Beef Chorizo Breakfast Burrito – just uttering those words evokes a profound sense of anticipation for a hearty, exceptionally flavorful start to any day. I’ve always found that the right breakfast can profoundly set the tone for your entire morning, and this particular dish, with its vibrant, complex flavors and satisfying textures, certainly delivers on that promise. While the breakfast burrito itself has become a beloved, ubiquitous staple across America, the thoughtful inclusion of chorizo, a distinctively spiced sausage with deep, rich roots in Spanish and Mexican culinary traditions, truly elevates it to something exceptionally special. This delightful fusion expertly brings together the comforting familiarity of a well-wrapped morning meal with an exciting, deeply savory kick that truly awakens the palate and invigorates the senses.
Why do people absolutely adore this creation?
It’s the perfect symphony of savory beef chorizo, fluffy scrambled eggs, tender potatoes, and often a touch of melted cheese, all lovingly nestled within a warm, pliable tortilla. The interplay of the spicy, robust sausage with the creamy eggs and starchy potatoes creates an irresistible blend that’s both comforting and incredibly exciting. My recipe for the ultimate Beef Chorizo Breakfast Burrito promises not just a meal, but an experience – one that is convenient, deliciously satisfying, and packed with an undeniable zest that will energize you from the very first bite.
Ingredients:
Creating the ultimate Beef Chorizo Breakfast Burrito requires a thoughtful selection of fresh, high-quality ingredients. Here’s everything you’ll need to embark on this delicious culinary adventure with me:
- For the Hearty Beef Chorizo Mixture:
- 1 pound lean ground beef (80/20 works beautifully): I find this ratio provides enough richness without being overly greasy. It’s the perfect companion to our flavorful chorizo.
- 1 pound bulk fresh chorizo sausage: Make sure it’s bulk chorizo, not links, or remove it from its casings. This is where a huge part of the incredible flavor for our Beef Chorizo Breakfast Burrito comes from!
- 1 medium yellow onion, finely diced: The sweetness of the caramelized onion adds a lovely depth to the savory meats.
- 3-4 cloves garlic, minced: Garlic is essential for building that robust flavor profile we’re aiming for. Feel free to add an extra clove if you’re a garlic lover like me!
- 1 teaspoon ground cumin: A staple spice that brings warmth and earthiness.
- 1 teaspoon chili powder: Adds a mild, smoky heat that complements the chorizo.
- ½ teaspoon smoked paprika: For an extra layer of savory depth and a beautiful color.
- ¼ teaspoon dried oregano: A classic herb that pairs wonderfully with both beef and chorizo.
- Salt and freshly ground black pepper to taste: Always season as you go!
- 1-2 tablespoons olive oil or vegetable oil (optional, for sautéing if needed): Sometimes the meat renders enough fat, but it’s good to have on hand.
- For the Crispy Breakfast Potatoes:
- 2 large Russet potatoes (about 1.5 pounds), peeled and diced into ½-inch cubes: Russets are fantastic for achieving that crispy exterior and fluffy interior.
- 2 tablespoons olive oil or vegetable oil: For getting those potatoes beautifully golden brown.
- 1 teaspoon smoked paprika: To echo the flavors in our meat mixture and give the potatoes a nice color.
- ½ teaspoon garlic powder: Adds a savory kick.
- Salt and freshly ground black pepper to taste: Season these generously!
- For the Fluffy Scrambled Eggs:
- 8 large eggs: The more the merrier when it comes to a satisfying breakfast burrito!
- 2 tablespoons milk or half-and-half (optional, but recommended for extra fluffiness): A little dairy makes all the difference in achieving those soft, tender curds.
- 1 tablespoon butter or a drizzle of olive oil: For cooking the eggs in a non-stick pan.
- Salt and freshly ground black pepper to taste: Season your eggs right before cooking.
- For Assembling the Beef Chorizo Breakfast Burritos:
- 8 large (10-inch) flour tortillas: The foundation of our amazing Beef Chorizo Breakfast Burrito! Make sure they are fresh and pliable.
- 2 cups shredded Monterey Jack cheese, Mexican blend, or cheddar cheese: Cheese is non-negotiable. It adds creaminess and helps hold everything together.
