Best 7 Make Ahead Breakfast Burritos Recipes

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:

• 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 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:

• 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.

INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
• Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
• Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
• Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

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:

• 1. Spray a non-stick skillet with vegetable oil. Crumble sausage and brown slowly. If using(Bacon) Cook bacon until crisp. Drain sausage and or bacon in white paper towels. Wipe grease from skillet with paper towels, leaving a thin layer of oil.
• 2. Beat eggs with minced onion and picante sauce. Scramble eggs in skillet until done. Add salt and pepper to taste.
• 3. Toss sausage and or bacon, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito
• 4. 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.