Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!
You know those moments in life when something so ridiculous and awkward but also so uneventful happens that you feel like you’re a character on a sitcom? I just had a sitcom moment. I was pouring some milk into a glass for breakfast when I sneezed, spilling milk all over the counter. I could practically hear the laugh track in my mind. Earlier I ran over my own foot with my grocery shopping cart in front of an entire family. Maybe these aren’t sitcom moments, just klutz moments. Luckily, most of the time only Chewie is there to witness these moments, and he couldn’t care less if his toy or leash aren’t involved.
Now that I’ve been making food videos for you on a regular basis, the whole process has become a lot more smooth. Like today’s video showing how to make these Freezer Breakfast Burritos went surprisingly smooth considering I was filming entirely on my own. The first video I ever attempted to make, I burned my hand on the handle of a frying pan that had just come out of the oven. Let’s just say that was an R-rated blooper.
Have you had a sitcom moment lately?
Taste: Chicken chorizo (if you can find it) has all the flavor but less fat than regular pork chorizo. I LOVE breakfast burritos and they’re totally customizable, you can add whatever you want in them and amp up the spice factor.
Texture: Who doesn’t love bits of satisfying sausage, soft potato, and fluffy eggs all wrapped in a tender tortilla??
Ease: I’ll be honest, you’re going to make a bit of a mess but you’ll LOVE yourself every morning when you reheat one of these burritos in minutes.
Appearance: Let’s be honest, burritos never look like much from the outside. It’s only when you take a peek at the guts that your mouth starts to water a little.
Pros: Homemade breakfast burritos every morning. You control what’s inside.
Cons: A bit messy, but you only need to make a big batch every once in a while.
Would I make this again? Oh yeah.
Share on Pinterest:
More Breakfast Recipes:
Whole Wheat English Muffins
Lemon Poppyseed Pancakes
large baking potatoes, peeled and chopped into small chunks
vegetable oil, divided
chicken or turkey chorizo or breakfast sausage
bell pepper, chopped
small onion, chopped
Kosher salt and freshly ground black pepper
shredded Mexican blend cheese
flour tortillas, warmed
Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.
The amount of burritos this recipe makes will depend on the size of your tortilla.