- Optional Toppings (highly recommended for customization!):
- Fresh avocado, sliced or mashed into guacamole.
- Your favorite salsa (salsa roja or salsa verde).
- Sour cream or Greek yogurt for a tangy contrast.
- Fresh cilantro, chopped, for a burst of freshness.
- A dash of hot sauce if you like an extra kick!
Prep Work & Ingredient Organization
Before we even think about turning on the stove, a little bit of prep work goes a long way. Trust me, it makes the entire cooking process for our Beef Chorizo Breakfast Burrito so much more enjoyable and less stressful. This is what we call “mise en place” in the culinary world – everything in its place!
- Gather All Your Tools and Ingredients: Start by laying out all the ingredients listed above on your counter. Make sure you have your cutting boards, sharp knives, mixing bowls, and cooking pans ready to go.
- Chop the Onion and Mince the Garlic: Carefully dice your yellow onion into small, uniform pieces. Aim for about ½-inch dice so it cooks evenly and integrates well into the meat mixture. Then, mince your garlic cloves. You can use a garlic press if you prefer, but I love the rustic texture of finely minced garlic.
- Prepare the Potatoes: Peel your Russet potatoes and dice them into consistent ½-inch cubes. Uniform size is key here for even cooking. Once diced, you can give them a quick rinse under cold water to remove some of the surface starch. This isn’t strictly necessary, but some swear it helps achieve a crispier potato. Make sure to pat them thoroughly dry with paper towels afterward, as excess moisture will steam them instead of letting them crisp up.
- Shred the Cheese: If you’re not using pre-shredded cheese, now is the time to shred your block of Monterey Jack or cheddar. Freshly shredded cheese melts so much better!
- Whisk the Eggs: In a medium bowl, crack your 8 large eggs. Add the milk or half-and-half, a generous pinch of salt, and a few grinds of fresh black pepper. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy. Set aside.
- Prepare Optional Toppings: If you’re using avocado, salsa, cilantro, or hot sauce, get those ready now. Slice the avocado, chop the cilantro, and have your salsa and hot sauce bottles within easy reach. This foresight ensures smooth assembly later on, allowing you to enjoy your magnificent Beef Chorizo Breakfast Burrito without any last-minute scrambling.
Having everything prepped and organized means you can focus entirely on the cooking techniques, building layers of flavor for an absolutely perfect breakfast experience.
Cooking the Hearty Beef Chorizo
This is where the magic truly begins for our Beef Chorizo Breakfast Burrito. The combination of savory ground beef and spicy chorizo forms the flavorful core of our dish. Taking your time with this step ensures maximum deliciousness.
- Brown the Ground Beef: Place a large, sturdy skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Cook until it’s completely browned, about 5-7 minutes. Once browned, carefully drain off any excess fat. While some fat is good for flavor, too much can make our burrito greasy. Transfer the browned beef to a bowl and set aside for a moment.
- Cook the Chorizo and Aromatics: In the same skillet (no need to clean it, those browned bits add flavor!), reduce the heat to medium. Add the bulk chorizo, again breaking it up with your spoon. Cook, stirring occasionally, until the chorizo is mostly browned and its fat has rendered out, about 7-10 minutes. Chorizo can be quite fatty, so don’t be alarmed by the amount of liquid fat.
- Sauté the Onion and Garlic: Push the chorizo to one side of the pan, creating a clear space. If the pan looks dry, add a tablespoon of olive oil. Add the diced yellow onion to the clear space and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can turn bitter very quickly!
- Combine and Season: Return the browned ground beef to the skillet with the chorizo, onion, and garlic. Stir everything together to combine. Now, it’s time to infuse our meat mixture with those incredible spices! Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat all the meat and vegetables, allowing the spices to toast lightly for about 30 seconds to a minute, which really brings out their aroma.
- Simmer and Enhance Flavors: Add about ¼ cup of water or beef broth to the skillet. This helps to deglaze the pan, picking up any flavorful browned bits from the bottom, and allows the spices to meld beautifully. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for another 5-10 minutes, stirring occasionally, until most of the liquid has evaporated and the flavors are deeply integrated.
