Adventures in Freezer Cooking–Breakfast Burritos and Cheesy Sausage and Egg Casserole

Today’s Adventures in Freezer Cooking was very economical thanks to recent deals at Bottom Dollar Food and Aldis. 

Bottom Dollar Deals Used

•  eggs for 68 cents/dozen
• sausage at 77 cents per pound package

Aldi’s Deals Used:

• Tortillas for 99 cents for 10
• GrapeTomatoes for 89 cents
• Mushrooms for 69 cents
• Salsa – Jar for $1.69 

The resulting meals were 18 Breakfast Burritos and 2 Egg Casseroles.  One casserole we ate for dinner that night and the rest were put in the freezer for easy meals in the future.

 

To get this Adventures in Freezer Cooking session started, I placed 3 lbs of the sausage in a skillet and started it browning.  2 pounds were for the Egg Casseroles and one was for the Breakfast Burritos. 

 

On another burner I started scrambling a dozen eggs on medium.

For today’s Freezer cooking adventure, I called in my 11 year old daughter to help.  She diced up the mushrooms and tomatoes required for the egg casserole while I mixed the egg mixture for the Cheesy Sausage and Egg Bake recipe.

I knew that I was going to be serving one casserole that night and freezing the other so I prepped one pan at baking time by lining it with enough foil go completely around it.  This time I baked both casseroles, but since then I’ve done some research and found out it’s best to freeze egg casseroles before cooking them.  So that’s what I’ll do next time.  Just part of the adventure.

I did have a couple pieces of the original casserole left and froze those.  They warmed up really well in the microwave and tasted great, so I think that’s what I’ll do when it comes time to warm up the whole casserole.

By the time I got the two casseroles in the oven, the eggs for the burritos were scrambled, so I stirred in the cooked sausage and the remaining ingredients.

Breakfast Burritos Recipe (Made 18 burritos) – from Frozen Assets by Deborah Taylor-Hough

12 eggs, beaten
1 lb sausage, cooked
1/2 cup salsa
2 cups shredded cheddar cheese
18 flour torillas

I warmed the tortillas in the microwave so that they  flexible and place 1/2 cup of the egg mixture on each tortilla and roll burrito style.  Freeze the burritos in a single layer.  Once they were frozen, I placed them in a large zipper freezer bag.

My original plan for these was a quick breakfast item for my husband, but they came in really handy for a breakfast for dinner last night when we didn’t get home until 7:20 and still needed supper.  I placed 3 on a plate and warmed for 2 minutes.  The kids and husband gobbled them down. 

I’ll definitely be making more of these to have on hand.