Freezer Breakfast Burritos

These easy make-ahead breakfast burritos are perfect for camping, road trips, busy school mornings, or anytime you want a hot breakfast ready to grab and go.

Ingredients

• 12 large flour tortillas
• 12 eggs
• 1 lb breakfast sausage
• 1 bag frozen hash browns or diced breakfast potatoes
• 2–3 cups shredded cheese
• Salt & pepper, to taste
• Salsa, for serving

Instructions

1. Cook the hash browns: Prepare the hash browns or potatoes until browned and crispy. Set aside to cool.
2. Cook the sausage: Brown the breakfast sausage in a skillet, breaking it into crumbles as it cooks. Drain any excess grease and let cool.
3. Scramble the eggs: Whisk the eggs with salt and pepper and scramble until just cooked. Slightly undercooking them helps keep them from becoming rubbery when reheated.
4. Cool everything: This part is important for freezer burritos! Allow the eggs, sausage, and potatoes to cool completely before assembling so the tortillas don't get soggy.
5. Assemble: Lay out each tortilla and add a layer of hash browns, sausage, scrambled eggs, and shredded cheese.
6. Roll: Fold in the sides and roll each tortilla tightly into a burrito.
7. Freeze: Wrap each burrito individually in foil. Freeze flat, then transfer to a freezer bag once frozen.

To Reheat

Microwave: Remove the foil and wrap the frozen burrito in a damp paper towel. Microwave for 2–4 minutes, flipping halfway through, until heated through.

Camping: Thaw the burritos in the refrigerator/cooler, keep them wrapped in foil, and warm them in a skillet or over the campfire until hot.

Serve with salsa or hot sauce after reheating rather than putting salsa inside before freezing—it helps keep the burritos from getting soggy.

Makes: 12 burritos
Freezer-friendly: YES 🙌
Road-trip approved: Definitely. 🚐🌯

Honey Garlic Pork Tenderloin

This was delicious!!  We are still without an oven but made this in the air fryer!!!  Great meal!!!

 Ingredients:

1 pork tenderloin (1.5 - 2lbs)

2T honey

2T soy sauce

2 cloves garlic, minced

1t dijon mustard

1T olive oil

2 medium sweet potatoes

1lb fresh green beans

salt and pepper

Preheat oven to 400

Whisk together honey, soy sauce, garlilc, dijon, and olive oil.

Brush over the pork and place on a sheet pan.

Cube sweet potatoes, toss with olive oil, salt, pepper, and spread around the pork.

Roast for 30 minutes until the pork reaches 145.

During the last 15 min , add green beans tossed with olive oil, garlic, salt and pepper to the pan.

Let the pork rest 5-10 minutes before slicing

Chicken Caprese

This was DELICIOUS!!!!  Trying to find new recipes with chicken for the "perimenopause protein" :)  The whole crew loved it so new in the rotation!!

Ingredients:

4 chicken breasts

fresh mozzarella

tomatoes

fresh basil

balsamic glaze

baby potatoes

olive oil

Grill chicken until cooked through.

Top with mozzarella during the last 2 minutes.

Add sliced tomatoes and basil.  Drizzle with balsamic glaze.

Roast babe potatoes at 425 for 35 minutes with olive oil, garlic, salt and pepper.

Street Corn Beef Bowls

Sweet, savory, creamy, spicy—and SO easy. These Street Corn Beef Bowls combine crispy roasted sweet potatoes, taco-seasoned beef, creamy Mexican-inspired street corn, and avocado for a weeknight dinner you'll want on repeat.

