Make-Ahead Breakfast Burritos (Freeze-and-Reheat Breakfast Burritos) #shorts
This Breakfast Burrito is SO GOOD, It's the BEST breakfast ever!
This breakfast burrito was really created by my son the burrito fanatic. It has eggs, onions, bell peppers, cheddar cheese, bacon, and an unusual ingredient. He always seems to come up with some great burrito variations and this one doesn't disappoint! Another one of his great ideas is my burrito pie. Check that out also, it's not to be missed.
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Breakfast Burrito Recipe
Ingredients:
Makes 2 breakfast burritos
4 eggs
4 slices bacon, no nitrates
Large handful or about 1 cup of grated cheddar cheese
2 cups of french fries, frozen and cooked per package instructions
1 bell pepper, super fine dice
½ yellow onion, super fine dice
Frank’s Red Hot Sauce, or sriracha sauce
Sour cream
½ tsp. Salt
½ tsp. Garlic powder
Flour tortillas or gluten free tortillas
Directions:
Prepare and cook the french fries as per package instructions. Then cook the bacon by placing into a frying pan over medium heat. Turn frequently until crispy and then remove to a paper towel covered plate to drain.
Chop the bacon into bite size pieces and set aside.
Drain out the bacon grease except 1 Tbsp and cook the onion and bell pepper for 4 minutes stirring frequently.
Add the scrambled eggs to the pan and add the cheese, salt and garlic powder and cook to your desired doneness.
Heat the tortillas in a tortilla oven in the microwave for 40 seconds on high heat.
Make the burritos by placing the egg filling down the center of the burrito and topping with ½ the bacon bits, a handful of french fries, a few shakes of Franks Hot sauce and some dollups of sour cream.
Fold the edges up first and then roll your burrito. Enjoy!
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Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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The Breakfast Burrito that CHANGED My Life | Meal Prep
This freezer-friendly breakfast burrito changed my life. Here's how you can make it, too....
⚪FULL RECIPE⚪
~ INGREDIENTS ~
- 6 Ultimate Tortillas (
- 1 lbs of 93/7% ground turkey
- 18 large grade A eggs, whisked
- 1 lbs (453g) whipped lowfat cottage cheese
- ½ bunch of kale (roughly 2 cups), chopped
+spices+
- 1 Tbsp (8 g) chili powder
- 1/2 tsp (2 g) paprika, smoked preferably
- 1 tsp (3 g) onion powder
- 1 tsp (3.5 g) garlic powder
- 1/2 Tbsp (4 g) cumin
- pinch (¼ tsp) oregano
- 1 tsp (2 g) black pepper
- 1 tsp (9g) salt (or to taste)
~ INSTRUCTIONS ~
- Brown and cook meat in pan with spices on medium-high heat
- Add the cottage cheese and mix well
- Add in the kale or other veg and cook down until starting to thicken
- Put meat in a bowl or on a plate to cool and thicken
- Lightly scramble eggs over medium-high heat until cooked and creamy
- Put into container to cool
- Portion out fillings into 6 Ultimate Tortillas and wrap
- Place burritos into a baking dish or onto a tray to let freeze overnight
- Put burritos into freezer-safe containers or ziplock bags and keep in freezer for up to three months
~ WARMING BURRITOS~
The best way to eat a breakfast burrito is to plan ahead the night before. Put one in the fridge before bed so that it has the chance to dethaw before you microwave it in the morning. Then Microwave for 2 minutes and let cool for 1-2 minutes before eating. Otherwise, place straight in microwave for 2 minutes, cut in half, and microwave for another 2 minutes.
~ MACROS ~
PER SERVING (6 Servings)
Cal: 671
P: 50g, C: 64g, F: 23g
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⚪OTHER VIDEOS⚪
Original Freezer Burritos:
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Good Food. Better Health.
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Southwestern Breakfast Burritos
What could be heartier for breakfast than this southwestern breakfast burrito?! It's chocked full of chorizo, eggs, homemade black beans, and topped with onion, cheese, and cilantro. Yum!
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------------------------------
INGREDIENTS
- 1/2 pound dried black beans
- 7 cups water, separated
- 1 tablespoon kosher salt
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 3 bay leaves
- 3 garlic cloves, husk removed and smashed
- 1/2 onion
- 1 pound ground chorizo
- 1 jalapeño, seeds removed and minced
- 2 tablespoons butter
- 7 eggs
- 2 tablespoons sour cream
- 2 teaspoons salt, separated
- 1/2 teaspoon pepper
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup diced onion
- 8 extra-large tortillas
INSTRUCTIONS
FOR THE BLACK BEANS
In a 6-quart kettle, combine the beans, 3 cups water, and 1 tablespoon salt. Cover and refrigerate at least 8 hours.
