BBQ Breakfast Burrito

Lisa
The Cook
12 Servings
11 Ingredients
0 Comments
Filled with fluffy scrambled eggs, crispy bacon, hash browns and peach barbecue sauce these BBQ Breakfast Burritos are an deliciously healthy way to start your morning.
12 Servings
11 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Butter
  • ⅔ cups dice Onion, Red
  • 2 cups Hashed Brown Shreds, Frozen
  • 12 individual Egg
  • 1 cup Water
  • ½ cups cook and dice Bacon
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Barbecue Sauce
  • 2 cups Cheddar Cheese, Sharp - Shredded
  • 12 individual Flour Tortillas, Whole Wheat (10-inch/Large)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook butter in a skillet over medium heat until butter begins to melt.
  2. Add onions and hashbrowns and cook until onions are translucent.
  3. Transfer onions and hashbrowns to a large bowl, so skillet can be used again.
  4. In a separate medium bowl, whisk together eggs and water.
  5. Transer eggs to skillet and scramble.
  6. After eggs are scrambled, add them to the onions and hashbrowns.
  7. Add bacon, salt, pepper, barbeque sauce, and cheddar cheese.
  8. Divide evenly among flour tortillas and roll up.
  9. Place burritos seam side down on a baking pan and flash freeze.
  10. Once burritos are frozen, divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 1-2 minutes, or until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook butter in a skillet over medium heat until butter begins to melt.
  2. Add onions and hashbrowns and cook until onions are translucent.
  3. Transfer onions and hashbrowns to a large bowl, so skillet can be used again.
  4. In a separate medium bowl, whisk together eggs and water.
  5. Transer eggs to skillet and scramble.
  6. After eggs are scrambled, add them to the onions and hashbrowns.
  7. Add bacon, salt, pepper, barbeque sauce, and cheddar cheese.
  8. Divide evenly among flour tortillas and roll up.

Nutrition Facts

  • Not available.

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