MAKE-AHEAD BREAKFAST BURRITOS
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
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
INSTANT POT MEAL PREP BREAKFAST BURRITOS
Step up your meal prep game with these breakfast burritos. They are easy to prepare in a variety of flavors--all at the same time. It's nice to have choices!
Provided by Food Network Kitchen
Time 1h30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside.
- Spray 3 silicone ice cube stick molds with four 2 1/2-ounce cavities with nonstick spray.
- Add the bacon and Cheddar to one of the prepared molds, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper and red onion to the second prepared mold, dividing the ingredients evenly among the 4 cavities.
- Whisk together the whole eggs, 2 tablespoons of the heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Pour the egg mixture over the filling in the 2 molds, dividing it evenly among the 8 cavities.
- Add the spinach and Parmesan to the third prepared mold, dividing the ingredients evenly among the 4 cavities. Whisk together the egg whites, remaining 1 tablespoon heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large liquid measuring cup. Pour the egg mixture over the filling, dividing it evenly among the 4 cavities.
- Cut three 5 1/2-by-8 1/2-inch pieces of aluminum foil and spray one side with nonstick spray. Cover each mold with a piece of foil sprayed-side down.
- Add 1 1/4 cups water to a 6-quart Instant Pot®. Stack the covered molds on top of each other--in alternating directions--on top of the steamer rack and carefully transfer the rack and molds to the pot using the handles. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Let the eggs cool slightly before inverting onto a work surface. Roll each egg tube in a tortilla, wrap in aluminum foil and label. Transfer the wrapped burritos to 2 gallon-size resealable freezer plastic bags (6 in each) and seal. Store in the freezer for up to 3 months.
- To reheat, unwrap the burrito, wrap in a damp paper towel and microwave, rotating halfway through, until warm, about 4 minutes. Serve with your favorite topping--hot sauce, salsa or ketchup.
INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS
The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.
Provided by Soup Loving Nicole
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.7 g, Cholesterol 208.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 5.9 g, Sodium 641.1 mg, Sugar 0.7 g
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD AIR FRYER BREAKFAST BURRITOS
Sausage, egg, and cheese burritos made ahead of time that you can grab out of the freezer, pop in the air fryer, and be on your way in no time. Don't forget the salsa!
Provided by Soup Loving Nicole
Yield 15
Number Of Ingredients 5
Steps:
- Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
- Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
- Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
- Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 27.9 g, Cholesterol 174 mg, Fat 16.5 g, Fiber 1.6 g, Protein 15.3 g, SaturatedFat 5.9 g, Sodium 607 mg, Sugar 0.3 g
More about "instant pot make ahead breakfast burritos recipes"
HACK YOUR INSTANT POT TO MAKE THE EASIEST BREAKFAST …
From thekitchn.com
Estimated Reading Time 2 mins
INSTANT POT BREAKFAST BURRITOS
From 365daysofcrockpot.com
Reviews 4Calories 367 per servingCategory Breakfast
MAKE AHEAD BREAKFAST BURRITOS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
THE BEST INSTANT POT BREAKFAST BURRITOS | FREEZER MEALS MADE EASY
From foodnservice.com
MAKE AHEAD BREAKFAST BURRITOS - FIT FOODIE FINDS
From fitfoodiefinds.com
INSTANT POT BREAKFAST BURRITO FILLING
From instantpotparty.com
MAKE AHEAD FREEZER BURRITOS - FIT FOODIE FINDS
From fitfoodiefinds.com
MAKE AHEAD LOW CARB BREAKFAST BURRITOS - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
CAMPING BREAKFAST IDEAS – EASY MAKE AHEAD BURRITOS!
From thespicyapron.com
MAKE-AHEAD BREAKFAST BURRITOS WITH CARAMELIZED ONIONS
From twokooksinthekitchen.com
MAKE-AHEAD FREEZER BREAKFAST BURRITOS - LIVE SIMPLY
From livesimply.me
THE 42 BEST INSTANT POT MEAL PREP RECIPES (QUICK & EASY)
From mealprepify.com
BREAKFAST BURRITOS RECIPE (FREEZER FRIENDLY) - NATASHASKITCHEN.COM
From natashaskitchen.com
30 BEST INSTANT POT BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS | RECIPE - PINTEREST
From pinterest.com
INSTANT POT BREAKFAST BURRITOS - COOKING WITH KARLI
From cookingwithkarli.com
20 MINUTE • MAKE AHEAD BREAKFAST BURRITOS - LOAVES AND DISHES
From loavesanddishes.net
INSTANT POT BREAKFAST BURRITOS - MONDAY IS MEATLOAF
From mondayismeatloaf.com
BEST INSTANT POT RECIPES FOR BREAKFAST - GREATIST
From greatist.com
MEAL PREP BREAKFAST BURRITOS | MAKE AHEAD AND FREEZER MEAL
From thisfarmgirlcooks.com
MAKE-AHEAD BREAKFAST BURRITOS - INQUIRING CHEF
From inquiringchef.com
MAKE-AHEAD BREAKFAST BURRITOS (FREEZER BREAKFAST BURRITOS)
From easybudgetrecipes.com
INSTANT POT BREAKFAST EGG BURRITOS - CHASE LAUGHTER
From chaselaughter.com
INSTANT POT BREAKFAST BURRITOS - SIMPLY HAPPY FOODIE
From simplyhappyfoodie.com
MEAL-PREP FREEZER BREAKFAST BURRITOS - GIMME DELICIOUS
From gimmedelicious.com
INSTANT POT BREAKFAST BURRITOS RECIPE | MYRECIPES
From myrecipes.com
BREAKFAST BURRITOS (VEGETARIAN + MAKE-AHEAD) - PEAS AND CRAYONS
From peasandcrayons.com
INSTANT POT BREAKFAST BURRITOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INSTANT POT BREAKFAST BURRITOS - RECIPES-GALORE.COM
From recipes-galore.com
FREEZER BREAKFAST BURRITOS - DAMN DELICIOUS
From damndelicious.net
INSTANT POT BURRITOS WITH RICE & BEEF
From instantpoteats.com
MAKE AHEAD BREAKFAST BURRITOS - A WELL SEASONED KITCHEN
From seasonedkitchen.com
21 INSTANT POT FREEZER MEALS FOR EASY PREP
From instantpoteats.com
14 INSTANT POT BREAKFAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
BREAKFAST BURRITO RECIPE: A SIMPLE AND HEALTHY MAKE-AHEAD MEAL
From healthyrecipes101.com
MAKE-AHEAD BREAKFAST BURRITOS - MCCORMICK
From mccormick.com
MAKE AHEAD FREEZER BREAKFAST BURRITOS | YELLOWBLISSROAD.COM
From yellowblissroad.com
INSTANT POT BEEF BURRITOS RECIPE - DIETHOOD
From diethood.com
INSTANT POT BREAKFAST BURRITOS RECIPE - PIP AND EBBY
From pipandebby.com
EASY MAKE AHEAD BREAKFAST BURRITO - FREEZER FRIENDLY!
From showmetheyummy.com
HOW TO MEAL PREP BREAKFAST BURRITOS IN THE INSTANT POT - FOOD …
From foodnetwork.com
MAKE AHEAD BREAKFAST BURRITOS - MY RECIPE MAGIC
From myrecipemagic.com
INSTANT POT BREAKFAST BURRITO RECIPES - BEST OF CROCK
From bestofcrock.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love