One of my husband’s goals this year is to pack a breakfast to eat at work regularly. Even though I work from home, I also like having a breakfast ready to go (especially now that I’m pregnant and therefore ravenous upon waking), so I’ve been heading up the effort and making batches of baked oatmeal for us to share. Well, I decided we needed something different to put in the rotation and tried my hand at homemade frozen breakfast burritos.
It was an outstanding success! It didn’t take long to make a batch of 15 burritos and they heat up in the microwave in literally a minute. I’m so spoiled by having a hot breakfast practically ready for me in the morning, I’m not sure I’ll be able to go back. My bet is the baked oatmeal/breakfast burrito pattern will continue until the temperatures rise enough to make me crave a smoothie again.
The recipe is below, but the basic idea is to cook all your filling ingredients, then spread them out on a large plate to release steam and cool fully before rolling the burritos – this will keep any extra liquid to a minimum so the tortilla doesn’t get soggy when heated.
To roll the burritos, I tried to follow this Moe’s video. I would say I was moderately successful. Some didn’t quite close and others weren’t as full as I would have liked, but this didn’t affect their…eatability? They didn’t fall apart in the microwave and were quite easy to eat. I brought all of the tortillas to room temperature, which prevented them from cracking while rolling. I warmed about half of them wrapped in a damp kitchen towel and placed on a radiator, which made them stretchier and allowed me to add a little extra filling. Speaking of which, the actual filling amount was only about two-thirds what is pictured in the .gif above; my stomach was bigger than my tortilla when I was shooting that one.
The last step is to individually freeze the breakfast burritos on a baking sheet before piling them into freezer bags. Then just grab one (or two!) in the morning to take to work or enjoy at home. The recipe below is for egg and black bean burritos, but I’m looking forward to trying other ingredients combinations. Maybe potato and sausage next?
Egg and Black Bean Breakfast Burritos
2 tbsp butter
18 eggs, thoroughly beaten
2 tbsp cooking oil of choice
1 medium yellow onion, medium chop
1 large green bell pepper, stem and seeds removed, medium chop
1 large red bell pepper, stem and seeds removed, medium chop
2 1/2 c cooked black beans
1 tbsp ground cumin, divided use
3 c grated cheddar cheese
1 1/2 c loosely packed cilantro leaves (optional)
salt and pepper
15 tortillas, burrito-sized (at least 7 inches in diameter)
1. Melt the butter in a large skillet over medium heat. Pour in the eggs and stir with a wooden spoon or spatula frequently until the eggs are softly cooked. Season generously with salt and pepper and pour onto a large plate or platter to cool to room temperature.
2. Rinse or wash the skillet, coat the bottom with the oil, and return to medium heat. Add the onions and peppers and 1/2 tbsp cumin. Saute until the onions are translucent, season with salt and pepper, and pour onto a large plate or platter to cool to room temperature.
3. In a medium bowl, stir together the black beans, remaining 1/2 tbsp cumin, and two big pinches of salt.
4. Fill each burrito a layer of beans, vegetables, eggs, cheese, and cilantro. Try to fill the burrito about 1/3 the way full and to evenly distribute between all the tortillas – It doesn’t have to be perfect; just eyeball it. Wrap the burrito (I tried to do mine as they do at Moe’s) and place on a large baking sheet.
5. Move the burritos to the freezer for at least an hour, then transfer to a freezer bag until ready to eat. Microwave until heat through (ours took only a minute).