Make Ahead Breakfast Sausage Burritos Food

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

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:

• 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 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.

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.)

MAKE-AHEAD BREAKFAST SAUSAGE BURRITOS

Steps:

• Combine eggs and milk in a large bowl until well blended.
• Heat butter in a large skillet over medium heat. Add egg mixture, season with hot sauce, salt, and pepper, and scramble until set and cooked through, 3 to 5 minutes. Transfer to a large bowl.
• Heat the large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to the bowl with cooked eggs, leaving grease in the skillet.
• Add potatoes to the greasy skillet and cook until soft, following package instructions, 15 to 20 minutes. Transfer to the bowl with the egg mixture and let cool, 15 to 20 minutes.
• Stir cooled potato mixture until combined. Top with Cheddar cheese and stir again.
• Scoop mixture into the center of each tortilla using a 5-tablespoon scoop or 2 large ice cream scoops. Fold tortillas and roll into burritos. Serve or roll burritos in paper towels, then in pieces of foil. Freeze.
• When ready to serve, remove foil and towel and microwave until heated through, about 2 minutes.

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.

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 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.

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:

• 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 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.

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.

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).

BREAKFAST BURRITOS

Steps:

• Cook and crumble bacon or breakfast sausage, set aside.
• Melt 2 tablespoons of butter. Sauté potatoes, onions, and bell pepper over medium heat for 5 minutes. Set aside.
• Melt 2 tablespoons of butter. Combine eggs and milk, season with salt and pepper. Scramble the egg mixture over medium heat for 5 minutes.
• Assembly: Lay out a tortilla. Add 2-3 tablespoons of cheese. Layer the scrambled eggs, potatoes, and vegetables.
• Tuck both ends of the tortilla, then roll tightly.
• Cover with aluminum foil and place into a plastic freezer bag.
• Repeat until all burritos are assembled.

MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Over medium heat on the stove top, cook sausage until just cooked through, remove sausage from the pan and chop well.
• In the same pan, scramble the eggs. When the eggs are soft scrambled, add the vegetables to the pan and turn the heat off. Add the sausage back to the pan. Sprinkle with salt and pepper to taste and stir well.
• Lay out 4 sheets of heavy aluminum foil, approximately 12"x12". Lay a tortilla on top of the top sheet of foil. Sprinkle the tortilla with the honey mustard and spoon a few tablespoons of the egg mixture onto the tortilla. Tear the cheese slice in half and place across the top of the ingredients. Roll the tortilla up after tucking in the ends. Wrap in the aluminum foil and repeat with the remaining tortillas. (If you plan to reheat your burritos in the microwave, you will need to wrap them in plastic wrap).
• Place the wrapped tortillas into a freezer bag and place in the freezer for up to 6 months.
• To reheat: preheat the oven to 400. Place the burrito in the center of the oven and heat for 20-30 minutes until heated through. How long it takes to heat through will depend on how big and thick your burrito is. Thinner and smaller will take less time than a large one. If reheating in the microwave, heat on high for 1-2 minutes and then turn and repeat in 1 minute intervals until heated through.