Breakfast burritos are an ideal food to have stocked away in your freezer. Just like the taquitos from Day 9, they freeze well and they cook quickly. You can easily microwave one for breakfast, take out a couple for lunches or serve them as dinner. Having items like this in our freezer helps us stay in our food budget because we won’t stop and pick up fast food or expensive convenience foods when we have a busy evening.
Don’t Make It Too Hard
I’ve shared some of this information in previous posts. I don’t like doing a full day of food prep. It’s overwhelming, and hard to achieve because you run out of pans or food or space. Instead I double almost every meal I make (or some portion of it) to put in the freezer for future use.
Allium Free Breakfast Burritos
I have an intolerance to foods in the allium family (causes migraines, nausea and vomiting, what fun!!) so all of my recipes either don’t have onions and garlic or have notes as to how to modify them to avoid onions and garlic and have them still be tasty. This is also another reason why I batch and freezer meal cook. Getting food at a restaurant or getting pre-prepared foods is often not an option for me since almost everything includes onions and/or garlic. If you or a family member has allergies you know how hard it can be to navigate. Batch and freezer cooking has saved my sanity. It helps me feel less restricted and frustrated. When I initially figured out about my allergy I felt like I was doomed to slave away in the kitchen for the rest of my life just to be able to eat!
Freezer Friendly Breakfast Burritos
Ingredients
- 2 lb Pork Sausage cooked and drained
- 10 Eggs
- 5 mushrooms chopped
- 1 can Black beans drained and rinsed
- 1 can Fire Roasted Diced tomatoes
- 1 tbsp butter
- 2 tbsp vegetable oil
- 1 bell pepper chopped
- 1 lime zest peel and juiced, reserve juice
- 1 tsp cumin
- 1 tbsp Worcestershire sauce
- 1/4 C Water
- 2 C Shredded Cheese
Instructions
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In bowl scramble eggs and add water. Salt and pepper to taste. Add in shredded cheese.
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Pour scrambled egg mixture into 9×13 pan that has been sprayed with olive oil to prevent sticking. Bake in 350 degree oven about 15 minutes or until eggs are cooked through.
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While eggs are cooking, melt butter and add oil to large pan. Cook mushrooms and peppers until slightly softened. Add black beans, tomatoes, cumin, lime zest and Worcestershire sauce. Cook until heated through. Remove from heat and stir in lime juice.
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When eggs are cooked slice into long rectangles to make it easy to transfer to burrito. Fill each one with egg, a spoonful of vegetable mixture and a spoonful of pork sausage. I usually fill about 25-30 medium soft taco shells.
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For dinner: I usually place on a cookie sheet, sprinkle with cheese and put in warm oven till cheese is melted.
To freeze: Roll and place in single layer on cookie sheet. Freeze overnight then keep in airtight container or zipper bag.
To serve from frozen, let thaw in fridge or microwave. Then follow dinner instructions above.
Recipe Notes
**if you do not have an onion and garlic allergy, you can add those ingredients into the vegetable mixture with the mushrooms and peppers.
