If you love quick, filling breakfast foods, then you’ll also love my Baked Croissant Breakfast Sandwiches, my Berry Oat Breakfast Smoothie, and my Oatmeal Craisin Breakfast Bars. This post is sponsored by Reynolds Wrap. All opinions are my own. What do you get when you wrap every. single. delicious. breakfast. goodie. into one amazing package? Well, I’d venture to say one of the best on-the-go breakfasts of your life, that’s what! If you’re the type that likes to cook once and eat two, three, four, or more times throughout the week then this meal has your name written all over it. While there is a little bit of work up front, once you have everything made you just roll it all together in a flour tortilla and then wrap it up securely in Reynolds Wrap Heavy-Duty Foil before bagging and putting in the freezer. Then, every morning you’ll go ahead and thank yourself for doing the prep work ahead of time when you bite into a delicious, warm, eggy, cheesy, salty, filling, tasty make-ahead breakfast burrito that easily stacks up to (and honestly surpasses) any frozen burrito you’ll get from the grocery store.
TIPS FOR MAKING FREEZER BREAKFAST BURRITOS
Reynolds Wrap is heavier than a standard aluminum foil and that means you won’t have to worry about your burrito ingredients tearing through the wrapping and leaking out and getting freezer burn. The heavy-duty foil can go wide, meaning I can wrap up these big ‘ole burritos and ensure both ends remain snug as a bug. Nothing destroys all your hard work on these freezer burritos than the dreaded freezer burn. I’m sure you’ve tasted something with that nasty freezer burn taste. The worst. Prevent that up front by using a heavy-duty foil meant to withstand the deep freeze like Reynolds.
HOW CAN I CUSTOMIZE FREEZER BREAKFAST BURRITOS?
The great thing about these make-ahead burritos is that you can feel free to experiment with some of the ingredients if you like.
If you want to, you can use all egg whites or a combination of whites and yolks to suit your tastes. Add some veggies to the mix. You can add them to the ingredients already listed or substitute them for the bacon or sausage. Some of my favorites include bell peppers (any variety), mushrooms, and onions. Be sure to cook them up in small dices so that they fit into your burrito. Swap Italian sausage for a spicier sausage variety (like chorizo) to turn up the heat a bit on your breakfast. For the hash browns, consider using a type that also includes veggies in it or that has a flavor variation, like Southwestern. You could also use diced, frozen hash brown potatoes or another diced potato variety but keep in mind they won’t be as crispy when you reheat them.
No matter how you choose to stuff your burritos, I think you’ll all agree that they are worth the effort. Plus, when you use Reynolds Wrap Heavy-Duty Foil, you’ll know that your breakfast burritos will remain tight and secure from assembly to freezer to oven and taste just as delicious as the day they were made.
