Homemade Frozen Dinner Idea # 1: Breakfast Burritos


As I mentioned in an earlier post, I’m putting together homemade meals and freezing them to make my own TV dinners.  Unfortunately, I’m already running out of freezer space and wish I had a second freezer.  It’s definitely on my list of things to search for.

I just finished making eight mini breakfast burritos and I took pictures as I went through the process.  Let’s start with the ingredient list:

7 strips of bacon

8 breakfast sausage links

4 eggs 8 slices of processed cheese

Shredded cheddar cheese

8 small soft tortilla shells

Salt and pepper to taste

Preparation: I started by frying the bacon on medium-low temperature (so as not to overcook it).  I chopped up the breakfast sausage into small pieces and fried it on medium-low temperature as well.  When the meat is done, I remove the pans from the heat and drain the bacon on paper towel.  You can drain the sausage too, but I did not.  I cut each strip of bacon in half lengthwise and then chopped into small pieces or bits.  I scrambled the eggs in the same pan I fried the bacon in (drain any grease beforehand) and salt and peppered to taste.  I added a small amount of milk to my scrambled eggs too.

Building a Burrito:

I laid everything out on the countertop and I built them all at the same time, so that the ingredients were evenly spread between each burrito. DSCF8070

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I tore one piece of processed cheese in half and laid one near the bottom and one near the top of an open tortilla shell. Next, I added equal portions of egg on top of the cheese.  Please note that you can sprinkle a bit of shredded cheddar around at this time as well.  The cheese will help keep everything together.  Finally, I spread equal amounts of bacon and sausage on top and finished off with more shredded cheddar cheese.

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Folding: I started by folding the bottom up first.

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While holding my first fold into place, I fold the top down.

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While holding my first two folds in place, I carefully roll from one side until to the other and firmly press down (without breaking the shell) so the rolled burrito stays rolled when set down.

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Storage:

I wrapped each burrito with tinfoil and then plastic wrap.  I wrote today’s date on each one, along with what it was.  I filled out this same information on a gallon size freezer bag and placed all eight breakfast burritos in the bag and into the freezer.  All of my ingredients were cooled by this time.

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Serving:

These can either be microwaved or baked.  To bake, heat oven to 350 degrees and bake until tortilla shell turns a light golden color.  You can bake in the tinfoil, but I would remove all wrappings.  To microwave, remove foil and plastic wrap and wrap in a wet papertowel.  Microwave on high 5-7 minutes or until cooked through.

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