Freezer Breakfast Burritos
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 8 burritos
- Course: Breakfast
Freeze these burritos from Reynolds Wrap® Ambassador Crème de la Crumb for a week of delicious, quick breakfasts.
Reynolds Kitchens® Tips
Ingredients
- 10 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese, divided
- 3 tablespoons olive oil
- 2 cups shredded hash browns
- 1 pound ground Italian sausage
- 8 strips bacon or turkey bacon
- 8 extra-large burrito-size flour tortillas
- 8 16-inch-long pieces of Reynolds Wrap® Heavy Duty Foil
- Optional toppings: avocado or guacamole, salsa, hot sauce, diced tomatoes, cilantro
- Reynolds Wrap® Heavy Duty Aluminum Foil
Directions
Step 1
In a large skillet over high heat, add hash browns. Drizzle with oil and season generously with salt and pepper. Cook for 6-10 minutes, stirring occasionally, until crispy. Set aside.
Step 2
In a medium bowl whisk together eggs, milk, and salt and pepper to taste. Add to a greased skillet and stir occasionally over medium heat for 6-8 minutes until mostly cooked. Stir in 1/2 cup cheese. Set eggs aside.
Step 3
Cook sausage in a large skillet over high heat, breaking up with a spoon or spatula, about 8-10 minutes until browned. Set aside.
Step 4
Cook bacon until crispy. Roughly chop and set aside.
Step 5
Microwave your tortillas for 20-30 seconds until warm and pliable. Assemble burritos by portioning out the hash browns, eggs, sausage, bacon, and cheese into the center of each tortilla. Roll the burritos tightly.
Step 6
Place each burrito in the center of a piece of foil. Fold the ends of the foil over the burrito, then roll tightly. Place in a Slider Bag, press out excess air, and seal the bag. Freeze until ready to use.
Step 7
When ready to use, bake burritos wrapped in the foil, in a preheated oven at 400 degrees for 12-15 minutes. Unwrap and garnish with any desired toppings and enjoy!
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