Make Ahead Frozen Breakfast Burritos


I don’t know about you, but our mornings are typically a little chaotic.  I am not one of these “morning moms” that is up before the kids- dressed and ready to take on the world. I am more of the roll out of bed, I need my coffee before I can function kind of mom.  That’s why I am always looking for ways to make my family’s mornings easy.

Make ahead breakfast meals is one way that get our mornings started off to a bright and happy start!  These breakfast burritos can be stored in your fridge all week or frozen for up to a month.  Add whatever your favorite add-ins are like tomatoes, salsa, mushrooms or bell peppers and feel good about serving your family up a helping of healthy food in under 2 minutes! They are also great for on-the-go breakfast meals, not that you’ll need it.  But, if you happen to have to feed your littles ones breakfast in the car on the way to school, at least you’ll know they are getting a happy fill of protein, so they can feel good and focus on their school work.  (And don’t feel bad…my kiddos have eaten many a meal on the go.  Hello to motherhood, have to love this crazy, chaotic life!)

Make Ahead Frozen Breakfast Burritos
12 large eggs
2 T. cream
1 lb. pork sausage (optional)
Chopped Chives
1 tsp. hot sauce
Salt and pepper to taste
1 cup cooked, diced potatoes (make it easy and buy frozen diced hashbrowns)
1 tablespoon oil
1 cup shredded cheese (I like to use Terrell Creek Cherve or Edgewood Creamery White Cheddar- both from local farms)
20 6-inch tortillas
20 parchment paper squares or alumni foil, about 10 inches
*Other add-ins: tomato, mushrooms, bell peppers, spinach

In a bowl, whisk the eggs, cream, chives, hot sauce, salt and pepper. In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in any add-ins you please. Continue to stir the egg and topping mixture until fully cooked/scrambled and remove to bowl.

In the same skillet you cooked the eggs, add the sausage over medium heat. Let the sausage brown properly by not stirring the sausage around in the skillet. (I like using my cast iron skillet for browning meat.) When the sausage has cooked for 5 minutes, add the potatoes and continue to cook for another 5 minutes.

Add the cooked sausage/potato mixture to the eggs and stir to combine.

On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with about ¼ cup of the mixture, top with cheese and any other toppings or salsa.

Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper or alumni foil square.

Repeat the process with remaining tortillas and mixture. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.

To eat, simply warm directly in the microwave until heated through.

 To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate, cover with paper towel. Microwave on high for 2 minutes, turning burrito over once. Let stand for 20 seconds.

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