Happy Freezer cooking Friday! I thought I would mix it up a bit and share some freezer cooking inspiration for breakfast! What’s the first thing you think about what you wake up in the morning? For me, it’s food. I’m always hungry in the morning. Always. I’m also very sleepy. Making a full breakfast is not something I’m motivated to do. I’m thinking that I’m not alone since cereal is so popular. I wanted to make something with a bit of protein in it, but that could be ready on the go.
This big batch of this breakfast burrito recipe will take you less than 40 minutes to make and will provide 14 breakfasts for your family! Are you ready to get started?
Breakfast Burrito Recipe
Here’s what you’ll need:
14 10 inch tortillas
1 16 oz jar of salsa (the spicier the salsa, the spicier your burrito)
1 bag shredded hashbrowns
1 pound sausage
9 jumbo eggs
2 TB milk
(You probably notice that cheese is missing from this lineup. I left it out since we were out. I can’t remember the last time that happened. We LOVE cheese. However, I think topping it with cheese would be delicious as well!)
Start by browning the sausage in a skillet. Once fully cooked, set it aside. Whip the eggs together with 2 tablespoons of milk. Add to hot skillet (where you cooked the sausage) and scramble the eggs until cooked through. Set aside.
Cook the hashbrowns in the same skillet according to their directions. This is the part that took the longest for me. If you want to speed it up, purchase hashbrowns that have directions to bake them in the oven. It would be much easier than small batches in a skillet!
Mix the egg, sausage and hashbrowns together. Add the salsa and mix well. You’re ready to start filling your burritos!
Add a heaping half cup of mixture to a tortilla. Roll into shape and add to cookie sheet. You can stack them. Once you have all your tortillas filled, put the cookie sheet in the freezer for two hours. Once frozen, wrap each one individually in saran wrap and place back in freezer in a freezer bag. Each gallon freezer bag holds about six burritos.
When you’re ready to enjoy them, heat them up in the microwave! I microwave mine on high for 1.5 minutes, flip it upside down and microwave for an additional 1.5 minutes. The edges will dry if you leave them uncovered. If you wrap your burrito in a paper towel it will stay more moist. I personally like a crispy edge, so I let it do it’s thing.
It’s an easy breakfast on the go and you know every single ingredient in these Breakfast Burrito Recipe! My husband just grabbed one out of the freezer this morning on his way out the door – and ate it at work!
Breakfast is easy with ready made breakfast burritos you can store in the freezer for a busy morning.
- 14 10 inch burritos
- 1 16 oz jar of salsa (the spicier the salsa, the spicier your burrito)
- 1 bag shredded hashbrowns
- 1 pound sausage
- 9 jumbo eggs
- 2 TB milk
- Heat a skillet and brown the sausage. Set aside once fully cooked.
- Whip 9 eggs with 2 TB of milk. Scramble eggs in hot skillet until fully cooked. Set aside.
- Follow the package directions and cook the hashbrowns.
- In a large bowl, mix the sausage, eggs, hashbrowns and salsa.
- Add a heaping ½ cup of mixture to a burrito and roll it in to shape.
- Freeze for two hours.
- Once frozen, remove from freezer and wrap in saran wrap. Store in ziploc bags. Remove from plastic wrap before microwaving to re-heat. (I wrap mine in paper towel to keep it moist in the microwave.