- Final Seasoning Check: Taste the beef chorizo mixture and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that chorizo can be quite salty on its own, so taste before adding too much salt. Once perfectly seasoned, remove the skillet from the heat and set aside. This incredibly flavorful mixture is the heart and soul of your spectacular Beef Chorizo Breakfast Burrito!
Perfecting the Potatoes for Your Burrito
Crispy, tender potatoes are an absolute must for a truly satisfying Beef Chorizo Breakfast Burrito. They add a wonderful texture and substance that balances the rich meat and fluffy eggs. Let’s get them just right!
- Heat the Oil: Place a large, heavy-bottomed skillet (cast iron or stainless steel works great here) over medium-high heat. Add the 2 tablespoons of olive oil and let it heat up until it shimmers slightly. You want it hot enough to start browning the potatoes immediately.
- Add and Season the Potatoes: Carefully add the diced and thoroughly dried Russet potatoes to the hot skillet in a single layer if possible. Don’t overcrowd the pan; if necessary, cook them in two batches. Season generously with 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and a good pinch of salt and black pepper. Stir to coat the potatoes evenly with the oil and seasonings.
- Sear for Crispness: Let the potatoes cook undisturbed for about 5-7 minutes to develop a beautiful golden-brown crust on one side. Resist the urge to stir them too often during this initial phase! This is crucial for achieving that desired crispiness.
- Cook Until Tender: After the initial browning, stir the potatoes and continue cooking, stirring every 3-4 minutes, until they are tender when pierced with a fork and evenly golden brown on all sides. This usually takes another 15-20 minutes, depending on the heat and the size of your dice. If they start to brown too quickly, you can reduce the heat to medium.
- Achieve Ultimate Crispness (Optional but Recommended): For extra crispy potatoes, once they are mostly tender and golden, increase the heat to high for the last 2-3 minutes, stirring constantly, to really get that final crunch. Watch them closely to prevent burning.
- Drain and Set Aside: Once your potatoes are perfectly crispy on the outside and fluffy on the inside, remove them from the skillet. You can transfer them to a plate lined with paper towels to absorb any excess oil, ensuring they stay delightfully crisp. Keep them warm while you cook the eggs. These potatoes are going to be an incredible addition to your Beef Chorizo Breakfast Burrito!
Scrambling the Eggs to Fluffy Perfection
No Beef Chorizo Breakfast Burrito is complete without perfectly cooked, fluffy scrambled eggs. My method ensures they are tender and moist, never dry or rubbery.
- Prepare the Pan: Place a non-stick skillet over medium-low heat. Add the tablespoon of butter or a drizzle of olive oil and let it melt and coat the bottom of the pan. The key to fluffy eggs is lower heat and patience.
- Pour in Eggs: Once the butter is melted and slightly foaming (or oil is shimmering), pour the whisked egg mixture into the pan.
- Cook Gently: Let the eggs sit undisturbed for about 30 seconds, allowing the edges to just begin to set. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center of the pan, tilting the pan so that the uncooked egg flows underneath. Continue this gentle pushing and folding motion, allowing the eggs to cook slowly into large, soft curds.
- Remove from Heat: Cook until the eggs are mostly set but still look a little moist and glossy. This is important – remove them from the heat just before they are fully cooked, as they will continue to cook slightly from their residual heat. Overcooked eggs are dry eggs, and we want fluffy, tender eggs for our Beef Chorizo Breakfast Burrito!
- Serve Immediately or Keep Warm: Transfer the perfectly scrambled eggs to a plate or bowl. You can keep them loosely covered to stay warm while you prepare to assemble the burritos.
Warming the Tortillas and Assembling Your Beef Chorizo Breakfast Burrito
Now for the grand finale: assembling your magnificent Beef Chorizo Breakfast Burrito! A warm, pliable tortilla is crucial for successful rolling, so don’t skip this step. Getting the layering right ensures every bite is balanced and delicious.
- Warm the Tortillas: You have a few options for warming your tortillas to make them soft and flexible, which is essential for rolling without tearing:
- Microwave Method: Stack 2-3 tortillas at a time, wrap them in a damp paper towel, and microwave for 20-30 seconds until warm and pliable.
