I've been holding out on you. I've been making the most delicious, cheap, and easy breakfasts for the past few months but I just haven't gotten around to posting about it :)
It all started about a year ago when I decided that I wanted to make breakfasts with eggs for work days. Previously, I had been having overnight oats or my oatmeal bake, and that was good but I feel like it wasn't as filling or as healthy as eggs would be.
So I started making scrambled eggs and vegetables before I left for work. That was tasty, but I didn't like having to take the extra time to cook breakfast before work. I like grab and go foods.
So next, I attempted breakfast sandwiches. I tried two different recipes: this one (uses deli ham) and this one (I like that it uses baked scrambled eggs; I swapped ham for the bacon though) and they were both good, but I had issues with the freezing part of the recipe. No matter what I did, the eggs would get super watery and would make the whole sandwich soggy if I froze the sandwiches. That meant I could only make 5 days of sandwiches at a time since I wasn't freezing any. But I really wanted to be able to make something that I could freeze.
So I kept poking around on Pinterest and stumbled upon this recipe for Freezer-to-Microwave Breakfast Burritos. I tried it once and fell in LOVE and have been making them non-stop since... maybe January?
The recipe makes 16 burritos. I make these for both Mike and I, so that's 8 days worth of burritos for each of us. That means I only need to make a batch every week and a half-ish, which is much better than every week for the breakfast sandwiches. Also, they include vegetables (and I add even more vegetables) so I feel very healthy!
I make them a bit different than the original recipe, but it's totally customizable for whatever you want to include! I'll share my version of the recipe below.
adapted from New Leaf Wellness
- 1lb ground breakfast sausage
- 15oz frozen hash brown potatoes
- 2 bell peppers, diced (any color)
- 2 handfuls of fresh kale or spinach- torn into small pieces
- 16 eggs, beaten
- salt and pepper to taste
- shredded sharp cheddar cheese (I have no clue how much I use, oops)
- 16 “burrito size” flour tortillas (8.5-9″ in diameter)
- Tin foil (for freezing)
- Gallon sized plastic freezer bags
Brown the sausage then remove it from the pan.
Next, use the same pan to cook the frozen hash brown potatoes according to the package directions.
After the potatoes are cooked, add the diced bell peppers and cook for a few minutes until they soften. Then I add the sausage back in, the beaten eggs, the kale, and the salt and pepper. Stir it all together while the eggs cook.
Once everything is cooked, remove the pan from the heat and let everything cool down for 30-60 minutes.
Meanwhile, prepare the tin foil. Tear off 16 squares of toil, and then lay out all your tortillas on the tin foil. I have to use my kitchen table and a book shelf for this since we don’t have much counter space in the kitchen :)
Once the filling has cooled, divide it between the burritos. Add cheese on top if desired (aka, if you AREN'T Mike :) )
Roll up the burritos and cover in foil. (unlike the original recipe, I don't use the waxed paper and it turns out fine for me! Maybe it's not an issue because we eat these quite fast. Perhaps if you're storing them for longer than 1-2 weeks you'd want to do the waxed paper too?)
Put the foil-wrapped burritos into 2 gallon size ziploc bags, and keep them in the freezer.
Each night when we make our lunches for the next day, we take out a frozen burrito and put it in our lunch box in the fridge. By the time we heat it up in the morning it's mostly thawed. I microwave mine for 1 or 1.5 minutes (depending on how strong the microwave is and how many extra ingredients I put in the burritos that week :) ) then rewrap it in the foil and eat it at my desk at work!