Why frozen burritos? It's a simple and fast breakfast item with a wide variety of options... but the best part... I only have to cook breakfast once a month!
Ingredients can be switched out/changed based on preferences. The following makes around 38x low-carb high-fiber burritos (around 5g to 6g carbs each, 11g fiber).
- 5 to 6 packages of Bacon (I buy extra as some never makes it into the burritos... and prefer the thick sliced applewood bacon)
- 5lbs Mild Tennessee Sausage
- 3 Large Sweet Onion
- Salt/Pepper/Garlic Powder to taste (optional)
- 2 Dozen Eggs
- Large Bag (or 2) of Shredded Cheese (any variety)
- 5 packages of Low-Carb High-Fiber 8" Wraps (get enough to make 38 to 40 burritos - low-carb shells tend to be small and have 8 per package)
- Freezer Paper
- Gallon Freezer Bags
- Green Onions (optional, haven't been using these lately as they stick in my teeth).
- Salsa (used for eatin', not in the cooking process).
- Large Pan (I love the TeChef - Art Pan 12" Wok / Stir-Fry Pan!) and utensils
- Chef's Knife (like the Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch)
- Note: Get an electric sharpener if you get a chef knife like the above.
- Roasters for Bacon (like this one on Amazon.com)
- Onion Chopper (I have one similar to this).
- Cutting Board for onions
- Freezer Space (enough for 5 gallon sized bags of burritos).
- Egg Beater (or a Kitchen Aid)
- 1/4 measurement cup
- Bacon: I prefer to bake my bacon (saves time). I'll use 4 roasting pans, like this one, line the bottom in foil and place the bacon on the roaster rack. Pre-heat oven to 400 degrees. Cook for 15 to 30 minutes depending on the oven. Watch it closely so it doesn't burn! Place on paper towels to remove excess grease. Rinse and repeat until all bacon has been cooked. Crumble bacon by hand or use your kitchen aid with the dough hook attachment (Aaarrrr Arrr Captain!). Or cook in a pan over medium heat.
- Sausage: While the Bacon is cooking, get your largest stove pan(s) and cook the sausage. Break it up into small pieces. Drain the grease. Use your kitchen aid with the dough hook or flat beater to have the sausage broken more - or do by hand.
- Onions: While the sausage is cooking, cut up your onions into small pieces. Use a onion chopper (think White Castle slider onion size). Cook the chopped onions in a small stove pan for a few minutes.
- Eggs: Sausage should be done by now and your large pan free. Crack and open all 2 dozen into a bowl. I typically do a couple at a time into a smaller bowl, remove the broken shells (horrible at cracking eggs), and then dump the contents into my kitchen aid bowl. Melt a stick of butter in the microwave for about 45 seconds, add to eggs. Add salt, pepper, and garlic powder to taste. Mix with your kitchen aid egg beater attachment - or by hand. Cook over medium heat. Watch it like a hawk. Eggs hit a certain point where they will start sticking, wait too long and you'll have 2 dozen burnt eggs!
- Place contents in fridge. Finish making the burritos another day! You just spent 2 to 3 hours of cooking and clean-up! Or wait until they are cooled to continue.
|Extra 2-lbs of sausage here in left most container.|
- Setup your assembly line of low-carb tortilla shells (set out 2 to 4 depending on counter space).
- Take 0.1875 cups of eggs (around 3/4 of 1/4 measurement cup) and place on each tortilla shell.
- Take 1/4 cup of sasuage and place on each.
- Add a heaping teaspoon of onions.
- Add your chopped bacon.
- Add shredded cheese - your preference (less if lactose intolerant).
- Place hand over ingredients, push down/mash/flatten the pile so you can roll-up the wrap.
- Fold in the sides of the wrap, while rolling the wrap - be gentle so they do not tear.
- Use frozen parchment paper for the wraps (see tips below)
- Place in gallon sized freezer bags.
- Should be good for a month (I've gone 40 days).
- Remove frozen burrito.
- Wrap in damp paper towel (see tips).
- Microwave for 2 minutes 33 seconds (find that sweet spot for your microwave).
- Immediately remove paper towl as it will stick to the low-carb wraps if you wait too long (see tips for additional information).
- Let cool.
- Add your favorite salsa or hot sauce to top and devour - personally I use a mix of Mrs. Renfro's Mango (has a bit of a kick) and Newman's Mango (no kick).
- On non-workout days, 1 sustains me until lunch. On work-out days, if lifting, I'll have 2. So cook accordingly to how much you require dependent on your goals. Just two burritos will give you around 22g of fiber a day (read here why you need fiber in your diet)!
- I'm not a fan of eggs, you can add more if you choose (get 2.5 dozen), but the low carb tortilla shells tend to be small at 8" so it's hard to add more ingredients than listed above. If I run out of eggs, I'll make a burrito or two only with sausage.
- For frozen parchment paper, you can place two wraps on a single large sheet (parchment paper comes in a standard and larger size). Roll the first wrap up 1.5x times, then add second wrap, roll 1x time, fold in sides, finish rolling. This will keep them from touching and save a bit of time from wrapping 38 burritos. You can then remove one burrito from a wrap and place the other wrapped burrito back in the freezer bag. Or, on lifting days, just pull out the wrap with 2-rolled up burritos.
- Run the frozen burrito under water for a second to add additional moisture. This seems to help with the wet paper towel from sticking. If that paper towel sticks when removing after microwaving, expect to see half your low-carb high-fiber tortilla shell removed!