Breakfast Burritos {FREEZER RECIPE}

Having 2 little kids, sometimes making breakfast really difficult.  Or at least I should say a good breakfast!  My son gets a bottle and my daughter gets cereal and some milk (her choice), but poor mom always gets a quick breakfast in between caring for the kids.  Most of the time, breakfast seems to occur around 10 a.m. after we have been up for 3 1/2 hours!  Because of this, I decided to scour the internet for a good freezer breakfast idea!  I stumbled upon "The Pioneer Woman's" version of Breakfast Burritos.

I did however make a few changes to the recipe.  Instead of using her version of potatoes, onions, and peppers, I decided to buy a package of Ore-Ida Potatoes O'Brien, which is essentially the same thing, just pre made...think smarter, not harder!  I also decided what to freeze them (directions for this will come at the end --- along with heating them up).

Ingredients

• 1 pound of breakfast sausage
• 1 package of Ore-Ida Potatoes O'Brien
• 12 whole eggs
• Salt an pepper, to taste
• 1 cup Monterey Jack Cheese
• Flour tortillas

Ingredients

 Directions for Assembly

Start off by cooking the potatoes and the breakfast sausage according to the package.  This recipe is a multi-step process, but in the end, it is worth it to have several breakfast burritos awaiting me in the morning for the next few weeks!!

Sausage

Be sure to drain the grease from the sausage

Place sausage on paper plate or towel to drain excess grease

Potatoes

They are ready!!

Double timing it!!

Once the potatoes and the sausage is cooked, drain the sausage (if needed) and combine in to one skillet.  Combine the 12 eggs in to the same skillet and continue to cook until all the eggs are cooked through.

Eggs are added

All ready to be stuffed

Now lay out your tortillas and place a scoopful (or two) of filling in the middle.  Top with some cheese and begin wrapping.  I folded in the sides, then rolled the tortilla starting with the side closest to me.  I bought soft taco sized tortillas, and after making these I realized I would prefer the larger sized tortillas.  These will give me nice snack sized burritos though, so I am happy with the result.  I am not a big eater!

Getting stuffed!

Time for plastic wrap

This mix gave me 18 burritos (well 20, but my husband ate 2 before I even managed to wrap them!).  I probably could have made more, but I ran out of tortillas.  So we ended up eating the leftover filling in bowls topped with cheese...it reminded me of the breakfast bowl from Bob Evans!

Directions for Freezing

Once you have all the ingredients cooked and the burritos assembled, now it is time to prepare them for freezing.  Obviously you could just go ahead and enjoy them right after cooking them if you wanted to, but this recipe allows for them to be frozen as well (which was my intentions).

All ready for the freezer!

Directions for Re-Heating

Remove burritos from the freezer when you are ready to eat them.  You MUST remove the plastic wrap before microwaving the burrito...this step is VERY important!  ONE AT A TIME, place a burrito in the microwave and microwave on HIGH for 45 seconds.  Flip the burrito and microwave again on HIGH for 45 seconds.  This should ensure that the burrito is cooked fully.  Remember that microwave times do vary, so you may need to adjust your time if you find that the middle of your burrito is still cold after these times.

These burritos are great for on the go kids, a semi-healthy after school snack, or a quick semi-healthy breakfast for mom or dad in the morning!  You can get as creative as you want with these burritos...adding veggies to the mix before freezing or enjoying them with sour cream or salsa after re-heating!

Go ahead and try them!!!  Then leave me a comment letting me know what you think!