Freezer Breakfast Burritos

No ratings yet

Course: Breakfast

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Ingredients

1 lb sausage mild breakfast
1-2 tablespoon olive oil
1 onion small sweet onion i.e. Vidalia or similar finely diced
1 red bell pepper medium size, seeded and thinly sliced
1 yellow or orange bell pepper medium size, seeded and thinly sliced
1 teaspoon seasoned salt divided use
1 teaspoon black pepper divided use
½ teaspoon ground cumin
1 tablespoon butter
8 large eggs
2 tablespoon sour cream plus additional for serving
8 each flour tortillas (10-inch)
2 ½ cups shredded Colby jack cheese OR your favorite Mexican cheese blend
4 tablespoons chopped cilantro adjust to taste
1 each jalapeno medium fresh size or pickled jalapeno seeded and thinly sliced into rounds (optional)
2 large avocados Only use if eating immediately, don't freeze thinly sliced

For Serving

salsa
sour cream

Instructions

Prep the Sausage:

Heat vegetable oil in a large frying pan on medium-high heat. Add sausage frying until no pink remains. Remove with a slotted spoon to a paper towel lined plate and set aside. Reserve 2-3 tablespoons drippings in skillet.

Sauté the Vegetables:

To the drippings add the onion, red and orange bell peppers. Fry on medium-high heat until softened and beginning to brown. (about 5-7 minutes) Add garlic, 1/2 teasppon seasoned salt, 1/2 tsp black pepper and cumin, cooking for 1 minute longer.
Remove from the frying pan and set aside on a plate. Wipe the frying pan clean for further use with a paper towel.

Scramble the Eggs:

In a medium-sized bowl whisk the eggs and sour cream with the remaining 1/2 teaspoon of salt and black pepper. Add 1 tablespoon butter to the cleaned skillet. Add the eggs once the butter starts to bubble. Cook on medium heat gently turning until firm. Remove from heat.

Assemble:

Place tortillas on a large working surface. In the center of the tortilla, add 2-3 avocado slices (only use if eating immediately), then divide cooked sausage, onion-bell peppers mixture, chopped cilantro, shredded cheese and scrambled egg evenly between the tortillas. Place 3-4 jalapeño slices over the egg (if using). Repeat until all ingredients are used. (You can add more cheese over the egg, if desired.)
Bring sides of the tortillas together, then begin folding from one end of the tortilla ending seam side down.

To Cook

Add a drizzle of oil to a non stick skillet or griddle. Heat to medium-high heat. Cook 4 burritos at a time beginning seam side down. Fry for 2 minutes per side or until lightly browned on all sides, turning as needed for even cooking. Remove from skillet and enjoy!

Notes

Store Freezer Breakfast Burritos frozen for up to 3 months. Preassembled will also keep in the refrigerator for up to 3 days for those who like to meal prep.

To Freeze: Cool cooked breakfast burritos completely. Wrap in parchment paper or plastic wrap then heavy duty foil and pop into a freezer safe bag and into the freezer.

To Reheat Cooked Freezer Breakfast Burritos: Remove wrapper, place the burrito on a plate in the microwave, and microwave on high for about 2 minutes, adding 30-second time intervals until sufficiently heated. If reheating a thawed out burrito, 45 seconds will suffice. Adjust times depending on the wattage of your microwave heating until warmed through.

Nutrition - See Recipe Post for Nutrition Disclaimer