Breakfast Burritos

Breakfast burritos are a fantastic way to use leftovers from the previous nights’ dinners. These are remarkably easy to make and can be frozen for easy reheating. Here is a great guideline to make your own (make ahead) breakfast burrito wraps.

Just wrap the burrito in a paper towel and reheat in the microwave for 40-55 seconds, depending on how thick the burrito is.

Now, before you begin you can either make your own tortillas (as directed in the instructions at the bottom) or, if you are on a limited time frame, or they happen to be super cheap in your area, you could purchase a package of flour tortillas instead.

We actually prefer Bacon Tortillas, so we frequently make our own. If you follow a low carb or Keto way of eating, you can purchase low carb tortillas in various flavors as well including spinach herb, sun-dried tomato, etc. The Mission Carb Balance tortillas are only 3g of net carbs per tortilla.

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Choose one or more of the following Meats:

Cooked bacon
Hamburger
Diced Ham
Sausage, cooked

Choose one or more of the Following Vegetables:

Finely Diced Onion
Chopped green pepper
Scallions, chopped
salsa
Leftover Bits of Chopped Asparagus
Tomatoes, diced (these can become watery/runny, depending on the tomato itself)
Hash Browns

Tips: If you’re planning on adding tomatoes, de-seed them first to remove excess juice and prevent them from becoming too watery. This isn’t a problem if you’re planning on eating the burrito right away, but if they’re going to be frozen for later, the seeds should be removed.

Add Cheese:

Really any type of cheese will do, just choose something you have on hand that you like the flavor of!

Cheddar
American
Swiss
Provolone
Monterey Jack
Pepper Jack

To make:
Saute onions and peppers in a frying pan, add in a couple of eggs, Scrambling them until cooked through. Add a handful of meat, a handful of your favorite cheese, a sprinkle of salt and pepper and fill your flour tortilla.

Flash freeze them and then vacuum seal. To reheat toss in microwave or in the oven.

Tortillas
6 cups all-purpose flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 cup vegetable shortening, cut into small pieces
2 1/2 cups warm water

Place the flour in the bowl of a mixer. Add baking powder and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed.

Scrape the dough out of the bowl and onto a floured surface. Divide dough into 2 equal portions. Cover with plastic wrap set aside at room temperature for 20 minutes. Divide each half into 8 equal portions. Lightly flour a work surface and rolling pin.

Roll each ball into an 8-inch round. Stack rounds on a baking sheet with plastic wrap between each tortilla. Let sit for 10 minutes. Fry lightly on each side until bubbles, remove from heat, fill and freeze.