MAKE AHEAD FREEZER BREAKFAST RECIPES

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HOW TO MAKE FREEZER BREAKFAST BURRITOS | KITCHN



How To Make Freezer Breakfast Burritos | Kitchn image

Burritos with eggs, cheese, and potatoes, made ahead and heated up quickly on a weekday morning. Breakfast victory!

Provided by Meghan Splawn

Categories     Burrito    Breakfast    Sandwich    Breakfast sandwich    Egg dish

Total Time 0S

Number Of Ingredients 11

2 medium Yukon gold potatoes, peeled and diced small
1 large red bell pepper, seeded and diced
1 small red onion, diced
1 tablespoon vegetable oil
1 teaspoon kosher salt, divided
12 large eggs
1/4 cup whole milk
2 tablespoons unsalted butter
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
12 (10- to 12-inch) flour tortillas, at room temperature
Optional extras: salsa, cooked bacon, cooked sausage

Steps:

  • Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.
  • Roast your vegetables: Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
  • Cook your eggs: While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
  • Assemble the burritos: Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.
  • Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.
  • Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they'll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
  • To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.

MAKE-AHEAD BREAKFAST BURRITOS RECIPE - BETTYCROCKER.COM



Make-Ahead Breakfast Burritos Recipe - BettyCrocker.com 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 Jessica Walker

Total Time 8 hours 40 minutes

Prep Time 25 minutes

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 , CarbohydrateContent 21 g, CholesterolContent 230 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 1 g, TransFatContent 1 1/2 g

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HOW TO MAKE FREEZER BREAKFAST BURRITOS | KITCHN
Burritos with eggs, cheese, and potatoes, made ahead and heated up quickly on a weekday morning. Breakfast victory!
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Total Time 0S
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  • To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
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