Recently, I did an all day freezer cooking day and split some recipes into two posts: here and here. I also made breakfast burritos that day and received quite a few requests for the recipe, so that’s what I’m doing here!
This recipe is almost too easy to even believe, but I assure you, if you have some spare time (half hour or so), you can make a quick batch of these and pop them in your freezer for a week or two of delicious breakfasts!
Don’t mind the ridiculous picture – obviously mine aren’t store bought, but I forgot to take a picture, so this will have to do!
Homemade Breakfast Burritos (Freezer)
Shredded cheese of your choice (I used cheddar, it’s what I had)
1/2 onion & 1/2 green pepper, diced
half n half, cream, or milk (just a splash needed)
1 tab butter
12 whole wheat tortilla shells (medium size – fajita size) – we use whole wheat typically but whatever your family prefers!
1. Break eggs into bowl, add splash of half n half, dill (we love dill, so it’s quite dilly), pinch of salt and some pepper (all depends on your family’s tastes). Stir with a fork until combined well.
2. Melt tab of butter over medium heat in skillet and scramble your eggs up! (We prefer ours drier, but that doesn’t really matter as much).
3. Turn heat off eggs once cooked and lay out tortillas. I prefer to put the cheese on the tortilla first (about 1/8 c. to 1/4 c. each). You really don’t need much, the taste is just as yummy!
4. Add egg mixture to each tortilla.
5. The folding party is never fantastic for me, but the way I did it made it pretty simple. First, I took a small sheet of tin foil, then I laid down a paper towel on top of that. Then, I placed tortilla with mixture on top of that. I rolled up the burrito first, just like a taco. I didn’t fold up the sides or close it, just a simple roll. Then, I rolled it in the paper towel, folding the sides of the towel (which in turn folded the burrito), and then rolled that whole thing in foil. (I hope that makes sense! Any questions, just let me know.)
I then stored each individual burrito in the larger leftover tortilla bag and we could grab one (or two). For reheating, remove foil (and SAVE IT!) and reheat in just the paper towel for just about a minute.
You can easily make these on a weekend and you can also add whatever veggies and meats you like. Personally, the flavor was GREAT just keeping it simple, but all depends on your palate.
What are your favorite breakfast burrito fixins’?