Description
Meal prep these easy Freezer Breakfast Burritos for a grab-and-go morning meal. Packed with eggs, potatoes, ground turkey, and cheese, they reheat perfectly.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 cups frozen diced hash brown potatoes (or tater tots)
- 10 large eggs
- 2 tablespoons whole milk
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (16-ounce) can refried beans
- 1/4 cup chopped fresh cilantro
- 10 large flour tortillas (10-12 inch burrito size)
Instructions
- Cook the frozen hash browns in a skillet or oven according to package instructions until crispy. Set aside to cool completely.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, sage, thyme, crushed fennel seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper.
- Cook the turkey for 6-8 minutes, breaking it into small crumbles, until browned and the internal temperature reaches 165°F. Remove from the skillet and let cool.
- In a large bowl, whisk together the eggs, milk, and remaining 1/4 teaspoon salt.
- Pour the egg mixture into the same skillet over medium heat. Scramble gently for 3-4 minutes until the eggs are just set but still moist. Remove from heat and let cool completely.
- Lay out the tortillas on a clean surface. Spread about 2 tablespoons of refried beans down the center of each tortilla.
- Layer the cooled hash browns, cooked turkey, scrambled eggs, Cheddar cheese, Monterey Jack cheese, and cilantro over the beans.
- Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling completely.
- Wrap each burrito individually in aluminum foil or parchment paper. Freeze in a single layer, then transfer to a freezer-safe bag for up to 1 month.
- To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave on high for 3-4 minutes, turning halfway through, until heated to an internal temperature of 165°F.
Notes
- This recipe avoids soggy tortillas by cooling ingredients before assembly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop and Oven (for potatoes)
- Cuisine: American