HEALTHIER FROZEN BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: turkey bacon, sweet potato, red bell pepper, fresh spinach, eggs, olive oil, salt, pepper, shredded cheese, whole wheat tortilla
Provided by Tiffany Lo
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook turkey bacon according to package instructions. Remove and set to the side.
- Using the same skillet, add diced sweet potatoes and season with salt and pepper. Cook until soft. Remove from pan and set aside.
- Add diced red bell peppers and cook until softened. Remove from pan and set aside.
- Cook spinach, then set aside.
- Reduce heat to medium-low and pour in beaten eggs. Remove from pan once cooked.
- To assemble the burritos, place down parchment paper, then put the tortilla on top. Add scrambled eggs, sweet potatoes, spinach, bell pepper, turkey bacon, and cheese.
- Fold the left and right side of the burrito in, then fold the bottom up and roll tightly.
- Roll burrito into parchment paper.
- Serve now or place into a bag or reusable container.
- Transfer to the freezer. Freeze for up to 1 month.
- To reheat, remove burrito from parchment paper and wrap in a damp paper towel.
- Microwave for 3 minutes or until warm.
- Rest for one minute.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams
FROZEN BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: bacon, sausage, baby red potato, red bell pepper, yellow onion, salt, pepper, eggs, shredded cheese, green onion, flour tortilla, parchment paper
Provided by Tasty
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 12
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!
Nutrition Facts : Calories 426 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: olive oil, small white onion, green bell pepper, red bell pepper, cremini mushroom, kosher salt, kale, large eggs, whole milk, pepper, whole wheat tortillas, pinto bean, shredded cheddar cheese, shredded monterey jack cheese, salsa
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 8 burritos
Number Of Ingredients 15
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!
Nutrition Facts : Calories 381 calories, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 19 grams, Sugar 4 grams
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
BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 5
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams
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