Once soaking is complete, drain and rinse the beans. Add the beans back to the kettle. Pour in 4 cups water, cumin, chili powder, 1 teaspoon salt, garlic cloves, onion, and bay leaves.
Bring to a boil and then reduce to a simmer. Cook until the beans are tender, 60-90 minutes.
FOR THE CHORIZO AND EGGS
Heat a 10-inch skillet over medium-high heat. Add the chorizo and cook, breaking up any large pieces. Continue cooking until browned and cooked through, 8-12 minutes. Remove the chorizo.
Saute the prepared jalapeño in the oil left from the chorizo, 2 minutes.
In a bowl, whisk the eggs, sour cream, salt, and pepper until smooth. Pour the eggs into the skillet with the jalapeño. Cook over low heat until they are just set but still moist, 4-5 minutes.
Remove from the heat and assemble the burritos.
FOR THE BURRITOS
Working with one tortilla, add 1/3 cup cooked black beans as a base layer. Top with eggs, chorizo, cheese, onion, and cilantro. Bring the sides in and tightly roll the burrito up.
To sear, heat a skillet over medium-high with 1 tablespoon oil. Add folded burrito to the skillet and cook until brown, 1 minute. Turn and repeat, then remove from skillet and serve. Continue until all burritos are made.
Have BREAKFAST Ready in 60 SECONDS Each MORNING with These Freezer Friendly BREAKFAST BURRITOS
Thawed microwave 60 seconds
frozen microwave 2 to 3 minutes
Ingredients
20 Flour tortillas
15 eggs
18oz of chorizo or 8oz tubes
Salt & Pepper to taste
Tips‼️
Have a lot of fun when making this recipe ????
Make all recipes comfortable for your home
Wax paper:
???????? Easy Breakfast Burrito (egg, bacon, potato, and more) Recipe-
????????
CHORIZO RECIPE-
Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-
#burritos #mealprep #mexicanfoodrecipes #breakfast #lunch #dinner #cooking
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CHEFIT: How To Make Grab & Go Breakfast Burritos
This week we’re serving up a recipe that is especially perfect for all you busy ladies. Introducing our grab-and-go freezer burritos!
These are perfect for prepping ahead of time because it still only takes about 25 minutes from start to finish. Talk about easy meal prep! Not only will these burritos provide great protein from the eggs and cheese, but you will also get a serving of vegetables in to start your day. Any vegetables will work here so these burritos are easy to customize. Plus, you can use vegetables that are in season. When we eat freshly harvested vegetables that are grown close to where we live, the nutrition content is higher than anything that would be shipped across the country. So remember to always keep it seasonal and keep it local!
You’ll notice this recipe calls for whole grain tortillas, I like using the whole grain to provide fiber which will help you feel fuller for longer. No more snacking as soon as you get to work!
These burritos are also perfect for kids. If you are always rushing to get everyone to school on time while trying to get some breakfast in them, why not pack up a delicious homemade breakfast burrito to-go?
Grab & Go Freezer Breakfast Burritos
Makes 12 burritos
Ingredients:
12 eggs
1 ½ teaspoon salt, divided
½ teaspoon black pepper, divided
½ cup cheese (mozzarella, swiss, cheddar, or pepper jack)
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups of diced vegetables, sautéed (peppers, onion, potatoes, tomatoes, etc.)
12 whole grain tortillas (8 to 10-inch in size)
Preparation:
Combine eggs, salt, and pepper in a bowl and let sit while you prep your vegetables.
Preheat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the vegetables to the pan and season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Once vegetables have softened, remove from pan and set aside.
Wipe out pan and preheat again over medium heat. Add 1 teaspoon of olive oil to the pan and once heated, add the beaten eggs to the pan and proceed to scramble. During the last minute of cooking, add cheese to the eggs.
Begin to assemble burritos by placing a layer of vegetables (about 1/3 cup) in the middle of a tortilla then topping it with some of the cheesy eggs. Fold up the sides of the burrito to seal then roll the burrito. Wrap in aluminum foil and place in a freezer bag.
To reheat, remove the aluminum foil and heat in the microwave for 2-3 minutes. Enjoy with salsa upon reheating.
Recipe tips:
Be careful to not overfill your burrito, this will lead to difficulty with rolling. Start by placing a small amount of filling in the middle. Do a practice roll to see how much room you have left in the burrito and add more filling. You want to be able to completely wrap the tortilla around the filling to ensure for easy eating.
Recipe tips:
I prefer cooking my eggs to a soft scramble consistency. This means they are still soft and just a tad runny. When they are reheated in the microwave, they will firm up more but not be overcooked.
Feel free to add a black bean spread to this burrito for even more protein!