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When I make egg burritos, I make a ton of them. They freeze well and make super simple leftovers for busy school and work mornings. I figured out how to get the most out of my ingredients by ensuring that pretty much everything from one entire package of each ingredient is used.
2 cups (1 pkg) cheddar cheese, divided (I use a cheddar blend)
1 4oz can diced green chilies
1 pkg burrito-size tortillas
1 pkg bacon (also great with sausage or both)
3/4 tsp garlic powder
1/2 tsp salt
pepper to taste
sour cream, salsa (opt garnish)
1. Cook and crumble bacon.
2. Combine eggs, garlic, salt, and pepper. Cook over medium-med/high heat until they have reached your desired doneness. Add green chilies and 1/2 the cheese. Stir until cheese melts. Stir in crumbled bacon.
3. Spoon egg filling into warmed tortillas, top each with a little of the remaining cheese, and add desired garnishes.
Once I know that my family has eaten what they want, I fix up the remaining burritos. I fold in both ends of the burrito, so it doesn’t spill when reheated. Wrap in wax paper, folding the paper just like you would a tortilla. Place seam side down in the freezer. If you think these will stay in the freezer more than a week, also wrap in a layer of tin foil to keep them safe (remove foil, just leaving the wax paper, before heating). Reheat in the microwave while still in the wax paper. Usually just a minute or two will do.
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