Make Ahead Breakfast Burrito Food

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In a medium bowl, whisk eggs.
• In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
• On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with 1/6 of the egg mixture, top with shredded cheese and any other toppings or salsa.
• Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
• Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
• To eat, simply warm directly in the microwave until heated through.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• Heat oven to 450°F.
• Place sausage onto 15x10x1-inch baking pan. Break up into large chunks and spread into single layer. Bake 20-22 minutes or until cooked through. Reduce heat to 350°F.
• Sprinkle bell pepper, cumin, chili powder and garlic salt over sausage. Slowly pour beaten eggs over top. Bake 40-42 minutes, gently stirring halfway through, or until eggs are fully cooked.
• Remove pan from oven; place onto cooling rack. Let cool to room temperature.
• Cut egg bake into 20 rectangular pieces.
• For each burrito, place 1 piece egg bake onto tortilla; top with 2 slices cheese and another piece of egg bake. Roll up tortillas, burrito-style amp-custom, tucking in sides as you roll.
• Wrap each burrito in aluminum foil; freeze until ready to eat.
• To reheat, let burrito thaw in refrigerator overnight. Remove aluminum foil. Microwave on High 2-3 minutes or until heated through.

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.

FREEZER BREAKFAST BURRITOS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately.

HEALTHY BREAKFAST BURRITO RECIPE

Steps:

• In a large skillet sprayed with nonstick cooking spray, sauté potatoes for about 3-5 minutes and until they are softening. Chop chicken sausage and add it with onion and bell pepper to the skillet. Continue to cook for a minute or two and then add in spinach. Once veggies are tender and sausage is browned, add eggs, egg whites and seasonings.
• Fill tortillas evenly with 1/4 of the egg mixture and any other toppings you prefer. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. (See video in this post for a visual.)
• Spray cleaned skillet with cooking spray and set the heat to medium. When the skillet is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
• Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

Steps:

• Spray large frying pan with non- stick spray. Scramble eggs and toss for about 5 minutes over medium heat, or until eggs are no longer liquid.
• Add spinach, black olives, sun-dried tomatoes and continue to stir/toss until no longer wet. Add feta cheese and cover until cheese is melted.
• Add 2 tbsp of refried beans to each tortilla. Top with egg mixture, dividing evenly between all burritos. Wrap as shown in video.
• Grill on panini press (this is what I use but you don't have to have one) or in frying pan until lightly browned.
• Serve hot with fresh salsa. hot sauce, sour cream and fruit (optional)
• Garnish with kiwi flowers, if desired (video in NOTES)
• FREEZING: wait until cooled, then wrap as directed in video
• If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot.

FREEZER FRIENDLY BREAKFAST BURRITOS

Steps:

• Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
• Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
• Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
• Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
• Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
• To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
• To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
• Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

CAMPING BREAKFAST BURRITOS

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.

25 MAKE-AHEAD BREAKFASTS FOR BUSY FAMILIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quick breakfast in 30 minutes or less!

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 FREEZER BREAKFAST BURRITOS

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).

MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
• Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
• Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.
• First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
• Prep potatoes by cubing into small chunks. Then place on baking sheet.
• Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
• Use hands to toss to make sure everything is evenly coated.
• Roast for 30 minutes at 400ºF. Toss half way through. Set aside.
• Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
• Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
• Use a spatula to sauté until fully cooked. Set aside.
• First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
• Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
• Make your burritos by folding two sides in and then rolling.
• Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!
• If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
• If heating from thawed, microwave on high for 60 to 90 seconds.

MAKE AHEAD TURKEY SAUSAGE BREAKFAST BURRITOS

Steps:

• Cook sausage, onions, and pepper in a non stick skillet coated with cooking spray. Drain on paper towel reserving some of the oil.
• Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. take off the heat. Add cooked sausage and cheese to egg mixture and mix gently.
• Place about 1 cup egg and sausage mixture onto each tortilla Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
• When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
• You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot.

MAKE-AHEAD FREEZER FRIENDLY BREAKFAST BURRITOS

Steps:

• Heat olive oil over medium heat in a large/deep skillet. When hot, add bell pepper, onion, garlic powder, and chili powder. Cook for 3-4 minutes, stirring occasionally. Add ground meat and cook thoroughly, using a wooden spoon or spatula to break up the meat into small pieces as it browns. Once the meat is completely cooked through, remove the pan from heat. Pour the meat and veggie mixture into a large bowl, drain any excess liquid and set aside to cool.
• Use a paper towel to wipe out your pan, or use an alternative pan. Reduce heat to low and return the pan to the heat. Add butter to the pan and move it around to coat. Add all eggs to the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook - eggs will cook a tiny bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).
• Set up a burrito assembly line. If tortillas are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable and less likely to rip. Make 8 burritos, each with a sprinkle of cheese, 2 scoops of meat mixture and one big scoop of eggs. Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides (see photos in the post above!).
• Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.
• There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it's heated through. I would not recommend completely microwaving, they'll probably be a bit soggy that way.
• For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.

MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Preheat oven to 450F.
• Arrange tater tots on a baking sheet and bake for 20 minutes. Remove from oven once hot and crispy.
• While the tater tots are baking, heat a large skillet on medium-high heat with a drizzle of oil or butter. Sauté peppers, onion, and jalapeños until tender. Remove from pan and transfer to a large bowl.
• Return pan to heat and add just enough oil or butter to coat the pan. Crack eggs into a bowl, whisk well, and season with salt and pepper. Add eggs to the greased pan and scramble until cooked through.
• Transfer eggs to the bowl with your veggies and mix until combined.
• For easy burrito assembly, microwave each tortilla for 20 seconds before filling and rolling. Arrange egg and veggie mixture, tots, and cheese in the center of each warmed tortilla, then fold and roll until sealed. Place seam-side down and repeat for remaining tortillas.

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• DIRECTIONS Divide scrambled eggs between tortillas. Top with black beans, shredded cheddar, pico de gallo and chopped bacon. Roll up tortilla, wrap burrito in parchment paper and place in freezer bag. When ready to eat, unwrap frozen burrito from parchment and wrap in a damp paper towel. Place on a plate and microwave for 3 minutes.

MAKE-AHEAD BREAKFAST BURRITOS FOR CAMPING

Steps:

• Brown the sausage in a pan over medium heat. Once done, remove from the pan with a slotted spoon, leaving behind the excess fat. Put the browned sausage to the side in a bowl.
• Dice the potatoes into small cubes. Fry potatoes over medium heat in the skillet using the excess sausage fat until the potatoes are tender on the inside. While cooking, season the potatoes with cumin, chili powder, salt, and pepper.
• Once potatoes are soft on the center and crispy on the outside, add the sausage back to the pan. Add the green chilis.
• Drain the pinto beans (do not rinse), and pour the beans in the skillet with the potatoes and sausage. If you're serving the burritos immediately, heat the mixture thoroughly for about 5 minutes. Set mixture aside in a bowl, and cover with foil. Wipe skillet with a cloth.
• In a large bowl, beat eggs. Add salt and pepper. Cook the egg mixture in the skillet until scrambled.
• Chop the red onion, tomato, and cilantro and combine to prepare the pico de gallo.
• Assemble the burritos by placing a spoonful of the bean, potato, sausage mixture in the center of the tortilla. Add the scrambled eggs and pico de gallo, and sprinkle with the shredded cheese. Wrap the tortilla into a burrito.
• You can either serve immediately or wrap with foil to save.

MAKE-AHEAD BREAKFAST BURRITO RECIPE

Steps:

• Combine sausage, peppers and onions in a large saute pan over medium heat.
• Saute until the sausage is browned and the veggies have softened, using a wooden spoon to break up the sausage and stirring often, about 7 minutes. Drain and return to pan.
• While sausage mixture cooks, whisk eggs, water, salt and pepper until really well combined and slightly foamy.
• Add the eggs to the pan and cook stirring often until scrambled dry, about 5 minutes. remove from heat and cool slightly.
• Lay the tortillas on a clean surface. Spoon 1/8 of the egg mixture into the middle of the tortilla. Then sprinkle 1 Tablespoon of cheese onto the egg mixture.
• Take the left and right sides of the tortilla and fold them in over the filling (they don't have to reach all the way to the middle).
• Now fold the bottom of the tortilla up over the folded sides and carefully roll it forward towards the top of the tortilla, being careful to keep the sides closed and ending with the seam on the bottom.
• If you're not cooking right away, wrap each burrito in parchment and freeze until you're ready to eat. To reheat from the freezer, either microwave for 1-2 minutes on high or until heated through or bake at 350 degrees for 15 minutes or until heated through.
• If cooking right away, brown on all sides in a large pan over medium heat (I grease the pan with cooking spray). Serve immediately.

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.

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.

BREAKFAST BURRITOS TO GO

Steps:

• First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat. In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick. Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don't want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook. When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.

