MAKE AHEAD BREAKFAST BURRITOS
These are so good and easy! Much better than you will get at McDonalds. I make these on Sunday and freeze them so we can have breakfst to go all week!
Provided by Little Bee
Categories Breakfast
Time 32m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray a non-stick skillet with vegetable oil. Crumble sausage and
- brown slowly. Drain in white paper towels. Wipe grease from skillet
- with paper towels, leaving a thin layer of oil.
- Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
- Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
- Freeze ahead directions:.
- Place on parchment paper-lined cookie sheets; freeze until solid.
- Then wrap individually in paper towels, and package in zipper-lock freezer bags.
- When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
AWESOME BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
- Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
- To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.
PW'S BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 12 burritos
Number Of Ingredients 18
Steps:
- Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low.
- Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.
- With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.
- To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.
- For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.
- Preheat the oven to 375 degrees F.
- Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
- Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
- Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
- After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
MAKE-AHEAD BREAKFAST BURRITOS
This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.
Provided by By Jessica Walker
Categories Breakfast
Time 8h40m
Yield 8
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
- In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
- Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
- Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g
FREEZE-AND-REHEAT BREAKFAST BURRITOS
This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 54m
Yield 10
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
- Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
- Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
- Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
- Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
- Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g
FROZEN BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: bacon, sausage, baby red potato, red bell pepper, yellow onion, salt, pepper, eggs, shredded cheese, green onion, flour tortilla, parchment paper
Provided by Tasty
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
- In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
- In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
- Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
- While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
- To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
- To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
- NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
- Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
- To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
- Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
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