freezer food

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com

Freezer Breakfast Burritos

cheddar (1.69)

onion

bell pepper (1.00)

salt and pepper (0.05)

lb. cooked ham (3.75)

eggs (2.79)

flour tortillas (burrito size) (1.39)

Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.

Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.

Dice the ham, then add it to the skillet with another ½ Tbp butter.  Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.

Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.

Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they&#039;ll become dry. Season the eggs with a pinch of salt and pepper.

To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.

To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape

Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.

To reheat from frozen, use the microwave&#039;s defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

To Reheat Breakfast Burritos

Shepherd’s pie is a rustic dish traditionally made with lamb, but you can substitute beef for an equally comforting meal that's also freezer-friendly.

Freezer-Friendly Shepherd’s Pie

For the beef and vegetable layer:

beef

c. chopped yellow onions

carrots

c. peas (I used frozen)

c. corn kernels (I used frozen)

butter

tbsp. flour

thyme leaves

garlic, pressed

beef stock

Salt and pepper

For the mashed potato layer:

lb. Yukon Gold potatoes, peeled and cut into large cubes

heavy cream

c. milk

tbsp. butter, softened or melted

c. cheddar cheese

I happen to be one of those strange morning people who wakes up ready to work and gets going practically the second I jump out of bed.

Make Ahead & Freeze: Breakfast Sandwiches

Large Eggs

Water

Butter, For Greasing Pan

English Muffins Or Mini Croissants

Black Forest Ham Or Cooked Bacon

Sharp Cheddar Cheese

Freezer Friendly Breakfast Burritos

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Anytime Chocolate Chip and Oat Cookies Recipe

pecans

raw seeds (such

coconut flakes

(125 g) all-purpose flour

(83 g) whole grain flour (such

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

baking soda

(packed; 300 g) light brown sugar

(2 sticks) unsalted butter, melted, slightly cooled

eggs, room temperature

Tbsp. vanilla extract

semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips

oats

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Epicurious

Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.

Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.

Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)

If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

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