EASY MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Heat a large non-stick sauté pan over medium heat.
• Once hot, add in sausage, onion, and bell peppers.
• Cook, breaking up the meat as you go, until the sausage is no longer pink and the peppers are tender.
• Season with salt and pepper, to taste, then remove from pan and set aside in a large bowl.
• In the same pan, add in whisked eggs. Cook until the eggs are scrambled to your liking, then season with salt and pepper.
• Place the eggs into the large bowl with the meat mixture and stir to combine.
• Assemble the burritos: scoop meat/egg mixture (about 3/4 cups) onto a tortilla, top with 2 tablespoons of cheese, and roll. Repeat with remaining ingredients.
• Bake immediately (425 degrees F for about 10 minutes) or store for later.*

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 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!

DENVER OMELET BREAKFAST BURRITOS (FREEZER FRIENDLY)

Steps:

• Preheat the oven and bake tater tots according to package directions. You will need 48 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.
• While the tater tots are baking, heat the oil in a large skillet over medium. Add the diced green and red bell peppers; saute 2 minutes. Add the onion and continue to saute and stir until the vegetables are tender, about 10 minutes total. Stir in the salt, pepper, and paprika.
• When the vegetables are tender, stir in the whisked eggs. Cook and scramble until the eggs are set. Add in the ham. Mix until well combined and then remove from heat (you should have about 8 cups total of the veggie-egg-ham mixture).
• To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable. (Note: If using the Siete grain-free tortillas, follow the heating directions on the package, heating each tortilla in a skillet to make it pliable and filling one at a time. This works well as a 2-person job with one person heating each tortilla and the other adding the fillings and rolling.)
• For burrito assembly, scoop 2/3-cup measure of the egg-ham-veggie mixture into the center of each tortilla. Add 4 tater tots and 1 tablespoon shredded cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.
• To prepare burritos for the freezer, wrap each burrito in a half-sheet paper towel and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.
• To reheat a frozen burrito, remove the aluminum foil. Microwave the frozen burrito for 2-3 minutes, until heated through. Recommended: After microwaving, heat the burrito on a grill pan or panini press to make the outer tortilla crispy. Serve with desired toppings (salsa, sour cream, cilantro, avocado).

MAKE-AHEAD CHEESY BREAKFAST BURRITOS

Steps:

• Heat a large nonstick skillet over medium heat. Add the sausage, breaking to crumble, and cook until browned. Remove from the skillet.
• Peel and grate the sweet potato; dice the bell peppers. Add to the same skillet and cook for 3-5 minutes until they begin to soften and cook through. Remove from the skillet.
• Crack the eggs into a bowl; whisk to combine. Add to the skillet and scramble until no longer runny.
• To assemble: Layer each tortilla with sausage, veggies, eggs and Cache Valley Triple Cheddar Shredded Cheese. Fold in the ends and roll into a burrito. Wrap in parchment paper and store in a sealed plastic bag for freezing. Freeze for up to 2 weeks.
• When ready to eat remove the parchment paper. Microwave the burrito for 1 minute, or until heated through. If desired, serve with salsa.

EASY MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• Heat a large skillet over medium heat. Add sausage and cook until browned, about 1 minute on each side. Drain any fat and place sausage on a cutting board. Roughly chop the links. Set aside.
• Place skillet back over medium heat. Add peppers, onion, and potato to the pan. Cook until potatoes are soft, about 5 to 7 minutes. Remove vegetables from the pan, and return skillet to the heat once again.
• Add eggs to skillet and season with salt and pepper. Whisk eggs together as they begin to cook so they are beaten. Cook, stirring often and scraping the bottom of the pan until scrambled and cooked through. Remove from heat. All all ingredients to cool completely before assembling.
• Place 12 flour tortillas flat on a clean work surface. Distribute eggs evenly onto the center of each. Repeat with sausage, and spoon the vegetable mixture on top. Sprinkle a tablespoon or two of cheese over each. Spoon hot sauce and salsa over the egg mixture on each.
• Fold the left and right sides of each tortilla toward the center. Starting at the side closest to you, begin to fold up the side, rolling as you go.
• Wrap each burrito tightly in plastic wrap. Please in a resealable zip-top freezer bag and lie flat in the freezer.
• When ready to eat, remove plastic wrap and place on a microwave-safe plate. Cover and heat in microwave for 40 seconds, turn over, and heat for another 40 seconds, or until heated through.

MAKE-AHEAD BREAKFAST BURRITOS

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.