Breakfast and Beef Burritos
Shopping List
- 8 eggs
- 1lb of meat of choice – (sausage, bacon)
- 5 lbs of lean hamburger
- Shredded cheese
- 20 burrito Size Tortilla Shells
- Plastic Wrap or Aluminum Foil
- 4-Gallon Freezer Bags
- Sharpie
Optional Items
- Veggies (onions, mushrooms, peppers, tomato)
- Black Beans
- Refried Beans
- Green Chilies
Breakfast Burrito Recipe
Scrambled Eggs
- Heat ½ Tablespoon Wildtree Coconut Oil – medium heat on stove.
- Whisk eggs (add 2 Tablespoon of water or milk to make fluffy).
- Add 2 teaspoons Wildtree Absolutely Onion Blend to egg mixture
- Add 2 Tablespoons Wildtree Alfredo to egg mixture, stir
- Pour egg mixture into pan on stove.
- As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
Breakfast Meat
- Cook meat of choice – bacon or sausage, Drain fat
- Remove from heat
Veggies – Optional
- Dice up veggies of choice
- Heat 1Tablespoon Wildtree Coconut Oil – medium heat on stove.
- Add 1-2 teaspoons of Wildtree Absolutely Onion Blend
- Sautee Veggies 5-7 minutes till cooked down
Time to Assemble
- All ingredients and burrito shells need to be room temperature
- Tear off sections of foil or plastic wrap
- Lay room temp burrito shell on top of foil or plastic wrap
- Spoon desired eggs, meat, veggies or black beans in center of shell
- Sprinkle cheese on top
- Roll the burrito to the center, to the middle, fold in the sides and then keep rolling
- Wrap well and then store the whole lot in a freezer bag.
Beef Burrito Recipe
Meat (can use shredded chicken, pork, steak or any cut of beef)
- Heat ½ Tablespoon Wildtree Coconut Oil – medium heat on stove.
- Brown hamburger
- Add ¼ cup water to pan
- Add 3 Tablespoons of Fajita (more if you like spicy)
- Mix in and remove from heat
Veggies – Optional
- Dice up veggies of choice
- Heat 1Tablespoon Wildtree Coconut Oil – medium heat on stove.
- Add 1-2 teaspoons of Fajita
- Sautee Veggies 5-7 minutes till cooked down
Time to Assemble
- All ingredients and burrito shells need to be room temperature
- Tear off sections of foil or plastic wrap
- Lay room temp burrito shell on top of foil or plastic wrap
- Spoon desired meat, veggies, refried beans or green chilies in center of shell
- Sprinkle cheese on top
- Roll the burrito to the center, to the middle, fold in the sides and then keep rolling
- Wrap well and then store the whole lot in a freezer bag.
Tips for Great Frozen Burritos from Lifewithmom.com
- Use fresh, room temperature burrito-size tortillas.Cold tortillas tend to crack when rolled. It’s not pretty and it leaves a hole in your burrito. Since you want the burrito to hold the filling in a tight package, soft tortillas are a must.
- Choose any fillings you love as long as they aren’t too wet.Again, you want a tight, compact package; so drippy, wet fillings aren’t going to go over well.
- Assemble burritos with room temperature ingredients.It’s important to me not to let the burritos get soggy. If they are soggy before they even enter the freezer, they aren’t going to improve in the deep freeze. By using room temperature ingredients, I can avoid any steamy, soggy messes. Plus, they chill and freeze quicker, reducing the risk of freezer burn.
Roll a tight, neat package. The beauty of a well-made burrito is that all the filling stays inside. While the temperature and quality of your ingredients can affect this, so can the manner of rolling the burrito. Watch this short video demo if you’re not sure how to roll a tight, neat burrito.
- Wrap them well. An alternative means of wrapping is to wrap each one individually in foil or plastic wrap and then store the whole lot in a freezer bag. This method is particularly helpful if you’re going to pack a few burritos for work or school. It also gives you an extra layer of protection against burritos freezing together.