Freezer Prep Veggie Breakfast Burritos Recipe By Tasty

FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
• In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
• In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
• Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
• While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
• To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
• To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
• NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
• Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
• To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
• Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
• Enjoy!

BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

FREEZER-PREP BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full "scramble" effect.
• Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
• Add the vegetable stock and cook until absorbed in the tofu.
• Drizzle with hot sauce if you desire.
• Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
• NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
• Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
• Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
• Place your burritos in a plastic bag and freeze until breakfast.
• NOTE: Save for up to 1 month.
• When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
• Allow to cool for 1 minute.
• Enjoy!

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
• Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
• In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
• Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
• Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
• Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
• Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
• When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
• Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
• Enjoy!

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.