Make Ahead Breakfast Sausage Burritos Recipes

SAUSAGE BREAKFAST BURRITOS

Steps:

• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

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 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.

MAKE-AHEAD AIR FRYER BREAKFAST BURRITOS

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.

MAKE-AHEAD BURRITOS

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.