- Hey, everyone!
It's Natasha of natashaskitchen.com
and today I'm gonna show you how to make
our go-to breakfast burritos.
These are make-ahead,
freezer-friendly, and perfect for busy mornings,
camping, everything.
I hope these become a new favorite for you.
Let's get started.
(bell dings)
We'll start with the egg filling.
In a medium mixing bowl, combine six large eggs
with a pinch of salt and a pinch of black pepper,
and two tablespoons of sour cream.
Whisk those together thoroughly to combine.
Now add two ounces of your favorite chopped ham
and we're using Black Forest ham.
Stir to combine and set the egg mixture aside.
Next, thinly slice half a pound of white or brown mushrooms.
The mushrooms are optional and the breakfast burritos
will still work great without them,
but they do add great flavor.
Now place a large skillet over medium heat
and add one tablespoon of oil.
Add the mushrooms to the hot pan
and saute for about five minutes, stirring occasionally.
Season lightly with salt and pepper.
Saute until the mushrooms have evaporated
any excess juice and they're lightly browned.
Remove the mushrooms from the pan,
then add a tablespoon of butter.
Once the butter is hot and melted, add your egg mixture.
Scramble the eggs for about three minutes
or until they're just cooked through but still moist.
(upbeat music)
To ensure that you don't overcook your eggs,
as soon as they're ready, take them off the heat
and transfer them to a separate dish.
Now we're ready to assemble these breakfast burritos.
You'll need six medium, eight-inch diameter flour tortillas.
Spread a tablespoon of sour cream
in the center of your tortilla.
Top that with 1/6 of the cooked eggs
and a generous amount of shredded mozzarella cheese.
Add 1/6 of the mushrooms, if you're using them,
and also one to two tablespoons of diced, fresh tomatoes.
The tomatoes are optional
and we leave them out if we're freezing the burritos.
Roll the burrito from top to bottom,
tuck the top flap firmly around your filling,
then fold the edges in tightly and roll to secure.
Repeat this process with the remaining burritos.
It's easiest to make burritos
using a fresh package of tortillas.
To ensure the tortillas remain soft and easy to roll,
keep them in their packaging until you're ready to use them.
If you're planning to make these ahead
and store them in the freezer,
wrap them individually in parchment paper.
And it's a good idea to label them with a Sharpie
so you know what's inside.
Transfer the wrapped burritos to a freezer-safe Ziploc bag
and keep them stored in the freezer for up to one month.
And I'm telling you, once these are thawed and sauteed,
they are just as good as freshly-made breakfast burritos.
The best way to heat these is in a skillet,
so place a large skillet over medium heat
and add one to two tablespoons of oil.
Once the oil is hot,
transfer the burritos to the pan with the folded side down
and cook without turning until the bottom is golden brown.
Cook all sides until a beautiful golden brown,
which is about two minutes per side,
and add more oil if needed.
The outside will be crisp all over
and the filling will be hot.
(chuckles) All right,
we are gonna go right into the taste test
because these are the very best when they are hot and fresh.
All right.
I'm gonna cut this in half so you can take a look inside.
They are delicious.
All right, the moment of truth. (laughs)
Take a look inside.
Oh, these are so cheesy, my favorite.
Okay, here we go, the taste test.
The ultimate breakfast on the go, I mean, such a treat.
Mm!
Mm.
(chuckles)
Mm.
Mm!
Mm-mm-mm.
They are packed with flavor by themselves.
If you like to add a little bit of hot sauce, you can,
but seriously, just by themselves, they are so delicious!
Scrumptious,
and I love the crust on the outside,
it's got like this crispy outside and moist inside,
it seals in all the fluffiness of the eggs.
And after these are thawed and cooked,
it tastes just like fresh, literally amazing. (chuckles)
Oh, and I love that you can put anything you want
into these, any kind of veggies that you want to saute,
and pack these, make them your own.
If you've never sauteed your breakfast burritos before,
I am telling you, it is next level,
and the ones we've got in the freezer,
we're gonna take 'em to camp this weekend
and throw them on our Camp Chef Flat Top,
saute them up, ooh!
Talk about breakfast of champions.
If you're looking for more make-ahead breakfasts
to make your life easier,
check out some of our all-time favorites right over there
and make sure to try that right down there, so good.
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We'll see you in our next video!