Best Make Ahead Burritos Recipes

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MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream

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 BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.

Provided by By Jessica Walker

Categories     Breakfast

Time 8h40m

Yield 8

Number Of Ingredients 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g

MAKE-AHEAD BEEF AND BEAN BURRITOS



Make-Ahead Beef and Bean Burritos image

These easy, homemade burritos are freezer-friendly and can be reheated in the microwave. Just a little bit of prep work yields a batch of the best grab-and-go burritos you'll ever have!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
2/3 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 cup Old El Paso™ traditional refried beans (from 16-oz can)
1 cup hot cooked rice
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro leaves
8 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded pepper Jack cheese (4 oz)

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  • Heat beans as directed on can. In small bowl, add hot rice, lime juice and cilantro. Stir to combine.
  • Heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup beef mixture and 2 tablespoons rice mixture evenly down center of each. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
  • To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 0 g, TransFat 1 1/2 g

MAKE-AHEAD BREAKFAST SAUSAGE BURRITOS



Make-Ahead Breakfast Sausage Burritos image

These breakfast sausage burritos are great meal prep for: camping, hunting, fairs, moms on the run, hungry teenagers, cowboys, and grumpy husbands. Enjoy. Freeze up to 3 months.

Provided by Annalyn Settelmeyer

Categories     Breakfast and Brunch     Potatoes

Time 1h25m

Yield 16

Number Of Ingredients 9

18 large eggs
½ cup milk, or to taste
1 tablespoon butter, or as needed
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 pounds bulk breakfast sausage
1 (28 ounce) package frozen O'Brien potatoes
2 cups shredded Cheddar cheese, or more to taste
16 (10 inch) flour tortillas

Steps:

  • Combine eggs and milk in a large bowl until well blended.
  • Heat butter in a large skillet over medium heat. Add egg mixture, season with hot sauce, salt, and pepper, and scramble until set and cooked through, 3 to 5 minutes. Transfer to a large bowl.
  • Heat the large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to the bowl with cooked eggs, leaving grease in the skillet.
  • Add potatoes to the greasy skillet and cook until soft, following package instructions, 15 to 20 minutes. Transfer to the bowl with the egg mixture and let cool, 15 to 20 minutes.
  • Stir cooled potato mixture until combined. Top with Cheddar cheese and stir again.
  • Scoop mixture into the center of each tortilla using a 5-tablespoon scoop or 2 large ice cream scoops. Fold tortillas and roll into burritos. Serve or roll burritos in paper towels, then in pieces of foil. Freeze.
  • When ready to serve, remove foil and towel and microwave until heated through, about 2 minutes.

Nutrition Facts : Calories 560.6 calories, Carbohydrate 46 g, Cholesterol 262.3 mg, Fat 29.9 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 1173.3 mg, Sugar 2.2 g

MAKE-AHEAD BURRITOS



Make-Ahead Burritos image

We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. -Jennifer Shafer, Durham, North Carolina.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 burritos.

Number Of Ingredients 8

3 cups shredded cooked chicken or beef
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips

Steps:

  • In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

MAKE-AHEAD AIR FRYER BREAKFAST BURRITOS



Make-Ahead Air Fryer Breakfast Burritos image

Sausage, egg, and cheese burritos made ahead of time that you can grab out of the freezer, pop in the air fryer, and be on your way in no time. Don't forget the salsa!

Provided by Soup Loving Nicole

Yield 15

Number Of Ingredients 5

1 pound mild country bulk sausage
12 large eggs, beaten
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
15 (8 inch) flour tortillas

Steps:

  • Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
  • Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
  • Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
  • Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 27.9 g, Cholesterol 174 mg, Fat 16.5 g, Fiber 1.6 g, Protein 15.3 g, SaturatedFat 5.9 g, Sodium 607 mg, Sugar 0.3 g

MAKE-AHEAD BURRITOS



Make-Ahead Burritos image

A delicious lunch wrap. Make, freeze, and reheat.

