Apparently this is breakfast week at Our Best Bites. But, in addition to being a great, protein-packed breakfast for busy, on-the-go mornings, these freezer breakfast burritos are actually one of our favorite dinners as well. I make these in huge batches and freeze them, so on those days when I just don’t feel like cooking, I can pull a few burritos out of the freezer and chop up some fruit and everyone is happy.
This isn’t a super low-calorie, low-fat meal, but I’m at peace with that–even if you pair it with some berries or a small piece of fruit, the entire meal comes in at under 400 calories. It’s packed with protein and complex carbs (if you use a whole wheat tortilla) and will fuel your body all morning long. Or all through your Gilmore Girls marathon after the kids are in bed.
To start out, crack 12 eggs into a medium mixing bowl. Add 1/4 cup water and pepper or a few dashes (okay, more than a few–more like 1/2 teaspoon) of your favorite hot sauce.
Whisk the eggs until smooth and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. When melted, swirl the butter around the pan, then add the whisked eggs to the pan. Cook until the eggs are bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove.
Grab a package of lean turkey breakfast sausage.
I’ve also seen (and used) lean pork breakfast sausage before, but I couldn’t find any this go-around and I’m not exactly sure how lean it is compared to the turkey. Either way, the turkey breakfast sausage tastes great, so I’m not complaining.
Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add a diced onion and a diced bell pepper
and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs,
1/4 cup of the sausage/onion/pepper mixture,
and 2 tablespoons of shredded cheese into each tortilla.
Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil.
Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Freezer Breakfast Burritos
Recipe by Our Best Bites
Ingredients:
3 tablespoons butter
12 eggs
1/4 cup water
pepper or Tabasco sauce
1 lb. lean turkey breakfast sausage
1 onion, diced
1 bell pepper (any color), seeded and diced
12 8″ 100% whole wheat tortillas (I used Tia Rosa soft taco tortillas)
6-8 ounces shredded cheddar cheese
Instructions:
In a large skillet over medium heat, melt the butter. While the butter is melting, whisk together the eggs, water, salt, and pepper or Tabasco sauce. When the butter is melted, tilt the skillet to coat the pan. Add the eggs and allow them to cook until bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove. Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add the onions and peppers and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs, 1/4 cup of the sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil. Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Nutrition Information:
Calories: 336
Fat: 19
Carbs: 21
Fiber: 3
Sugars: 2
Protein: 19
Weight Watchers Points Plus: 9
Questions & Reviews
I have a question anyone…… I have a missionary homecoming in a few weeks. We will have people coming over after our church which is first thing in the morning. I was thinking of doing breakfast foods but having a hard time coming up with ideas of items to serve fast but that I don’t have to be standing over a stove/griddle the whole time. These seem to fit the bill (but I’d gladly take any other suggestions). Does anyone know if I could make these ahead, freeze them and them reheat in the oven still wrapped in the tin foil? Then maybe keep warm in a crock pot on the warm setting? If so, how long and at what temp would I do them in the oven?
Yes, you could definitely make these ahead of time!
Have you ever reheated these in a crockpot? We are traveling and need to have something I can make ahead of time, freeze, and then reheat in a crockpot.
I haven’t…I don’t know how they’d do because there is nowhere for the moisture to go and I’m worried they’d stick to each other. Maybe I should experiment, haha!
I made some yesterday for the first time to send with my husband and kids for a weekend at in a rustic cabin. I guess but a lot of the measurements were the same. I thought of adding hashbrowns to it but I think I would need bigger tortillas. We like to buy Maya tortillas. They have 80 calorie white tortillas and I think the wheat are 90 calorie. It’s surprising how different tortillas can be in calories. I didn’t freeze mine but wondered about that to make ahead for kids breakfasts.
I’ve made these, with just a little different twist, and took them on a long camping trip. What a great idea!! Everyone loved them and had enough to share with other camper’s. Saves so much on cooking and cleaning. Thanks for posting.
Yay! These look great. I’ve been reading a lot lately that fat isn’t as bad as they once thought. Low fat isn’t really the thing anymore. Maybe I’ll make mine with bacon or regular sausage. 🙂
Great post! This was already on my to-do list for the weekend, so I’m glad to see your recipe. What I’ve learned since getting married is that if I cook to fill my very tall, high-metabolismed husband, I will eat things that my much smaller frame cannot handle on a regular basis. I’m trying to do a lot of freezer meals so he can eat whatever he’s in the mood for, while I enjoy a big salad or a bowl of oatmeal. Dieting was WAY easier when I was single!
