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So so good! They are a hit at our house! I will have to keep our freezer stocked with them, ours were almost too hot after 2 min in microwave.
I made these a couple of months ago and kept some in the freezer. I used low fat ground pork to make my own breakfast sausage, and that was probably a mistake. It was a bit dry.
We ate a couple of the burritos “fresh” on the day of preparation. They seemed very dry (fault of the sausage, I think), and I didn’t have any extra salsa verde to serve with them. Yesterday, we oven baked some from frozen at 350F per Nick’s instructions, and they were superb with some extra (red) salsa. My husband now wants me to keep a stock of these burritos in the freezer at all times, so thank you very much, Nick!
This is great! Just had my first one and the tortilla was not soggy at all straight out of the microwave. Now that i’ve made this and understand why these work so well in the microwave, there’s no stopping me.
I would prefer more egg, more cheese, less sausage. But they are very good.
But potatoes don’t freeze well, so… Does it have to do with the way they’re cooked?
Hey Diana! I haven’t had any issues with freezing potatoes in burritos like this. They always turn out great and freeze just fine. Good luck!
I agree with Nick, potatoes can freeze very well. Most potato recipes which don’t freeze well have a problem because of milk or other liquids added to the potatoes (like mashed potatoes, for example). If you stick to this recipe, and with other potatoes recipes, only add cream or butter (not milk or stock or half and half), I think you will have much more success. After all, frozen french fries do quite well from the grocery store! :D
Heat the tortilla before you fill it.
what could I use instead of salsa verde?
Hi, Sally Ann! Emma here, managing editor. You could use any favorite salsa in place of the salsa verde, or even skip it altogether if you prefer. Enjoy!
This sounds like a fantastic breakfast to take to my in-law’s cabin at the lake. HOWEVER, they do not have electricity, so no microwave. They do have propane though. Nick: would heating this in the oven work? Would I put it in frozen? And, for how long? Hoping you have answers…..Thanks!
Hey Anita! It’s actually my preference to reheat them in the oven (keep them wrapped in foil). The downside is they will take awhile. I would reheat them at around 350 and don’t be surprised if they take 30-40 minutes to reheat as they are frozen solid. You could move them from freezer to fridge the night before to let them thaw slowly and then the reheat time would be quicker. I don’t usually mention this method just because people want to reheat them quickly, but it’s a great option and will lead to a delicious burrito. :) Good luck!
I just tried the oven method from frozen with Nick’s recipe, and it was outstanding. As he says, I left the burritos in the foil. I preheated the oven and a cast iron baking tray. The burritos went onto that for 10 mins, then I turned them. Another 10 minutes, turn and repeat. Then I assaulted them with a Thermoworks instant read thermometer. Only 117F. I put them back in for another 8 minutes, and they were about 150F. Considering everything was fully cooked before freezing, that was enough for me. The texture, flavor and moisture was perfect, with a little extra salsa on the side.
We are just back from an international trip, and it was a life-saver to have these in the freezer for the times when we don’t know whether it is breakfast, lunch or dinner time! :-) So, thank you Nick for a life-saving recipe.
I do this quite often just do not freeze them as we have the time to make them fresh. The only thing I do different is once the veggies are cooked I just scramble the eggs in with them. Do not see a need to dirty another pan…