Make Ahead Sweet Potato And Chorizo Breakfast Burritos Recipes

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MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS



Make-Ahead Sweet Potato and Chorizo Breakfast Burritos image

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Provided by France C

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
3 green onions, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Mexican-style chorizo
1 tablespoon butter
8 eggs
8 (10 inch) flour tortillas
½ cup salsa
1 (4 ounce) package queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g

CHORIZO-POTATO BREAKFAST BURRITOS



Chorizo-Potato Breakfast Burritos image

This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons vegetable oil
8 ounces fresh chorizo, casings removed
1 cup frozen hash browns (not patties)
8 large eggs
Kosher salt and freshly ground black pepper
A few dashes of hot sauce
1/4 cup chopped fresh cilantro
4 large burrito-size flour tortillas
1 avocado, sliced
1 1/4 cups prepared pico de gallo
1/2 cup shredded Mexican-blend cheese

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
  • Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

MAKE AHEAD BREAKFAST BURRITOS



Make Ahead Breakfast Burritos image

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

1 lb lean sausage meat
6 -8 eggs, depending on size eggs
1 tablespoon minced onion
1/4 cup picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
1 pinch salt and pepper, to taste

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



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 SWEET POTATO AND CHORIZO BREAKFAST BURRITOS



Make-Ahead Sweet Potato and Chorizo Breakfast Burritos image

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Provided by France C

Categories     Breakfast Burritos

Time 50m

Yield 8

Number Of Ingredients 12

2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
3 green onions, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Mexican-style chorizo
1 tablespoon butter
8 eggs
8 (10 inch) flour tortillas
½ cup salsa
1 (4 ounce) package queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g

CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
  • Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
  • Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

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