When I usually make breakfast burritos for the freezer, I run into a problem.
Assembling them is just fine. But once I’m ready to eat one, reheating is horrible.
I’ll defrost the burrito for a short while, then I’ll have to microwave it a few more times to get it hot enough to eat.
But then the ends of the tortillas are rock hard, and the very middle is still cold.
I suppose I could get the burrito out the night before, but what if I forget?
So this morning, I decided to make breakfast burrito packs. Instead of putting the mix into a tortilla shell and freezing, I scooped the mix (cheese and all) into little sandwich baggies.
I started out by cooking the eggs and ground sausage in two separate pans. After that, I mixed everything together in a large bowl and let it sit for awhile to cool.
After about 30 minutes, I scooped the mix into the sandwich bags. I used a food scale to calculate exactly how much the mixture was and how much to put in each bag- but I’d say a half cup will do.
Once you feel like the mix has cooled sufficiently, you can add about 2 tablespoons of shredded cheddar to each bag. Then seal, roll up the bags, and put them on a cookie sheet to freeze.
Heating up just the mix is SO much easier than a whole burrito. You can even cook from frozen- just dump the bag into a container first before you microwave it.
You still save time in the mornings, even if the burrito isn’t fully made. Just keep a pack of tortillas handy and you just dump, roll, and eat!
How are your freezer meals coming? Leave a comment below and let me know!
- 8 eggs
- 1/2 cup milk
- 1 16-ounce roll breakfast sausage (pork or turkey)
- 1 1/4 cups shredded cheddar cheese
- Whisk together the eggs and milk.
- Add the uncooked sausage to a pan and cook fully.
- Pour the egg mixture into a different pan and scramble.
- Combine the cooked eggs and sausage together and let cool for 30 minutes.
- Add a half cup scoop of mixture to 10 sandwich bags and add 2 tablespoons of shredded cheese.
- Roll up the bags, place on a cookie sheet and put in the freezer. Once frozen, transfer the bags to a gallon-size freezer bag to help prevent freezer burn.
To reheat, dump the frozen contents of one bag into a container and microwave in one-minute increments until the mixture is hot. Then add to your tortilla for an on-the-go breakfast.
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)