Chorizo Breakfast Burritos – Freezer Friendly
Mmmm…breakfast burritos. I love them, my family loves them…did I mention I love them? Eggs, cheese, potatoes, meat – all of it neatly rolled up into a tortilla envelope that makes eating on the run easy! What can be better than that? Maybe, making a batch ahead of time and freezing them?!
Being a native Southern California girl, I absolutely LOVE Chorizo (and all things Mexican food). When I moved to Washington State I realized it’s not as easy to find certain Hispanic foods as easily as it used to be. None of our markets in the harbor carry Chorizo the way I remember buying it. But I did find a package of Chorizo links over by the Italian sausage links and decided to give those a try…we weren’t disappointed!
You can scramble your eggs in one pan, brown potatoes in another and cook your meat in still another pan OR you can just use one pan and cut down on your mess. Since I was making these for the freezer, no one was in a hurry to eat them.
Here’s what you’ll need:
- 1 lb Chorizo (or meat of your choice: diced ham, bacon, sausage, etc.)
- 2.5 cups shredded medium cheddar cheese (or cheese of your choice)
- 6 extra large eggs (if using medium or large I would add an extra 1 or 2)
- 2 cups diced potatoes
- 8 burrito size tortillas
I like to start with cooking up my meat first in my cast iron skillet since it seasons the pan up nicely. These links are a little different to work with because each link is packaged in a casing. The first thing you need to do is slice the casing on each link and then remove it and throw it away.
Cook Chorizo until brown and crumbly on medium heat. Remove Chorizo from pan and place onto a paper towel lined plate. Wipe out your pan with a paper towel (no need to scrub it clean).
I bought a package of diced potatoes from the refrigerated section of our grocery store. Having diced potatoes that can be heated up and are ready to go in 5 to 7 minutes is such a time saver! You can definitely choose to dice up your own potatoes in 1″ squares. It will just take a little longer to have them soft and ready.
While your potatoes are cooking you can get your eggs ready. I like to add a little half and half to my cracked eggs before cooking them…makes them a little fluffier. Beat eggs well.
When potatoes are brown remove them from the pan and wipe out the pan. Scramble eggs.
After everything is cooked up, it’s time to assemble. Lay your tortilla flat, top with potato, meat, eggs and cheese.
Fold up the sides of your tortilla (so nice of my hubby to show you this step).
With sides tucked in, roll up the tortilla. It’s that simple! Layer ingredients, tuck, roll, repeat. You can use the soft taco size tortillas as well – these are great for smaller appetites and you’ll have double the amount of burritos.
For freezing: place burritos seam side down onto a parchment lined cookie sheet and place in the freezer for 2 hours to flash freeze.
Remove from freezer and place into a labeled Ziploc freezer bag.
To reheat: wrap individual burrito with a damp paper towel. Place in microwave for 1 minute on defrost. Turn over and heat for 1 minute on high (microwave temperatures vary, so for the first time I would cook it a little less to test out your temperature).
Serve with your favorite condiments (salsa, sour cream, guacamole) and enjoy!
PS – While you’re at it, why not make Freezer-Friendly French Toast Sticks?