Breakfast & Brunchbettycrocker4.7
Make-Ahead Breakfast Burritos
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.
👥 8 Servings⏱️ Prep & Cook: 8h 40m⏳ Prep: 25 min👤 Jessica Walker📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- oven
📝 Preparation Steps
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.
eggs8(11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)1 packagebutter1 tablespoon
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.
(11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)1 packageSour cream
Nutrition Facts
calories
360
fat Content
1 1/2
serving Size
1 Serving
fiber Content
0 g
sugar Content
1 g
sodium Content
720 mg
protein Content
17 g
trans Fat Content
1 1/2 g
cholesterol Content
230 mg
carbohydrate Content
21 g
saturated Fat Content
9 g
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