By Shannon Frink I have a major struggle. It’s not financial (well, maybe a little 🙂 ). It’s not my health. It’s not my job – I love it. It is how do you keep two tween boys full? I mean seriously, these boys are eating me out of house and home – hence, the financial struggle (jk). I could make six meals a day and it wouldn’t be enough. Especially breakfast. The traditional bowl of cereal does NOT cut it. On those days, I hear the complaints of “Mom, I am STAARRVVVING” by no later than 10 a.m. So, what is a mom to do? It’s not like I have time to make a full breakfast every morning. Ah, yes, the freezer (and sometimes the crockpot) to the rescue!
The key to keeping them full – plenty of protein to go with those power-packed whole grains and fruits and vegetables. We make a concerted effort to include about 15-25 grams of protein every day at breakfast. This is what helps us to combat the 10 a.m. “starving” complaint. So, even on the days that they have cold cereal, we include either a string cheese, some extra nuts or a hard boiled egg. When we have oatmeal (this is where the crockpot comes to play), it always has some nuts, chia seeds and a little dollop of Greek yogurt to tide them over until lunch. But, my favorite and theirs – Freezer Breakfast Burritos. Quick, easy and delish!
Many times we will whip up scrambled eggs on the weekends. I just make an extra large batch to freeze for later. And, like so many of my other favorite recipes, the combinations and variations for the breakfast burritos are really whatever you have on hand. If you have bottomless pits for children (or spouses) – try these soon!
Make Ahead Freezer Breakfast Burritos
Makes 12 burritos
All you need:
- 1 pound sausage, turkey sausage or ham
- 1 T. Canola oil
- 1 green or red pepper, chopped
- 1 small onion, chopped
- 8 large eggs
- black pepper, to taste
- cheese, shredded
- 12, 6-inch tortillas
All you do:
1. Brown ground sausage or ham in a 10-inch skillet. Drain and rinse the sausage. Remove from pan and set-aside.
2. Add cooking oil, onions and peppers to the skillet. Cook for 2-3 minutes until just starting to soften. Remove from pan and set-aside.
3. Place eggs into a large bowl. Whip until light and fluffy. Add the black pepper (and whatever other seasoning you like) to the eggs and stir again. Pour egg mixture into the skillet. Cook for 5-8 minutes, frequently scrapping the bottom of the skillet until the eggs are set.
4. Add the cooked sausage or ham, onion and peppers to the eggs and stir. Your egg mixture is ready! When I am preparing the burritos for the freezer, I usually let the eggs cool to room temperature to prevent the tortillas from getting soggy.
5. Place about 1/3 cup of egg mixture onto a tortilla and sprinkle with cheese. Fold up one end of the tortilla and then roll the other sides up. I like to place a toothpick through the burritos to prevent them from unrolling in the freezer.
6. Continue until your egg mixture is gone. Store in an airtight container for up to 3 months in the freezer. If you have more than one layer of burritos, put a small piece of parafin or wax paper between them to prevent them from sticking together.
7. Remove from the freezer when ready to eat and microwave one burrito 1-2 minutes until warmed throughout. Served with a glass of milk and some fresh fruit, these are a quick, hardy breakfast that will stick with the kiddo’s all day! Enjoy!
Make Ahead Freezer Breakfast Burritos
Ingredients
- 1 pound sausage turkey sausage or ham
- 1 T. Canola oil
- 1 green or red pepper chopped
- 1 small onion chopped
- 8 large eggs
- black pepper to taste
- cheese shredded
- 12, 6- inch tortillas
Instructions
- 1. Brown ground sausage or ham in a 10-inch skillet. Drain and rinse the sausage. Remove from pan and set-aside.
- 2. Add cooking oil, onions and peppers to the skillet. Cook for 2-3 minutes until just starting to soften. Remove from pan and set-aside.
- 3. Place eggs into a large bowl. Whip until light and fluffy. Add the black pepper (and whatever other seasoning you like) to the eggs and stir again. Pour egg mixture into the skillet. Cook for 5-8 minutes, frequently scrapping the bottom of the skillet until the eggs are set.
- 4. Add the cooked sausage or ham, onion and peppers to the eggs and stir. Your egg mixture is ready! When I am preparing the burritos for the freezer, I usually let the eggs cool to room temperature to prevent the tortillas from getting soggy.
- 5. Place about 1/3 cup of egg mixture onto a tortilla and sprinkle with cheese. Fold up one end of the tortilla and then roll the other sides up. I like to place a toothpick through the burritos to prevent them from unrolling in the freezer.
- 6. Continue until your egg mixture is gone. Store in an airtight container for up to 3 months in the freezer. If you have more than one layer of burritos, put a small piece of parafin or wax paper between them to prevent them from sticking together.
- 7. Remove from the freezer when ready to eat and microwave one burrito 1-2 minutes until warmed throughout. Served with a glass of milk and some fresh fruit, these are a quick, hardy breakfast that will stick with the kiddo’s all day! Enjoy!
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