Makes: About 4 servings

Ingredients

For the bowls

• 2 large sweet potatoes, diced
• Olive oil
• Salt and pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• 1 lb ground beef
• Taco seasoning, to taste
• 1 avocado, sliced or diced, for serving

For the street corn

• 1 (15 oz) can sweet corn, drained
• 1 jalapeño, seeded and diced
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp sour cream or plain Greek yogurt
• 2 Tbsp mayonnaise
• Juice of ½ lime
• 2 Tbsp grated Parmesan or Cotija cheese
• Chile lime seasoning, to taste

Instructions

1. Roast the sweet potatoes: Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread on a baking sheet and roast for about 25–30 minutes, tossing halfway through, until browned and tender.
2. Cook the beef: While the potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain excess grease if needed, then add taco seasoning and prepare according to the seasoning directions.
3. Make the street corn: Add the drained corn and diced jalapeño to a skillet and cook for a few minutes until warmed and lightly charred. Remove from heat and stir in cilantro, sour cream or Greek yogurt, mayo, lime juice, Parmesan or Cotija, and chile lime seasoning.
4. Build the bowls: Divide the roasted sweet potatoes between bowls. Top with seasoned ground beef, street corn mixture, and avocado.
5. Finish with an extra sprinkle of chile lime seasoning, Cotija, cilantro, and a squeeze of lime if desired.

Ground Meat Rolls with Yogurt Dipping Sauce

Was looking for a new camp recipe and this was AMAZING!!!  Unfortunately our campsite didn't have a fire ring SO we had to make this in a pan BUT it is supposed to be made on kabob sticks over open flame!!  Can't wait to try that next time!!  This was super yummy with the dipping sauce too!!!

Ingredients:

1lb ground meat

1/2 onion, diced

3 garlic cloves

2T Paprika

1/3 cup chipped parsley

1T oregano

1/2T salt

1/2t pepper

Shredded cheese

Tortillas (3 per lb of meat)

Dipping Sauce:

1/2 cup Greek yogurt

1T mayo

2 garlic cloves

1/3 cup chopped parsley

1/2 lemon juice

salt and pepper

In a bowl, combine the ground meat, onion, garlic, paprika, parsley, oregano, salt and pepper

Prepare the jogurt diping sauce by mixing together the Greek yogurt, mayo, garlic, parsley, lemon juice, salt and pepper.

Take tortilla - fill it with prepared ground meat mixture.

Top the mixture with shredded cheese

Roast on campfire or pan - serve the rolls with the dipping sauce!!

Breakfast Crunchwraps

Always looking for a protein bfast that's yummy, quick, and can be made ahead of time so boys can just reheat and eat!!  This was great -- it's nice too because most of the ingredients you have on hand most of the time.  Enjoy!!!

Serves 10

Ingredients:

1lb bacon, chopped

12 large eggs, scrambled

1/2 cup cottage cheese

2T butter

1 cup Mexican blend cheese

1 cup queso cheese

10 flour tortillas

2 cups hashbrowns, cooked until crispy

Salt and pepper

In a large skillet over medium heat, cook the chopped bacon until crispy.  Remove with a slotted spoon and drain on paper towels. Reserve 1-2T of bacon fat in the pan.

In the same skillet with the reserved bacon fat, melt butter over medium-low heat. Blend cottage cheese into the beathen eggs until well combined. Add egg mixture to the skillet and scramble until just set but still creamy. Season with salt and pepper.

Cook hashbrowns until golden and crispy. Set aside.

Lay one tortilla flat on celan surface. In the center, layer:

2-3T scrambled eggs

1-2T crispy bacon

1T queso

Sprinkle shredded cheese

2-3T crispy hash browns

Fold the edges of the tortilla up and over the filling, working in a circle to create pleats and seal the wrap completely.

Heat a skillet over medium heat and lightly grease with oil or cooking spray.  Place the crunchwrap seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.

Tzatziki Chickpea Salad

Ingredients

1 cup Greek yogurt
1 garlic clove, grated
2 tablespoons olive oil, plus more for serving
2 teaspoons honey
1 lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
2 (15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.

Nutrition
Amount per serving
Calories: 460
Total Fat: 17g
Saturated Fat: 4g
Sodium: 1027mg
Total Carbohydrate: 61g
Dietary Fiber: 15g
Sugars: 16g
Protein: 22g