frozen breakfast burritos
After many (Many) months of happily eating baked oatmeal, DH needed a change. After a little discussion, we decided to make him some breakfast burritos. I've seen a lot of recipes for these - the make ahead, freeze and reheate in the morning type... he had the first one this morning, and said it was tasty, but watery.
what I did:
sauteed 1/2 a med onion, 1/2 a green pepper and 1 jalapeno all diced fine.
Added 4 slices of "breakfast ham"
whisked together 2 eggs, and 1.5 cups egg substitute. (we're watching our weight). added eggs to pan and scrambled gently until they were well set - but not hard set - letting the water from the veggies cook off.
moved egg mix to a bowl to cool.
constructed burritos with some shredded cheese and the egg mixture, wrapped in freezer press and seal wrap. froze.
Seeking recommendations for the next batch to continue tasty, but less watery!
I used to do a weel's worth of these all the time before I retired. I wrapped them in saran wrap, before put them in a freezer container. Before leaving for work (too early to eat), I'd nuke one in its wrapping for 90 seconds (very hot), then put it inside an oven mitt and take it along in the car. By the time I got to work, it was the right eating temp.
I always put the eggs into the tortillas when they were still hot. and put them into the saran wrap hot. They were never watery when nuked so possibly the tortillas absorbed moisture from the eggs as they cooled, and held onto it when nuked. Or maybe the resting time between nuking and eating allowed the exuded moisture to be reabsorbed. As you probably realize, freezing ruptures cell walls, so most everything that has been frozen will exude liquid when thawed/reheated.