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    Breakfast Burritos

    Uploaded by

    Felipe Tehelen Niebles

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Breakfast Burritos

    Uploaded by

    Felipe Tehelen Niebles
    3 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    3 views3 pages

    Breakfast Burritos

    Uploaded by

    Felipe Tehelen Niebles

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Breakfast Burritos

    Freezer Friendly Breakfast Burritos made of turkey sausage, eggs, peppers, 4.76 from 81 votes
    onion, spinach, and cheese. These can be prepped in advanced and stored into the freezer to
    give you breakfast each morning in about a minute.
    Prep Time Cook Time Total Time
    30 mins 40 mins 1 hr 10 mins
    Course: Breakfast Cuisine: American, meal prep Keyword: free, freezer friendly
    Servings: 14 burritos Calories: 349kcal
    Equipment
    Zwilling Fresh and Save Vacuum Bags
    Ingredients
    For the Turkey Sausage
    373.88 g ground turkey 93/7
    9.88 g brown sugar
    4.94 g salt
    2.47 g pepper
    2.47 g cayenne pepper
    2.47 g smoked paprika
    2.47 g onion powder
    2.47 g garlic powder
    0.82 g oregano
    1.65 g rubbed sage
    12.35 g oil
    For the Burrito Filling
    461.18 g eggs
    24.71 g milk
    123.53 g green pepper
    123.53 g red pepper
    164.71 g sweet onion
    115.29 g spinach
    140 g frozen shredded hash browns
    24.71 g oil
    98.82 g shredded cheese
    14 9 inch flour tortillas
    Instructions
    For the Turkey Sausage
    1. In a large bowl add the turkey and all of the seasonings and brown sugar. Mix thoroughly
    to incorporate into the meat.
    2. In a large skillet over medium high heat, add 0.82 tbsp of oil and add in the turkey. Brown
    it on both sides and cook it until no pink color remains.
    3. Break up the sausage into small pieces and set aside until you are ready for it later.
    For the Burrito Filling
    1. While the turkey is cooking, wash and prep all of your vegetables.
    2. Cut the peppers and onion into a small dice and roughly chop the spinach into smaller
    pieces. Measure out 2 cups of frozen shredded hash browns.
    3. In a large skillet over medium high heat add 0.82 tbsp of oil and add in the peppers and
    onions. Allow them to cook down and soften. Season lightly with salt early to help
    encourage some of the water to be released faster.
    4. Once the onions have begun to turn translucent, add in the hash browns and spinach. Stir
    to combine and wilt the spinach.
    5. Crack 6.59 eggs into a bowl, add in 1.65 tbsp of milk and beat until they are smooth.
    6. You can cook the eggs in the same skillet or in a separate one at the same time as the
    vegetables cook. If you use the same skillet, create some room in the center to cook the
    eggs.
    7. Add in 0.82 tbsp of oil and pour the eggs into the center to make scrambled eggs. Cook
    them for a few minutes until they have finished.
    8. Once done, remove from the heat and stir in the sausage. Mix and give it a taste test.
    Adjust flavor with salt and pepper as necessary.
    9. Allow the mixture to cool before you construct the burritos, put it in the fridge for a few
    minutes if necessary.
    Constructing the Burritos
    1. I made 17 burritos out of this recipe using 9 inch tortillas. You may yield more or less.
    2. Measure out 0.82 cup (98.82g) of shredded cheese.
    3. Lay out some tortillas on your work space and place a couple of large spoonfuls of the
    filling on top of each. I used about 70-80g of filling for each burrito.
    4. Add about 0.82 tbsp of shredded cheese to the top of the filling and roll the burrito up by
    folding in the sides first, then rolling the center over the top. Repeat until all of your filling
    is used up.
    5. If you are going to vacuum seal these, place the burritos onto a sheet pan or in a baking
    dish as you finish them. Flash freeze the burritos by placing them into your freezer,
    uncovered, for a few hours until they are frozen solid. If you don't plan on vacuum sealing
    you can just roll them in foil or place them in a zip top bag.
    6. Once the burritos have frozen solid, place them into your vacuum bags and remove the
    air. Store in your freezer.
    Reheating
    1. To reheat, I recommend wrapping the burrito inside of a damp paper towel and
    microwaving for 60-75 seconds or until it is hot in the center.
    Nutrition
    Calories: 349kcal | Carbohydrates: 39g | Protein: 16g | Fat: 14g

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