Make Ahead Breakfast Burrito Pouches Food

MAKE-AHEAD BREAKFAST BURRITOS

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.

MAKE-AHEAD BREAKFAST BURRITOS

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.

MAKE AHEAD BREAKFAST BURRITO POUCHES

Steps:

• 1) Cube potatoes into 1/4-inch cubes and boil in lightly salted water until tender, 7-8 minutes. Drain potatoes and set aside.
• 2) In a large skillet add a drizzle of oil and add scrambled eggs over medium-low heat. Cook gently until eggs are just cooked through. Try not to overcook them. Remove eggs from skillet and set aside.
• 3) Add a fresh drizzle of oil to the skillet along with sausage. Turn heat up to medium. Cook sausage until browned, breaking it up as it cooks.
• 4) When sausage is completely cooked through, add chopped onions, peppers, and garlic and seasoned salt. Cook until veggies are slightly soft, another 2-3 minutes.
• 5) Add potatoes to the skillet and stir to combine. Adjust seasoning to your liking. (You could add chili powder or something to make it spicier if you like.)
• 6) Let sausage mixture cool for 5-10 minutes. Spreading it out on a sheet pan will let it cool faster.
• 7) Using freezer safe bags, divide eggs, cheese, and sausage mixture between 6 bags. Most of the bag should be the sausage and potato mixture. Press out as much air as you can from the bags.
• 8) Freeze pouches.
• When ready to make a breakfast burrito unwrap a frozen pouch of burrito fillings in a microwave safe bowl. Microwave on high for 3-4 minutes until filling is thawed and steaming (cheese should be melted as well).
• Scoop filling out of bowl onto a tortilla and roll into a tight burrito. Eat immediately!

MAKE AHEAD BREAKFAST BURRITOS

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

Steps:

• Place ham, cheese, and onions inside flour tortilla.
• Roll up and stack in buttered 9x13" baking dish.
• In a bowl, whip 8 eggs and 2 cups half and half. Add salt and pepper to taste.
• Pour egg mixture over top of the filled tortillas.
• Cover with plastic and place in refrigerator for 4 to 12 hours.
• Top with a cup of cheese.
• Bake for 25 minutes at 350 covered with foil.
• Remove foil and continue to bake for 10 to 15 minutes or until eggs are done.
• Let rest for 10 minutes before serving.