CAMPING BREAKFAST BURRITOS
These easy make ahead and freeze burritos are one of the best Camping Breakfast Ideas around. Loaded with all your breakfast favorites and super easy to make and freeze, then heat and eat!
Provided by Heather
Categories Camping
Time 35m
Number Of Ingredients 6
Steps:
- Make tater tots according to package directions, if using.
- In a large skillet, cook sausage until crumbly and fully cooked. Remove cooked sausage and set aside.
- In the same pan, scramble eggs and add salsa at the end and fully combine.
- In a large bowl, combine egg/salsa mixture, cheese, sausage and mix together. Then fold in the cooked tater tots.
- Divide equally among the 8 tortillas. Fold ends of tortillas in then roll to close. Wrap individually in aluminum foil that has been sprayed with non-stick spray and freeze.
- Move from freezer to refrigerator the day before planning on eating.
- Heat camp oven to 325 degrees or start camp grill or campfire. Heat for 20 minutes or until heated through.
Nutrition Facts : Calories 662 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 344 milligrams cholesterol, Fat 40 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1304 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS
The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.
Provided by Soup Loving Nicole
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
- Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
- Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
- Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.7 g, Cholesterol 208.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 5.9 g, Sodium 641.1 mg, Sugar 0.7 g
INSTANT POT MEAL PREP BREAKFAST BURRITOS
Step up your meal prep game with these breakfast burritos. They are easy to prepare in a variety of flavors--all at the same time. It's nice to have choices!
Provided by Food Network Kitchen
Time 1h30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside.
- Spray 3 silicone ice cube stick molds with four 2 1/2-ounce cavities with nonstick spray.
- Add the bacon and Cheddar to one of the prepared molds, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper and red onion to the second prepared mold, dividing the ingredients evenly among the 4 cavities.
- Whisk together the whole eggs, 2 tablespoons of the heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Pour the egg mixture over the filling in the 2 molds, dividing it evenly among the 8 cavities.
- Add the spinach and Parmesan to the third prepared mold, dividing the ingredients evenly among the 4 cavities. Whisk together the egg whites, remaining 1 tablespoon heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large liquid measuring cup. Pour the egg mixture over the filling, dividing it evenly among the 4 cavities.
- Cut three 5 1/2-by-8 1/2-inch pieces of aluminum foil and spray one side with nonstick spray. Cover each mold with a piece of foil sprayed-side down.
- Add 1 1/4 cups water to a 6-quart Instant Pot®. Stack the covered molds on top of each other--in alternating directions--on top of the steamer rack and carefully transfer the rack and molds to the pot using the handles. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Let the eggs cool slightly before inverting onto a work surface. Roll each egg tube in a tortilla, wrap in aluminum foil and label. Transfer the wrapped burritos to 2 gallon-size resealable freezer plastic bags (6 in each) and seal. Store in the freezer for up to 3 months.
- To reheat, unwrap the burrito, wrap in a damp paper towel and microwave, rotating halfway through, until warm, about 4 minutes. Serve with your favorite topping--hot sauce, salsa or ketchup.
INSTANT POT BURRITOS
These fabulous Instant Pot burritos feature tasty spiced rice, beef and corn filling, grated cheese and fresh cilantro wrapped in a soft tortilla. Grill for a crispy finish, serve right away, or make-ahead for later as they store and freeze well.
Provided by Instant Pot Eats
Categories Main
Time 40m
Number Of Ingredients 5
Steps:
- Soak the rice in a bowl of cold water for 5 minutes, then rinse under running water 3-4 times until the water runs clear. Set aside in a sieve.
- Turn the Instant Pot on and press the Saute button. Once the pot is hot, add the olive oil, onions and peppers and cook for 2 minutes, stirring a few times.
- Add the beef and break it apart with a spatula. Cook for 3-4 minutes, until desaturated in colour, stirring a few times. Add the spices and salt and stir through. Make sure not to burn the beef. Press Cancel to stop the Saute function.
- Finally, add the rice, tomato passata or crushed tomatoes, sweet corn and water. Stir well, making sure you scrape any stuck on bits from the bottom to prevent a Burn notice. Pop the lid on top and lock. Set to Manual/Pressure Cook for 5 minutes. The pressure will take about 5 minutes to build up and the timer will start. Once it's done, quick-release the pressure manually as soon as possible.
- While burrito filling is cooking, prepare other ingredients: grated cheese, scallions and cilantro. We like to make simple lettuce, tomato and avocado salad as a side dish.
- Warm large tortillas in the oven or the microwave. Place on a cutting board and fill each tortilla with a teaspoon of barbecue sauce, about a cup of burrito filling, a few tablespoons of grated cheese and a sprinkle of fresh cilantro and onions. Make sure to place these in the middle. Fold the sides of the tortilla and then wrap it upwards tightly.
- Serve as they are or pan-fry for 1-2 minutes on each side over medium-high heat for that crispy finish and melted cheese.
