Freezer Breakfast Burritos

January 17, 2020

I love a good breakfast taco/burrito in the morning---it's actually my go-to almost every morning. When I found out the bf usually doesn't have time for breakfast in the morning, I wanted to make him something he could easily grab and take on the go, if needed. Freezer Breakfast Burritos it is! 
I used Molly Yeh's recipe for Sweet Potato and Black Bean Freezer Burritos as a guideline for making the bf burritos (and since he doesn't like sweet potatoes or black beans, I knew I would have to find other ingredients for his burritos). The beauty of these is that they're easily customizable.

These were super simple to make and a better way to have control over your ingredients rather than purchasing a grocery store burrito (but nothing wrong with that if that's your thing). All you need to do is cook the innards, wrap into the tortilla and then freeze. Then reheat for 2.5-3 minutes when you're ready to consume them, with some salsa or hot sauce handy to fully enjoy the meal.
Freezer Chorizo and Potato Breakfast Burritos adapted from My Name is Yeh
1 russet potato, chopped and cubed
1 tbs olive oil
1lb Mexican chorizo, casings removed
1 bell pepper, diced
1/2 onion, diced
4 eggs
your favorite jarred salsa
large tortillas
1. Preheat oven to 425 degrees. Place chopped potatoes on a baking sheet and toss with olive oil and salt and pepper. Baked for 30-45 minutes, until golden brown and crispy.
2. In a large skillet over medium heat, cook chorizo until browned and crumbled. Add in bell pepper and onion and cook until softened. Then add in eggs and cook until scrambled. Season with salt and pepper.
3. In a large bowl, add in chorizo mixture and cooked potatoes and toss. Take tortilla and fill each with 3/4 cup of the filling and top with salsa, then fold to seal. Then wrap in plastic wrap and freeze.
4. To reheat, remove plastic wrap and wrap in paper towel and microwave for 2.5-3 minutes.
5. Enjoy with a side of more salsa.

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