Breakfast burritos are a fast and easy breakfast, and you can make them in bulk really quickly, which make them a great option for the freezer. The one word of warning is that eggs can be a bit rubbery when reheated, so consider undercooking slightly, and eat within a month of freezing.
Cook all ingredients. Scramble eggs use a bit of salt and pepper to season, and some cheese, and stir in chopped spinach when almost cooked through. Assemble burritos by laying tortilla flat, adding a scoop of eggs, a scoop of hashbrowns, and a scoop of meat, sprinkle with cheese, and roll.
- 1 dozen eggs
- 2 cups cheese
- 1 lb bacon or 1 lb sausage, cooked
- 1 pkg hashbrowns (12oz) cooked
- 20 flour tortillas
- 1 cup spinach, chopped