Provided by domino

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Burrito Recipes

Time 3h

Yield 16

Number Of Ingredients 16

1 cup uncooked brown rice
4 cups water
4 (1 ounce) envelopes taco seasoning mix
4 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) container salsa
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
16 (10 inch) flour tortillas
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat Monterey Jack cheese
cooking spray

Steps:

  • Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
  • Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
  • Divide the bean-rice mixture evenly among the tortillas and roll up.
  • Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 78.7 g, Cholesterol 6.5 mg, Fat 8.6 g, Fiber 12.4 g, Protein 19.3 g, SaturatedFat 2.8 g, Sodium 1744.5 mg, Sugar 4.2 g

MAKE AHEAD BEEF BURRITOS



Make Ahead Beef Burritos image

We are originally from California, and have always loved Mexican food. We were fortunate to have wonderful Mexican friends who shared their cooking tips. This is a recipe that we have developed over the years into one that is our favorite. With our busy lives, there are times when we just don't have time to fix a meal - being...

Provided by Marti Baxter

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 15

1 lb ground beef
1/2 c diced green or red pepper
1/2 c diced onion
1/2 c diced celery (optional)
1 c diced raw potato, or cooked rice
1 pkg burrito seasoning mix
1 can(s) rotel tomatoes
1/2 tsp each: garlic powder, oregano, ground cumin
1 1/2 tsp dried cilantro (or fresh if you have it)
1/2 tsp salt and pepper to taste
1 small can sliced black olives
2 Tbsp butter
1 can(s) refried beans (with or without green chilis)
2 c cheddar or mexican blend shredded cheese
1 pkg burrito or fajita size flour tortillas

Steps:

  • 1. Brown ground beef in skillet, remove meat and drain off fat. Add 1 Tbsp. canola or olive oil to the pan, add diced pepper, onion, celery, and sautee' until onion and celery have softened. Add previously cooked ground beef back into the pan, stir to combine with veggies.
  • 2. Add Burrito Seasoning, Rotel tomatoes, garlic powder, oregano, ground cumin, cilantro, and salt and pepper to taste; simmer on low for 5 minutes. Add diced raw potato (or cooked rice if you prefer), continue simmering for another 15 minutes (you want the potatoes 'done' but not 'mushy'). Remove from heat, stir in drained, sliced black olives if desired.
  • 3. Place butter in skillet along with refried beans and mash together butter and beans and mashing any leftover whole beans. Cook on medium until bubbling. When meat and beans are done, you are ready to assemble burritos.
  • 4. Heat each tortilla in a skillet (I use an iron skillet) with just a bit of non-stick spray (Pam), continue heating each tortilla and place on a covered plate. Alternate method: place one burrito shell on a plate and put in the microwave oven for 20 seconds, remove from microwave. Fill as follows:
  • 5. Place a line of heated refried beans down the center of the tortilla. Add some shredded cheese to the line of beans. Then place beef mixture on top of the cheese. Fold the tortilla over and roll it to form the burrito. Repeat until all beef and beans are gone.
  • 6. Wrap each burrito in Saran Wrap or aluminum foil, put them in a zip-lock freezer bag, and freeze them.
  • 7. For a quick meal, take one or more out, unwrap, place on a microwave safe plate, and cover. Microwave for 6 minutes (or until hot thru). Eat plain, or garnish with grated cheese, shredded lettuce, diced tomato, and salsa. This way you can enjoy a burrito any time you want one.

