My freezable Breakfast Burritos Cooking

I have read a few posts here over the years about people wanting to make breakfast burritos, and having issues with the ones that they have made, sogginess etc. So, I decided to try my hand at them.

I am a busy guy with kids, and a wife, so anything I can do to simplify things I try. This recipe was created out of the need to get a good, filling breakfast that wasn’t loaded with a ton of sugar, but could be grabbed on the go. I needed to be able to make them a batch at a time, and freeze them, so here is what I came up with.

Some pictures to go along with the process.

Recipe:

• 1 Onion
• 1 Bell Pepper
• 2 Tbsp. Garlic
• 14 Eggs
• 4-6 small to medium potatoes
• Salt
• Pepper
• Tortillas (I usually use 10” but you can use what you want)
• 1/4 to 1/2 cup cheddar cheese
• Bacon\Chorizo\Sausage whatever you want.

Instructions:

• Dice onion, bell pepper, and potatoes
• Cook bacon and set aside to cool
• Once the bacon is cool, chop it up
• Save the cooked bacon fat and set it aside
• Add 1/4 of the fat back to the pan, and add the potatoes
• Cook the potatoes until almost done
• Add bell pepper, onions, and garlic
• Cook until onions are translucent, and set aside
• Whisk the 14 eggs with salt and pepper, I add a little bit of water, but you can add milk, or omit the liquid entirely
• Once the eggs are cooked through combine with the bacon and veggies
• Refrigerate until cool. This step is very important. If we wrapped them now when we reheated they would be super soggy
• Once cooled I add cheese to meet the overall weight to divide into burritos
• Wrap and freeze

Some notes:

The refrigeration step is crucial! I cover with plastic wrap and put it in the refrigerator. This allows the moisture to evaporate so that they don’t get soggy when reheated. I also weigh the burrito filling so that when I go to make the burritos I get the same amount in each one of them. The Biggest variable here is the cheese. Once I have cooled the mixture, I add cheese to get to a good overall weight that will divide evenly among the tortillas so I can get my desired weight. Generally I put about 4oz, in each 10” flour tortilla so that I can keep track of the calories I am consuming. I use an electric skillet, set at 350, which makes making all of this easier for me, but whatever works for you. To reheat, it only takes 2 min in the microwave. I have not yet tried to use a toaster oven, but I would assume that would work just fine as well. I use aluminum foil sheets that I get at Costco, just for ease of wrapping, trying to use plastic wrap gets tedious. Though, if you use aluminum foil when wrapping, a toaster oven should work great.

If you are having problems with your tortillas breaking, try warming them up on the stove top or in the microwave. Careful though, you don’t want them to get too hot or they will get soggy when you reheat them.

I hope you will enjoy these, and please let me know if you have any questions.

Submitted November 07, 2016 at 11:52AM by agent_xiii http://ift.tt/2ffPi5x Cooking