Make Ahead Breakfast Burritos
Saving your busy mornings, one burrito at a time with high protein eggs, sausage and delicious caramelized onions.
It’s January, which means it’s ski season for our family. Every Friday night, we hit the highway and head north to the ski hills. We love this routine. It gets us outside, even on the coldest of winter days, we adore watching the kids be independent, to push themselves and compete, and it’s social for Fraser and I with something fun on the calendar every Saturday night.
HOWEVER, it’s exhausting. There is no rest, no sleep-ins, no margin for Netflix or lazy mornings.
Getting the kids up, fed and out the door happens between 8-9 in the morning and can be a daunting task. I want to be sure I’m sending them on their way with a full belly to sustain them.
These Make-Ahead Breakfast Burritos take a few steps to prepare, but the convenience of having a freezer full of 2 minute nutritious breakfasts is totally worth it to me.
My kids love them, and I love knowing I have these at my finger tips!
Make Ahead Breakfast Burritos
Ingredients:
16-20 Flour tortillas, small or medium sized
2 cups Cheddar Cheese
For the Onions:
4 small onions, sliced
1 tbsp olive oil
1 tsp salt
1 tsp sugar
For the eggs:
12 eggs
1/4 cup milk
1 tbsp butter
S&P to taste
For the fillings
3-4 mild Italian or breakfast sausage links, casings removed
1 cup frozen hash brown potatoes
1 tsp taco seasoning (optional)
Directions:
Cook the onions: Slice onions thinly. Heat large pan to medium-high. heat Add oil. Add onions and stir for 25-30 mins on low heat, stirring occasionally, until onion are browned and caramelized. . Add salt and sugar. This takes time but is totally worth it! Transfer to a bowl and let cool. Onions can be made several days ahead and kept in airtight container in fridge.
Prep the Sausage and the Hash - cook these until just cooked through and then allow to cool to room temperature. Break the sausage up into small pieces as it cooks. Season the hash browns with a little bit of taco seasoning, if desired.
Cook the eggs: You are making scrambled eggs – if you know how, feel free to skip this instruction. Crack eggs into a bowl. Add milk. Whisk together. Heat the same skillet to medium-high heat. Add egg mixture. Let set for a minute. Stir. LOWER heat to medium low heat. Season with salt and pepper to taste. Cook eggs slowly, stirring (and breaking into pieces) occasionally until eggs are set the way you like them (moister or drier), about 5 minutes. Take them off the heat just before fully cooked (they will finish cooking off heat). Don't overcook the eggs or they may become watery when freezing. Let cool to room temperature.
Assemble: Mix together the fillings you are using except for cheese. Top with about 1/3 cup of filling mixture on each, then with a good pinch of shredded cheese on each. For each burrito, fold in two sides of the tortilla, then roll up tightly, placing burrito seam side down.
To Freeze: Wrap each burrito in foil, label, then put into the freezer. When you are ready to enjoy your burrito, just unwrap and microwave for ~2 mins.
To Cook from fresh: Heat a teaspoon or two of butter or oil in a large non stick skillet to medium-high heat. Place as many burritos in skillet as will fit. Fry until golden brown (about 1-2 minutes). Flip and fry another 1-2 minutes on the other side. Repeat with more burritos as needed.
Serve with salsa, sour cream, hot sauce or guacamole!
Let’s Get Cooking!
If you’re looking for meal prep recipes, make-ahead breakfast burritos is a good one. Nutritious, versatile, delicious and super convenient. Breakfast is ready in 2 minutes.
Leave me a comment or review if you try this recipe! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!