Freezer Breakfast Burritos
Make and freeze. What a great way to have a good breakfast ready on demand to eat at home or on the go.
- 2 lbs. bacon, diced
- 2 lbs. breakfast sausage
- 1 large onion, diced small
- 1 cup diced bell pepper (I used frozen diced bell pepper)
- 20 eggs
- 36 fajita sized flour tortillas
- 1 (8 oz.) bag shredded cheddar cheese
In a large skillet (I used my electric skillet) cook the bacon until browned. Drain grease from bacon and set aside on a plate with a few paper towels to absorb the grease.
In the same skillet brown and crumble the sausage until cooked through. Drain grease from sausage and set it aside on another plate with a few paper towels to absorb the excess grease.
Using the same skillet saute the onion and bell pepper till the onion is translucent and the peppers are soft yet a little crisp.
While the onion and bell pepper are cooking, crack and scramble the eggs. For large quantities of eggs like this, I like to scramble them in my blender.
Once the bell peppers and onion are cooked add the eggs and cook just as you would for scrambled eggs, stirring the egg mixture while cooking until they are cooked through, being careful not to over cook the eggs. Then add the cooked bacon and sausage to the eggs.
Turn off the heat to the pan and sprinkle egg mixture with cheese. Cover pan and let it sit for about 5 minutes to let the cheese melt.
In a frying pan (or Comal if you have one) warm your tortillas one at a time and proceed to make your breakfast burritos. Always warm your tortillas first to prevent them from cracking while folding your burritos. Use about 1/4 cup of filling for each burrito (I did not measure this).
Continue making burritos until you run out of either filling or tortillas (or if you do it right…both at the same time)
Once all of your burritos are made, wrap each one in plastic wrap and place into labeled freezer bags and seal, removing as much air as possible. Frozen burritos will store for 2-3 months in regular freezer bags. For longer freezer storage you can seal them with your Foodsaver and they will last 5-6 months easily.
To eat, unwrap a burrito and place on microwave safe plate. Cover loosly with the plastic wrap and microwave for 1 minute, flip over and cook one more minute. Serve with Tabasco or salsa if desired.
*Note – you can stretch this recipe even further by cooking up some shredded potatoes or frozen hash browns after cooking the bacon and sausage (set aside and add back in at the end). Potatoes are a inexpensive filler to make even more breakfast burritos. You can also add ham, tomatoes, change up the type of cheese you use (pepper jack?), add some spinach or other veggies