Have you ever had one of those convenience boxed breakfast burritos from the freezer case at the grocery store? Not only are they kind of gross and taste overly processed…they NEVER fill me up. Most likely because they are so packed with preservatives that there isn’t much room for the real food!
This recipe can be tweaked in whatever way you want. You can omit the eggs and sausage and sub in ground beef and beans to make lunchtime burritos. You can add whatever veggies you like. You can even add rice. Whatever sounds good to you!!
- 8 burrito sized tortillas (or you can use 16 fajita sized tortillas!)
- 8 eggs (you can use half whole egg/half egg whites if you wish)
- 16 oz of sausage of your choice
- 8 oz of cheese of your choice
- veggie of your choice (we used green onions; BUT they would taste great with yellow onions, red or green bell peppers, etc)
- paper towels
- Ziploc Bag
- Sharpie (or other permanent marker)
Crumble sausage and cook in pan. Meanwhile crack and scramble your eggs in a separate bowl.
Depending on what veggies you are using, you might want to cook them while you are cooking the sausage(in a separate pan). I used green onions so I just snipped the green onions into the pan right before I added the eggs.
When the sausage is almost done (don’t let it overcook! remember you’ll be reheating these), add the eggs and cook until the eggs are just a bit less done than you typically eat them.
Wrap your tortillas in paper towels and microwave…about 30 seconds (first make sure they pull apart easily and don’t tear).
Set up a burrito rolling station. Have all your components within easy reach.
Lay out your first tortilla and put 1/8th of the sausage/egg mixture along the center of the tortilla. Add veggies, cheese and whatever else you like. Fold down the top of the burrito, than the bottom. Fold over the left and than the right.
Wrap the burrito in a paper towel, than wrap it in your foil (NOTE: I rarely wrap in foil anymore! I just wrap in paper towels and put them in a Ziploc bag. Like this)
Repeat for the rest of the burritos.
When you are done, write on your ziploc bag the date you made the burritos and label if they are breakfast burritos, bean and cheese, etc. Fit as many burritos as you can into the freezer bag (I fit all 8 into one bag).
Place in freezer. Take out as needed. Take foil OFF and heat up burrito in the paper towel for 2-3 minutes (the smaller they are the less time they need heating).
Serve with some salsa, or add some fruit for a fully balanced breakfast!!!
***Notice my sign is still on the bar? It’s actually working!!! More on that later 😉
Katie Roberts says
I will be doing this! Thanks for sharing!
I love making burritos ahead and freezing – a great healthy frugal tip!
How long are these good for?
They’ve never lasted more than 2 weeks in our house, but I’d say probably 2-3 months in a typical freezer. 4-6 in a deep freeze situation.
I love this and did this for my husband when I was away for 3 weeks this summer – easy breakfast!! One question though…the tortillas were a bit soggy when I pulled them out. We heated them up in the toaster oven so they crisped up a little, but is there a way to avoid them getting soggy? Did I do something wrong? Thanks!
Try wrapping them in wax paper after you make them, then leave them in the wax paper to reheat in the microwave.
I don’t think ours have ever been soggy? What brand tortilla did you use? Did you have anything very wet in the the burrito?
I have found that if you wrap them in wax paper after you make them, then warm them in the wax paper the tortilla stays better. This is a great way to have a quick, healthier breakfast.
Wax paper, really? Hmm. I’ll have to try that next time!