Make Ahead Morning Egg 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

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream

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 MORNING EGG BURRITOS



Make-Ahead Morning Egg Burritos image

Start the day off with delicious flavor when you serve these Make-Ahead Morning Egg Burritos. Fill flour tortillas with a creamy, cheesy egg mixture and refrigerate them overnight for delicious Make-Ahead Morning Egg Burritos the next day.

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 8 servings

Number Of Ingredients 6

3 cups ORE-IDA Mini TATER TOTS
8 eggs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup each finely chopped green peppers and onions
8 flour tortillas (8 inch)
1 cup KRAFT Shredded Pepper Jack Cheese

Steps:

  • Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use.
  • Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS.
  • Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
  • Refrigerate overnight.
  • Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 205 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 15 g

MAKE-AHEAD BURRITOS



Make-Ahead Burritos image

We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. -Jennifer Shafer, Durham, North Carolina.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 burritos.

Number Of Ingredients 8

3 cups shredded cooked chicken or beef
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips

Steps:

  • In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

I didn't plan enough to make this ahead of time, but it still turned out delicious. I substituted bacon for the ham (you can use sausage or whatever you prefer). I used pepper jack and cheddar. Recipe courtesy of A Thrifty Mom. Thank you for the simple and yummy breakfast!

Provided by AmyZoe

Categories     < 4 Hours

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

10 flour tortillas
3 cups cheese, grated
3 green onions, chopped
8 eggs
2 cups half-and-half
20 slices ham (thin cut) or 10 slices ham (thick cut)
salt
pepper

Steps:

  • Place ham, cheese, and onions inside flour tortilla.
  • Roll up and stack in buttered 9x13" baking dish.
  • In a bowl, whip 8 eggs and 2 cups half and half. Add salt and pepper to taste.
  • Pour egg mixture over top of the filled tortillas.
  • Cover with plastic and place in refrigerator for 4 to 12 hours.
  • Top with a cup of cheese.
  • Bake for 25 minutes at 350 covered with foil.
  • Remove foil and continue to bake for 10 to 15 minutes or until eggs are done.
  • Let rest for 10 minutes before serving.

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS



Make-Ahead Veggie Breakfast Burritos image

I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!

Provided by Natalia Derevianko

Categories     Everyday Cooking     Vegetarian

Time 45m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 clove garlic, minced, or more to taste
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
6 large eggs
¼ cup milk
1 (12 ounce) bag shredded Mexican cheese blend, divided
salt and ground black pepper to taste
12 (10x10-inch) sheets aluminum foil
12 (10 inch) flour tortillas

Steps:

  • Heat 2 large frying pans with 1 tablespoon olive oil in each.
  • Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
  • Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
  • Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
  • Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 45 g, Cholesterol 120.9 mg, Fat 19.6 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 2.7 g

MAKE-AHEAD BURRITOS



Make-Ahead Burritos image

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

1 cup uncooked brown rice
4 cups water
4 (1 ounce) envelopes taco seasoning mix
4 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) container salsa
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
16 (10 inch) flour tortillas
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat Monterey Jack cheese
cooking spray

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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