MAKE AHEAD BREAKFAST BURRITOS
These are so good and easy! Much better than you will get at McDonalds. I make these on Sunday and freeze them so we can have breakfst to go all week!
Provided by Little Bee
Categories Breakfast
Time 32m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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
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 BREAKFAST SAUSAGE BURRITOS
These breakfast sausage burritos are great meal prep for: camping, hunting, fairs, moms on the run, hungry teenagers, cowboys, and grumpy husbands. Enjoy. Freeze up to 3 months.
Provided by Annalyn Settelmeyer
Categories Breakfast and Brunch Potatoes
Time 1h25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 560.6 calories, Carbohydrate 46 g, Cholesterol 262.3 mg, Fat 29.9 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 1173.3 mg, Sugar 2.2 g
MAKE AHEAD WRAPS - OAMC
I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!
Provided by TishT
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Divide the mixture evenly among the tortillas, and roll up.
- Freeze wraps in single layer on lightly greased cookie sheet.
- When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
- TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
- Wrap in a paper towel.
- Cook in microwave until heated through (about 2 minutes).
- Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
MAKE-AHEAD BURRITOS
A delicious lunch wrap. Make, freeze, and reheat.
Provided by domino
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 3h
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 78.7 g, Cholesterol 6.5 mg, Fat 8.6 g, Fiber 12.4 g, Protein 19.3 g, SaturatedFat 2.8 g, Sodium 1744.5 mg, Sugar 4.2 g
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4.9/5 (11)Total Time 35 minsCategory BreakfastCalories 234 per serving
- Into a heated large skillet, over medium heat add olive oil. Add in the grated potatoes, red pepper, and shallot. Season with salt and pepper. Saute for about 5 minutes, stir in the diced ham. Saute another 3-5 minutes. Potatoes should be cooked and veggies soft. Remove the filling and place in a bowl until ready to make burritos. Wipe pan clean.
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