Freezer Breakfast Burritos
These freezer breakfast burritos provide a quick and easy solution for busy mornings, allowing you to enjoy a homemade meal in just 90 seconds.
Ingredients
For the filling
- 24 ounces Eggs (12 eggs) Scramble slightly underdone.
- 3 cups Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) Use pre-shredded for convenience or block cheese for better melt.
- 1 pound Turkey sausage crumbles Fully cooked before adding to burritos.
- 2 cups Bell peppers (diced) Cooked before adding to burritos.
- 1 cup Onions (diced) Cooked before adding to burritos.
- 2 cups Spinach Cooked before adding to burritos.
- 4 medium Flour tortillas (burrito-size, 10-12 inches) Warm slightly before filling.
Instructions
Preparation
- Cook scrambled eggs slightly underdone and season them.
- Prepare and cook any additional proteins (turkey sausage, beef, or chicken).
- Sauté the vegetables until they are tender and let everything cool to room temperature.
Assembly
- Warm tortillas briefly in the microwave wrapped in a damp paper towel.
- Portion about 1/3 cup of the egg mixture, plus 2 tablespoons of cheese and any additional fillings onto the lower third of the tortilla.
- Fold the bottom up over the filling, then fold in both sides and roll tightly from bottom to top.
- Wrap each burrito tightly in aluminum foil, twisting the ends to seal.
Storage
- Flash freeze the wrapped burritos on a baking sheet for 2-3 hours.
- Transfer to freezer bags or containers, removing as much air as possible.
- Label each bag with the contents and date.
Notes
Store burritos for up to three months. Don't freeze with salsa or sour cream; add these after reheating. Adjust ingredient quantities based on family preferences and dietary needs.