The past few weeks I’ve been making freezer meals to have on hand for when the baby comes. So far I’ve thrown together the ingredients for buffalo chicken, salsa verde pork carnitas, and Italian beef sandwiches to be able to put into the slow cooker in our sleep deprived haze, and hope to get a couple of soups made to be frozen too. I’m thinking black bean soup, coconut red lentil soup, and some sort of white bean, kale, and sausage soup would be perfect.
While these will all be great options for lunch and dinner, I almost forgot we should probably have some things planned for breakfast too! I know smoothies will be great options, and am planning to throw together some smoothie bags, ready to go into the blender, but I’m sure there will be days where I need a solid breakfast. I hear breastfeeding makes one a ravenous beast.
Enter: Chorizo and Potato Breakfast Burritos that are freezer friendly. They turned out delicious (I had to sample one to make sure they re-heated well and tasted good!) and were really simple to make.
My only worry is that they are going to go fast! I’m thinking of making another batch or two in the next couple of weeks because knowing us, these will be gone within a week.
So I want to know – what are your favorite freezer meals? Is there anything I must make before the baby comes?
- 16 oz chorizo removed from casings
- 1 tablespoon olive oil
- 2 Russet potatoes peeled and diced into small bite-sized pieces
- 1 green bell pepper diced
- 1 onion diced
- 10 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cheese I used white cheddar
- 10 to rtillas
- In large skillet, cook chorizo over medium-high heat until cooked through. While cooking, be sure to break it up into little pieces.
- Remove chorizo from skillet, leaving the grease.
- Add potatoes, bell pepper, and onions, and additional olive oil, if needed.
- Season with salt and pepper.
- Cook over medium-high heat for 10-15 minutes, until potatoes are cooked through.
- Remove from skillet.
- Whisk together eggs, milk, salt, and pepper.
- Add eggs to skillet over medium-low heat.
- Let eggs begin to set before you begin scrambling them with a wooden spatula.
- Scramble the eggs until entire mixture is cooked through.
- Remove from heat.
- Assemble the burritos:
- Evenly distribute potato mixture between the tortillas. This was about 1/4 cup each for me.
- Top with chorizo, eggs, and cheese.
- Roll tortilla up, and wrap in aluminum foil.
- Place in freezer on baking sheet and freeze about 4 hours.
- Then place burritos in large gallon sized plastic baggie to keep them together.
- When ready to eat, remove from foil and place on microwave safe plate.
- Microwave for 60 seconds on defrost setting, then turn over and microwave another 60-90 seconds, until burrito is warmed through.
- Serve with sour cream, hot sauce, or salsa.