We’ve all heard “breakfast is the most important meal of the day” maybe one too many times. Is it true? Beats me! All I know is, I am a much happier person when my stomach isn’t growling in pain once lunch time comes around. To ensure I can sleep in until the last minute possible and I can stave off hunger until lunch each day, my husband whipped up an incredible freezer-friendly breakfast burrito recipe.
He makes these about once a month for us to freeze and enjoy throughout the week. His method is so good because you get a fresh, crispy breakfast burrito straight from the freezer/microwave. I think the baking and broiling he does here, along with producing as little liquid as possible in the ingredients, really does the trick. There is a bit of prep work involved, but once you make these once, you can enjoy them for a while!
Ingredients:
- 1 Bag Shredded/Hashed Potatoes
- 1 4oz Can Diced Green Chiles
- 1 Onion Diced
- 2 Medium Sized Bell Peppers (Any Color!) Diced
- 8 Eggs
- Splash of Milk, Dollop of Yogurt or Sour Cream (choose one)
- 4 Slices of Thick Cut Bacon, Chopped Fine
- Vegetable Oil
- Olive Oil (2 tbsp)
- Unsalted Butter (3 tbsp)
- Salt (to taste)
- Pepper (to taste)
- Cumin (1 tsp)
- Paprika (1/2 tsp)
- Chili Powder (1/2 tsp)
- (optional: additional seasonings, BBQ seasoning goes well in this!)
- (optional: black beans, drained)
- Mexican Cheese Blend
- 8 Flour Tortillas
Yield:
- 8 Breakfast Burritos
Total time:
- 40-50 minutes.
Directions:
- In large pan or skillet: cook potatoes according to package instructions, using Vegetable Oil as your preferred oil. While potatoes cook, fry bacon in separate small pan. Do not fry bacon until crisp as burritos will be baked later. (Optional: prepare black beans while bacon fries and potatoes cook). Once bacon and potatoes have finished, remove bacon and potatoes (and optional black beans) to a medium sized bowl.
- Coat large pan or skillet in olive oil (feel free to reuse the cooking pan/skillet used to cook potatoes), add the diced onion and diced peppers. Cook over medium-low heat. Season with paprika, salt, pepper, 1/2 tsp of cumin, and chili powder. Cook for 10 minutes.
- Add the Can of Green Chilies to the onion and pepper mixture. Cook for an additional 5-10 minutes. While chillies and onions cook, whisk eggs together in separate bowl with remaining cumin and either a splash of milk or dollop of yogurt or dollop of sour cream. Season eggs with additional salt and pepper. Start preheating the oven to 350 degrees.
- Once green chillies, onion, and peppers have cooked make empty space in pan for eggs and melt the unsalted butter in the pan. Pour the eggs into the melted butter, cook briefly and mix into the onion, peppers and green chillies. Do not cook until eggs are dry, they will finish cooking in the oven. Remove from heat to separate bowl. Feel free to combine with potatoes and bacon or keep in separate bowl.
- Prepare the tortillas by heating the tortillas in microwave 10-15 seconds. Then fill tortillas with potatoes, bacon, and onions, peppers and green chilies. Sprinkle filling with mexican cheese, roll and seal the burrito with additional cheese. Place crease side down on oven safe baking tray.
- Bake burritos for 5 minutes. Optionally, broil on high while watching until burrito achieves desired color.
To Freeze:
Allow the burritos to cool on the baking sheet almost completely. Using Parchment paper, wrap burritos tightly (we use a candy wrapper tying method) and allow to finish cooling if they haven’t already. Once completely cooled, store burritos in a air-tight dish or ziploc bag!
To Re-heat burritos:
Pop the burritos, straight from the freezer, in the microwave for 2-3 minutes. Let it sit for at least one minute before biting into it- they get hot!
*Notes- If you get a 10 pack of tortillas instead of 8, we have stretched these ingredients between ten burritos and been very happy with the result.
