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Freezer Breakfast Burritos


Posted: September 9

Time: 35 minutes

Yield: 20 servings

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With just a little bit of prep time, you can have weeks of easy-to-make breakfasts ready for you no matter how rushed you are in the mornings. Freezer Breakfast Burritos wrap fresh vegetables, fluffy eggs, and your favorite breakfast meat in a tortilla for easy freezing and quick thawing. Once you have these prepared, you only need 2 minutes to warm up a filling, savory meal. Freezer Breakfast Burritos are perfect when you’re on the go but still want that home-cooked taste to brighten your morning.


Ingredients

2 large potatoes, peeled and chopped into small chunks
2 teaspoons vegetable oil, divided
1 pound turkey chorizo or breakfast sausage
1 bell pepper, chopped
1 tomato, chopped
1 small onion, chopped
1 cup cheddar cheese
12 large eggs
1/2 cup milk
kosher salt, to taste
freshly ground black pepper, to taste
8 ounces Mexican blend cheese, shredded
20 flour tortillas, warmed
parsley, chopped, only if you are not freezing

Directions

Step 1

Bring a small saucepan of salted water to a boil.

Step 2

Add the potatoes to the saucepan and cook until just tender, about 7 minutes. Drain the pot.

Step 3

Heat 1 teaspoon of the vegetable oil in a large heavy skillet over medium heat.

Step 4

Add the chorizo, pepper, tomatoes, and onion, and saute, breaking the meat up into small pieces, until just cooked through, about 6 -7 minutes.

Step 5

Add the potato and saute over medium-low heat until the flavors are combined.

Step 6

Remove the skillet from the heat.

Step 7

In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper.

Step 8

Heat the remaining 1 teaspoon of the oil in a large nonstick skillet over medium heat.

Step 9

Add the egg mixture and cook, stirring to scramble, until just cooked through, about 3-5 minutes.

Step 10

Remove the eggs from the heat immediately. Do not overcook.

Step 11

Top each tortilla with the chorizo mixture and eggs.

Step 12

Sprinkle the tortillas evenly with the Mexican blend cheese. If you are not freezing, you can also sprinkle in the parsley. You can freeze the parsley but it will become soggy.

Step 13

Roll up the tortillas into burritos.

Step 14

Place the burritos on a parchment-lined baking sheet.

Step 15

Freeze the burritos until frozen.

Step 16

Transfer the burritos to a freezer bag and store them in the freezer for up to 3 months.

Step 17

To reheat, wrap the burrito in a moist paper towel and place it on a microwave-safe plate.

Step 18

Microwave until warmed through, about 2 minutes.

Step 19

Serve.


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