Frozen Mexican Breakfast Burritos

By RoketJSquerl

Ingredients

• 1 1/2 lbs. ground beef
• 1 small yellow onion
• 1 sweet bell pepper
• 2 Tablespoons homemade taco seasoning
• 2 teaspoons olive oil
• 12 eggs
• 1/2 cup milk
• Salt and pepper
• pickled jalapenos
• 3 cups shredded cheese of your choice (I like pepper jack or Mexican blend)
• 16 flour burrito shells

Details

Servings 16
Preparation time 25mins
Cooking time 40mins
Adapted from neighborfoodblog.com

Preparation

Step 1

Instructions
Place the ground beef in a large, deep skillet and use a spatula to break it up. Cook over medium heat until starting to brown. Add onions and pepper and continue to cook until vegetables are soft and no pink remains in the beef. Drain any excess grease then set aside.
Whisk together the eggs and milk in a large bowl. Heat the olive oil in a large non stick skillet over medium heat. Add the eggs and cook until they're are softly scrambled, stirring often. Be careful not to overcook so you don't end up with rubbery eggs! Remove from heat and season to taste with salt and pepper.
Line a large baking sheet with parchment paper. To assemble the burritos, gather the beef, eggs, cheese, and tortillas on a clean surface. Place a spoonful of cheese slightly to one side of the tortilla then top it with a scoop of eggs and a scoop of beef. Fold in the bottom and top of the tortilla then roll tightly from left to right. Place the burrito on the baking sheet and repeat with remaining tortillas. Freeze until solid, then remove from the tray and place in a freezer safe ziplock bag for storage.
To reheat, thaw overnight then microwave for 30-45 seconds or until heated through. Serve with sour cream and salsa.

Instructions