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS



Make-Ahead Sweet Potato and Chorizo Breakfast Burritos image

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Provided by France C

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
3 green onions, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Mexican-style chorizo
1 tablespoon butter
8 eggs
8 (10 inch) flour tortillas
½ cup salsa
1 (4 ounce) package queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g

MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS



Make-Ahead Southwestern Breakfast Burritos image

These Mexican-inspired, Southwestern burritos make eating a filling and flavorful breakfast easy! Loaded with veggies and satisfying ingredients, these are definitely my favorite way to start the day, and perfect for meal prep. Try using whole wheat tortillas, brown rice, or adding spinach to make these even more wholesome!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 21

cooking spray
2 teaspoons olive oil
1 red bell pepper, diced
½ large sweet onion, chopped
1 teaspoon salt
½ teaspoon ground black pepper
12 eggs
1 bunch fresh cilantro, stems removed
1 large jalapeno pepper, stem removed
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon paprika
2 medium tomatoes, cored and chopped
¼ cup salsa
1 ¼ cups shredded Cheddar cheese
8 (10 inch) flour tortillas
1 cup cooked white rice, at room temperature
1 (15 ounce) can cuban-seasoned black beans (such as Bush's Cocina Latina® Cuban Black Beans)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
  • Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
  • Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
  • Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
  • Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
  • Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
  • Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
  • Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 55.4 g, Cholesterol 268.2 mg, Fat 22.8 g, Fiber 6.8 g, Protein 24.2 g, SaturatedFat 8.1 g, Sodium 1205.6 mg, Sugar 4.7 g

MAKE AHEAD BREAKFAST BURRITOS



Make Ahead Breakfast Burritos image

These are so good and easy! Much better than you will get at McDonalds. I make these on Sunday and freeze them so we can have breakfst to go all week!

Provided by Little Bee

Categories     Breakfast

Time 32m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb lean sausage meat
6 -8 eggs, depending on size eggs
1 tablespoon minced onion
1/4 cup picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
1 pinch salt and pepper, to taste

Steps:

  • Spray a non-stick skillet with vegetable oil. Crumble sausage and
  • brown slowly. Drain in white paper towels. Wipe grease from skillet
  • with paper towels, leaving a thin layer of oil.
  • Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
  • Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
  • Freeze ahead directions:.
  • Place on parchment paper-lined cookie sheets; freeze until solid.
  • Then wrap individually in paper towels, and package in zipper-lock freezer bags.
  • When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.

MAKE-AHEAD BURRITOS OR CHIMICHANGAS



Make-Ahead Burritos or Chimichangas image

These are great to have on hand for busy weeknights. I make a big batch and freeze them so that we can have them on nights when there is no time for ANYTHING! Throw them in a preheated 350 degree oven still frozen and still in the foil and in an hour, you have a yummy hot dinner. Great for using up leftovers and OAMC. Originally from BHG monthly cooking contest - many years ago!

Provided by Messy44

Categories     One Dish Meal

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb pork (about 3 cups) or 1 lb chicken, cooked and shredded (about 3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chilies
1 (1 1/2 ounce) envelope taco seasoning mix
16 flour tortillas, 8 inch
16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen sticks of the same size
cooking oil or cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
  • In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil.
  • To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
  • To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
  • To prepare from thawed, reduce initial baking time to 30 minutes.
  • Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
  • Makes 16.

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS



Make-Ahead Veggie Breakfast Burritos image

I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!

Provided by Natalia Derevianko

Categories     Everyday Cooking     Vegetarian

Time 45m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 clove garlic, minced, or more to taste
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
6 large eggs
¼ cup milk
1 (12 ounce) bag shredded Mexican cheese blend, divided
salt and ground black pepper to taste
12 (10x10-inch) sheets aluminum foil
12 (10 inch) flour tortillas

Steps:

  • Heat 2 large frying pans with 1 tablespoon olive oil in each.
  • Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
  • Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
  • Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
  • Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 45 g, Cholesterol 120.9 mg, Fat 19.6 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 2.7 g

INSTANT POT® MAKE-AHEAD BREAKFAST BURRITOS



Instant Pot® Make-Ahead Breakfast Burritos image

The molds to make these can easily be found online. They come in a 3-pack for $15 and I have included them in my photo so that you can see exactly what they look like. This was the best money I've spent in a long time. With little effort, I had 12 burritos in my freezer ready to grab and go. They were fluffy and full of flavor.

