Breakfast Burritos

Stocking the Freezer for My Pregnant Wife 🥘🤰🏼

Episode 2: Sheet Pan Sausage Egg & Cheese Breakfast Burritos 🌯

Makes 10 Large Breakfast Burritos
Macros per Serving: 604 cal, 34g P, 64g C, 23g F
Estimated Cook Time: 45 min

Ingredients:
-12 large eggs
-12 small turkey sausage links
-10 large flour burrito tortillas
-2 lbs (32 oz.) shredded hash browns
-3 cups baby spinach
-2 cups mushrooms, thinly sliced
-2 cups reduced-fat Mexican shredded cheese
-1 cup cottage cheese
-1 cup cherry tomatoes, quartered
-1 bell pepper, small diced
-1 red onion, small diced
-1 jalapeño, small diced
-3 garlic cloves, minced
-2 tsp olive oil for cooking
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp smoked paprika
-salt and pepper to taste

Instructions:
-bake the hash browns until crispy and sear the turkey links in a pan with oil until fully cooked; cut links into bite-sized pieces
-sauté the veggies until softened, season with salt and pepper, turn off the heat, mix in baby spinach, and set aside to cool for 5 min
-mix together eggs, spices, cottage cheese, and shredded cheese in a large bowl
-place parchment paper on the bottom of two casserole dishes or baking sheets and spread half of the veggie mix on the bottom
-pour in the egg mix and top with the rest of the veggies, turkey sausage, and more cheese
-bake at 375F for 30 min until the center of the egg bake is no longer wet; divide into 10 equal portions
-build the burritos by placing a layer of shredded hash on the bottom and topping with the egg portions; tightly wrap the burrito in foil
-label and store in the freezer for up to 6 months

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Hey guys, welcome to the series where I stock the freezer for my pregnant wife. Today I made sheetpan sausage, egg, and cheese breakfast burritos. Many of you sent me comments and messages saying I should make burritos because she can eat them one-handed, so I truly appreciate it. We are exactly 1 month away from the due date, so let me know how else I should stock this freezer. I start off by cooking the shredded hash browns, and then also searing some turkey sausage. I prep all the fresh ingredients for our sheetpan egg. Then I also slice our turkey sausage into small bite-sized pieces. I heat a pan on high heat, add some oil, and saute all our veggies till they’re nice and soft. Season with salt and pepper. Turn off the heat. Then I add in baby spinach. Mix well and let it cool off for 5 minutes. Crack a dozen large eggs into a large mixing bowl. Add all the spices and seasonings I have listed. Then add a cup of cottage cheese and shredded cheese. Place parchment paper down on two large casserole dishes or sheet pans. Spread half of our veggie mix on the bottom. Pour in the eggs. Then add the rest of the veggie mix. Top with our turkey sausage. Add more cheese. Then bake at 375° F for about 30 minutes. Divide into equal portions. Heat up our tortillas. Then build the burritos. I add the crispy hash browns on the bottom before adding the sheetpan egg. Wrap in foil. label and then store in the freezer. Thanks so much for watching and take care.