Freezer Cooking

Breakfast Burritos/Breakfast Tacos (How to make your own Sonic Jr. Breakfast Burrito’s):

Call them what you want, they are fast, cheap and easy. Simply cook the parts, combine and assemble. Load them up into the freezer voila, a home cooked breakfast a the drop of a hat, just minutes away in the microwave.

It’s really easy, I made a batch of 60 breakfast burritos, but I really had enough mix to make about 100 of them, I just ran out of tortilla’s. Total cost with everything ran me just under 18 dollars, so for the 60 pieces I made, they ran about 30 cents a piece. I bagged them up 2 to a baggie, so in the end, it’s breakfast for 60 cents.

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Ingredients:

  • 2 to 3 pounds of breakfast sausage (I bought 2 tubes of mild)
  • 2.5 dozen eggs
  • 2 pounds of hashbrowns
  • 2 cans of diced tomatoes
  • 60-100 tortilla’s
  • salsa to top it if desired

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Here’s how:

Step 1: Brown the breakfast sausage. I used my roaster since my oven was already hot from cooking dinner. Breakfast sausage can get kind of greasy, so I drained it and rinsed well under hot water to degrease it.

Breakfast Sausage Cooked In RoasterStep 2: While the sausage is cooking you need to cook the scrambled eggs and hashbrowns. For the eggs I just cooked them in a skillet and stirred and chopped feverishly. For the hashbrowns I just dumped them on 2 cookie sheets and baked them on the rack under the sausage. I didn’t get pics of this, but use your imagination… I am sure you have seen scrambled eggs before, LOL.

Step 3: Once the sausage is cooked and drained, dump your eggs, hashbrowns and if so desired diced tomatoes on top.

Other toppings you could add in:

  • Green Peppers
  • Red Peppers
  • Celery
  • Onions
  • Mushrooms
  • You name it!

Breakfast Burrito FillingStep 4: Mix it up.

Breakfast Burrito Egg and Sausage MixStep 5: Assemble! I used an ice cream scooper for consistent portion sizes. These are pretty small breakfast tacos/breakfast burritos, so I sacked them up two to a baggie.

assembling bulk cooking breakfast burritosStep 6: Voila! A stack of 30 baggies.

bulk breakfast burritos ready for freezer
As mentioned, with the ingredients, I could have made 100 if I had more tortillas, so we at a couple meals of breakfast burgers to use it up in the meantime. YUMMY. These really remind me of the Jr. Breakfast Burrito’s at Sonic, except theirs are a buck and mine are 30 cents. Take that Sonic!

 

Breakfast Tacos / Breakfast Burritos
Author:
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 to 3 pounds of breakfast sausage (I bought 2 tubes of mild)
  • 2.5 dozen eggs
  • 2 pounds of hashbrowns
  • 2 cans of diced tomatoes
  • 60-100 tortilla's
  • salsa to top it if desired
  • Optional ingredients - Green Peppers, Red Peppers, Celery, Onions, Mushrooms
Instructions
  1. Brown the breakfast sausage. I used my roaster since my oven was already hot from cooking dinner. Breakfast sausage can get kind of greasy, so I drained it and rinsed well under hot water to degrease it.
  2. While the sausage is cooking you need to cook the scrambled eggs and hashbrowns. For the eggs I just cooked them in a skillet and stirred and chopped feverishly. For the hashbrowns, I just dumped them on 2 cookie sheets and baked them on the rack under the sausage.
  3. Once the sausage is cooked and drained, dump your eggs, hashbrowns and if so desired diced tomatoes on top.
  4. Mix it up.
  5. Assemble! I used an ice cream scooper for consistent portion sizes. These are pretty small breakfast tacos/breakfast burritos, so I sacked them up two to a baggie.

 

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Mama’s Vegetable Beef Soup: Great for the cool weather!

This is a basic foundation for a great winter/fall soup, ready to go out of the freezer. I will be making this in the near future and will update with more details, so stay tuned!

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Ingredients:

Note: Soup really has no set amounts of any one ingredient, portion to taste.

  • Ground Beef
  • Beef stock (swanson or other) or bouillon cubes and water
  • Beans
  • Vegetables as desired (canned, frozen or cans of veg-all even)

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Instructions:

 
Cook and drain ground beef. Add in all other ingredients and mix thoroughly. Let simmer for a good 30 minutes to allow the flavors to meld together. Serve or freeze.

Serving Ideas:

Reheat and drop in noodles or cubed potatoes or rice or barley for an added flair.