- Dry Skillet Method: Heat a dry skillet over medium-high heat. Place one tortilla at a time in the hot pan for about 15-20 seconds per side, until it puffs up slightly and is warm and flexible.
- Oven Method: Wrap a stack of tortillas in foil and warm them in a preheated oven at 250°F (120°C) for about 10-15 minutes.
Keep the warmed tortillas wrapped or covered to retain their heat and flexibility as you assemble.
- Prepare Your Assembly Station: Lay out all your components: the warm tortillas, the hot beef chorizo mixture, the crispy potatoes, the fluffy scrambled eggs, shredded cheese, and any optional toppings you’ve prepared.
- Start the Assembly – The Cheese Layer: Lay one warm tortilla flat on a clean surface. Sprinkle a generous amount of shredded cheese (about ¼ cup) in a line down the center of the tortilla, leaving about 1-2 inches clear on the top and bottom edges. The cheese will melt from the heat of the other ingredients, acting as a delicious “glue” to hold everything together.
- Add the Beef Chorizo: Spoon a generous portion of the warm beef chorizo mixture over the cheese. Don’t overload it, but make sure you get a good amount of that incredible flavor in there!
- Layer the Potatoes: Next, add a layer of your crispy breakfast potatoes over the chorizo mixture.
- Top with Eggs: Finally, place a portion of the fluffy scrambled eggs over the potatoes.
- Add Optional Toppings (if desired): If you’re using avocado, salsa, sour cream, or cilantro, add a small amount now. Remember, less is more here to ensure you can still roll the burrito tightly.
- Master the Roll for Your Beef Chorizo Breakfast Burrito: This is the trickiest part, but with a warm, flexible tortilla and a little practice, you’ll be a pro!
- First, fold in the two opposite sides of the tortilla over the filling, just enough to cover the ends of the ingredients.
- Next, grab the bottom edge of the tortilla (the one closest to you) and fold it up and over the filling, tucking it in tightly.
- Then, using your thumbs, pull the filling back towards you slightly as you continue to roll the burrito tightly upwards, away from you. Aim for a snug, cylindrical shape.
- Roll firmly but gently to keep all the delicious fillings contained. Once rolled, your perfect Beef Chorizo Breakfast Burrito is ready!
- Repeat and Serve: Continue this assembly process for the remaining tortillas and fillings. Serve your spectacular Beef Chorizo Breakfast Burrito immediately while everything is warm and the cheese is perfectly melted.
Optional Additions & Serving Suggestions
While your fresh-rolled Beef Chorizo Breakfast Burrito is fantastic on its own, there are always ways to elevate the experience and personalize it to your taste. Think of these as delicious bonuses!
- Sauce It Up: Don’t hesitate to drizzle your favorite hot sauce, a spoonful of vibrant salsa verde, or a dollop of cooling sour cream (or Greek yogurt for a healthier twist) inside before rolling, or on the side for dipping. A little extra moisture and tang can really cut through the richness of the chorizo and beef.
- Freshness Factor: A sprinkle of fresh, chopped cilantro adds a burst of herbaceous freshness that brightens every bite. If you’re an avocado enthusiast, a few slices of ripe avocado or a smear of guacamole inside the burrito can add a creamy, luxurious texture.
- Cheesy Choices: While I recommended Monterey Jack or a Mexican blend, feel free to experiment with other cheeses. Pepper Jack will add an extra spicy kick, while a sharp cheddar can bring a bolder, more pronounced cheese flavor.
- Make it a Meal: These burritos are incredibly filling on their own, making for a hearty breakfast, brunch, or even a convenient dinner. For an even more complete spread, consider serving them alongside a fresh fruit salad or a simple side of black beans. A strong cup of coffee or a glass of fresh orange juice are classic pairings.
- Batch Cooking and Freezing: One of the best things about the Beef Chorizo Breakfast Burrito is how well it freezes! If you’re making a big batch, let the assembled burritos cool completely. Wrap each one tightly in parchment paper, then in aluminum foil, and place them in a freezer-safe bag. To reheat, remove the foil and parchment, wrap in a damp paper towel, and microwave for 2-3 minutes, or bake in a preheated oven at 350°F (175°C) for 20-30 minutes until heated through. This makes for an incredibly convenient grab-and-go meal on busy mornings!
