Freezer Breakfast Burritos — Damn Delicious

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Freezer Breakfast Burritos

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

Now you guys really don’t have an excuse to skip breakfast.

Put down the instant oatmeal.

Because the best breakfast burrito is coming your way.

This bad boy is filled with all that is good and pure – refried beans, eggs, cheese, breakfast sausage, and of course, tater tots.

You can’t have a breakfast burrito without the tots.

And you can freeze these as needed.

Just be sure to freeze them after assembling, not after they go in the oven.

You also want to make sure to use room temperature ingredients to avoid any sogginess.

They can be frozen a month ahead in individual servings, wrapped in aluminum foil – dated and stacked in a Ziploc bag.

See? Done and done.

Freezer Breakfast Burritos

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

Ingredients:

  • 2 cups frozen tater tots
  • 2 tablespoons olive oil
  • 8 links breakfast sausage, casing removed
  • 8 large eggs, lightly beaten
  • 1/3 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can refried beans
  • 8 (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • 1/4 cup chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook tater tots according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
  6. Place into oven and bake until heated through, about 12-15 minutes.
  7. Serve immediately.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

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147 comments

yummy … i really like it and try it soon

Wow,it’s really yummy but I think it needs time to make this . The photos you took are elegant

It surprisingly takes little time- I took spinach, canned black beans, shredded carrot and salsa, laid out squares of foil, wraps on top, dumped everything in and wrapped up in foil…. only ten mins!

What is the recommended cooking method for the frozen burritos? Do we pull out the night before and let it thaw in the fridge? Bake in the oven directly out of the freezer? If so, what is the bake time?

These look delicious, want to make sure I get the crispiest burrito in morning!

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

These look awesome! When you freeze them, do you bake them for the same amount of time directly from the freezer, or do they need to thaw first? Also, would you recommend using a microwave after they’ve been frozen?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Looks yum!! How do you recommend reheating the frozen burrito?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

What would the directions be for reheating the burritos? Thanks! I love you blog by the way. It is one of my go-to places for recipes.

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

What’s the nutritional info on these?
Sodium?
Fat?
Carbs?
Calories?

Please refer to the nutritional information listed below the recipe.

Is that for one burrito or all 8? The serving size is blank and that seems like an unhealthy amount of cholesterol, sodium and fat if it is for one.

The nutritional information is for each burrito, which is actually quite large. I am sure it can be split into 2 servings.

The picture shows peppers or fresh tomatoes in the burritos (red pieces) but there is none of that in the recipe??

It’s diced Roma tomatoes.

So if you freeze before you bake, can you microwave them to cook instead of baking?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Hi – do these need to come back to room temperature to bake after freezing or can you bake them from frozen? They look amazing!

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Look delish! My son loves burritos. He is coming home for a visit soon, I’ll try the recipe. Thanks.

Do you have the calorie count for this recipe?

Each burrito has 532.6 calories.

Looks yummy! If you freeze these, can they be cooked from frozen? Do you have instructions?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Tired of answering that question yet? 😉

No kidding! Geez! Go back and read!!

LOL! I know! I was just thinking the same thing!! Don’t people read the whole thing before asking questions.

Should the eggs and milk, etc be room temperature before they are cooked in the skillet or should the skillet mixture cool down to room temperature before assembling the burritos?

The skillet mixture should cool down to room temperature prior to assembling.

How do you reheat them.

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Hi. I didn’t see tomatoes in the recipe, but the pictured burritos appear to have tomato in them.

Sounds delicious! What are the instructions to cook after freezing?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

I’m cracking up at the same questions about reheating! These look amazing, I’m making them for my freezer meal group. Thank you!

So crazy question – if you freeze them prior to backing – how do you heat up to eat?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

These look really good! I intend to make them, I noticed there is red chunks in your picture. Is that red bell pepper or tomato, as it is not listed in your ingrediants. Thank You.

It’s diced Roma tomatoes. But bell peppers would also be a great addition.

Any recommendations on reheating in a microwave? These would be awesome to keep at work for breakfast but alas we only have a microwave.

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Questions about freezing:
– Don’t bake before freezing?
– How to heat a frozen burrito?
These look really good. I want to get some in my freezer.

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

I’m wondering this too but she keeps answering with the same response and that’s not answering our question. I guess we’ll just have to experiment to find out lol!

It is best to freeze PRIOR to baking.

