Loving make ahead and freeze meals. While making omelets for dinner about a month ago I decided to experiment with a freeze ahead veggie breakfast burrito recipe inspired by a frozen quesadilla recipe from Slender Kitchen. I finally got around to heating it up and testing it out and it was amazing! Frozen for a month and still delicious. The burrito in the photo is the second burrito at 2 months frozen. I defrosted it and pan fried it, paired with some homemade guacamole and sweet potato fries. Yum!
Here is my recipe and check out the original recipe that inspired me from Slender Kitchen
Freeze Ahead Veggie Breakfast Burritos
4 servings
Ingredients
5 large eggs
2 tablespoons milk
1/3 cup of left over stir fry veggies and onions
1/3 cup black beans drained well
1/3 cup corn drained well
4 slices american cheese
salt, pepper, garlic to taste
4 tortillas
Instructions
Scramble up the eggs and milk with salt, pepper, and/or garlic. Since I used left over veggies I didn't need to cook them, but I think frozen veggies would work fine if you defrosted them and patted them with some paper towel to dry out.
Break up the cheese slices and mix up the eggs, veggies, beans, corn, and cheese. Spread in the tortillas and roll em up. Put them in a freezer bag and remember to mark the date and recipe for easy future reference.
These burritos cooked up really well and can be microwaved, baked, or defrosted and pan fried.
To bake simply wrap in foil and bake at 350 degrees for 15 minutes, then flip it and leave the foil open to crisp up the outside for another 15 minutes. Let them cool for about 5 minutes before digging in.
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