Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe.
  • 25 Minutes Prep
    8 Hours 45 Minutes Total
  • 8 Servings

Ingredient List

  • 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

Preparation

  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.

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