Nutrition Facts : ServingSize 1 burrito, Calories 382 calories, Sugar 4.5 g, Sodium 1177.7 mg, Fat 15.6 g, SaturatedFat 7.6 g, TransFat 0.1 g, Carbohydrate 32.7 g, Fiber 5.8 g, Protein 27.6 g, Cholesterol 51.8 mg
MAKE-AHEAD BREAKFAST BURRITOS
I've made hundreds of these make-ahead breakfast burritos. They take a few steps, but the convenience of a 2 minute meal-on-the-go for busy mornings or for exhausted new parents is worth it. Choose your fillings. I like egg, cheese, sausage and caramelized onions.
Provided by Cheryl
Categories Breakfast meal prep
Time 1h
Number Of Ingredients 14
Steps:
- COOK ONIONS: Slice onions thinly. Heat large pan to medium-high. heat Add oil. Add onions and stir for 5-6 minutes. You can cook chopped peppers, spinach or mushrooms at the same time as the onions if you are not caramelizing them. °To caramelize: Add salt to taste and a pinch of sugar (which will speed up caramelization process). Lower heat to medium heat or medium-low heat. Cook for about 25-30 minutes, stirring occasionally, until onion are browned and caramelized. Transfer to a bowl and let cool. Onions can be made several days ahead and kept in airtight container in fridge.°To fry (much quicker): Add a pinch of salt. Keep cooking until onions are soft, translucent, slightly browned (if you like) and moisture has evaporated. Total 7-8 minutes.
- MAKE OR PREP OTHER FILLING OPTIONS IF DESIRED: Eg. sausages, beans, guacomole. Also peppers, mushrooms, spinach (if not cooked with onions), etc. Note 2 and 3.
- COOK EGGS: You are making scrambled eggs - if you know how, feel free to skip this instruction. Crack eggs into a bowl. Add milk. Whisk together. Heat the same skillet to medium-high heat. Add egg mixture. Let set for a minute. Stir. LOWER heat to medium low heat. Season with salt and pepper to taste. Cook eggs slowly, stirring (and breaking into pieces) occasionally until eggs are set the way you like them (moister or drier), about 5 minutes. Take them off the heat just before fully cooked (they will finish cooking off heat). Don't overcook the eggs or they may become watery when freezing. Let cool to room temperature.
- ASSEMBLE: Mix together the fillings you are using except for cheese. Add seasonings you like (Note 4). Make an assembly line with as many tortillas as you can place on a clean counter. If using refried beans, spread 1-2 teaspoons on lower third of tortillas. Top with about 1/3 cup/75 grams of filling mixture on each, then with about 1/8-1/4 cup/20-28 grams of shredded cheese on each. For each burrito, fold in two sides of the tortilla, then roll up tightly, placing burrito seam side down. Here's a visual on how to fold a burrito. Repeat for rest of tortillas.
- BROWN BURRITOS (OPTIONAL): I only do this if I'm don't plan to freeze burritos for later. Or once I defrost them. If burritos are cold, microwave them first for 45 seconds. Heat a teaspoon or two of butter or oil in a large non stick skillet to medium-high heat. Place as many burritos in skillet as will fit. Fry until golden brown (about 1-2 minutes). Flip and fry another 1-2 minutes on the other side. Repeat with more burritos as needed.Serve with salsa, sour cream, hot sauce or taco sauce if desired.
Nutrition Facts : Calories 249 kcal, Carbohydrate 19 g, Protein 12 g, Fat 14 g, SaturatedFat 6 g, TransFat 0.05 g, Cholesterol 146 mg, Sodium 562 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
MAKE-AHEAD FREEZER BREAKFAST BURRITOS
Breakfast burritos are super easy to make and have always been a favorite in our house. Talk about instant popularity-just offer your family a burrito or cookie for breakfast. By freezing our favorite burritos, I've been able to enjoy the peace of mind that breakfast is taken care of so I can focus on other activities which help our mornings run smoothly.
Provided by Kristin Marr
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet (I use a large cast iron skillet), over medium-high heat, brown the sausage for 5 minutes. Make a well in the center of the skillet. Add the bell pepper and sweet onion and cook for 1 minute. Stir the vegetables into the ground sausage. Saute the veggies, mixed with the sausage, until the onions are translucent (about 3-4 minutes). Strain the fat from the sausage and veggies, then place the mixture in a bowl and set aside.
- In the same skillet, melt the butter. Whisk the eggs and milk together. Add salt and pepper to taste. Pour the eggs into the skillet and scramble until the desired consistency. Remove the eggs from the heat. Add the sausage mixture to the eggs, gently stir to combine the ingredients.
- To assemble the burritos, place a few tablespoons of shredded cheese (or 1 slice) in the center of each tortilla. Add the egg and sausage mixture. Fold the sides into the center of the tortilla and then roll into a burrito. The burritos can be individually wrapped in parchment paper or foil; or simply place the burritos in a Ziploc bag (my preferred method).
