Breakfast Burrito Bonanza - A Freezer Meal Idea
Try this Breakfast Burrito Bonanza - A Freezer Meal Idea recipe, or contribute your own.
Try this Breakfast Burrito Bonanza - A Freezer Meal Idea recipe, or contribute your own.
- salt and pepper
- 1 cup chopped ham
- 1/2 c milk
- 1 lb bacon
- 1/3 c olive oil
- 1 lb breakfast sausage
- 2 pound of red potatoes cubed into bite size pieces
- 16 oz cheese (any kind you like)
- 24 soft taco tortillas (i used flour)
- 12 eggs, extra large
- 1 tsp each: emeril's seasoning seasoning salt or any seasoning you prefer
- Carbohydrate 13.1804295273852 g
- Cholesterol 713.934192526144 mg
- Fat 358.216062752432 g
- Fiber 0 g
- Protein 143.638488802266 g
- Saturated Fat 116.509011626287 g
- Serving Size 1 1 recipe (2520g)
- Sodium 8293.5071171777 mg
- Sugar 13.1804295273852 g
- Trans Fat 34.9978891208086 g
- Calories 3892 calories
Step-by-step
- Bake your bacon, brown sausage, fry up ham.
- Preheat oven to 450.
- Dry cubed potatoes with a towel to eliminate any extra water.
- Toss the potatoes with â…“ c olive oil, 1 tsp salt, ½ tsp pepper. Use additional seasoning (such as Emeril's or Seasoning Salt) if desired.
- Roast for 30 minutes until golden brown. Start checking at 20 minutes.
- Whisk 12 eggs and ½ c milk in a bowl until well combined.
- Heat a large skillet with nonstick cooking spray (or melt 1 Tbls butter) over medium heat.
- Spray skillet and add egg mixture.
- Cook eggs,stirring occasionally until eggs are set.
- Season with salt and pepper to taste.
- Place 5-10 tortillas on a plate. Cover with a wet paper towel.
- Heat in microwave for 30 seconds at 50% power. Heat the tortillas in batches.
- Set up an assembly line with all the ingredients.
- Place the tortillas on a large baking sheet or cutting board.
- Build your burritos - cheese, eggs, potatoes, meat.
- Fold in the sides of the tortilla and roll burrito up.
- Pat firmly on top of the burrito making sure the seam is on the bottom.
- Make sure the burrito is tightly rolled.
- Line a baking sheet with parchment paper.
- Place burritos on the sheet, seam side down.
- Press down on the burritos again lightly making sure that the edges are tucked in.
- Place baking sheet in the freezer for an hour to flash freeze the burritos.
- Remove from freezer and wrap burritos in plastic wrap individually.
- Place in a ziploc bag. I ended up with 24 burritos.
- Remove plastic wrap.
- Wrap burrito in wet paper towel.
- Heat for 3 minutes on 50% power.
- Serve with fresh salsa - yummy!
A standard breakfast taco relies on immediate service, collapsing quickly as steam softens the exterior wrapper. Bulk preparation demands a structural shift to survive freezing and reheating without turning into a sodden mass. Dry cubed potatoes thoroughly with a towel before roasting them at 450 degrees Fahrenheit. Removing surface moisture is critical because residual water creates steam inside the oven, yielding limp potatoes rather than crisp-edged cubes. Roast those potatoes for 30 minutes until golden brown, checking them at the 20-minute mark to prevent scorching. Eggs require careful handling during cooking to avoid rubbery curds. Whisk twelve eggs with half a cup of milk and cook them over medium heat, stirring occasionally until just set. Microwaving flour tortillas briefly between damp paper towels restores their flexibility, preventing cracks along the fold lines during rolling. Flash-freezing the assembled burritos flat on a parchment-lined baking sheet for one hour locks their shape before individual plastic wrap packaging takes place. When reheating, remove the plastic wrap entirely and wrap the burrito in a damp paper towel. Microwave at 50 percent power for three minutes to distribute heat evenly from the core outward without superheating the dairy components.
