Make-Ahead Breakfast Burritos

Make-Ahead Breakfast Burritos

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe.

Prep Time

25

Minutes

Total Time

8:40

Hrs:Mins

Makes

8

burritos

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Makes 8 burritos
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
You can also store the burritos in individual resealable plastic bags.
Variation
If you'd prefer, you can microwave the burritos instead of baking them. Wrap 1 burrito in a microwavable paper towel and microwave on High 1 to 3 minutes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.