Freezer Breakfast Burritos With Sausage Eggs And Salsa Verde Recipes

BREAKFAST BURRITOS (FREEZER FRIENDLY)

Steps:

• Heat a 12" skillet over medium-high heat and add breakfast sausage, crumbling while cooking. Once browned, spoon onto a paper towel-lined plate leaving about 2 tablespoons of fat in the pan.
• Add frozen hash browns (and bell peppers if using) to the pan and cook for about 10 minutes or until fully cooked and lightly browned.
• In a small bowl combine eggs, milk and salt & black to taste. Whisk until fully combined.
• Remove hash browns from the pan and set aside. Add 1 teaspoon of oil to the pan if needed and reduce heat to medium low.
• Add eggs and cook until just about set, they will continue cooking as they cool.
• Arrange 8 pieces of foil with a flour tortilla in the center of each. Divide hash brown mixture, eggs, cheese and salsa over tortillas.
• Enjoy immediately or wrap the burritos in the foil and store it in a plastic zip-top bag in the freezer.

FREEZER BREAKFAST BURRITOS WITH SAUSAGE, EGGS AND SALSA VERDE RECIPE

Steps:

• In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it's browned evenly. Transfer the cooked pork to a bowl.
• Add the potatoes to the skillet used to cook the pork and cook for 8 to 10 minutes until they are tender and browned in spots, stirring regularly.
• Any fat leftover from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.
• Add the diced peppers and onions and continue to cook for another few minutes until the veggies soften. Season with salt and pepper. Remove the skillet from heat.
• In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl.
• Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (This can be done at the same time the vegetables are cooking to save time.)
• To Assemble:
• Once the fillings are cooled slightly (it's okay if they are still a bit warm, as long as they're not steaming), lay out a large flour tortilla on a clean surface.
• Add about ⅛ of the pork sausage, ⅛ of the potato filling, ⅛ of the cheddar cheese, and ⅛ of the eggs. It's okay to eyeball the amounts, but there should be enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.
• Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.
• To Freeze:
• Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to 3 months.
• If consuming the burritos in the same week of making them, freezing is recommended until ready to eat. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.
• To Reheat:
• Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot enough to eat. Serve with extra salsa verde, if desired.
• To remove any sogginess from the burritos, place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side.

FREEZER BREAKFAST BURRITOS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately.

FREEZER SAUSAGE AND EGG BREAKFAST BURRITOS

Steps:

• Fry sausage; crumble and drain on paper towels.
• Reserve 1- 2 tablespoons drippings.
• Beat eggs, salt and pepper and add to reserved drippings.
• Add sausage, onion, red and green peppers, and cook with the eggs.
• Put 1/4 to 1/2 cup of sausage-egg mixture down the center of each tortilla.
• Sprinkle with shredded cheddar cheese.
• Fold bottom and sides of tortilla over filling.
• Place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
• Place pan in freezer overnight or until solid.
• Wrap individual frozen burritos in waxed paper and then in aluminum foil.
• Place in freezer bags and store in the freezer for up to 1 month.
• TO USE FROZEN BURRITOS:.
• Remove foil.
• Place a waxed paper-wrapped burrito on a microwave-safe plate.
• Microwave for 1 1/2 to 2 minutes or until heated through.
• Let stand for 20 seconds.
• Add salsa and sour cream if you wish.