How do I avoid soggy tortillas when reheating the breakfast burritos?u003cbr/u003e

To avoid soggy burritos, allow eggs and sausage to come to room temperature before assembling burritos. Avoid adding raw veggies - precook to release moisture. Finally, ensure that your sausage has been well drained.

Can you freeze breakfast burritos in parchment paper?u003cbr/u003e

Yes. I recommend using parchment paper to wrap your burritos if you will be microwaving them and foil if you plan to reheat them in the oven.

What type of tortilla should I use for a freezer breakfast burrito?u003cbr/u003e

Select a 10 inch, burrito sized flour tortilla. Avoid smaller tortillas as they will not be able to hold the filling well when wrapped into a burrito. Corn tortillas should be avoided as they crack easily.

How do you roll a burrito without tearing it?u003cbr/u003e

Use fresh tortillas. Older tortillas that have been previously opened are dryer and tend to crack and split. If you only have older tortillas, wrap them in a moist paper towel and microwave them for 30 seconds so that they are warmed and have a little extra moisture. Avoid over-stuffing your breakfast burritos. u003cbr/u003e

Do I have to freeze my breakfast burritos?u003cbr/u003e

You do not. If you want to serve immediately, place foil wrapped burritos into an oven heated to 400 degrees for 15-20 minutes, or until cheese is melted and filling is warm in the center.

Breakfast Burritos For The Freezer (Easy Recipe)

Description

Breakfast burritos for the freezer are simple to make, requiring just basic pantry ingredients. Easy to make, simple to customize and perfect for busy mornings.

Ingredients

Scale

1 lb. ground breakfast sausage
12 eggs
non stick spray
salt and pepper to taste
(8) thin slices of white cheddar cheese
(8 ) 10 inch flour tortillas

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Instructions

Cook Breakfast Sausage:

Heat a large skillet over medium heat. Add breakfast sausage. Cook until meat is no longer pink, about 5-7 minutes. Stir frequently. Remove from heat and set aside.

Scrambled Eggs:

Beat eggs, salt and pepper in a medium bowl until blended.
Lightly coat a large nonstick skillet with olive oil spray. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula forming curds.
Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Don't stir constantly. Remove from heat. Set aside.

Assembly:

Place 1 slice of cheese in the center of each tortilla. Add about 1/8 of the eggs and 1/8 of the sausage to the tortilla. Fold the sides into the center of the tortilla and then roll into a burrito.
Carefully wrap the assembled burrito in aluminum foil. Store wrapped burritos in an airtight bag or container in the freezer for up to 3 months.

Notes

How To Heat and Serve (Oven): Heat oven to 400 degrees. Place frozen, aluminum foil wrapped burritos onto a baking sheet and cook for 35-50 minutes or until the burrito filling is warm and the cheese is melted.

How To Heat and Serve (Microwave): Remove the foil from the burrito. Wrap burrito in a damp paper towel and microwave for about 2 minutes or until filling is warmed through. Cooking time will vary depending on the size of your burrito and your specific microwave.

Prep Time: 30 mins
Cook Time: 0 minutes
Category: Breakfast
Method: Freezer
Cuisine: American

Nutrition

Serving Size: 1 Large Burrito
Calories: 482
Sugar: 0.4 g
Sodium: 1156.1 mg
Fat: 25.4 g
Carbohydrates: 32.9 g
Protein: 29.9 g
Cholesterol: 339.6 mg