Saturday, February 28, 2015

Make- Ahead Freezer Breakfast Burritos

I have a serious love of breakfast burritos.  No matter the ingredients, if there's a breakfast burrito on the menu there's a serious chance that will be what I order.  But they're also super easy to make at home, and this version is freezer-friendly to boot.  On a weekend, I'll make up a dozen so that we have them on hand at a moment's notice.  This basic version, I will admit, is my take on (gasp!) McDonald's breakfast burritos.  (It's one of the only things you'll ever see me eat from McD's.)

I make them a tiny bit healthier by making a spicier version of my turkey breakfast sausage.  To make the sausage, combine ground turkey with loads of herbs & spices, and cook it in a skillet until cooked through and starting to brown:
I drain the sausage on a paper-towel lined plate to absorb any extra fat. (Note: One batch of turkey sausage will make three batches of breakfast burritos.  Divide the turkey equally and save two-thirds in freezer bags; store in the freezer for up to 3 months.)  While the sausage cools, finely chop 1 small onion, and half each of red bell pepper and green bell pepper:
Saute the vegetables in the skillet that the sausage cooked in over medium heat until the onion is slightly translucent and the vegetables are starting to brown slightly:
Let the peppers and onions cool.  Meanwhile, crack nine eggs into a medium bowl (I love the orange-gold hue of the local eggs I buy!):
Whisk until well-scrambled and then cook gently, over medium-low heat, until the eggs are set but still custard-y:
Now, combine your sausage mixture (remember, only one-third of the total batch), eggs, and peppers and onion.  My husband steps in here and does this all on a cookie sheet, and divides it into 12 little piles for me.  (When I did that step my OCD kicked in and I became obsessed with getting all piles exactly equal, so this is a serious time saver.)  Set up your prep line:  Twelve 8-inch tortillas, 12 pieces of aluminum foil, your cheese of choice, and your burrito mixture.  Full disclosure:  I like American cheese in my breakfast burrito.  I think it harkens back to those McD's burritos.  But if you use American, I'd highly recommend skipping the pre-wrapped plastic slices and going to your deli counter.  It makes such a difference:
Place a tortilla on a sheet of aluminum foil.  Top with half a slice of cheese, burrito mixture, and then the other half slice of cheese:
Fold the top and bottom ends over, and then wrap tightly:
Wrap the left and right sides of the foil over the burrito, and then wrap in the top and bottom ends:
Repeat this process with the remaining tortillas, cheese, and burrito mixture.  I can usually fit a dozen burritos snugly into a gallon-sized freezer bag (pardon the terrible hand writing):

Once reheated (you've got a couple of options on how to reheat, which I'll discuss below), serve with the salsa of your choice.  Breakfast heaven, here I come:

Make-Ahead Freezer Breakfast Burritos
Makes one dozen
Click here for a printable recipe

Spicy Turkey Sausage
20 oz. lean ground turkey
1 1/2 t. salt
1 1/2 t. dried sage
3/4 t. thyme
1 1/2 t. black pepper
1 t. cayenne pepper
3/4 t. smoked paprika
1/2 t. garlic powder
1/4 t. ground mustard
1/8 t. nutmeg
1 T. maple syrup
1 T. olive oil

Breakfast Burritos
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1 small white onion, finely chopped
1 t. olive oil
9 eggs
1 T. butter
12 8-in tortillas
12 slices cheese (good deli American, cheddar, or pepper jack)
1/3 of the Spicy Turkey Sausage recipe
Salt & Pepper

Make the sausage:  In a large bowl, combine ground turkey with the herbs, spices, and maple syrup.  Mix until well combined; cover and let sit at least two hours to let the flavors meld.

Heat a large skillet over medium heat.  Add olive oil; once the oil is shimmering, add in the turkey sausage mixture and break up with the back of a spoon.  Cook until cooked through and sausage crumbles are just starting to brown.  Transfer to a paper towel lined plate to absorb any excess fat.

Divide sausage into three equal portions.  Transfer two portions to plastic freezer bags and save for later.

Make the breakfast burritos:  In the same skillet that the sausage cooked in, add olive oil and set to medium heat.  When the pan is hot add the peppers and onion, along with a pinch of salt and a few grinds of black pepper.  Cook 8-10 minutes, until onion starts to turn translucent and the vegetables have started to brown slightly.

In a medium bowl, whisk together the eggs.  Set a large skillet over medium-low heat and melt the butter in it.  When the butter foams, add in the eggs.  Cook gently, using a spatula to stir the eggs, until the eggs are just set but still custard-y.

On a large sheet pan, combine the eggs, peppers and onions, and sausage.  Mix well and divide into 12 equal piles.

Assemble the burritos by placing one tortilla on a sheet of aluminum foil.  Top with half a slice of cheese, burrito mixture, and the remaining half slice of cheese.  Fold the top and bottom of the tortilla over the burrito, and then wrap tightly.  Wrap in aluminum foil.  Repeat the process with the remaining tortillas, cheese, and burrito mixture.

Store the burritos in the freezer in a gallon-sized freezer bag.

Reheating Instructions
Microwave method:  For two burritos, defrost for 3 minutes at 40% power, turning them over halfway.  Heat at full power for 1 1/2 to 2 minutes, until thoroughly heated through.

Oven/toaster oven method:  For two burritos, defrost for 3 minutes and 40% power in the microwave, flipping them over halfway through.  (Alternatively, let them thaw overnight in the fridge.)  Set your oven or toaster oven to 375 and bake the burritos for 14-17 minutes, flipping halfway through.

Serve with your favorite salsa.

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