I’ve been really curious about making my own freezer breakfasts, and finally decided to go ahead and try them. Move over breakfast sandwiches, these southwest breakfast burritos are coming in hot.
But seriously, check out my bacon, egg and cheese breakfast sandwiches too!
These burritos take less than an hour to make up, and you have breakfast made up for daaaays afterwards. The best part about making these up, is that you can throw in whatever you’ve got at home. Just as easily, leave out anything you might not enjoy in there either. For a vegetarian option, simply don’t add any breakfast sausage.
These southwest breakfast burritos are meant to be kept frozen. When you’re ready to enjoy one, either leave it in the fridge overnight to defrost, or pull it out right when you’re ready for it. Either way, remove the foil and wrap it in a paper towel that you’ve gotten wet and wrung out- this helps it not get dried out when you reheat it.
Southwest Breakfast Burrito
Equipment
- tin foil – enough to wrap each burrito (12 total) individually
Ingredients
- 1 dozen eggs
- 1/2 bell pepper diced, any color works
- 1/2 onion diced
- 1 c shredded cheese of choice cheddar, Mexican, or colby jack all work
- 1/2 c black beans
- 8 oz can of tomato and green chilis
- salt and pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 1 lb chorizo or breakfast sausage of choice
- 12 large tortillas at room temperature
Instructions
- Cook the breakfast sausage completely, according to packaging directions. Drain excess fat once cooked
- In a large bowl, crack the eggs and whisk to combine completely. Add in chopped onion and pepper, black beans, tomatoes, salt, pepper, and garlic
- In a large pot, scramble the egg mixture on low to medium heat, until the eggs are about halfway cooked. Add in cheese and cooked meat and continue to cook eggs all the way through
- Lay out each tortilla on a square of tin foil
- Divide egg mixture into the middle of each tortilla, being careful to not overfill. Allow to cool completely
- Wrap tortillas into burritos, and wrap the foil around each burrito. Store in a ziplock bag in the freezer for up to 4 months
To Reheat
- Thawed: You may remove the burrito from the freezer and allow to defrost in the refrigerator overnight. Wrap a moist paper towel around the burrito, after removing the tin foil, and heat for 1-2 minutes or until the burrito is heated evenly
- Frozen: wrap a moist paper towel around the burrito, after removing the tin foil, and heat for 2 minutes on 5 power and then for another 1- 2 minutes at full power, or until the burrito is heated evenly
There is definitely a way to get these bad boys to hold their burrito shape. Fold each tortilla with two opposite sides toward each other, the third side over the fold, and then roll it over itself.
