Freezer Breakfast Burritos
Veggies, sausage and eggs to make a hearty morning breakfast
Servings 24 burritos
Ingredients
- 24 Flour Tortillas
- 24 eggs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound Mild Italian Sausage
- 1 1/2 Cup Red Bell Pepper chopped
- 1 Cup Onion chopped
- 2 Cups Spinach packed
- 2 Cups Potatoes chopped
- 1 1/2 Cups sharp cheddar cheese
Instructions
- Wash potatoes, pierce serveral times with a fork, and cook in the microwave for about 3 minutes until they have softened slightly.
- Chop peppers, onion, spinach, and potatoes into small pieces. Scramble eggs in a separate bowl with milk, salt and pepper. Set aside.
- In a large wok, brown sausage over medium-high heat. Once no pink pieces remain, add chopped vegetables and cook until crisp-tender. If there is an excessive amount of grease, drain with a strainer before the next step.
- Make a well in the sausage/vegetable mixture and add scrambled eggs. Cook until eggs are no longer runny.
- Assemble burritos by scooping about 1/2 Cup egg mixture onto the middle of a tortilla. Sprinkle cheese on top and wrap the tortilla into a burrito. Wrap burrito with plastic wrap.
- Store burritos in a sealed bag or container and freeze for up to 3 months.
- Heat burrito in microwave for 2 minutes inside of plastic wrap or a paper towel.