2/7/2024 0 Comments Frozen macro mealsSet that aside, and then work on the eggs. All of this should take around 12 minutes. After a few minutes, add the ground meat, break it up, and cook that until completely done. Start with the veggies – cook them with the seasonings in the oil until softened. You’ll be glad you did once those weekday mornings roll around □įirst, cook the meat and veggie mixture. It’s relatively simply to assemble these burritos – don’t be intimidated! All you need to do is prepare the ingredients, let them all cool, then assemble and store the burritos. How do you make these Freezer Friendly Breakfast Burritos? sea salt & fresh ground black pepper – I use a bit of fine sea salt and fresh ground black pepper to round out all the other seasonings and make these burritos perfect. shredded cheddar cheese – Gotta have cheese on my breakfast burritos! Use your favorite kind here.That way, everything fits and they’re always easy to wrap with no rips. burrito size flour tortillas – I strongly recommend using large, burrito size flour tortillas to make these freezer-friendly breakfast burritos.You get a little over one egg each, and it feels like just enough for each burrito. eggs – Vital for breakfast burritos! I use 10 eggs for 8 burritos.Eggs taste best cooked in bacon fat, butter or ghee, in my opinion. I actually use reserved bacon fat for this, but I know not everyone has that on hand. butter or oil – A second amount of butter or oil is needed to cook the eggs and keep them from sticking.I’ve used both breakfast seasoned and Italian seasoned in my breakfast burritos, both work great. Using pre-seasoned sausage (pork or chicken should both work) helps add a lot of good flavor to the burritos. seasoned ground chicken sausage – This is one of my little shortcuts for these breakfast burritos.This is optional or you pick one or the other. garlic powder & chili powder – For a bit more flavor on top of the seasoned meat, I add some garlic and chili powder to help flavor the veggies.You can switch it up with other veggies, but I recommend keeping away from veggies that release a lot of moisture like mushrooms or tomatoes. bell pepper & yellow onion – These are the veggies I prefer in my breakfast burritos.
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