FREEZER BREAKFAST BURRITOS
Rise and shine with fix-and-freeze breakfast burritos. Sausage, cheese, potato tots, and scrambled eggs. Sounds like a great meal, right? Delicious breakfast burritos have quickly become one of the most popular items at fast-food restaurants and, when packed with all these satisfying ingredients, it isn't hard to understand why. Spend a little time in your kitchen and you can make your own sausage burritos for a family-style breakfast or lazy brunch, and even stash some in the freezer for on-the-go meals. Here is how to freeze a breakfast burrito: once you have assembled them, wrap burritos individually in foil. Freeze in a single layer until solid, about 2 hours. Place frozen burritos inside a plastic freezer bag, seal, and keep up to 3 weeks. To reheat a freezer breakfast burrito, remove foil from a thawed burrito, place it on a paper towel-lined plate and microwave on HIGH until heated through, about 2 minutes.
Provided by Pam Lolley
Categories Breakfast
Time 45m
Yield 8 burritos
Number Of Ingredients 11
Steps:
- Cook tots according to package directions until crispy. Cool about 10 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high. Add sausage. Cook, stirring to crumble, until browned, 6 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving drippings in skillet.
- Reduce heat to medium. Add bell pepper and scallions to skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add eggs; reduce heat to medium-low. Cook, stirring constantly, until eggs resemble small curds and are no longer wet, about 4 minutes. Remove from heat; stir in salt and pepper. Cool about 10 minutes.
- Tear 8 (15- x 12-inch) sheets of aluminum foil. Place 1 tortilla on 1 foil sheet; sprinkle tortilla with about 1/3 cup cheese. Top with 1/3 cup scrambled egg mixture, 1/4 cup crumbled sausage, 6 tots, and 1 teaspoon cilantro. Fold sides of tortilla over filling; roll up. Wrap burrito in foil. Repeat process using remaining tortillas, cheese, egg mixture, sausage, tots, and cilantro. Freeze burritos, or heat as desired and eat immediately. Serve with salsa.
SOUTHERN STYLE BREAKFAST BURRITOS
These are stick to your ribs, hearty breakfast burritos. Also great to serve on a buffet for brunch or special holiday meal to tide you over till the big event.
Provided by Sherri at the Beach
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare gravy mixes are directed in medium saucepan.
- In a medium skillet, brown sausage and crumble while cooking.
- Remove sausage with slotted spoon and set aside.
- Pour fat into a bowl and return 2 tablespoons to skillet. Add 2 tablespoons to the gravy and stir in if you like extra sausage flavor.
- Saute peppers, onions, mushrooms in fat until tender.
- Stir in garlic, black pepper and cooked sausage.
- Separate mixture into 4 corners of the pan.
- Turn off burner and cover skillet with lid to keep warm.
- To prepare eggs whisk 2 eggs at a time.
- Cook each set in a omelet pan sprayed with Pam to form a crepe like omelet. You should be 4 crepe-omelets.
- Heat tortillas as directed on package to make pliable.
- Assembly:.
- Place one omelet on each tortilla.
- Spread sausage mixture down the center of each tortilla on the eggs.
- Sprinkle each with cheddar/jack cheese.
- Roll into burritos and place one on each plate seam side down.
- Cover with gravy and serve.
- Note: To serve buffet style: Place burritos in a casserole dish and sprinkle cheese on top instead of inside. Keep warm in oven until service. Serve gravy along side.
Nutrition Facts : Calories 876.6, Fat 61.6, SaturatedFat 25, Cholesterol 517.9, Sodium 1494.1, Carbohydrate 25.1, Fiber 3.4, Sugar 5.6, Protein 53.9
CALIFORNIA BREAKFAST BURRITO WITH CREAMY SALSA (AND FRENCH FRIES!)
California Breakfast Burritos are the best breakfast burritos you will ever have. period! They are loaded with crispy Mexican spiced french fries, cheesy bacon-eggs, rolled in a tortilla and toasted then smothered in Creamy Salsa. That's what makes a CALIFORNIA Breakfast Burrito. And it is irresistible. You can also customize your Breakfast Burritos and swap out the French Fries for roasted potatoes, tater tots or hash browns and sub the bacon for sausage. I've also included Make Ahead and Freezer Breakfast Burrito Instructions.
Provided by Jen
Categories Breakfast
Time 50m
Number Of Ingredients 27
Steps:
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil; spray with non-stick cooking spray. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.
- Meanwhile, (working in 2 batches), lay bacon in a cool, large non-stick skillet. Heat over medium-low heat and cook, flipping occasionally until very crispy. Transfer to a plate lined with paper towels. Chop into bite-sized pieces when cooled. Drain all but 1 tablespoon grease from pan.
- Prepare salsa by mixing all of the salsa ingredients together. Store in the fridge.
- In the same bowl you mixed your fries (there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce. Add eggs to the now empty bacon skillet and cook over medium-low heat. When eggs are almost set, stir in cheese, tomatoes, cilantro and bacon and finish cooking eggs, 30 seconds or so - don't overcook!
- Assemble burritos by spreading some sour cream down the center of the tortilla then topping with eggs and French fries. For cheesier burritos (I HIGHLY recommend) top with desired amount of extra cheese. Roll tortillas up burrito style.
- To sear the burritos for a golden crunch: Heat 1/2 tablespoon oil in a non-stick skillet over medium heat and place half of the burritos seam side down in the skillet. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown. Repeat with remaining burritos.
- Serve with creamy salsa OR salsa, sour cream, avocados/guacamole, pico de gallo and/or chopped tomatoes.
SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
- Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
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- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
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