For me, breakfast has become one of the most important meals, but also one of the most challenging. I need a filling meal that’s also light and healthy, providing enough energy and sustenance to last me until lunch (save for a piece of fruit or something in the interim). And I also need the meal to be relatively quick. My commute is long (almost an hour, door to door), and while I used to wait and eat breakfast once I got to work, I find that I’m much more energetic throughout the day if I eat within an hour of waking up.
This means that I need to eat at home before leaving, but since I have to get up early already, I can’t spare more than a few minutes preparing and eating my breakfast. Making breakfasts ahead of time and reheating leftovers has been my solution for this, with oatmeal being the best option, but that’s grown old at this point. And I need a break from granola and yogurt once and awhile. Conundrum!
Then I saw Shutterbean’s freezer burritos post. Then I did some searching on freezer breakfast burritos and found Skinny Mom’s Kitchen. Inspiration abound, I decided to whip up some freezer breakfast burritos of my own.
These burritos are good. Really good. Super quick to reheat and eat, filling, and tasty. I am a fan. This recipe is infinitely adaptable, since there are a variety of fillings to choose from. Here’s what I went with:
Freezer breakfast burritos
Inspired by Shutterbean and Skinny Mom’s Kitchen
Makes 10 burritos
4 pre-cooked chicken sausages (I used Trader Joe’s garlic/herb chicken sausages), chopped into small pieces
1 package (10 ounces or so) mushrooms, chopped into small pieces
3-4 cups spinach
5 eggs, beaten
5 egg whites, beaten
2 1/2 cups lite shredded cheese (I used a Trader Joe’s lite shredded mix)
1 can refried beans (I used Trader Joe’s fat free refried beans)
10 flour tortillas
In a large pan, cook the sausages and mushrooms over medium heat, stirring often, until the mushrooms have browned and released their liquid. Toss in the spinach and saute until just wilted. Pour in the eggs and egg whites and stir continuously until cooked. Add salt and pepper to taste, or any other seasonings as you see fit. Set aside to cool for a few minutes before assembling the burritos.
Lay a piece of foil about the width of one tortilla on a work surface, and place a tortilla on top of it. Spread three tablespoons of refried beans in the middle of the tortilla (roughly a 3 inch wide by 4 inch long rectangle). Sprinkle 1/4 cup of shredded cheese on top of the beans, and top with 1/2 cup of the cooled sausage/veggie/egg mixture.
Roll up the burrito to your liking – mine were just sort of rolled and folded together (I wasn’t too concerned about perfecting my wrapping technique; there are plenty of YouTube videos about wrapping burritos if you’re interested). Wrap the burrito in the foil and set aside. Repeat with the remaining ingredients, to make 10 burritos total.
You could probably stick the foil-wrapped burritos in the freezer as is, but for extra protection from freezer burn, you may want to consider storing the individual burritos in plastic freezer bags as well. I was able to fit five burritos in one large freezer bag (two bags in total).
To reheat, remove a frozen burrito from the foil, and loosely wrap in a damp paper towel. Microwave for 3 minutes, or until hot. Enjoy!