Freezer Burritos are my favorite way to meal plan. I first heard about them on Shutterbean’s site. And since Breakfast Burritos are a favorite of both Abe and mine, it’s the perfect way to use up some extra eggs, potato, and cheese.
Abe sautées up a package of Southwest Style Hash Browns and onions in olive oil, adding paprika/cumin to the mix.
I scramble up four eggs with a splash of water in coconut oil.
Fold the mixture into several different flavors of Tumaro’s Deli Style Tortillas, with shredded cheddar.
This is the pumpernickel flavor.
Wrap it in a paper towel, then in some plastic wrap…
…five burrito babies ready for the deep freeze…
…when you’re ready to eat, just nuke it in the napkin! They’re the perfect breakfast on the go.