I’ m a huge proponent associated with batch cooking and stocking your own freezer with portioned meals that you could just grab-reheat-and-go! Not only are these types of make-ahead freezer breakfast burritos an excellent answer to the “ I’ meters too busy to make breakfast” conundrum, but for someone who loves breakfast for lunch as much as I do, these burritos create a fast and easy anytime meal. #brinner
Originally posted 1-9-2011, updated 3-15-2020. You can download the initial version right here .
I kept my breakfast burritos super simple with just ovum, cheese, sauté ed peppers plus onions, and cooked ham, yet this is another wonderfully flexible formula. You can skip the ham to create them vegetarian, or switch all of them up with any of the following ingredients:
I do not really suggest adding sour cream for your breakfast burritos because sour lotion doesn’ t hold up well in order to freezing and thawing. Instead, provide sour cream on the side for sinking after reheating.
I always suggest burning up your frozen food within 3 months for best quality. Frozen goods gradually lose moisture and develop refrigerator burn over time, so while you could get longer freezer life out of all of them, the quality will slowly diminish the particular longer they are stored. So , be sure to label and date everything that gets into your freezer!: )
You’ ll have the greatest results if you let the burrito unfreeze in the refrigerator overnight or till they are no longer frozen solid in the centre. Reheating from the chilled state rather than straight from the freezer takes much less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be achieved in the microwave (1-2 minutes upon high), or in a skillet more than medium-low heat until the tortilla is certainly nice and crispy and the insides are usually heated through. A toaster stove is also a great option, although We don’ t own one therefore i was not able to test the cooking food time needed.
If you undertake need to reheat straight from the refrigerator, I suggest using the defrost function on your own microwave fist for 3-5 mins to help defrost the inside, before microwaving on high for 1-2 mins. Cooking times in the microwave will be different depending on the wattage of your microwave.
Overcooking ovum during reheating is probably the biggest reason of a soggy breakfast burrito. Because eggs continue to cook, the proteins molecules seize up and press out water. So , to prevent the particular eggs from expelling a ton of water, reheat only until the burritos are usually warmed through.
An additional culprit is using ingredients that contain a lots of water. Avoid using salsa that are extremely watery, and if using high-water articles vegetables, just make sure to sauté all of them first to remove some of their moisture.
. wprm-recipe-rating. wprm-rating-star. wprm-rating-star-full svg * fill: #343434;
Scroll down for your step by step photos!
Prepare all the components of the particular breakfast burritos before assembly. Eliminate one 8oz. block of cheddar cheese (or whatever flavor parmesan cheese you prefer– pepper jack can also be awesome in these! ).
Dice one particular onion and one bell pepper. You may use any color bell pepper, I simply happened to have an extra orange spice up, so I used that. Add the particular pepper and onion to a frying pan with ½ Tbsp butter plus sauté over medium until the onions are soft and translucent. Period the peppers and onions having a pinch of salt and spice up, then transfer them to a dish.
Chop one pound of cooked pig. Add the ham to the frying pan with another ½ Tbsp associated with butter and cook over moderate until the ham is browned. Move the cooked ham to another dish. Clean out the skillet.
Whisk one number of eggs in a bowl. I like to just lightly whisk my eggs mainly because I enjoy some ribbons of white wines and yolks in my scrambled ovum. You can use less or more eggs, in case you prefer, but using 12 ovum for 8 burritos will give you one 5 eggs per burrito, that i find to be a good compromise among budget and quantity.
Melt the remaining tea spoon of butter in the skillet more than medium heat. Once the butter is definitely melted and the skillet is warmed, pour in the whisked eggs. Carefully push the eggs in towards the center of the skillet as they established on the bottom, until most of the ovum are set, but they still appearance moist. Avoid over cooking the particular eggs or they will become dried out. Season the scrambled eggs using a pinch of salt and spice up.
Now that all the elements are prepared, it’ s time to begin assembling the burritos. You can do this one-by-one, or lay out all eight tortillas and do them together if which makes it easier for you to divide the ingredients equally between all eight. Begin with the particular scrambled eggs.
Next, add a scoop of the prepared peppers and onions, and a number of shredded cheese.
Finally, then add of the cooked ham to the morning meal burrito (or leave it out there if you want to make plain egg plus cheese burritos).
To roll the particular breakfast burritos, first roll up underneath, then fold in the sides, then finish rolling up from the underside until it is closed.
Place the rolled breakfast time burrito on a square of parchment paper, then use the same moving technique to wrap it in papers (bottom up, sides in, after that finish rolling up). Label your own breakfast burrito (I used sharpie on the parchment, but you can also perform masking tape and then write upon that).
Then place your covered breakfast burritos in freezer hand bags, label the bags with title and date, and transfer towards the freezer. For reheating instructions, make reference to the text above the recipe cards for options.
And then pat yourself on the back again because you have amazing breakfasts ready and ready to go! (serving suggestion: salsa or sour cream for dipping).