Baked Breakfast Burritos Recipes

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MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.

Provided by By Jessica Walker

Categories     Breakfast

Time 8h40m

Yield 8

Number Of Ingredients 8

1 lb bulk pork sausage
2 green onions, chopped
8 eggs
1 tablespoon butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa
Sour cream

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.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g

TASTY BREAKFAST BURRITOS



Tasty Breakfast Burritos image

Baked tortillas, packed with sausage, cheese and eggs. Swimming in a hearty sausage gravy.

Provided by Kayse

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
  • Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
  • Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
  • Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
  • Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 41.1 g, Cholesterol 376.2 mg, Fat 47.4 g, Fiber 2.4 g, Protein 39 g, SaturatedFat 18.5 g, Sodium 1928.3 mg, Sugar 4 g

BAKED BREAKFAST BURRITOS



Baked Breakfast Burritos image

Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! -Carol Towey, Pasadena, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 to 8 bacon strips
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

Steps:

  • In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

Nutrition Facts : Calories 707 calories, Fat 45g fat (19g saturated fat), Cholesterol 488mg cholesterol, Sodium 965mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

BREAKFAST BURRITO



Breakfast Burrito image

A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese

Steps:

  • For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  • For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
  • Warm the tortillas one at a time in the skillet.
  • Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

FROZEN BREAKFAST BURRITOS RECIPE BY TASTY



Frozen Breakfast Burritos Recipe by Tasty image

Here's what you need: bacon, sausage, baby red potato, red bell pepper, yellow onion, salt, pepper, eggs, shredded cheese, green onion, flour tortilla, parchment paper

Provided by Tasty

Categories     Breakfast

Yield 6 burritos

Number Of Ingredients 12

bacon
sausage
1.5 lb baby red potato, quartered
1 red bell pepper, chopped
1 yellow onion, chopped
salt, to taste
pepper, to taste
10 eggs, beaten
1 bag shredded cheese
1 bunch green onion, sliced, optional
flour tortilla
parchment paper

Steps:

  • In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
  • In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
  • In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
  • Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
  • While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
  • To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
  • To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
  • NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
  • Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
  • To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
  • Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams

BAKED BREAKFAST BURRITOS



Baked Breakfast Burritos image

This went over really well with guests. I noticed when I took it to the potluck (several hours after making it) that it tasted better then when I served it right after preparing it. This makes me think that it is a great recipe to prepare night before. Also easily converted to vegetarian.... just leave out bacon. From: Siety Koopal at Arbour Breeze Bed & Breakfast, Niagara-on-the-Lake, Ontario

Provided by Huskergirl

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 slices bacon
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, mince (optional)
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons salsa
1 tablespoon butter or 1 tablespoon margarine
4 large flour tortillas
sour cream, and
salsa

Steps:

  • Cook bacon until crisp, remove to paper towels to drain.
  • Reserve 1 Tbsp of dripping, Sauté mushrooms, onion, green pepper and garlic until tender; set aside and keep warm.
  • In a bowl beat eggs and sour cream. Stir in 1/4 cup shredded cheese and salsa.
  • In a frying pan, melt butter; add egg mixture, cook over low heat, stirring occasionally until eggs are set. Remove from heat.
  • Crumble bacon, add to eggs with mushroom mixture.
  • Spoon down center of tortillas and roll up.
  • Place seam side down in a baking dish.
  • Sprinkle with remaining cheese.
  • Bake at 350 F for 5 minutes or until cheese melts.
  • Serve with sour cream and salsa on the side.

Nutrition Facts : Calories 738.9, Fat 40.2, SaturatedFat 14.1, Cholesterol 460.1, Sodium 1330.6, Carbohydrate 65.1, Fiber 5.1, Sugar 5.2, Protein 28.5

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