Or you could, ya know, actually read the text in the post that says to freeze them before they go in the oven so the poor woman doesn’t have to keep repeating herself….

Chungah, you’re a saint for even responding to the same questions over and over again…

I made freezer breakfast burritos a few weeks ago. Such a great idea for a quick, hearty breakfast since all the prep work is done ahead of time. So good and so much better than the ones at the drive thru.

I’m currently collecting freezer recipes for easy postpartum meals and this looks delicious!

What’s the best way to heat/cook these once frozen?

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

Once frozen, how do you reheat them. Do they need to be thawed and can you microwave them.

To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.

I’m confused. Do you bake them and then freeze them? Or are you only baking them if you plan to serve them immediately?

It is best to freeze prior to baking.

Okay, you must have typo because of all responses you are getting on cooking. How long to bake in microwave if frozen uncooked, NOT reheat. Is it still 4-6? Please clarify.

Paula, there is no typo. The directions listed below are to “reheat” or “cook” from a frozen state as they are frozen before they are baked.

TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

You should re-write the directions because there is no mention of freezing in the directions, but these are called Freezer Burritos. People searching this recipe expect freezer/microwave instructions in the recipe, but the recipe only has fresh/oven-bake instructions. That’s why there are a million confused questions in the comments section.

JB, if you take another look, you will see that the freezer instructions is already included in the recipe. You can’t miss it! 🙂

If your instructions were completely clear, you wouldn’t be getting the same questions over and over. You never once specified in your directions if you should freeze before or after baking. So just a suggestion, drop the attitude with people when you’re not very descriptive i
n your directions.

Her directions are quite clear. How can you accuse someone of having an attitude when they answer ever repeat question over and over and over.

I understood the instructions – maybe because I read the whole thing. The asterisk after the instruction on how to fold was a dead give-a-way…

Right?! I can’t believe the amount of people blaming their own lack of reading comprehension on her… And then to mention her “attitude”… Wow.

what is the calories for 1 burrito?

Each burrito has 532.6 calories.

These burritos look amazing! I know what I’ll be making this weekend!

Love your recipes and photos. So how do you reheat these? LOL — I’m just kidding! I think you’ve been asked that question a hundred times. Bless you for your patience. Thanks for the inspiring recipes 🙂

Can I just say, OMG I LOVE YOU! Thank you so much for posting this. I am having a baby in 4 weeks and preparing my older child to go back to school, so I have been on a make n freeze rampage lately. This is by far, hands down THE BEST breakfast idea I have come by! Easy and delicious, and actually filling! Super convenient to heat n eat on the road to school while we’re running late, lol! Love it!!

P.S. You are so right about the tots! Nothing else could ever compare!!

Yummmmmy! As always, can’t wait to make these. I love your recipes. My hubby and I love breakfast burritos. Thanks for sharing.

This is awesome, I have bookmarked this recipe and I am going to try it (:

These look so delicious and filling! I love getting breakfast burritos from a local cafe near work, but I’m sure these are much more flavorful AND affordable. Thanks for sharing!!

These look awesome!

Made these for my family this weekend and everyone loved them! I forgot they shouldn’t be cooked before freezing ( baked them all!) so I put the uneaten burritos into the fridge and heated them up this morning. Still delicious this am. Great recipe as it’s forgiving and quite amazing. I used less beans but increased the cheese and tomatoes. And, because I called it a burrito, everyone added salsa. While it’s a little time consuming to prepare, the happy smiles on my family’s face was well worth every moment. Next time, I may replace the sausage with bacon and add the salsa inside the burrito! Thank you for a great recipe!

I’m wanting to bake them for the crispy tortilla but also freeze them for my husband to reheat at work. Did they hold up well after reheating even though you baked them first?

I accidentally based all of mine too & plan to serve them tomorrow AM. Should I still bake them at 400 degrees to reheat? I hope I didn’t ruin them!

I bet these would be fabulous with some spinach cooked with the eggs and diced avocado added to the burrito as well.

Not only are these awesome for the mornings where we don’t want to cook but these are perfect for new moms! I did something similar (but lunch style) for when I had my son and it was a huge lifesaver.

These sound incredible!

Ok! I am in Canada and I have never seen tater tots here, what could I use instead please? Are frozen hash browns the same thing? Or maybe I should try dicing a potato, par boiling and then frying?

Frozen hash browns would be a great substitute!

