Tex-Mex Freezer Breakfast Burritos
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Mexican
Serves: 8 burritos
  • 2 cups frozen shredded hash browns
  • 2 tablespoons olive oil
  • 8 ounces Mexican chorizo
  • 8 large eggs, lightly beaten
  • ⅓ cup half and half
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can black beans, rinsed and drained
  • 8 (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • ¼ cup chopped fresh cilantro leaves
  • Seattle's Best Coffee Portside Blend® K-Cup® pods, for serving
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook hash browns according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  5. Spoon beans down centers of tortillas; top with hash browns, chorizo, eggs, cheeses, tomatoes, and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style. Place, seam-sides down, onto prepared baking sheet; cover.
  6. Place into oven and bake until heated through about 12-15 minutes.
  7. Serve immediately or cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month.
  8. To reheat frozen burrito, microwave for 4-6 minutes, turning halfway, or bake at 400 degrees F for 30-40 minutes or until completely cooked through. Serve with Portside Blend® K-Cup® pods!
Recipe by at https://www.mymoderncookery.com/tex-mex-freezer-breakfast-burritos/