breakfast · tex mex
Freezer Breakfast Burritos
Freezer to hand in 3 minutes, zero soggy tortilla. 33g protein.
Eight sausage, egg and crispy-potato burritos that go from freezer to hand in 3 minutes and actually taste good doing it. The trick is cooking out every bit of moisture and cooling the filling before you roll, so nothing turns soggy in the freezer.
8.6 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Filling
- 1 tbsp avocado oil1 tbsp avocado oil
- 3 cups frozen shredded hash browns255 g frozen shredded hash browns
- 1 lb raw turkey breakfast sausage, bulk, or links squeezed from casings455 g raw turkey breakfast sausage, bulk, or links squeezed from casings
- 1 large red bell pepper, finely diced1 large red bell pepper, finely diced
- 1 tsp smoked paprika1 tsp smoked paprika
- ½ tsp garlic powder½ tsp garlic powder
- 8 large eggs8 large eggs
- 1 cup liquid egg whites235 ml liquid egg whites
- ¼ tsp kosher salt¼ tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
- 4 pieces green onions, thinly sliced4 pieces green onions, thinly sliced
To roll
- 8 large high-fiber low-carb tortillas, burrito size8 large high-fiber low-carb tortillas, burrito size
- 1 cup shredded reduced-fat sharp cheddar115 g shredded reduced-fat sharp cheddar
Method
- Heat the oil in a large nonstick skillet over medium-high heat. Spread the hash browns in an even layer and leave them alone until the…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Freeze up to 3 months or refrigerate up to 4 days. Reheat from frozen as in the tips; no need to thaw.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