Provided by Soup Loving Nicole

Categories     Breakfast and Brunch     Meat and Seafood     Bacon

Time 1h20m

Yield 12

Number Of Ingredients 11

3 silicone ice cube trays for water bottles
cooking spray
12 slices bacon, cooked and crumbled
¾ cup shredded Cheddar cheese
½ cup chopped green bell pepper
3 green onions, chopped
12 large eggs
¼ cup half-and-half
salt and ground black pepper to taste
3 sheets aluminum foil
12 (8 inch) flour tortillas

Steps:

  • Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
  • Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
  • Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
  • Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.7 g, Cholesterol 208.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 5.9 g, Sodium 641.1 mg, Sugar 0.7 g

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

I didn't plan enough to make this ahead of time, but it still turned out delicious. I substituted bacon for the ham (you can use sausage or whatever you prefer). I used pepper jack and cheddar. Recipe courtesy of A Thrifty Mom. Thank you for the simple and yummy breakfast!

Provided by AmyZoe

Categories     < 4 Hours

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

10 flour tortillas
3 cups cheese, grated
3 green onions, chopped
8 eggs
2 cups half-and-half
20 slices ham (thin cut) or 10 slices ham (thick cut)
salt
pepper

Steps:

  • Place ham, cheese, and onions inside flour tortilla.
  • Roll up and stack in buttered 9x13" baking dish.
  • In a bowl, whip 8 eggs and 2 cups half and half. Add salt and pepper to taste.
  • Pour egg mixture over top of the filled tortillas.
  • Cover with plastic and place in refrigerator for 4 to 12 hours.
  • Top with a cup of cheese.
  • Bake for 25 minutes at 350 covered with foil.
  • Remove foil and continue to bake for 10 to 15 minutes or until eggs are done.
  • Let rest for 10 minutes before serving.

MAKE-AHEAD MORNING EGG BURRITOS



Make-Ahead Morning Egg Burritos image

Start the day off with delicious flavor when you serve these Make-Ahead Morning Egg Burritos. Fill flour tortillas with a creamy, cheesy egg mixture and refrigerate them overnight for delicious Make-Ahead Morning Egg Burritos the next day.

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 8 servings

Number Of Ingredients 6

3 cups ORE-IDA Mini TATER TOTS
8 eggs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup each finely chopped green peppers and onions
8 flour tortillas (8 inch)
1 cup KRAFT Shredded Pepper Jack Cheese

Steps:

  • Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use.
  • Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS.
  • Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
  • Refrigerate overnight.
  • Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 205 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 15 g

MAKE-AHEAD CHICKEN BURRITOS



Make-Ahead Chicken Burritos image

Roll up and freeze these single-serving burritos and they'll be ready any time - for lunch, supper or even a quick snack!! It's also a good thing to make a big batch of these ,and have quite a few on hand, the family will appreciate it!!

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 teaspoon vegetable oil
1 boneless skinless chicken breast, cut horizontally into 2 pieces (approx. 1/2 lb)
1/4 cup chopped green onion
1/4 cup medium chunky salsa
2 large whole wheat tortillas
1/4 cup finely shredded tex-mex cheese

Steps:

  • In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, covered, until browned and cooked through, about 12 minutes. Cool slightly and shred. Transfer to a bowl and mix with onion and salsa.
  • Divide mixture evenly between tortillas. Sprnkle with cheese. Fold in sides, and roll up to enclose filling. Wrap individually in parchment paper and store in a resealable plastic freezer bag to freeze.
  • To serve, microwave, one at a time, on HIGH until the filling is hot, about 2 minutes from frozen or 1 minute from fresh. Let stand at least 2 minutes before eating. Alternatively, remove parchment paper, wrap in foil, and bake in a 350F oven for abour 20 minutes from frozen or cook unwrapped in a panini press , grill pan, or skillet until tortilla is golden, filling is hot and cheese is melted, about 8 minutes, from fresh.

