Freezer Breakfast Burritos

By McCarleyRHLAC

Ingredients

• 21 eggs+a splash of milk +s&p + 1 cup spinach
• 18 slices of bacon fully cooked and cooled
• 8 about 8 cups of hashbrowns
• shredded cheese
• burrito sized flour tortillas

Details

Servings 20
Adapted from lovelylittlesnippets.blogspot.com

Preparation

Step 1

First I started by prepping all the ingredients;
scrambling the eggs and spinach (the spinach is totally optional, but you cant taste it, and it just adds a litte more nutrition)
cooking the bacon (I did it in the oven)
frying the hashbrowms in a little butter
and shredding the cheese (I used a food prosessor)


Then, after everything had cooled, I set up my assembly line and started rolling!
In each burrito I used about 1/2 cup eggs, 1/4 cup hashbrowns, 2 TBS bacon and a sprinlke of cheese.



After all the burritos were rolled, I wrapped them tightly in plastic wrap, and put them in gallon freezer bags.
I ended up with almost 20 burritos, which will last us probobly over a month.
To reheat, unwrap, and microwave for about 2-3 minutes.