Tessa’s Recipe Rundown
Taste: Chicken chorizo (if you can find it) has all the flavor but less fat than regular pork chorizo. I LOVE breakfast burritos and they’re totally customizable, you can add whatever you want in them and amp up the spice factor.
Texture: Who doesn’t love bits of satisfying sausage, soft potato, and fluffy eggs all wrapped in a tender tortilla??
Ease: I’ll be honest, you’re going to make a bit of a mess but you’ll LOVE yourself every morning when you reheat one of these burritos in minutes.
Appearance: Let’s be honest, burritos never look like much from the outside. It’s only when you take a peek at the guts that your mouth starts to water a little.
Pros: Homemade breakfast burritos every morning. You control what’s inside.
Cons: A bit messy, but you only need to make a big batch every once in a while.
Would I make this again? Oh yeah.
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Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!
You know those moments in life when something so ridiculous and awkward but also so uneventful happens that you feel like you’re a character on a sitcom? I just had a sitcom moment. I was pouring some milk into a glass for breakfast when I sneezed, spilling milk all over the counter. I could practically hear the laugh track in my mind. Earlier I ran over my own foot with my grocery shopping cart in front of an entire family. Maybe these aren’t sitcom moments, just klutz moments. Luckily, most of the time only Chewie is there to witness these moments, and he couldn’t care less if his toy or leash aren’t involved.
Now that I’ve been making food videos for you on a regular basis, the whole process has become a lot more smooth. Like today’s video showing how to make these Freezer Breakfast Burritos went surprisingly smooth considering I was filming entirely on my own. The first video I ever attempted to make, I burned my hand on the handle of a frying pan that had just come out of the oven. Let’s just say that was an R-rated blooper.
Have you had a sitcom moment lately?
More Breakfast Recipes:
Homemade Crepes
Freezer Breakfast Burritos
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Ingredients
- 2 large baking potatoes, peeled and chopped into small chunks
- 2 teaspoons vegetable oil, divided
- 1 pound chicken or turkey chorizo or breakfast sausage
- 1 bell pepper, chopped
- 1 small onion, chopped
- 12 large eggs
- 1/2 cup milk
- Kosher salt and freshly ground black pepper
- 8 ounces shredded Mexican blend cheese
- 20 flour tortillas, warmed
Instructions
- Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
- Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
- In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
- Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.
Just wanted to let you know I made these burritos and they are so scrumptious! Such a great idea for busy mornings that you can make ahead of time. My hubby devoured them!
Here’s my blog post about them. Thanks again!
http://www.pumpkinsandpeonies.com/2015/02/freezer-breakfast-burritos.html
I was looking for rolling tips for my own homemade frozen breakfast burritos and was so excited to see you had a video. But unfortunately, that was a no go. I’m sure you know why.
But if it helps, I think you’re using too small tortillas for the amount of filling you’re putting in them. If you can’t eat too much, smaller tortillas really isn’t the answer. I think you need about half as much filling if you’re going to be using that size tortilla.
I really like your blog. I’m trying to get into the food prep thang (new years resolution and all) and have been searching for a good breakfast burrito recipe, but hadn’t quite found one. Can’t wait to try yours, sounds delish.
Thanks! I can’t wait to make them! I’m going to try with sweet potatoes and slip in some mushrooms and zucchini!! Yum!
Just made a batch of these up!! Increased eggs to 1 1/2 dozen, used frozen hashbrowns, 3/4 lb chorizo, red sweet peppers, large burrito size tortillas, and a splash of salsa verde. Made 16 big burritos. Hey, have big boys and they eat a TON!! They already tore up a few. Great Great Recipe! Will be making more with other variations…spinach and mushrooms in egg mixture, turkey bacon, swiss cheese…cheddar and turkey sausage with peppers/onions…Thanks for sharing! I’ve posted on my FB page and already it’s a hit!!
Made these this morning. Used breakfast sausage and added salsa. They will be awesome to have tucked away in the freezer (minus the one I ate)! 🙂
This is a great idea! I have a 5 month old baby and this will definitely help me if I cant cook in the morning or I’m just tired from staying up at night due to nursing.
Thanks! 🙂
Yes, perfect for sleepy mamas!
Excited about freezing breakfast. Thanks for this recipe. Life & time saver!
This is a great recipe. I made them yesterday with 8″ flour tortillas, which made 16 burritos. It would have made a few more, but my first few burritos were a little overstuffed than the later ones. I did wrap them in parchment paper before freezing. Trying to decide if it is more efficient to make all of the burritos then wrap them in parchment, or to wrap each burrito as I make it.
Oh, BTW, they are delicious. I used a turkey chipotle sausage from our local turkey store (part of their farm). Reheating in the parchment worked well. I am very pleased with the outcome. I would have posted a picture, but it would have been two trays of wrapped burritos, which are now in freezer bags. 🙂
Please keep those great recipes coming!
Thanks for sharing your recipe notes! Glad you enjoyed the burritos 🙂
Has anyone tried this with corn tortillas (family preference) – unsure of how well they would hold up frozen.
Love the chorizo turkey idea! I usually make with a turkey breakfast sausage but I want a little change. I do have a couple of suggestions from my experience with freezing breakfast burrtios. I wrap them individually in parchment paper then put in freezer bag then I take them out and stick in fridge the night before. In morning I leave in parchment paper and microwave for 30 sec turn over and do another 15 sec. I think microwaving in the paper keeps the tortilla more tender and it doesn’t stick like a paper towel. Thanks for the recipe! 😀
Great tip, thanks!
How long do you think they’ll last in the freezer with regular zip lock bags? How long if I vacuum seal them? And do you defrost them before you cook them for 2 minutes in the microwave? Thanks.
Hi Jill, they can be stored for up to 3 months as mentioned in the recipe. No need to defrost.