Personalize your Beef Chorizo Breakfast Burrito to make it uniquely yours! Enjoy the process of creating and savoring this incredibly satisfying and flavorful dish.
Conclusion:
And there you have it, my friends! We’ve journeyed through the creation of what I truly believe is not just a meal, but a transformative breakfast experience. This isn’t just any morning bite; it’s a symphony of flavors designed to kickstart your day with an unparalleled zest and satisfaction. The rich, savory depth of the seasoned beef chorizo, perfectly complemented by fluffy scrambled eggs, melty cheese, and your favorite warm tortilla, creates a culinary masterpiece that is both comforting and incredibly exciting. I can’t stress enough how much this Beef Chorizo Breakfast Burrito stands apart from your average breakfast fare. It’s hearty without being heavy, flavorful without being overwhelming, and utterly satisfying in a way that will keep you energized and smiling all morning long. Imagine waking up to that aroma, the sizzle of the chorizo, the promise of a truly epic meal. It’s more than just food; it’s a moment of culinary joy that you absolutely deserve to experience.
But the beauty of this recipe, beyond its incredible taste, lies in its versatility. While the core recipe provides a sensational foundation, I always encourage you to make it your own! For serving, I love to present these burritos alongside a vibrant fruit salad to add a touch of freshness and balance. A strong cup of coffee or a tangy glass of orange juice also makes for the perfect companion. Now, let’s talk about variations, because this is where the fun truly begins! Want to amp up the heat? A dash of your favorite hot sauce, either mixed into the eggs or drizzled generously over the finished burrito, will do the trick. For those who love a creamy texture, a dollop of sour cream or Greek yogurt on top is simply divine. Fresh avocado slices or a generous scoop of guacamole add a luxurious richness and healthy fats that elevate the entire dish. Don’t forget about fresh herbs! A sprinkle of chopped cilantro or parsley can brighten up the flavors beautifully. And for cheese lovers, why stick to just one? A blend of Monterey Jack, cheddar, and a touch of Cotija can take the cheesy goodness to another level.
Thinking about adding more veggies? Absolutely! Sautéed bell peppers, onions, or even some spinach wilted into the egg mixture will boost both flavor and nutrition. If you’re preparing this for a crowd, consider setting up a “burrito bar” with various fillings and toppings, allowing everyone to customize their own perfect creation. You can even make the chorizo and egg mixture ahead of time, refrigerating it for up to two days, then simply reheat and assemble with fresh tortillas for a quick week-day breakfast. These burritos also freeze remarkably well! Wrap them individually in parchment paper and then foil, and they’ll keep for up to a month. Just pop them in the microwave or oven for a convenient grab-and-go meal on busy mornings. Imagine having such a delicious, homemade option ready at a moment’s notice! It truly changes the game for your breakfast routine. The possibilities are genuinely endless, and each small tweak can lead to a whole new delicious experience tailored precisely to your preferences.
So, what are you waiting for? I urge you, with all my culinary passion, to clear your schedule, gather your ingredients, and dive headfirst into making this incredible Beef Chorizo Breakfast Burrito. Don’t just read about it; experience the magic firsthand. The satisfaction of crafting such a flavorful and wholesome meal for yourself or your loved ones is immeasurable. Once you’ve taken that first glorious bite, I have a feeling it will quickly become a cherished staple in your breakfast repertoire. And when you do, please, please, please come back and tell me all about it! Share your triumphs, your variations, your photos – I absolutely love seeing your culinary adventures come to life. Your feedback and experiences not only inspire me but also help others in our cooking community discover new favorites. Let’s celebrate the joy of good food together. Happy cooking, and I can’t wait to hear how your breakfast masterpiece turns out!
Beef Chorizo Breakfast Burrito
A Beef Chorizo Breakfast Burrito offers a hearty, exceptionally flavorful start to any day. This delightful fusion expertly brings together the comforting familiarity of a well-wrapped morning meal with an exciting, deeply savory kick that truly awakens the palate and invigorates the senses.