I’m curious where you are in Canada because I’ve never been anywhere that I couldn’t find Tater Tots. M&M Meats even has them, as do all the grocery stores. 🙂

Didn’t see in the other comments so I don’t think this was asked…

What if I want to use egg whites, what do you suggest? Just 8 egg whites?

Maybe about 12-16?

To reduce calories, if that is a concern, eliminate the tater tots from the filling and use 2% milk vs. half and half. If you really want the tater tots, cook them separately while reheating the burritos.

Kudos to you for repeating, and repeating, and repeating the heating instructions. Come on people….read more than once if you don’t understand. Love your website and your recipes.

Ive made these types of burritos before, when tou make a large batch and freeze for grab and go breakfasts. The problem I have with them is upon reheating the eggs they are always a soggy drippy mess and the eggs are spongey. Any tips as to why thats happening or how to stop it?

Lindsay, here is a great forum discussing the spongey egg issue at hand:

Hope that helps!

I’ve experienced this as well, but if you cook the potatoes in an oven (instead of a oil) then they will be a bit dry so if you intend to freeze then do this and when you reheat the eggs and sausage juices will be absorbed into that drier potato mash.. also slightly undercook the eggs so they will not be so spongey when reheated?

Lanell I was JUST thinking the same thing.. Lol I have got to hand it to her for answering that same reheating question about a billion times lol

I always read comments first, chances are if you have a question someone else did too!

And I’m excited to try these, the hubs never gets a hot breakfast on weekdays since he sleep till the last minute

Look so tasty! I’ll have to give these a try!!

Hi, I didn’t really want to thoroughly read the entire instructions OR even the comments.
How do you heat these?

Just kidding, you were very kind to answer everyone of those….
Thank you for the recipie and instructions

My experience with most sausages is that they contain plenty of their own fat without the addition of oil. Much less fat to drain after cooking.

………. Do I dare ask how do you reheat….. Duh!

What if I don’t have the half and half is it critical or just makes the eggs creamier?

Yes, the half and half is to create a creamier consistency but you can certainly omit.

I completely understand the reheating instructions ( sorry you had to do it over and over again.) My question is in the recipt – up thru step 5 is very clear. Starting with the end of this step do you go ahead with step 6 and bake as directed. Then wrap & freeze OR do you skip step 6 and go straight to wrap and freeze. Then apon time to ready for eating do the REHEATING instructions you have given so often? I am assuming that the REHEATING INSTRUCTIONS “replace” step 6 oven heating ready to eat instructions when using the freezing method. . I sure hope I have not confused the issue more as I want to try this recipt.

Yes, you are correct, Gwen. The reheating instructions replace step #6.

When reheating after freezing, do you leave the plastic wrap on, or do you take it off?

You can leave it on or off. It’s up to you!

I tried reading through the questions to be sure mine was unique… you have the patience of a saint!! 😉

I’ll probably gobble these bad boys down before I can even freeze them, but how long would you say these keep “fresh” in the freezer?

Never mind! I found the answer.. you already wrote it in the recipe.

Dang look at that nutritional numbers on this. Ouch

Just finished making these – another great recipe, Chungah! I made mine bigger so only got. 7 but they were excellent. Baking them turned them crispy and less messy to eat. Going into the rotation – thanks.

These look delish and I was wanting to make them for my camping trip. 🙂 Instead of using sausage links I like to use ground sausage. Would you say this recipe would need a pound of sausage? Or how much ground sausage equals 8 sausage links? TIA!

About 1/2 – 3/4 pound I would say. 1 pound sounds like a lot!

Thanks for this great idea…made probably 100+ so far, everyone loves them…a few things I’ve found through lots of trial:
– can replace tots with mexican rice for a healthier alternative (or just add it!)
– can leave out sausage for a tasty vegetarian version…also, fwiw bacon and ham do not seem to reheat well post-freezing
– absolutely, as noted, let ingredients get to room temp before assembly for freezing!
– use smaller-sized tortillas and make this recipe for 12 burritos…tons of carbs/protein so they go a long ways
– add jalapeños.
– spread beans first and put other stuff on top, then layer with cheese to cover eggs, helps with ‘sealing’ when you reheat
– after rolling, flatten them slightly into rectangular sizes
– reheat*** seem down for 2 minutes; flip and add 45 seconds…THEN for the best result, put in toaster over at 300 until the tortilla just begins to brown
– don’t burn your mouth on hot beans!

