Make Ahead Freezer Breakfast Burritos Recipes

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.

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 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.

FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

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!

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.

FREEZER BREAKFAST BURRITOS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately.

MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
• Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
• Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
• Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
• Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
• Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
• Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.

MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
• Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
• Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.
• First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
• Prep potatoes by cubing into small chunks. Then place on baking sheet.
• Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
• Use hands to toss to make sure everything is evenly coated.
• Roast for 30 minutes at 400ºF. Toss half way through. Set aside.
• Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
• Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
• Use a spatula to sauté until fully cooked. Set aside.
• First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
• Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
• Make your burritos by folding two sides in and then rolling.
• Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!
• If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
• If heating from thawed, microwave on high for 60 to 90 seconds.

BREAKFAST BURRITOS

Steps:

• Cook and crumble bacon or breakfast sausage, set aside.
• Melt 2 tablespoons of butter. Sauté potatoes, onions, and bell pepper over medium heat for 5 minutes. Set aside.
• Melt 2 tablespoons of butter. Combine eggs and milk, season with salt and pepper. Scramble the egg mixture over medium heat for 5 minutes.
• Assembly: Lay out a tortilla. Add 2-3 tablespoons of cheese. Layer the scrambled eggs, potatoes, and vegetables.
• Tuck both ends of the tortilla, then roll tightly.
• Cover with aluminum foil and place into a plastic freezer bag.
• Repeat until all burritos are assembled.