WHERE CAN I GET A BREAKFAST BURRITO RECIPES

Name: Easy Breakfast Burritos
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Southwestern
Ingredients: 3 tablespoons vegetable oil; 4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag); 8 eggs; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 fully cooked breakfast sausage links, cut in 1/4-inch pieces; 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas); 2 cups shredded Mexican cheese blend (8 oz)

EASY BREAKFAST BURRITOS RECIPE - PILLSBURY.COM

Easy Breakfast Burritos Recipe - Pillsbury.com image

These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

Provided by Shawn Syphus

Total Time 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
8 eggs
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2 cups shredded Mexican cheese blend (8 oz)

Steps:

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

Nutrition Facts : Calories 450 , CarbohydrateContent 30 g, CholesterolContent 225 mg, FatContent 3 , FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Burrito, SodiumContent 780 mg, SugarContent 1 g, TransFatContent 1/2 g

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

Ingredients

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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