Ingredients
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1 pound lean ground beef (80/20)
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1 pound bulk fresh beef chorizo sausage
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1 medium yellow onion, finely diced
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3-4 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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¼ teaspoon dried oregano
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Salt and freshly ground black pepper to taste
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1-2 tablespoons olive oil (optional)
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2 large Russet potatoes (about 1.5 pounds), peeled and diced into ½-inch cubes
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt and freshly ground black pepper to taste
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8 large eggs
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2 tablespoons milk or half-and-half (optional)
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1 tablespoon butter or a drizzle of olive oil
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Salt and freshly ground black pepper to taste
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8 large (10-inch) flour tortillas
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2 cups shredded Monterey Jack cheese, Mexican blend, or cheddar cheese
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Optional: Fresh avocado, sliced or mashed
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Optional: Your favorite salsa (salsa roja or salsa verde)
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Optional: Sour cream or Greek yogurt
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Optional: Fresh cilantro, chopped
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Optional: Hot sauce
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Optional: Black beans
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Optional: Corn kernels
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Optional: Jalapeños
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Optional: Pepper Jack cheese
Instructions
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Step 1
Dice onion, mince garlic. Peel and dice Russet potatoes into ½-inch cubes; rinse and pat thoroughly dry. Shred cheese. Whisk eggs with milk (optional), salt, and pepper until frothy. Prepare any optional toppings like slicing avocado or chopping cilantro. -
Step 2
In a large skillet over medium-high heat, brown ground beef, breaking it up. Drain excess fat, transfer beef to a bowl. In the same skillet, cook bulk beef chorizo, breaking it up, until browned and fat renders. Push chorizo aside; if dry, add a tablespoon of olive oil. Sauté diced onion until translucent (5-7 min), then add minced garlic and cook for 1 minute until fragrant. Return beef to skillet. Stir in cumin, chili powder, smoked paprika, and oregano; toast for 30-60 seconds. Add ¼ cup water or beef broth, bring to a gentle simmer, then reduce heat and cook for 5-10 minutes until liquid evaporates and flavors meld. Season with salt and pepper to taste. Set aside. -
Step 3
Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Add diced potatoes in a single layer. Season generously with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper. Cook undisturbed for 5-7 minutes to form a crust. Stir and continue cooking, stirring every 3-4 minutes, for 15-20 minutes until tender and golden brown. For extra crispness, increase heat to high for the last 2-3 minutes, stirring constantly. Transfer to a paper towel-lined plate to drain excess oil; keep warm. -
Step 4
Melt 1 tablespoon butter or drizzle olive oil in a non-stick skillet over medium-low heat. Pour in whisked eggs. Let sit for 30 seconds until edges begin to set. Using a rubber spatula, gently push cooked egg from edges towards the center, tilting the pan for uncooked egg to flow underneath. Continue until eggs are mostly set but still moist and glossy. Remove from heat immediately to prevent overcooking. Transfer to a plate or bowl; keep warm. -
Step 5
Warm tortillas using microwave (20-30 seconds, damp paper towel), dry skillet (15-20 seconds per side), or oven (250°F/120°C for 10-15 min, wrapped in foil) until soft and pliable. Lay one warm tortilla flat. Sprinkle about ¼ cup shredded cheese down the center. Layer with a generous portion of the warm beef chorizo mixture, crispy potatoes, and fluffy scrambled eggs. Add any desired optional toppings (avocado, salsa, sour cream/yogurt, cilantro, hot sauce, black beans, corn, jalapeños, pepper jack cheese). -
Step 6
Fold in the two opposite sides of the tortilla over the filling. Grab the bottom edge closest to you and fold it up and over the filling, tucking it in tightly. Using your thumbs, pull the filling back slightly as you continue to roll the burrito tightly upwards, away from you, forming a snug, cylindrical shape. Repeat for remaining burritos. -
Step 7
Serve your Beef Chorizo Breakfast Burritos immediately while warm. For freezing: Let assembled burritos cool completely. Wrap each one tightly in parchment paper, then in aluminum foil, and store in a freezer-safe bag for up to three months. To reheat from frozen, remove foil and parchment, wrap in a damp paper towel, and microwave for 2-3 minutes (flipping halfway) or bake at 350°F (175°C) for 20-30 minutes until heated through.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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