- 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
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