Breakfast can be that impossible to get together meal for some of us. So, why not make it easier on yourself and prep it all in advance, pop it in the freeze and take them out as you are ready to consume them? If this sounds like the best thing ever, don't worry I have you covered.
I am not sure about you but in the effort to make things easier on myself and my family in the morning I have tried freezing and then reheating some foods that didn't turn out so successfully. Although that meant I was eating gross soggy food all week it works out pretty perfectly for you my wonderful readers.
Through some trial and error I have found a pretty great combo of protein, vegetables and healthy fats. These breakfast burritos are a family favorite, freeze and reheat deliciously both in the microwave and the oven, and are extremely easy to make. Now, I am not going to lie to you, they are super simple to make but if you are batch making these bad boys (which I do recommend you do) give yourself a bit of extra time and to make it more fun enlist a buddy to get an assembly line going.
Getting started you will want to make sure to cook your meat and eggs and saute your spinach and kale first, this will give them a chance to cool down a bit while you finish up cooking your hash browns.
Once everything is cooked up, I find it helpful to use measuring cups to scoop out your fillings. This will help make sure the wraps are evenly filled but it will also make sure you are able to portion control if you are tracking your macros or your calories. For this recipe you will need the 1/2 cup, 1/4 cup, 1 fork and 1 tbsp. Once you are all set up, it is time to start wrapping and rolling!
8 whole large eggs
1 small carton of egg whites
2 cups hashbrowns
2 cups gluten free sausage (about 1lb), removed from casing
1/2 onion, finely diced
1/2 cup pickled jalapenos, chopped (more if you like it spicy)
3 cups spinach
4 cups shredded cheese or daiya
8 large tortilla wraps, sprouted whole grain or gluten free
1. Cook the sausage and hashbrowns with onion then set aside and allow them to cool. For the cooking I typically get two big frying pans going. I start with cooking the hashbrowns and the sausage as they will take the longest. The sausage is typically finished first and this works out perfectly for cooking your eggs.
2. Whisk together the eggs and egg whites.
3. Remove the sausage from the pan and place it in a bowl to allow it to cool. Using the fats rendered from the sausage to grease your pan, pour the whisked eggs into the large frying pan and begin to cook them scramble style. Remember to keep an eye on your hashbrowns they probably only have another 5ish minutes left, once they are cooked to desired crispiness remove them from the heat and allow them to cool. Transferring them to another dish will speed up this process.
4. While the cooked foods are cooling, begin chopping, grating and slicing up the jalapenos, spinach, and cheese.
5. Now it is time to begin your assembly line. I start this by ripping up my parchment paper squares that way they are ready to go and you are left holding onto a burrito while trying to rip off some paper.
6. Once the parchment paper is ready begin assembly. Start with 1 tortilla shell, about 1 small handful spinach (I am pretty liberal here and tend to go over in the greens department), 1/2 cup scrambled eggs, 1/4 cup hashbrowns, 1/4 cup sausage, 2 tbsp cheese/daiya, jalapenos to your tastes.
7. Once the ingredients are inside your burrito fold in the top ends and slowly begin wrapping up your tortilla shell nice and tight. Place the wrapped burrito on your parchment paper and wrap. either wrap again with some plastic wrap or place in a large ziplock or air tight container, you need that second level of protection to avoid freezer burn.
8. Repeat this process until all of your fillings have been used and then once completely cooled place in the freezer to enjoy later on.
Microwave: Place burrito on a plate, no need to remove the parchment paper cook for 1 minute.
Oven: place the frozen burrito on baking sheet (still in parchment paper) in a cold oven and preheat to 350F, once temperature is met it will be another 15 minutes until your burrito is cooked through.