Best Freezer Burrito Recipe

Breakfast Burritos For The Freezer Low Carb & THM

WEBDec 7, 2020 · Crack the two dozen eggs into a large bowl with salt and pepper to taste and beat well. Set aside and prepare the veggies. Add …

Rating: 5/5(1)
1. Crack the two dozen eggs into a large bowl with salt and pepper to taste and beat well. Set aside and prepare the veggies.
2. Add the oil for sautéing to a large skillet over medium heat. Add in the chopped onions, peppers, and cook them until they are tender.
3. Once the onions and peppers are tender slowly poor in the egg mixture and scramble the eggs over medium low heat. Be care not to over cook them as they will end up super tough in the reheating process. I like to cook my eggs to a soft scramble then they cook more in the reheating stage without getting tough and dry.
4. After the eggs are cooked remove them from the heat source and add the cooked bacon or sausage crumbles. Let them cool completely before filling the freezer burritos. When cool stir in all the cheese into the egg mixture.

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Freezer Breakfast Burritos Skinnytaste

WEBMar 27, 2019 · Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. To reheat direct from …

Rating: 5/5(58)
1. Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
2. Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
3. In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
4. Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.

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How to Make Frozen Burritos for Meal Prep Lexi's …

WEBMar 7, 2022 · Microwave for 2-4 minutes or until they’re heated all the way through. Oven or Toaster: Alternatively, place the burritos in a toaster …

1. Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
2. Place all ingredients in an instant pot. Secure the lid and using the “MANUAL” setting, set the Instant Pot to 5 minutes on high pressure.
3. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
4. Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.

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