Nutrition Facts : Calories 99.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 37.8, Sodium 264.7, Carbohydrate 2.9, Fiber 0.8, Sugar 1.3, Protein 13.2

HEALTHY GROUND TUKEY AND BEAN MAKE AHEAD BURRITOS



Healthy Ground Tukey and Bean Make Ahead Burritos image

This recipe for burritos is healthy because it uses lean ground turkey, whole wheat tortillas, brown rice, and reduced fat cheese. You only need 1/2 lb of beans to make this, but I always save myself some time and cook an entire 1lb, and freeze half. Next time I make burritos, I won't have to cook the dry beans first! VEGETARIAN OPTION: omit the ground turkey and use an entire lb of dry beans to make your burritos.

Provided by quainthomesteader

Categories     Lunch/Snacks

Time P1DT1h

Yield 16 burrittos, 6-8 serving(s)

Number Of Ingredients 11

1/2 lb dry pinto beans (or 2 cans of beans)
1 cup brown rice
1 lb ground turkey
1 1/2 cups salsa
8 ounces cheddar cheese, Cabot reduced fat, grated
1 teaspoon garlic powder (or fresh garlic)
1 dash salt (optional)
water
1 tablespoon olive oil
2 lbs whole wheat tortillas
1 dash hot pepper

Steps:

  • Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
  • Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
  • When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
  • In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
  • Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
  • To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.

MAKE AHEAD BREAKFAST BURRITOS



Make Ahead Breakfast Burritos image

These are so good and easy! Much better than you will get at McDonalds. Make ahead and freeze them, breakfast to go all week!

Provided by Tammy T

Categories     Other Breakfast

Time 15m

Number Of Ingredients 7

1 lb lean sausage meat or bacon
6 -8 eggs, depending on size eggs
1 Tbsp minced onion
1/4 c picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
salt and pepper, to taste

Steps:

  • 1. Spray a non-stick skillet with vegetable oil. Crumble sausage and brown slowly. If using(Bacon) Cook bacon until crisp. Drain sausage and or bacon in white paper towels. Wipe grease from skillet with paper towels, leaving a thin layer of oil.
  • 2. Beat eggs with minced onion and picante sauce. Scramble eggs in skillet until done. Add salt and pepper to taste.
  • 3. Toss sausage and or bacon, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito
  • 4. Freeze ahead directions:. Place on parchment paper-lined cookie sheets;freeze until solid. Then wrap individually in paper towels, and package in zipper-lock freezer bags. When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.

MAKE AHEAD & FREEZABLE MEATLESS LUNCH BURRITOS



Make Ahead & Freezable Meatless Lunch Burritos image

This is the type of recipe that you can adjust to your taste & preference. Add more salsa if you want or omit the corn. Add some taco seasoning if you would like or add some browned ground beef or turkey or even shredded chicken. It is up to you and you can hardly go wrong with these simple ingredients.

Provided by Muna Escobar @supermomma5

Categories     Other Main Dishes

Number Of Ingredients 6

3 cup(s) refried beans, homemade or use 2 small cans or 1 large can
2 cup(s) cooked rice
2 cup(s) frozen corn or 1-2 cans drained corn
2 cup(s) salsa, mild, medium or hot
2 cup(s) or more of shredded cheese of choice
20 - 10" flour tortillas

Steps:

  • Combine all ingredients
  • Spoon by 1/3 cupfuls into center of tortillas & fold into burrito
  • Wrap individually with wax, parchment paper or foil. Place in freezer bag and freeze. From frozen these can be reheated in the microwave. Unwrap & heat in microwave for 1 1/2-2 minutes. (If you warm these up in the paper the tortilla tends to stick to it & don't ever put foil in the microwave!!) If they are defrosted they can be reheated in toaster oven for a crispier outside.

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