Do the tomatoes re-heat well? That is my only concern. Was thinking they wouldn’t so I was going to omit them…

Thanks for the awesome tips! I appreciate you coming back to share your experience. I will be making these soon! Thanks

Hi! I am gluten free and would love to try these with corn tortillas to make them GF. Any recommendations when using corn tortillas? I know they can be more brittle than flour tortillas. Thanks!

I actually haven’t tried these with corn tortillas just yet – let me know how they turn out for you. 🙂

Re: gluten free. I have found that udi’s makes a great gluten free tortilla that rolls better than the corn ones.

I needed to up my protein as I’m a vegetarian and I have been cycling A LOT. This is perfect! My grocery store didn’t have tater tots (WHAT GROCERY STORE DOESN’T HAVE TATER TOTS. ), so I subbed hash browns. I also just substituted veggie sausage links for the real stuff, and it was fantastic! Thanks so much for another winning recipe!

Sorry but, what is “tater tots” .

Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized for their cylindrical shape and crispy exterior. “Tater Tots” is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.

Now I see that Green Giant brand has Veggie Tots next to the tater tots in the freezer section. I tried them last night and they were a delicious healthier substitute for the tater tots.

Just tried this recipe, and its wonderful and easy. Definitely a keeper. I added some red peppers to my eggs, all the flavors together are amazing. They freeze and reheat well.

I just made these. Pretty yummy! I didn’t have any refried beans, so I made some from scratch using canned pinto beans, onions, garlic and chicken stock. Smash it all together and viola! It took longer than expected, but it was great!

I accidently left out 1/2 and 1/2. Is it going to make a difference?

It shouldn’t make a huge difference.

if i wanted to make them ahead of time but only for the week and so I DONT put them in the freezer, should I bake them? Or put them right in the fridge as if I was freezing them? Also, how long will they keep in the fridge?

Yes, you can place them in the refrigerator but as I am not an expert on food safety, I cannot really say with certainty – sorry, Kaity! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

I have reheated my burritos as directed after freezing. I’ve even tried a damp paper towel, the burritos end up with the tortilla getting hard after cooling for a minute or so. What am I doing wrong? Any suggestions?

Oh no! Are you freezing the burritos before they are being baked?

My first time trying these, and I have just a few tweaks: To cut down on the calorie count, I peeled and diced one large sweet potato (white) and boiled in the skillet for about 10 minutes – it’s not crunchy but lower fat content and glycemic count (if your diabetic). I also used 2 cups of Mexican mixed shredded cheese instead of the 2 separate cheeses, it’s basically the same mix and cheaper to buy. I used salsa-flavored refried beans instead of plain because there’s no other spices. And next time I’ll use burrito-size tortillas, I had a lot of leftover filling — which will make great reheated scrambled eggs for breakfast! The recipe as written I’m sure is delicious, I just had a few suggestions for making it easier and a bit healthier. Thanks for posting this, I’m using it for my breakfast at work all week.

Hi there,
These look great! I need to make something for a staff breakfast, but have a night commitment until 9:00 the night before, so this could be the make ahead answer! I have a question though, since other items will be served, do you have recommendation for smaller servings….c an I cut them in half or would they just fall apart?

You can certainly cut them in half!

Thank you, Chungah for your fast reply! I will plan on cutting them in half then (guessing it would be better to do this after baking, just before serving)…….2 more questions …
1) .I have a spiral ham , do you think I could successfully swap out the ham for the breakfast sausage?

2) I see you have a homemade tater tot recipe on here…would love to try and use in your breakfast burrito recipe. Since the recipe says frozen tater tots (but also states make sure all ingredients are room temp- can I make your tater tot recipe at the same time as other ingredients and assemble when they are all at room temp? I am assuming there is no benefit of freezing.

1) Yes, that sounds amazing!
2) Yes! Nothing beats homemade tots, right?

These look awesome. i just started a new job that requires waking up super early and I am eager to have an easy way to make breakfast without having to stop somewhere on the way or spend even 10 minutes cooking something and dealing with mess….I would have never thought to premake burritos.

