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It’s nowhere near spring time here in the high desert, but somebody must have told my chickens it’s getting close!
We have been getting 2-3 eggs a day from 7 hens all winter but we’re already back to full production and getting 6 or 7 a day! Which means we’re once again drowning in eggs!
I ‘hard boil’ a lot of them in my Instant Pot for my husband’s lunches but that doesn’t even put a dent in the dozens of eggs in my fridge. So, in an effort to make some room in my fridge I decided to make breakfast burritos.
Breakfast burritos used to be reserved for weekends only at my house. It just takes sooo long to get them put together in the morning. Well, no more!
On a whim I decided to try freezing them a few years ago. Ya’ll. They freeze and reheat amazingly well! 2-3 minutes in the microwave and you’re headed out the door with a healthy, filling breakfast.
This time I used 2 dozen eggs, which makes about 20 breakfast burritos. At least it makes that many when I fill them. When my husband fills them it doesn’t make quite as many since he puts a ton more eggs in each tortilla than I do.
Breakfast burritos are super customizable, so feel free to change the meat, add jalapeños, or skip the peppers completely, use lots of cheese or a little bit, but here’s how I do it.
First chop the bell peppers, onion, and precooked sausage patties and sauté in a large frying pan with 1 tablespoon of oil. If you use meat that’s not precooked, brown it before adding the peppers and onions.
While the peppers, onion and meat are cooking, start cracking all of the eggs into a big bowl. Since I’m using fresh eggs I usually crack the eggs in a smaller bowl and then add each to the big bowl. Then if there’s a weird egg I can discard it without having to throw out all of the eggs in the big bowl.
‘Weird’ eggs seem to happen a bit more when you have chickens than they do with store bought eggs. They usually just have a few bloody spots, but I’ve had one egg where the chicken laid a full egg, shell and all, inside of another egg. Like I said, weird.
Anyways, once you’ve cracked all the eggs, add the milk, salt, and pepper and mix really well with a fork or wire whisk.
Then add the eggs all at once to the frying pan with the peppers, onions and meat. Stir frequently with a metal or plastic spatula. Don’t stir too fast, but do stir frequently.
When the eggs start cooking and getting lumpy, stir constantly making sure to get the bottom of the pan to reduce sticking. Once the eggs are fully set, remove from the heat and add the cheese.
When the cheese is melted, put the eggs in tortilla shells and roll burrito style. Wrap with plastic wrap and freeze.
They’ll keep in the freezer for several months, but I’ve rarely had any left that long. When you’re ready to eat them, unwrap from the plastic wrap and microwave on a plate or paper towel for 2-3 minutes.
Freezer Breakfast Burritos" alt="Freezer Breakfast Burritos" /> They’re super quick to prep and if you have chickens like I do, they’re a super great way to use up the ridiculous amount of eggs that accumulate in the fridge! Plus, when you’re in a hurry and trying to get kids out the door in the morning, breakfast burritos are a way better option than cold cereal or pop tarts.
What are your favorite ways to use extra eggs? Comment below and if you like this recipe don’t forget to pin it!
Freezer Breakfast Burritos
Time: 15 minutes
Ingredients
- 2 bell peppers any color, diced
- 1 onion diced
- 4 precooked sausage patties
- 2 dozen eggs
- 3 tbsp milk
- 1 tbsp vegetable oil
- Salt and Pepper to taste
- Shredded cheese to taste
- Approximately 24 tortilla shells
- Saute peppers, onions and sausage.
- While peppers, onions and sausage are cooking beat eggs with milk, salt and pepper. Add to peppers, onions and sausage.
- Cook over medium heat stirring frequently. Make sure to scrape the bottom of the pan while stirring. When eggs are cooked solid, top with shredded cheese and remove from heat.
- Place eggs in tortilla shells and roll burrito style. Wrap with plastic wrap and freeze.
Makes 18 to 24 burritos depending on how full you fill them.
