Smokehouse Freezer Breakfast Burritos

Prep Time 45 mins

Cook Time 30 mins

Rest Time 5 mins

Total Time 1 hr 20 mins

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Description

Bulky tortillas are packed to the brim with soft-scrambled eggs, protein-rich black beans, and your choice of crisped pit-smoked meats. Perfectly engineered for the freezer, these rolls offer a substantial, "smokehouse-style" morning meal that reheats into a melty, savory feast whenever you're on the move.

Ingredients

1 lb smoked brisket, sausage or thick-cut smoked bacon, diced
9 large eggs
1 can black beans, drained and rinsed (15 oz)
1 cup Smokehouse potatoes
1 cup shredded smoked Gouda or cheddar
6 extra‑large flour tortillas (burrito size)
1-2 Tbsp butter or oil (for eggs)
Seasoned salt, black pepper

Instructions

1
In a skillet, crisp up the smoked meat over medium heat. Remove with a slotted spoon; leave a little fat in the pan.
2
Whisk eggs with a pinch of salt and pepper. Soft‑scramble in the same pan with butter/oil until just set; cool slightly.
3
Warm black beans in a small pan; season lightly.
4
Warm tortillas so they’re flexible.
5
Build each burrito: beans → eggs → smoked meat → cheese (and potatoes, if using). Keep filling in a tight strip.
6
Roll tightly, folding in the sides. Place seam‑side down on a parchment‑lined tray.
7
Cool completely in the fridge, then freeze on the tray. Once solid, wrap individually (parchment + foil) and bag.

Note

FREEZER: up to 3 months / Best within 6–8 weeks
REHEAT: From frozen, remove the foil, microwave for 1 minute each, rewrap in foil @ 350 degrees for about 25–30 minutes, then unwrap for the last few minutes if you want that tortilla a little toasty or toast in a shallow pan with a little oil

Read it online: https://brinnerbites.com/recipe/smokehouse-freezer-breakfast-burritos/