Freezer Breakfast Burritos

Course Breakfast

Cuisine American, Mexican Inspired

Keyword breakfast-burritos-recipe, freezer-burritos

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 445kcal

Ingredients

1 lb chorizo OR mild breakfast sausage
1-2 Tbsp olive oil
1 small sweet onion i.e. Vidalia or similar finely diced
1 medium red bell pepper seeded and thinly sliced
1 medium yellow or orange bell pepper seeded and thinly sliced
1 tsp seasoned salt divided use
1 tsp black pepper divided use
1/2 tsp ground cumin
1 Tbsp butter
8 large eggs
2 Tbsp sour cream plus additional for serving
8 (10-inch) flour tortillas
2 1/2 cups shredded colby jack OR Mexican cheese blend
4 Tbsp chopped cilantro adjust to taste
1 medium jalapeno seeded and thinly sliced into rounds (optional)
2 large avocados thinly sliced (Only use if eating immediately, don't freeze)
salsa and sour cream for serving

Instructions

To make the Sausage: Heat vegetable oil in a large frying pan on medium-high heat. Add sausage frying until no pink remains. Remove with a slotted spoon to a paper towel lined plate and set aside. Reserve 2-3 Tbsp drippings in skillet.
To make the Vegetables: To the drippings add the onion, red and orange bell peppers. Fry on medium-high heat until softened and beginning to brown. (about 5-7 minutes) Add garlic, 1/2 tsp seasoned salt, 1/2 tsp black pepper and cumin, cooking for 1 minute longer.
Remove from the frying pan and set aside on a plate. Wipe the frying pan clean for further use with a paper towel.
To make the Eggs: În a medium-sized bowl whisk the eggs and sour cream with the remaining 1/2 teaspoon of salt and black pepper. Add 1 Tbsp butter to the cleaned skillet. Add the eggs once the butter starts to bubble. Cook on medium heat gently turning until firm. Remove from heat.
To Assemble: Place tortillas on a large working surface. In the center of the tortilla, add 2-3 avocado slices (only use if eating immediately), then divide cooked sausage, onion-bell peppers mixture, chopped cilantro, shredded cheese and scrambled egg evenly between the tortillas. Place 3-4 jalapeño slices over the egg (if using). Repeat until all ingredients are used. (You can add more cheese over the egg, if desired.)
Bring sides together, then begin folding from one end of the tortilla ending seam side down.
To Cook: Add a drizzle of oil to a non stick skillet or griddle. Heat to medium high heat. Cook 4 burritos at a time beginning seam side down. Fry for 2 minutes per side or until lightly browned on all sides, turning as needed for even cooking. Remove from skillet and enjoy!
Store Freezer Breakfast Burritos frozen for up to 3 months. Preassembled will also keep in the refrigerator for up to 3 days for those who like to meal prep.
To Freeze: Cool cooked breakfast burritos completely. Wrap in parchment paper or plastic wrap then heavy duty foil and pop into a freezer safe bag and into the freezer.
To Reheat Cooked Freezer Breakfast Burritos: Remove wrapper, place the burrito on a plate in the microwave, and microwave on high for about 2 minutes, adding 30-second time intervals until sufficiently heated. If reheating a thawed out burrito, 45 seconds will suffice. Adjust times depending on the wattage of your microwave heating until warmed through.

Notes

You can also fully assemble the burritos and freeze them prior to browning them in a skillet.
After assembling, wrap in parchment paper and foil then freeze for up to 3 months.
To prepare: Thaw slightly then cook in an oiled skillet over medium heat for 2-3 minutes per side just before serving.

Nutrition