Tuesday, August 5, 2014

Freezer Breakfast Burritos



Warning: It is August. Summer is almost over. The hustle and bustle of back to school shopping is upon you. How did this happen? It feels like it was JUST April.  

I have bittersweet emotions about fall being right around the corner. On one hand I'm excited about football, the leaves changing (and blowing off the trees the next day), pumpkin flavored everything, the fall meet at Keeneland and the general coziness that goes along with this season. On the other hand I'm terrified that the next polar vortex is right around the corner. I am definitely not ready for that. I'm completely scarred from last winter. I guess I can't worry about snow, ice and frigid, below zero temps and instead just attempt to enjoy the rest of the summer. 

Seriously though, here in Kentucky, the kids will head back to school in a couple of weeks and I thought I would give you another post to ease the chaos of the mornings. Introducing Freezer Breakfast Burritos!  It's my newest addition to my weekday morning breakfast line-up. 

How easy is it to pull something out of the freezer and throw it into a microwave for a couple of minutes? I promise, that will take less time than sitting in line at the drive-thru. Plus, it's slightly healthier and being a burrito makes it convenient. It's a cute little hand held package.... I just called a burrito cute. 

Of course this is one of those recipes where the ingredients can be switched up for your preferences. The burrito is your oyster. (Q: How many times have I used the oyster line in this blog? A: too many) I decided to go with sausage, peppers and onions, eggs and cheese. Sounds somewhat tex-mex-i, right?? Throw on some hot sauce and you've got yourself a morning fiesta! Ole! 




Freezer Breakfast Burritos

Makes 8 burritos

1 pound sausage
1 green pepper, diced
1 small onion, diced
8 eggs, beaten
1 teaspoon garlic powder 
2 heaping tablespoons sour cream*
2 tablespoons butter
8 tortillas
Shredded cheese
Salt and pepper
Olive oil


In a large skillet heat oil over medium to medium low heat. Add green pepper and sauté for about 5-7 minutes. Add onion and sauté for another 5 minutes or so. Break up sausage and cook with the green peppers and onion until browned and cooked through.  Remove from pan and drain off the excess grease. Wipe skillet with a paper towel and place back over medium low heat. 

In a mixing bowl, beat eggs. Mix in the garlic powder, salt, pepper and sour cream.  Melt butter in the skillet and pour in the eggs. Stir and scramble until cooked through, about 10 minutes. 

Meanwhile, tear off 8 sheets of wax paper and place a tortilla on each sheet. Place 2 tablespoons of shredded cheese lengthwise on each tortilla. Top with 1/4 cup sausage and 1/4 cup egg. Fold the ends of each tortilla in, tuck one long side of the tortilla over and roll. Wrap each tortilla in the wax paper, place in a gallon size plastic freezer bag, label and place in freezer. 

To re-heat tortilla:  Remove tortilla from wax paper. Place on microwave safe dish or paper towel and cook for 2 minutes. Let cool and enjoy! 


*Could also use 1/4 cup milk or heavy cream

2 comments:

  1. I was planning on making some of these this week. Your recipe sounds better & I have everything I need!

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    Replies
    1. Awesome!! I can't wait to hear how they turn out!

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