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  • - 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.

  • If you enjoyed this video,

  • please give us a great big thumbs up below,

  • make sure to click below to subscribe and when you do,

  • click that little bell icon so you'll get notifications

  • every time we post a new recipe.

  • We'll see you in our next video!

- Hey, everyone!

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B1 中級

朝食のブリトーの作り方|フリーザーで簡単に作れる食事の下ごしらえ (How To Make Breakfast Burritos | Freezer Friendly Meal Prep)

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語