I made these and they turned out great! Delish! Thanks for the great breakfast idea.
These look awesome. I wonder if they could be cooked in the oven. I have an issue with soggy things… and I like being able to put everything on a pan and cook it instead of microwaving individually. Or maybe if I put them on the grill…
Great on the grill
Crazy! I made these this morning for the freezer without seeing this post. Same exact turkey sausage and everything!
I got these down to 7 WW Points by doing the following:
Brown 18 oz lite Jimmy Dean sausage (I’m trying to watch my cholesterol, and this had half the cholesterol of the turkey sausage. Remove from pan and set aside.
While sausage is cooking, rehydrate 4 cups of potato shreds (Auguson Farms) in 4 cups water in covered but vented container for 5 minutes; let sit in microwave until sausage is browned and removed from skillet. Drain potatoes before adding to skillet.
Add potatoes to skillet after sausage has been removed. Let potatoes brown, then add 6 eggs and 6 egg whites (again, trying to watch my cholesterol) which have been beaten. Add sausage back in, and stir until eggs are cooked. Place 1/2 cup mixture on each of 18 Maya’s 100-calorie wheat tortillas. Sprinkle with 2 T. shredded cheese. Wrap and freeze and heat as directed. I served it with fresh restaurant style salsa! So delish!
I love this idea and the great recipe w/ a few veggies mixed in. Someone told me once that they heats theirs in the oven each morning while they get ready (still in the foil). Ever hear of that or have any idea what temperature and time I should use?
I’ve tried a version of these a couple of times, but was always sorely disappointed when I reheated them since I always ended up with rubbery tortillas and still-cool centers. Suggestions?
I haven’t had a problem with either one (the defrosting step helps a lot!), but one thing you can do is wrap it in a damp paper towel when you pop it into the microwave. 🙂
We like breakfast for lunch on Sundays after church and this would be perfect for the days when we have extra meetings and don’t want to wait for pancakes. Or for an after school snack for my hungry teenage boy. Thanks!
These really sound delicious! =)
I love Breakfast Burritos, they are great for a on the go breakfast.
Pinned!
I will definitely be making these soon. Also you have me hooked on Gilmore Girls!
Thank you Kate for another great recipe! I have three school
age kids so a quick healthy breakfast idea is always enjoyed
in our house. I started watching Gillmore Girls a couple months
ago and I’m already on season 6. I love watching it all alone
after my kids are in bed.
Can’t wait to try these!
I’m excited to try these. My boys turn their noses up at all of the easy breakfast foods–cereal, oatmeal, etc.– and I turn my nose up at the prospect of cooking first thing in the morning. This might be part of the solution.
I will have to try these. They would make a great lunch option for my toddler and I. I will have to try the turkey sausage sometime also. I am still searching for a sausage we like at our house.
Sara will you post a menu plan or what you eat during the day. I have a hard time thinking of meals that will work to lose weight that I like.
I’m not Sara, but I’m planning on doing that for one of our upcoming Scoop posts. 🙂 I will say, a typical day looks like:
BREAKFAST:
2 fried eggs
1 slice whole wheat toast with 1 teaspoon butter
1 cup low-sodium V8 juice
SNACK:
1 cheese stick
1 orange
LUNCH:
Lemon-Dill Tuna Salad in lettuce cups
SNACK:
1 cup sugar snap peas
2 tablespoons Dill-Feta Greek yogurt dip
DINNER:
Salad made from lettuce, our taco chicken, grape tomatoes, avocado, shredded cheddar cheese, red onion slices, and dressing
SNACK:
2 squares Lindt orange dark chocolate
Yum and then some! Here in Texas, I’ll use black beans instead of sausage if I want to save on a couple calories. I’ll also be bad sometimes and do bacon with refried beans and potatoes. That keeps the hubs happy! Mmm, now I’m hungry and need verde salsa.
I love this idea! This is way less expensive that getting a Starbucks breakfast sandwich or Good Times breakfast burrito on the way to work. And far healthier too!
I always high five myself when I pull dinner out of the freezer and pop it into the oven. But never thought I could do a freezer breakfast meal! I could even sleep in and have my husband get these going on the weekends (maybe!?) and then could cut up that fresh fruit to make everyone happy. We’re like that too, family would love this meal. Just not the Gillmore Girls, Ha! We liked Chopped here =)