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Freeze-and-Reheat Breakfast Burritos
Freeze-and-Reheat Breakfast Burritos
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Create tasty breakfast burritos with bacon, eggs, cheese, and hash browns, perfect for freezing and reheating.
Ingredients:
  • 1 (12 ounce) package bacon
  • 10 large eggs
  • 3 tablespoons milk
  • 0.25 teaspoon salt
  • 3 tablespoons vegetable oil
  • 4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
  • 0.5 teaspoon garlic salt
  • 0.25 teaspoon ground black pepper
  • 10 sheets aluminum foil
  • 10 large flour tortillas
  • 1.5 cups shredded Cheddar cheese
  • 1 cup salsa, or to taste
Instructions:
  • In a large skillet over medium-high heat, crisp up the bacon, turning occasionally until beautifully browned, which should take about 10 minutes. Drain on paper towels, crumble into delightful bits, and keep the skillet warm.
  • In a bowl, combine eggs, milk, and salt, whisk until blended. Pour the mixture into a hot skillet. Cook over medium-high heat, stirring, until eggs are scrambled and cooked through, about 5 minutes. Transfer to a serving bowl.
  • In the skillet with hot oil, add frozen potatoes, garlic salt, and pepper. Fry until crispy and golden on both sides, about 4 to 5 minutes per side. Allow to cool before serving.
  • Place 10 sheets of aluminum foil on a work surface. Top each foil with a tortilla and spread Cheddar cheese evenly. Layer with scrambled eggs, bacon bits, salsa, and potatoes. Roll up the burritos tightly, tucking the ends in first.
  • Wrap each burrito snugly with aluminum foil, ensuring it is fully covered. Place the individually wrapped burritos in a single layer inside resealable plastic bags. Press out any excess air before sealing the bags tightly. Freeze the burritos until you are ready to reheat them.
  • Uncover the burrito by removing the aluminum foil, transfer it to a microwave-safe plate, cover with a paper towel, and microwave for 1 to 2 minutes until heated evenly.

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