Nutrition Facts : Calories 359 kcal, Carbohydrate 17 g, Protein 18 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 213 mg, Sodium 824 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
30 BEST INSTANT POT BREAKFASTS TO FUEL THE FAMILY
Looking for the best Instant Pot breakfast recipes? From oatmeal to muffins to casserole, these dishes are quick, easy, and so delicious!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a quick breakfast in 30 minutes or less!
Nutrition Facts :
MAKE-AHEAD BREAKFAST BURRITOS
Pro tip: Breeze through the morning routine by making loaded breakfast burritos in advance. Wrap eggs, peppers and McCormick® Taco Seasoning Mix in a soft tortilla. Freeze until needed. Then microwave and devour on-the-go.
Provided by McCormick
Categories Sandwiches, Wraps, and Tortillas,
Yield 8
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet on medium heat. Add peppers and onion. Cook and stir 4 to 5 minutes or until onions are tender. Stir Seasoning Mix and water into skillet. Simmer 2 minutes or until sauce is slightly thickened. Remove pepper and onion mixture from skillet and keep warm.
- Mix eggs and milk in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook and stir 3 to 4 minutes or until eggs are firm.
- Spoon egg mixture into warmed tortillas. Layer with pepper and onion mixture and add additional fillings such as cooked sausage, cheese or salsa, if desired. Fold each into a burrito.
- Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.
Nutrition Facts : Calories 295 Calories
INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS
The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.
Provided by Soup Loving Nicole
Categories Breakfast Bacon
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
- Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
- Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
- Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.7 g, Cholesterol 208.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 5.9 g, Sodium 641.1 mg, Sugar 0.7 g
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Total Time 40 mins
- Whisk together eggs and milk in a medium bowl until well combined. Stir in salt andpepper, and set aside.
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- Creamy Instant Pot Mac and Cheese. Mac and cheese is a classic favorite for kids and adults alike. You have to try this double-cheese recipe that calls for Sriracha!
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Estimated Reading Time 7 mins
- Healing Breakfast Porridge. Anyone dealing with gut issues caused by chronic inflammation knows how crucial it is to consume the right foods to keep symptoms at bay.
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- Instant Pot Make-Ahead Quinoa Breakfast Bowls. Quinoa’s not just for savory dishes; it makes a fantastic base for a sweet breakfast too.
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- Instant Pot Buckwheat Porridge. At first glance, this seems like just another batch of oatmeal. But the grains here are actually buckwheat groats—a softer, protein-rich, and antioxidant-packed alternative to oats.
21 INSTANT POT FREEZER MEALS FOR EASY PREP
From instantpoteats.com
- New Orleans Instant Pot Jambalaya. Rice dishes tend to freeze nicely. This Jambalaya is based on an authentic Creole recipe boasting Andouille sausage, prawns, chicken, and an easy-to-make roux for a hearty yet healthy meal that’s gluten-free.
- Chicken Noodle Soup. When it comes to Instant Pot freezer meals, a good chicken noodle soup is a MUST during the fall and winter months. Between the cool weather, allergies, and germs being picked up from school, keeping the immune system strong is crucial.
- Italian Instant Pot Tomato Meatballs. Meatballs are a freezer necessity. Seriously. If you aren’t making ’em, you should be. They’re a great snack to grab for protein and a lovely addition to any pasta dish whether you include grains or opt for spaghetti squash or zoodles instead.
- Low-carb Un-stuffed Cabbage Roll Soup. Cabbage rolls are good and everything, but we like minimal effort when it comes to stocking up our freezer bounty.
- Instant Pot Chicken Burrito Lasagna. What’s a freezer without a little lasagna? And no – we’re not talking about Marie Callender’s signature recipe. Anyways, we’re pretty sure she never thought of the genius combination of lasagna noodles and chicken burrito filling.
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- Sweet Potato Tortilla Soup. If you’re trying to keep things healthy, this soup is the recipe for you. It’s vegetarian and vegan-friendly, bursting with plant protein from perfectly cooked black beans and loads of vitamins and minerals from sweet potato and tomatoes.
- Instant Pot Tamales. Tamales are so simple to grab for dinner. You can easily pop them in the microwave for dinner in five minutes later down the road, so invest your time wisely and make a big batch of these for tasty Mexican nights at home.
- Spicy Instant Pot Carrot Soup. A tasty, well-blended soup is a must-have. It pairs well with all sorts of garnished, and I especially like to top it off with some shredded chicken for protein.
- Instant Pot Turkey Meatballs With Japanese Gravy. All meatballs are a good choice for a freeze easy meal. These ones work really well because they’re preserved in a Japanese gravy, meaning they’ll taste just as good – if not better – when you enjoy them later down the road after the flavors have marinated for some time.
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