Freezer Breakfast Burritos Two Ways- Part 2!
September 22, 2018 by Nicole Collins
Freezer meals have pretty much been saving me lately.
I have just been soooo busy!
I know I've given you little bits and pieces about this kitchen project that has turned in to much more than the original plan. But seriously, I really feel like I'm in the home stretch.
The counters will be in SOON! Like Monday, soon. (Yes, there are new counters now). And as soon as that's done, I can finish hanging the backsplash. That will be the absolute last thing that needs to be done...until someone reminds me of the next round of things that I really should do while I'm upgrading everything.
I can't tell you how many people have suggested that I just get new appliances while I'm replacing pretty much everything else. But, when I get new appliances, I'm getting the GOOD (and expensive stuff). I want the dual oven, the fridge that tells me what ingredients are inside, and the dishwasher that makes zero noise but cleans even the gunkiest mess without me having to prewash.
Ahh...that sounds lovely.
Because of this huge undertaking of redoing my kitchen 100% by myself (minus the floor and counter installation), all of my spare time has been going to this project. So, then I find myself falling behind on blog work, house work, and making sure I still make time to socialize.
Who am I kidding? I always make time to socialize!
I'm in rush, rush, rush mode 110% of the time, and that's why my make ahead freezer meals like these brekkie burritos and these tv dinners have been such a lifesaver! I can grab and go, plus have a healthy, hearty, home cooked dish without slaving over the stove.
I'm sure when you saw today's recipe title, you thought the interwebs messed up and resent an oldie but goodie. But, that's not the case at all.
Today, we're making Freezer Breakfast Burritos Two Ways- Part 2!
I've pretty much become obsessed with freezer brekkie burritos. They're too easy. Microwave for two minutes, and they're ready to eat. These freezer burritos have saved me on more than one occasion when I'm running from one responsibility to the next and need to eat dinner in the car. And, they're the perfect sustenance on a Saturday morning before a long day of errands!
The thing is, these brekkie burritos are totally easy to prep too! I almost feel like I'm cheating by giving you recipes that are so simple. But then again, that's the point, right?
That's why I gave you a 2 for 1 recipe the last time I posted Freezer Breakfast Burritos, and that's why I'm giving you a 2 for 1 recipe again! I've made so many delicious versions of breakfast burritos, I'd be doing you a disservice by not sharing them with you.
The first kind of breakfast burrito we're making today is an Everything Bacon, Egg, and Cheese (BEC). We start by scrambling some eggs and melting some gooey American cheese on top. Next, we need some crispy bacon to layer on top. However, before we add our bacon and eggs to our burrito, we have to schmear some fluffy whipped cream cheese all over our tortilla shell. Then, the best part...a sprinkling of everything bagel seasoning.
Everything bagel seasoning adds tons of great flavor to our eggs while the cream cheese makes the eggs feel extra creamy. This burrito is a classic sandwich wrapped up in a quick “to-go” package!
Our second burrito today is a Harissa Feta Burrito. This one is just as easy as the first! Whip some eggs with some harissa paste and feta, wilt some spinach in a dab of olive oil, then scramble them all together. That's it! It's all ready to stuff in our tortilla after that.
You guys know that I have a total love affair with harissa paste, and for good reason. It's so flavorful! It's garlicky and spicy and peppery and it makes everything so colorful. And, salty feta is 100% my all time favorite cheese. So, when those two marry together, it's always going to be heaven. The spinach is just there to add some pretty color. Plus, it seems healthier when you add veggies. Oh yeah, and it tastes amazing with harissa and feta...duh!
The weekend is just beginning, so what better time than now to whip up a batch of these brekkie burritos! You can have a yummy breakfast for the next 8 days with zero effort after today. Sounds like a plan to me!
Alright guys, stay tuned! Because, hopefully I'll have some pics of my COMPLETED kitchen to show you really really soon.
But for now, enjoy! And, let's eat!!
Freezer Breakfast Burritos Two Ways- Part 2!
Serves: 8 Print
Ingredients:
For the Everything Bacon, Egg, and Cheese Burritos:
4 eggs
2 tbsp heavy cream
¼ tsp salt
1/8 tsp pepper
1 tbsp butter
3 slices American cheese
¼ cup whipped cream cheese
2 tsp everything bagel seasoning (I use Trader Joe's)
4 slices bacon, cooked and broken in half
4 8-inch flour tortillas (whole wheat tortillas for 21 Day Fix)
For the Harissa Feta Burritos:
4 eggs
1 tbsp heavy cream
1 tbsp harissa paste
2 oz feta, crumbled
¼ tsp salt, plus more to taste
1/8 tsp pepper, plus more to taste
½ tbsp olive oil
1 cup packed spinach, roughly chopped
4 8-inch flour tortillas (whole wheat tortillas for 21 Day Fix)
Directions:
Make the Everything BEC Burrito Mix: In a medium mixing bowl, add eggs, cream, salt, and pepper. Whisk or beat with a fork to combine.
Melt butter in a large skillet over medium high heat. Add egg mixture, and cook for 6-8 minutes, stirring occasionally, to scramble the eggs. When the eggs are almost fully cooked, gather to the center of the pan, and add 3 slices of American cheese on top. Cover and cook until the cheese melts. Set aside until completely cooled.
Make the Harissa Feta Burrito Mix: In a medium mixing bowl, add eggs, cream, harissa, ¼ tsp salt, 1/8 tsp pepper, and feta. Whisk or beat with a fork to combine.
Heat ½ tbsp olive oil in large skillet over medium high heat. Add spinach with a pinch of salt and pepper, and saute until wilted, about 2-3 mins. Add egg mixture, and cook for 6-8 minutes, stirring occasionally, to scramble the eggs. Set aside until completely cooled.
Assemble the Everything BEC Burritos: Take 1 tortilla, and spread 1 tbsp whipped cream cheese over 1 side of the tortilla. Sprinkle ½ tsp everything seasoning on top of the cream cheese. Spoon ¼ of the eggs in to the center of the tortilla, and top with 2 halves of bacon. Fold the left and right sides over the filling. While holding the sides in place, fold over the bottom (side closest to you) over the filling, and roll the tortilla in to a burrito. Repeat with remaining ingredients.
Assemble the Harissa Feta Burritos: Take 1 tortilla, and spoon ¼ of the egg mix in to the center of the tortilla. Fold the left and right sides over the filling. While holding the sides in place, fold over the bottom (side closest to you) over the filling, and roll the tortilla in to a burrito. Repeat with remaining ingredients.
Wrap each burrito individually in wax paper, and place in a freezer safe bag for up to 3 months. To reheat, keep burrito in the wax paper, and microwave for 2 minutes until heated all the way through. Allow to sit for one minute before unwrapping and enjoying!
Recipe notes:
*I prefer whipped cream cheese, because it's nice and fluffy and spreads really easily without having to let it come to room temperature. You could absolutely use some softened cream cheese instead.
*It's VERY important to make sure all of your ingredients have completely cooled before wrapping and freezing the burritos. We don't want them to be soggy when we reheat them, and that'll happen if we let them steam by wrapping them when they're still warm.
*I use the Trader Joe's brand of Everything but the Bagel Seasoning.
