Makeaheadburritos Recipes

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MAKE AHEAD BREAKFAST BURRITOS



Make Ahead Breakfast Burritos image

These make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy mornings. They are packed with veggies and protein to keep your energy up all day. Make a double batch of these freezer breakfast burritos for an easy, healthy meal-prep breakfast you can enjoy all week long.

Provided by Linley Hanson

Categories     Breakfast

Time 1h

Number Of Ingredients 15

8 large eggs
2 tablespoons unsweetened almond milk
salt and pepper (to taste)
1/2 tablespoon of olive oil or nonstick cooking spray
2 large Idaho potatoes (cubed)
1 tablespoon olive oil
1/4 teaspoon smoked paprika
2 teaspoons garlic powder
salt and pepper (to taste)
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
1/2 white onion (finely diced)
1 lb. breakfast sausage (pork or chicken or chorizo)
10 8- inch tortillas (plain or whole wheat)
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 299 kcal, Sugar 4 g, Fat 11 g, Carbohydrate 40 g, Fiber 4 g, Protein 14 g, ServingSize 1 serving

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 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 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

ALL-IN BAKED BURRITOS



All-In Baked Burritos image

These burritos are so good and easy to make. I adapted this recipe from one posted in Quick Cooking magazine.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 45m

Yield 12 burritos

Number Of Ingredients 8

1/2 lb ground beef
1/2 package taco seasoning mix
1/2 cup chopped onion
1 (16 ounce) can pinto beans, drained
1 cup salsa
1 cup cooked long-grain rice
2 cups shredded cheddar cheese, divided (8 oz)
12 flour tortillas (6 to 7 inches)

Steps:

  • Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
  • In a bowl, combine the beans, salsa, rice and 1 cup cheese.
  • Spoon about 1/3 cup off-center on each tortilla.
  • Fold the sides and ends over filling and roll-up.
  • Arrange burritos in a greased 13X9 baking dish.
  • Sprinkle with the remaining cheese.
  • Cover and bake at 375 degrees for 20-25 minutes or until heated through.

Nutrition Facts : Calories 289.4, Fat 11.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 450.4, Carbohydrate 31.2, Fiber 4.8, Sugar 1.8, Protein 14.8

FREEZE-AND-REHEAT BREAKFAST BURRITOS



Freeze-and-Reheat Breakfast Burritos image

This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!

Provided by fabeveryday

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 54m

Yield 10

Number Of Ingredients 11

1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste

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.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 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

FREEZER BREAKFAST BURRITOS



Freezer Breakfast Burritos image

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

Provided by Chungah Rhee

Categories     breakfast

Yield 8 servings

Number Of Ingredients 12

2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves

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.

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  • In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
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