Happy Monday everyone! I hope everyone had a wonderful weekend, and if your weekend continued through today, then yay for you! We had a great weekend which consisted of doing absolutely nothing. It was amazing. It was back to the grind today however, and I couldn’t have been happier than to pull one of these make-ahead, freezer-friendly breakfast burritos from the freezer. If you have problems getting to breakfast in the morning, look no further. These freezer-friendly breakfast burritos with sausage, peppers and cheese are everything you could possibly want and more for breakfast!
It’s not that I don’t love breakfast food. I do. In fact, I’m basically obsessed with it. I do have an issue with eating breakfast during breakfast time. I’d much rather indulge in breakfast for dinner rather than breakfast for breakfast…if this makes any sense what-so-ever. No? I didn’t think so.
It’s not that I don’t WANT to eat breakfast for breakfast, it’s just that I come up with a million and one reasons why I can’t get to it. First and foremost, I try to run in the mornings. By no means, can I possibly put anything beyond a piece of toast or juice in my body before I run. The end result would not be pretty. Trust me.
By the time I’m done running, I’m ready to tackle the day, and I normally forget about breakfast all together. 11am rolls around and I’m what Zach likes to call “the angriest person alive,” because when I get hungry … I get angry. Like, REALLY angry. It’s a good thing I’m in the profession that I’m in.
I know this is not good. Breakfast is the most important meal of the day. This is why I’m always looking for quick and easy breakfast ideas. I’ll save the hardcore stuff like french toast, waffles, pancakes and egg bakes for brinner. Breakfast burritos are a great recipe to make-ahead, freeze-ahead and enjoy later on because they reheat so well!
These make-ahead, freezer-friendly breakfast burritos pretty much saved my life and I’m sure they will bring some sunshine to your day as well!
Full recipe is below, but here is some info on getting these breakfast burritos freezer-ready.
You start with a big old pile of burrito-sized flour tortillas. For this recipe, I mention that it will make between 12-16 because it will definitely vary. Last time I made these burritos I got 12 out of them, so let’s go with that number.
Onto each tortilla, you will place about 1/4-1/3 cup of the cooled egg mixture. Please make sure the mixture has cooled substantially. You basically want these breakfast burritos to be at room temperature before you put them in the freezer.
Roll the tortilla up by folding in the sides and rolling the burrito away from you. Place the burrito seam side-down. Next, portion out 12 squares of plastic wrap.
Roll each breakfast burrito TIGHTLY in the plastic wrap.
Date and title your gallon-sized freezer bag.
Side Note: I definitely made and photographed these burritos this long weekend. I have absolutely no idea why I put February 10. Ha! I honestly didn’t realize this until I was typing up the recipe! I thought it was funny so I thought I’d share. ;)
Then place your burritos in the labeled bag. Seal it tightly, releasing any air. If your burritos aren’t quite to room temperature, let them get to that point and then store these freezer-friendly breakfast burritos in the freezer for up to two months.
Now the filling, that’s where you can get super creative. These ingredients just happen to be some of our favorites, but feel free to sub in your favorite cheese, meats and veggies. I personally enjoy a sweet potato, southwest version. You can get as funky as you want with these little bundles!
Recipe for these make-ahead, freezer-friendly breakfast burritos is below! Pair them with a pilsner if beer for breakfast is your thing! ;)