Make-Ahead Breakfast Burritos

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

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( 2 Ratings)

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Prep Time 25 min
Total Time 8 hr 40 min
Servings 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

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Directions

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.

EXPERT TIPS

Expert Tips

You can also store the burritos in individual resealable plastic bags.

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 6/26/2011 2:12:18 PM REPORT ABUSE kallen18 said:

Rating:

Very easy, foolproof recipe. I think there's a lot of room for variation (might add jalapeños next time). I made two batches to freeze and have for quick on-the-go breakfasts. I used cooked, diced ham in one batch as opposed to sausage and it turned out great. Will definitely make again!

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