These freezer breakfast burritos are the perfect way to make sure your kids start the day with a warm meal even if you aren’t a morning person!
And I cannot stress that enough.
I AM NOT A MORNING PERSON!!
Seriously, rolling out of bed at 7:30 is early for me and worthy of a quick text to my husband to let him know that the dead has arisen! It’s crap. I’d love to be a morning person in theory, but then there are books to read at 1:00 a.m. and that’s a little more my style.
But, I have these 2 things called children… and I need to make sure they’re fed.
My daughter would be fine grabbing an apple on the way out the door, but even that can be hit or miss. My son, however, needs his breakfast and he needs it to be filling.
These freezer breakfast burritos are a sure winner with both of them. I love that it’s a guaranteed way to make sure my daughter actually eats breakfast! She loves them and doesn’t need to be reminded if she knows these are in the freezer.
I start by shredding a few potatoes with my mandoline. If you don’t have a mandoline, I’m disappointed. Spend about $10-$15 on one now, and you will save SO much money in no time! Rather than paying $4 for a bag of hash browns, I can shred about 50 cents worth of potatoes on my mandoline in about 2 minutes. It goes SO quickly, is healthier than processed food, and everything comes out evenly shredded/sliced. One of my favorite kitchen gadgets!
I cook my potatoes in one pan and brown some sausage in another. After the sausage is browned, I combine it with the potatoes and let it keep cooking over a low heat until the potatoes are tender.
Then I can use the same pan that the sausage was originally in, to scramble a dozen eggs.
Then I just start assembling them: tortilla, sausage/potato mixture, scrambled eggs and cheese.
You really can add whatever you have on hand: sometimes I’ll chop up some peppers and onions, throw some mushrooms in if they need used, tomatoes, etc. We didn’t have a lot of extra produce that needed used up this time, but don’t be afraid to throw it in if you do!
I used 10″ tortillas this time and it made 16 burritos. Sometimes I will use a mix of 10″ and 6″ since my daughter doesn’t eat as much as my son.
I always put the cheese on last, because this way it acts as “glue” to hold the tortilla together when you reheat it later.
I roll my breakfast burritos by folding in the short sides, then fold over one long side and then the other. I lay them flat on a cookie sheet to both assemble and then to stack as I’m finished rolling them.
I’m all about washing as few dishes as possible, so you’ll always find me re-using pans in recipes and using cookie sheets like this instead of a clean cutting board to assemble.
Once they’re all rolled, tear off small pieces of plastic wrap for each one to wrap individually.
And this is where you get to see my 2 worlds collide: bad blogger but frugal mom.
Freezer breakfast burritos wrapped in red plastic wrap is not exactly a Pinterest worthy picture. But sometimes I just don’t care! I’m willing to sacrifice the perfect image in exchange for saving some money.
Every year, after the holidays, I buy tons of the red, holiday saran wrap from our local grocery store. They mark it down to 50 cents and I’ll buy enough to last me the entire year rather than paying $3 a pack for the regular clear saran wrap. It works just as well, even if my picture has everyone thinking the color on their computer screen needs adjusted!
Save money, friends. That’s the secondary point of nearly every post I write.
And once they’re all wrapped up, I just plop them in the freezer. Sometimes the kids will pull one out the night before to stick in the fridge and thaw. If that’s the case, they just reheat it in the microwave for about 60-90 seconds.
If they forget, they pull a frozen one out, wrap it in a damp paper towel and reheat it for about 90 seconds. Flip it over and heat the other side for about 60 seconds or until heated through.
Everyone’s microwave will be different, so just experiment with what works best for yours!
- 1 lb. sausage
- 3-4 potatoes, medium sized
- 1 dozen eggs
- 2-3 cups shredded cheese
- 16 10" tortillas
- Shred potatoes using a mandoline slicer. Heat about 1 tbsp. vegetable oil in a large skillet. Add shredded potatoes and cook, stirring every few minutes.
- In a different frying pan, cook sausage until brown and no longer pink. Transfer to skillet with potatoes until potatoes are tender and finished cooking.
- In the pan that the sausage was in, scramble the eggs.
- Assemble the burritos by laying out the tortillas and layering the sausage/potato mix, eggs and cheese.
- Fold tortillas into burritos and then wrap in plastic wrap. Place in freezer until ready to use.
- When ready to serve, wrap frozen burritos in damp paper towel and cook for 90 seconds. Flip over and cook an additional minute or until heated through.
- If burrito was thawed overnight in the fridge, reheat in microwave for 60-90 seconds.
- *If you use 6" tortillas, you will be able to make even more burritos. I often use a mix of 10" and 6" since my daughter doesn't eat as much as my son and has trouble finishing the larger ones.
We like to serve ours with a little sour cream and salsa. Well, I do. Sometimes they eat theirs as they’re walking down the street to school. Apparently the apple doesn’t fall far from the tree when it comes to being a morning person.
These freezer breakfast burritos really do make mornings run so smoothly, though! And not just mornings at home, but their mornings at school too. They can focus better, be more energetic and just happier kids! Score!
And if the after school chaos has you feeling frantic, be sure to check out how I make dinnertime easier too with my freezer meals system. We’ve been using this system for years, and it has yet to fail us! Saves us money, time, and allows everyone in the family to be more involved with helping to get it on the table.
I am all for making life as easy as possible while still trying to keep our food as healthy as we can!
Don’t forget to pin this post to make your mornings go a little more smoothly!