Hearty, tasty, and freezer-friendly breakfast burrito. An easy and delicious spin on the usual breakfast routine and a great solution to morning craziness!
Today’s post brought back so many great memories I have with my girlfriends from college. I love traveling and so do my girlfriends. Back when we were in college, we always looked forward to Spring break because it was the perfect time to travel. We traveled all over. One year we took a flight to LA and drove to San Diego… another year we drove to Vegas. One time we even made it all the way up the East Coast! We didn’t get to travel much in the summer because we still took classes so we could finish all the requirements early and complete our internships. So to enjoy our summer days, we would either go camping or have a simple sleepover.
One time we had a sleepover in a hotel. Well you can probably call it a glammy sleepover, but we had fun shopping, sightseeing, and endless gossiping. I am certain none of us went to bed that night!
Even though I’m much older now and not attending sleepovers, I do enjoy hosting a sleepover party! Partially because it’s an excuse to stock up my fridge with sweets because that’s what we love the most. After loading up on sweets, I always make sure we have something to eat for breakfast. And that’s where these breakfast burritos come to the rescue! These burritos are freezer-friendly, which simply means you can make them ahead of time and just heat them up when you are ready to enjoy!
Making breakfast burritos is super easy peasy. All you need is your favorite breakfast items. At our house that includes scrambled eggs, crispy potatoes, sausage (or chorizo), salsa (optional), and lots of cheese. Wrap it and freeze it. Then, when it’s time to dig in, you just need to heat it up on a hot pan for few couple minutes on each side, and you can still enjoy your good times with your lovely friends. Even if you’re not having a sleepover- these burritos are perfect for breakfasts on the go!Print
- 6 medium (8-inch diameter) flour tortillas
- 3 russet potatoes (medium size), wash and peel, then cut into small cubes
- ½ cup chopped onion
- 1 small green bell pepper, diced
- 1 tbs oil
- 1 cup sliced button mushrooms
- 6 large eggs
- 1 tbs milk
- 2 tbs butter
- Salt and Pepper to taste
- 4 cajun sausaged into strips or squares, optional
- 1–2 cups shredded Mozzarella cheese
- 3 medium tomato, diced
- Hot sauce to serve
- Fried potatoes: in a large bowl, combine the potatoes, onions, bell pepper, salt and pepper. Stir until the potatoes are well coated. Heat a skillet on medium heat. Add oil and potatoes mixture to the pan. Cook for about 20 minutes until potatoes are tender and lightly browned. Set aside.
- Add cajun sausage to the pan and cook for 5-7 minutes until they are lightly browned.
- Add the mushroom to the pan and sautee until golden, for about 5 mins, stirring occasionally. Season lightly with salt and pepper then set aside.
- Scrambled eggs: in a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat and add the butter. Add the eggs once the butter has melted. Stir the eggs with a spatula until the eggs are just cooked (3 min) don’t overcook. Remove from pan and set aside.
- To assemble: spoon potatoes, mushroom, and sausage in the center of each tortilla. Top each tortilla with scrambled eggs, diced tomato, and a generous sprinkling of mozzarella cheese. Don’t over-stuff or they will be tough to roll.
- Roll the burrito from top to bottom, folding the edges in tightly. Repeat with the rest of burritos.
- Heat a large skillet over medium heat. Once the skillet is hot, transfer burritos to the skillet, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown, about 2 minutes.
If freezing, do not add tomato on the inside. Wrap each burrito in aluminum foil then place multiple burritos in a freezer safe ziploc bag.
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