Make-Ahead Freezer Breakfast Burritos
Try this Make Ahead Freezer Breakfast Burritos recipe, or contribute your own.
Try this Make Ahead Freezer Breakfast Burritos recipe, or contribute your own.
- Carbohydrate 83.0873750000073 g
- Cholesterol 120.568750026162 mg
- Fat 36.6107750098698 g
- Fiber 3.4339999127388 g
- Protein 50.9268125001034 g
- Saturated Fat 22.8287062562507 g
- Serving Size 1 1 recipe (2134g)
- Sodium 1790.63057298676 mg
- Sugar 79.6533750872685 g
- Trans Fat 2.55485500069092 g
- Calories 855 calories
Step-by-step
- In a large skillet (I use a large cast iron skillet), over medium-high heat, brown the sausage for 5 minutes.
- Make a well in the center of the skillet.
- Add the bell pepper and sweet onion and cook for 1 minute.
- Stir the vegetables into the ground sausage.
- Saute the veggies, mixed with the sausage, until the onions are translucent (about 3-4 minutes).
- Strain the fat from the sausage and veggies, then place the mixture in a bowl and set aside.
- In the same skillet, melt the butter.
- Whisk the eggs and milk together.
- Add salt and pepper to taste.
- Pour the eggs into the skillet and scramble until the desired consistency.
- Remove the eggs from the heat.
- Add the sausage mixture to the eggs, gently stir to combine the ingredients.
- To assemble the burritos, place a few tablespoons of shredded cheese (or 1 slice) in the center of each tortilla.
- Add the egg and sausage mixture.
- Fold the sides into the center of the tortilla and then roll into a burrito.
- The burritos can be individually wrapped in parchment paper or foil; or simply place the burritos in a Ziploc bag (my preferred method).
Brown the sausage over medium-high heat for exactly 5 minutes before adding any vegetables to the pan, as crowding the skillet too early prevents the meat from browning properly. Managing moisture and heat distribution determines whether your morning meal holds together or turns soggy when reheated. Proper execution requires specific tools and thoughtful preparation.
- Use a 12-inch cast-iron skillet to retain steady heat when browning one pound of ground pork sausage alongside the chopped red bell pepper and sweet onion.
- Whisk 12 eggs with one-fourth cup of whole milk thoroughly to incorporate air, which prevents the eggs from becoming dense or watery after freezing.
- Strain excess rendered fat from the sausage and vegetable mixture through a fine-mesh sieve before combining it with the cooked eggs.
- Wrap each assembled burrito tightly in parchment paper and transfer them to a heavy-duty freezer bag for storage up to three months.
Scaling this batch requires adjusting your pan size proportionally to prevent overcrowding the meat. Proper freezing technique preserves texture until the moment of reheating.
