Make Ahead Burritos 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 BEEF AND BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• Heat beans as directed on can. In small bowl, add hot rice, lime juice and cilantro. Stir to combine.
• Heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup beef mixture and 2 tablespoons rice mixture evenly down center of each. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
• To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

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 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:

• 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 BURRITOS

Steps:

• In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

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 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 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 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 BURRITOS OR CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
• In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil.
• To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
• To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
• To prepare from thawed, reduce initial baking time to 30 minutes.
• Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
• Makes 16.

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.
• To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.
• Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.
• To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.
• To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

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 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 BURRITOS

Steps:

• Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
• Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
• Divide the bean-rice mixture evenly among the tortillas and roll up.
• Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

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.

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.