooked ground sausage
08 - ½ cup cooked bacon, crumbled
09 - 1¼ cups shredded cheddar cheese
10 - Salt and pepper to taste

→ For Assembly

11 - 8 large flour tortillas (8-inch, such as Extreme Wellness wraps)

# Instructions:

01 - Scramble the eggs in a large skillet over medium heat, seasoning them well with salt and pepper as they cook. Once they're done, transfer them to a covered bowl and set aside.
02 - In the same skillet, heat the olive oil over medium-high heat. Add the diced onion, thawed hash browns, and diced red peppers. Sauté for 2 to 3 minutes until the potatoes are cooked through and everything is tender.
03 - Stir in the minced garlic, cooked sausage, crumbled bacon, scrambled eggs, and shredded cheese. Mix everything together really well. Taste and add more salt and pepper if needed.
04 - Warm your tortillas slightly in the microwave or skillet so they're pliable. Divide the egg mixture evenly among the 8 tortillas - don't overstuff them or they'll be hard to roll. Fold in the sides, then roll each one up tightly.
05 - Place two burritos at a time seam side down in a hot skillet. Cook for 30 to 60 seconds on each side until they're lightly browned and sealed. You can also use a panini press if you have one.
06 - If eating right away, serve hot. If meal prepping, let the burritos cool to room temperature, then place them seam side down on a parchment-lined baking sheet and freeze for 1 hour.
07 - Once frozen solid, transfer the burritos to gallon-sized freezer bags. Label them with the date and return to the freezer for up to 3 months.
08 - To reheat, wrap one burrito in a damp paper towel and microwave for 1 to 2 minutes until heated all the way through. The damp towel keeps the tortilla from getting tough.

# Notes:

01 - Season the eggs really well while scrambling - don't be shy with the salt, pepper, and any other seasonings you like.
02 - Warming the tortillas before filling makes them way easier to roll without tearing.
03 - Don't overstuff the burritos or they'll be impossible to roll neatly.
04 - Searing them in a hot pan seals the tortilla so it doesn't fall apart when you eat it.
05 - Let the burritos cool completely before wrapping and freezing or they'll get soggy from condensation.
06 - Always label and date your freezer bags so you know how long they're good for.
07 - These are perfect for busy mornings - just grab and microwave.
08 - You can customize the fillings with whatever you like - ham, different cheeses, jalapeños, etc.

Back