Make-Ahead Breakfast Burritos

Made the night before and baked the next morning, these breakfast burritos filled with pork sausage use Old El Paso salsa and flour tortillas to save time without sacrificing taste.

  • Prep Time 25 min
  • Total Time 8 hr 40 min
  • Servings 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

  • 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

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.