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freezer-friendly breakfast burrito | www.brunchnbites.com

Freezer-friendly Breakfast Burrito


  • Author: Linda | Brunch-n-Bites
Scale

Ingredients

  • 6 medium (8-inch diameter) flour tortillas
  • 3 russet potatoes (medium size), wash and peel, then cut into small cubes
  • ½ cup chopped onion
  • 1 small green bell pepper, diced
  • 1 tbs oil
  • 1 cup sliced button mushrooms
  • 6 large eggs
  • 1 tbs milk
  • 2 tbs butter
  • Salt and Pepper to taste
  • 4 cajun sausaged into strips or squares, optional
  • 12 cups shredded Mozzarella cheese
  • 3 medium tomato, diced
  • Hot sauce to serve

Instructions

  1. Fried potatoes: in a large bowl, combine the potatoes, onions, bell pepper, salt and pepper. Stir until the potatoes are well coated. Heat a skillet on medium heat. Add oil and potatoes mixture to the pan. Cook for about 20 minutes until potatoes are tender and lightly browned. Set aside.
  2. Add cajun sausage to the pan and cook for 5-7 minutes until they are lightly browned.
  3. Add the mushroom to the pan and sautee until golden, for about 5 mins, stirring occasionally. Season lightly with salt and pepper then set aside.
  4. Scrambled eggs: in a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat and add the butter. Add the eggs once the butter has melted. Stir the eggs with a spatula until the eggs are just cooked (3 min) don’t overcook. Remove from pan and set aside.
  5. To assemble: spoon potatoes, mushroom, and sausage in the center of each tortilla. Top each tortilla with scrambled eggs, diced tomato, and a generous sprinkling of mozzarella cheese. Don’t over-stuff or they will be tough to roll.
  6. Roll the burrito from top to bottom, folding the edges in tightly. Repeat with the rest of burritos.
  7. Heat a large skillet over medium heat. Once the skillet is hot, transfer burritos to the skillet, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown, about 2 minutes.

Notes

If freezing, do not add tomato on the inside. Wrap each burrito in aluminum foil then place multiple burritos in a freezer safe ziploc bag.