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breakfast burritos - easy versatile freezer

★★★★★ 2
a recipe by
Amber Moon
Southern, AZ

This recipe is one of those tweaker types, you can use whatever meat, cheese & veggies you like while making as many as you need. You can eat them right off the assembly line or freeze them for future use. My kids adore these & it makes breakfasts easy... while saving money for those on the run moments.

Blue Ribbon Recipe

These are great if you're feeding a crowd or want a hearty breakfast while on the run. Amber's method of cooking everything in one pot makes things simple and quick. The recipe is very flexible so customize with what your family likes. As long as you stick to 1 cup of mix to 1 tortilla you're good to go. Just pop it in the microwave and instant breakfast.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 24
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For breakfast burritos - easy versatile freezer

  • 4
    dozen large eggs
  • 24
    medium burrito size flour tortillas
  • 1 1/2
    large onion white, yellow, or red - chopped
  • 8 oz
    sliced mushrooms
  • 8 oz
    shredded cheese, your choice
  • 2 c
    your choice breakfast meat - sausage - bacon
  • 1 dash
  • 2 tsp
  • 1 tsp
  • 2
    baking sheets
  • waxed - freezer or parchment paper
  • a few gallon size freezer bags

How To Make breakfast burritos - easy versatile freezer

  • Ground meat cooking in a frying pan.
    Preheat large skillet, electric plug in type or on stove to medium. Add meat - use as oil for pan, if no meat used, use oil at your discretion.
  • Mushrooms added to meat.
    Then add veggies. Let cook on medium until slightly tender.
  • Eggs in a silver bowl with a whisk.
    Crack all eggs into large bowl. Add a dash of milk, salt & pepper to taste. Wisk.
  • Adding eggs to the pan with meat.
    Then add to pan.
  • Cooking scrambled eggs and ground beef together in a pan.
    Cook like scrambled eggs until firm.
  • Eggs, beef, and cheese laying in a tortilla.
    Line baking sheet with your choice of paper, then one by one assemble burritos. I use about 1 cup of mixture per tortilla, = about 2 eggs plus veggies, lie mixture in center of tortilla. Sprinkle with cheese.
  • Folding half of tortilla shell over meat mixture.
    Fold up ends.
  • Folding in sides of tortilla.
    Then sides.
  • Laying folded burrito seam side down on baking sheet.
    Lay seam side down on baking sheet.
  • Rolled burritos on a lined baking sheet.
    Allow approx 1/2" between burritos for air flow. Once all burritos are assembled, place in the freezer, flat.
  • Breakfast burritos in a plastic resealable bag.
    Within a few hours, they are hard enough to transfer to large Ziploc freezer bags.
  • Reheated burrito on a white plate.
    To reheat, place in microwave on full power for about 2-3 minutes. Ovens will vary.

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