Freezer Prep Veggie Breakfast Burritos Recipe By Tasty Food

FREEZER-PREP BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full "scramble" effect.
• Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
• Add the vegetable stock and cook until absorbed in the tofu.
• Drizzle with hot sauce if you desire.
• Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
• NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
• Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
• Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
• Place your burritos in a plastic bag and freeze until breakfast.
• NOTE: Save for up to 1 month.
• When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
• Allow to cool for 1 minute.
• Enjoy!

HEALTHIER FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, cook turkey bacon according to package instructions. Remove and set to the side.
• Using the same skillet, add diced sweet potatoes and season with salt and pepper. Cook until soft. Remove from pan and set aside.
• Add diced red bell peppers and cook until softened. Remove from pan and set aside.
• Cook spinach, then set aside.
• Reduce heat to medium-low and pour in beaten eggs. Remove from pan once cooked.
• To assemble the burritos, place down parchment paper, then put the tortilla on top. Add scrambled eggs, sweet potatoes, spinach, bell pepper, turkey bacon, and cheese.
• Fold the left and right side of the burrito in, then fold the bottom up and roll tightly.
• Roll burrito into parchment paper.
• Serve now or place into a bag or reusable container.
• Transfer to the freezer. Freeze for up to 1 month.
• To reheat, remove burrito from parchment paper and wrap in a damp paper towel.
• Microwave for 3 minutes or until warm.
• Rest for one minute.
• Enjoy!

FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
• In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
• In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
• Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
• While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
• To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
• To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
• NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
• Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
• To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
• Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
• Enjoy!

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
• Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
• In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
• Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
• Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
• Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
• Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
• When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
• Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
• Enjoy!