FREEZER-FRIENDLY BREAKFAST TACOS
Freezer-Friendly Breakfast Tacos are a quick and delicious make-ahead breakfast that's easy to enjoy on the go! Stuffed with gold potatoes, bacon, onions, sweet peppers and scrambled eggs, these breakfast tacos are a filling meal and a wonderful way to start your tailgating morning off right!
Provided by Erin Parker, The Speckled Palate
Categories Breakfast & Brunch
Time 50m
Number Of Ingredients 13
Steps:
- Cook bacon in the oven (400°F for about 15 minutes) or on the cooktop.
- Heat the olive oil over medium-high heat, then add in the potatoes and taco seasoning. When the potatoes are soft, add in the onions, sweet peppers and garlic, cooking until soft. Remove from pan once cooked.
- In the same pan, pour in the additional EVOO and lower the heat to medium-low.
- In the bowl with the eggs, add the additional milk and homemade taco seasoning. Stir together.
- Add the egg mixture into the pan and slowly scramble the eggs.
- Now, it's time to make the tacos: Layer the ingredients into each warmed tortilla, top with a little sprinkling of cheese.
- Wrap the tacos in aluminum foil for freezing or consume immediately.
Nutrition Facts : Calories 366 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 taco, Sodium 530 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
FREEZE-AND-REHEAT BREAKFAST BURRITOS
This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 54m
Yield 10
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
- Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
- Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
- Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
- Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
- Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g
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