The Best Way to Prepare Breakfast Burritos for the Freezer
A stash of frozen breakfast burritos, which you can simply zap in the microwave for a few minutes, is a great idea for those hectic mornings when preparing even a piece of toast or bowl of cereal seems like a trial. Their hand-held convenience even makes them good to eat on the run. Plus, breakfast burritos can contain everything needed for a filling, balanced breakfast for your family. Making a big batch to stash in your freezer takes time, but it's a fairly simple task that's worth it considering the time and effort you'll save on future mornings. The following recipe is easily adapted to substitute your kids' favorite ingredients, and preparing the burritos is a project they can help you with.
Total Time: 30 to 45 minutes | Prep Time: 30 to 45 minutes | Serves: 12
- 2 medium floury potatoes, diced
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 tablespoons butter
- 12 eggs, beaten
- 1/2 cup milk
- 1 cup salsa
- 12 frozen, fully cooked breakfast sausages
- 1 1/2 cups shredded cheese
- 12 large flour tortillas
Prepare the fillings:
- Bring a pan of salted water to a boil and add the diced potatoes. Boil the potatoes for 5 minutes, then drain them. They don't need to be fully cooked at this point.
- In a large skillet over medium-high heat, add the vegetable oil and diced onions. Cook the onions, stirring occasionally, until they're translucent – about 5 minutes.
- Add the potatoes to the skillet and cook them with the onions, stirring occasionally, until they are golden and crispy around the edges – about 7 to 10 minutes.
- Transfer the potatoes and onions to a plate and set them aside to cool.
- Wipe out the skillet, turn down the heat to medium and add the butter to melt.
- Beat the milk into the eggs, pour the egg mixture into the skillet and scramble the eggs until just barely set. Transfer the scrambled eggs to a plate to cool.
- Using a fine mesh sieve set over a bowl, drain the salsa, stirring it gently in the sieve to remove as much liquid as you can.
- Pull the package of frozen sausages out of the freezer and, with a sharp knife, cut them into bite-size pieces.
Prepare the burritos:
- Start with tortillas and all fillings at room temperature, except for the sausage pieces, which should stay frozen.
- In the center of each tortilla, arrange 2 tablespoons of grated cheese in a rough rectangular shape and top it with about 3 tablespoons of scrambled egg.
- On top of the egg, spread 1 heaping tablespoon of the drained salsa.
- On top of the salsa, arrange approximately 1/12 of the potatoes and onions, and one cut-up sausage.
- Fold one side of the tortilla across the toppings and press the curved edge up against the toppings. Fold the shorter sides into the middle, then roll the enclosed topping section over the remaining flat side of the tortilla to form a neat package. Repeat with the remaining tortillas.
- Wrap the burritos tightly with foil and arrange them flat, in a single layer, on a cookie sheet. Put the cookie sheet in the freezer.
- When the foil-wrapped burritos are fully frozen, transfer them to freezer bags.
Heating the burritos:
- Remove the foil from a frozen burrito, put it on a microwave-safe plate and cover it loosely with a paper towel. Microwave the burrito for 1 to 3 minutes, or until heated all the way through.
- Bake frozen burritos in their foil wrappings on a cookie sheet for 10 to 15 minutes in a 350 F oven, or until they're hot in the middle.
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Joanne Thomas has worked as a writer and editor for print and online publications since 2004. Her writing specialties include relationships, entertainment and food, and she has penned pieces about subjects from social media tools for Adobe to artists’ biographies for StubHub. Thomas has also written for such names as Disney, Hyundai, Michelob and USA Today, among others. She resides in California and holds a bachelor’s degree in politics from the University of Bristol, U.K.