Make Ahead Breakfast Burritos (Freezer Friendly)

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Freezer friendly breakfast burritos are super easy and economical to make. They've been featured on many of my Tahoe ski bus trips and road trips.

 You basically stuff the tortilla with cheese, scrambled eggs, a cooked veggie and a cooked meat (if you are not vegetarian). You can use any kind of veggies that are cooked and not too watery (i.e. chopped frozen spinach, bell peppers, onions, collard greens, sun dried tomatoes, etc), and any kind of cooked meat (breakfast sausage, bacon, ham, ground turkey, etc.).

Here, in the pictures, I used my favorite brand of Portuguese sausages (that I lugged back from Hawaii in my suitcase), and some frozen spinach, sun dried tomatoes, and onions.



To make the burrito filling, you brown the sausage in a pan to remove some of the oil, and saute the spinach and onions until the onions are translucent. Mix that with scrambled eggs and sprinkle in some sun dried tomatoes to complete your burrito filling. Make sure you let the filling cool down first before using it.










For the assembly, I place half a slice of cheese--any kind you like--then a large spoonful of filling, then another half slice of cheese, and fold the tortilla into a burrito. Wrap each burrito individually in wax paper to ensure all the burritos don't stick together in a clump (I use the individual sheets of counterfold wax paper from Costco--see picture below) and place them in a Zip lock bag. Label the bag and store in the freezer for breakfast on the go. About 8 burritos will fit nicely in a gallon size zip lock bag.






To reheat, microwave 1 burrito from frozen for 1 minute to 2 minutes until heated through, and enjoy with some salsa. Optional: If you have a bit more time, after microwaving, toast on a frying pan til each side is brown and slightly crispy.

Yields 16 servings

Ingredients:

  • 16 Soft flour tortillas (8 inches)
  • 14 eggs
  • 2 medium yellow onions, chopped
  • 10 oz of Portuguese sausage (or any kind of meat)
  • 10 oz of frozen chopped spinach
  • 3 oz sun dried tomatoes
  • 1 t salt, divided
  • 1 t pepper, divided
  • 1 t olive oil
  • 16 slices of cheese such as cheddar or monterey jack
  • 16 sheets of wax paper

Procedures for the Filling:

1. Dice portuguese sausage and saute in a pan. Transfer to a bowl and discard most of the rendered oil in the pan. Save about a teaspoon of the sausage oil in the pan.

2. To the pan, add ½ t salt, ½ t pepper, the chopped onions and frozen spinach and saute until onions are translucent and spinach is heated through. Transfer to the bowl containing the cooked sausage.

3. Wipe the pan clean. Beat eggs in a bowl and add ½ t salt and ½ t pepper. Add 1 t olive oil, and scramble the eggs. When the eggs are mostly cooked through, toss in the sauted sausage, spinach and onions. Sprinkle with the sun dried tomatoes. Toss to mix, and then turn off the heat. Allow filling mixture to cool before using.

Procedures for the Assembly:

1. Place a tortilla on a flat surface.

2. Add half a slice of cheese in the center of the tortilla.

3. Spoon about 1/3 c of filling on top of the cheese.

4. Place another half a slice of cheese on top of the filling.

5. Roll up tortilla tightly to secure filling.

6. Wrap each burrito up in a sheet of wax paper.

7. Place wrapped burritos in a gallon zip lock bag. Remove as much air as possible from the bag and seal. Label bag and freeze up to 2 months.

Procedures for the Reheating:

1. Remove burrito from wax paper, and wrap in a lightly dampened paper towel. Place on a microwave plate and microwave on high for 1 to 2 minutes, turning once until heated through.

2. If you have time, place burrito on a nonstick pan and toast on both sides until browned.