MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD FREEZER BREAKFAST BURRITOS
Make these vegetarian breakfast burritos ahead and freeze for an easy, on-the-go meal that's warmed in a microwave when ready to serve.
Provided by Maren Ellingboe King
Categories Breakfast Burritos
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
- Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
- Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
- Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
- To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.
Nutrition Facts : Calories 561 calories, Carbohydrate 66 g, Cholesterol 210.4 mg, Fat 23.1 g, Fiber 7.5 g, Protein 21.6 g, SaturatedFat 7.8 g, Sodium 979.1 mg
QUICK BREAKFAST BURRITOS
This is a full flavor, easy way to get a breakfast into your family. You can alternate the ingredients to what is left in your fridge.
Provided by AlexandriaAngel
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook breakfast sausage, if patties or links chop them up beat eggs, pour into large teflon skillet with pam.
- Add chopped peppers, onions, and sausage.
- stir while cooking as you would scrambled eggs.
- warm tortillas put three tablespoons of egg mixture on tortillas, with what ever your family likes on them, mine loves salsa, sour cream, and green chile on the top side, with a sprinkling of cheddar.
- Makes 12 breakfast burritos.
Nutrition Facts : Calories 202.1, Fat 8.6, SaturatedFat 3.5, Cholesterol 115.6, Sodium 337.8, Carbohydrate 21.9, Fiber 1.5, Sugar 1.8, Protein 8.8
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