Just my two cents, props to you for answering the questions over and over so patiently and without sarcasm! That was hard to muster through reading, considering I ALWAYS read the comments/reviews of recipes before I try them. I didn’t feel confused about how to reheat them ( it felt pretty obvious…microwaves=convenience) until I went back to re-read the recipe a second time, and after that I can understand how it might be confusing to some people. Personally, I don’t think baking them after you’ve cooked all the ingredients is really necessary…I think thats adding an extra step. I usually heat the tortilla wraps in the microwave while the eggs and veggies are cooking so they are nice and soft when I wrap them up. If it were my recipe I would just end it with “….wrap it up burrito style and serve immediately! If you plan on freezing some, wait for them to cool a bit to avoid sogginess, then wrap them tightly with plastic wrap or aluminum and set them in the freezer etc…to reheat, blah blah blah…..” I can understand why baking them might add some crispyness back to the texture, but I can understand why it confused some people. Thanks!

Awesome recipes and instructions. Very detailed with all the info… Bless your heart for having to constantly/repeatedly answer questions that have the answers in the recipe/addtl info… But I am also guilty of quickly reading and overlooking details… Thanks for being patient with us!

You’re very sweet Olivia! Of course 🙂

Looks amazing. I work in an office and would be reheating these in a shared kitchen. Do you think heating these in the microwave would stink up the place (in a negative way) because of the eggs?

Hard to say, if you can, try re-heating one at home to see?

Hi , have your cookbook! Love it and your additional recipes. Also, you have such patience with repeated questions over and over
Now my question…not seen so far. I am on Weight Watchers and as you suggested, you may leave off the tater tots. Can you tell me how that would factor in with the Nutritional count so I may figure the point value?
Thank you!

Hi Nancy! We recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

HEY YO CHUNGAH! Absolutely love everything I’ve tried from you. So I’m thinking about these lovely breakfast burritos for our trip to Breckenridge, Co. Our drive will be about 15 hours. Any extra tips for freezing, and transportation? I’m wondering if they might thaw and get soggy in the cooler on the way there. Let me know what you think. Thanks. By the way you rock in the kitchen, I love your style!

Thank you, Chelsea! Other than packing a lot of ice, making sure the burritos are properly packed in Ziploc bags, we don’t have any additional pointers. 15 hours is a long time, and we can’t guarantee that they won’t get soggy, so please use your best judgement when it comes to food safety. I hope it works out!

For real: is the first time that we cook this after freezing? What is the microwave setting (high?low?medium? etc,) Your instructions are unclear–that’s why you’re getting so many questions. If you cut and paste those ambiguous cooking instructions to these queries of mine, I’ll just unsubscribe to you after years of enjoying your recipes. Forever. Responding as you’ve done is both obnoxious and insulting. Life is too short.

Yes, “for real”, the first time that this is cooked is after freezing. If you read through the recipe in its entirety, you will see that the asterisk * for freezing instructions is prior to cooking.

Some microwaves do not have a low, medium, or high setting. You can reheat in a standard setting until heated through. Easy peasy.

Your comment is very rude and uncalled for so please remember that this is a food blogging community. Kindness goes a long way, John. 🙂

This just took my breath away! I can’t wait to try these! It’s like you opened my heart, looked inside, and saw what was missing… daily breakfast burritos!

These are THE BEST. I make them in huge batches so we have lots to take camping over the summer. I leave out the refried beans but stick to the rest of the recipe to the letter. I’ve also used ham but sausage is better. We LOVE these with a side of salsa and sour cream. Delicious!!

Aw we love that! Thanks, Sue!

Yikes..238mg cholesterol . I would make these without sausage & use only one of the cheeses. I make very good scrambled eggs with only 2% milk. No cream needed at all. That would bring down the calories, fat & cholesterol & sodium. And the burritos would still taste very good. Also, pico de gallo instead of tomatoes & cilantro. And of course slip in some avocado slices after cooking & right before eating!

I didn’t read a lot and this may have already been stated but I haven’t read the instructions. Just went straight for the comments and saw a bunch of confused people.

1. Make the burritos according to her recipe
2. FREEZE the burritos if you’re going to be saving it for later.
3. If you froze it, reheat it in the microwave or bake it

Hello fellow posters and Damndelicious staff (Chungah and gang!). I am so excited to make these for my families annual camping trip next weekend! Just wondering…..for those who said they also made these for a camping trip, how did you heat them? Throw them in a frying pan? Over a grill with open flame/fire? We won’t have a microwave or oven to use haha. Thank you so much for any feedback. And Chungah….this is my number one go to website for recipes and cooking. I recommend it to so many people. Such great food and wonderful variety. Good job girl!! Keep it up

Ah, I made these and was so excited! BUt then I just tried to microwave a frozen one, for 5 min. It TOTALLY charred the burrito, making it hard as a rock and all the way through totally burnt. SO sad.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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