 

Mama's Vegetable Beef Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Ground Beef
  • Beef stock (swanson or other) or bouillon cubes and water
  • Beans
  • Vegetables as desired (canned, frozen or cans of veg-all even)
Instructions
  1. Cook and drain ground beef
  2. Add in all other ingredients and mix thoroughly
  3. Let simmer for a good 30 minutes to allow the flavors to meld together
  4. Serve or freeze

 

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Mama’s Breakfast Quiches (Crustless):

Delicious breakfast on the go... just waiting in your freezer!
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Ingredients:

  • 3 dozen eggs (I wait till eggs are on sale for $1 a dozen)
  • 1 ½ cup milk
  • 1 ½ tsp black pepper, salt and tarragon and dried parsley (or any herb flavor you like)
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 3 cups frozen broccoli or blanched fresh broccoli
  • 2 cups cubed ham steak
  • 1 bg frozen tater tots
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Instructions:

Bake tater tots according to package directions. Beat eggs, milk, pepper, tarragon, parsley and salt till pale in color and all incorporated. Let tater tots cool then break up into smaller bits. Combine cheese, broccoli, ham steak and tater tot bits into a separate bowl. In well greased muffin tins, mini loaf pans or mini pie plates place cheese mixture ½ way up then pour egg mix till almost to the top. Be sure to leave room as the egg will expand as it cooks. Bake at 375 till the egg is set (times vary depending on what type of vessel you use) typically 20-30 min’s. Cool then freeze. These make great quick morning breakfasts or entertaining on the fly when combined with rolls, bacon and some sausage!

 

Mama's Breakfast Quiches (crust less)
Author:
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 dozen eggs (I wait till eggs are on sale for $1 a dozen)
  • 1 ½ cup milk
  • 1 ½ tsp black pepper, salt and tarragon and dried parsley (or any herb flavor you like)
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 3 cups frozen broccoli or blanched fresh broccoli
  • 2 cups cubed ham steak
  • 1 bg frozen tater tots
Instructions
  1. Bake tater tots according to package directions.
  2. Beat eggs, milk, pepper, tarragon, parsley and salt till pale in color and all incorporated.
  3. Let tater tots cool then break up into smaller bits.
  4. Combine cheese, broccoli, ham steak and tater tot bits into a separate bowl.
  5. In well greased muffin tins, mini loaf pans or mini pie plates place cheese mixture ½ way up then pour egg mix till almost to the top. Be sure to leave room as the egg will expand as it cooks.
  6. Bake at 375 till the egg is set (times vary depending on what type of vessel you use) typically 20-30 min’s.
  7. Cool then freeze. These make great quick morning breakfasts or entertaining on the fly when combined with rolls, bacon and some sausage!

 

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Mama’s Lasagna Bake: A little slice of heaven, right out of the freezer!

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Ingredients:

  • 8 cups prepared Marinara sauce (I make my own but using store bought is fine)
  • 4 pkgs (12 oz each) cooked rotini or any other medium pasta
  • 1 pkg sweet Italian sausage
  • 1 pkg mild or hot Italian sausage
  • (I have used bulk ground Italian sausage before but I prefer the sausage in casings)
  • 2 lg buckets ricotta cheese (I wait till these go on sale, usually around Christmas time then freeze them till I want to use them.)
  • 5 cups shredded mozzarella cheese
  • 2 cups parmesan cheese

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Instructions:

Boil the sausage on the stove till the internal temperature is 150. Meanwhile cook the pasta and drain. Let the sausage rest till cool enough to handle. Slice into ¼ inch medallions. In a large bowl mix all ingredients except 1 cup of the mozzarella cheese and the Parmesan cheese.

Portion out the pasta mix into disposable (which by the way re-use very nicely!) loaf pans, top with some of both cheeses, cover with saran wrap then foil and freeze. To re-heat simply place into a 350 oven till bubbly and warm or dump out onto a plate and warm in the microwave. These make a great meal for two when combined with a few bread sticks and a side salad.

 

Mama's Lasagna Bake
Author:
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 cups prepared Marinara sauce (I make my own but using store bought is fine)
  • 4 pkgs (12 oz each) cooked rotini or any other medium pasta
  • 1 pkg sweet Italian sausage
  • 1 pkg mild or hot Italian sausage - (I have used bulk ground Italian sausage before but I prefer the sausage in casings)
  • 2 lg buckets ricotta cheese (I wait till these go on sale, usually around Christmas time then freeze them till I want to use them.)
  • 5 cups shredded mozzarella cheese
  • 2 cups parmesan cheese
Instructions
  1. Boil the sausage on the stove till the internal temperature is 150.
  2. Meanwhile, cook the pasta and drain.
  3. Let the sausage rest till cool enough to handle. Slice into ¼ inch medallions.
  4. In a large bowl mix all ingredients except 1 cup of the mozzarella cheese and the Parmesan cheese.
  5. Portion out the pasta mix into disposable (which by the way re-use very nicely!) loaf pans, top with some of both cheeses, cover with saran wrap then foil and freeze.
  6. To re-heat simply place into a 350 oven till bubbly and warm or dump out onto a plate and warm in the microwave

 

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Mama’s Stuffed Peppers

Mama’s Stuffed Peppers: A delicious change from the ordinary! [hr_shadow] Ingredients: 3 lb ground beef 1 onion chopped fine 1 tsp chopped garlic 1 red pepper chopped fine 2 cups cooked white rice 1 can green chilies 1 can black beans 1 cup corn 1 pkg taco seasoning 4 Bell Peppers (Red, Yellow, Orange or […]

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