5.0 from 3 votes
Make Ahead Breakfast Burritos
A fast easy affordable way to prep breakfast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 426 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 sausage patties
- 4 large eggs
- ½ cup frozen red peppers
- ¼ cup frozen onion
- ¼ cup frozen green peppers
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 large flour tortillas
- 6 tbs honey mustard dressing
- 4 lice American cheese
Instructions
- Over medium heat on the stove top, cook sausage until just cooked through, remove sausage from the pan and chop well.
- In the same pan, scramble the eggs. When the eggs are soft scrambled, add the vegetables to the pan and turn the heat off. Add the sausage back to the pan. Sprinkle with salt and pepper to taste and stir well.
- Lay out 4 sheets of heavy aluminum foil, approximately 12"x12". Lay a tortilla on top of the top sheet of foil. Sprinkle the tortilla with the honey mustard and spoon a few tablespoons of the egg mixture onto the tortilla. Tear the cheese slice in half and place across the top of the ingredients. Roll the tortilla up after tucking in the ends. Wrap in the aluminum foil and repeat with the remaining tortillas. (If you plan to reheat your burritos in the microwave, you will need to wrap them in plastic wrap).
- Place the wrapped tortillas into a freezer bag and place in the freezer for up to 6 months.
- To reheat: preheat the oven to 400. Place the burrito in the center of the oven and heat for 20-30 minutes until heated through. How long it takes to heat through will depend on how big and thick your burrito is. Thinner and smaller will take less time than a large one. If reheating in the microwave, heat on high for 1-2 minutes and then turn and repeat in 1 minute intervals until heated through.
Cup of Yum
Notes
- It can be difficult to gauge how much filling you need for the number of tortillas you have. Just do your best and know that if you have leftovers, they make a lovely "breakfast bowl". (That's what I did).
- Don't over cook the eggs because they will cook more when you are warming the burrito. You want them to be soft scrambled.
- You do not have to mix all of your ingredients together as I did in the video before adding them to the burrito, but this does make it a bit easier to get an even mix.
- Don't put mayo on your burrito before freezing. Mayo separates in the freezer and becomes very unappetizing. I don't think it will hurt you, but you wont' want to eat it, trust me.
- Its fine to substitute fresh veggies for the frozen, just assure that they are cooked through before adding to the burrito.
- The burritos will freeze for up to 6 months.
- There are lots of substitutions listed above in this article if you want to change yours up from the recipe.
Nutrition Information
Serving
1burrito
Calories
426kcal
(21%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
238mg
(79%)
Sodium
1303mg
(54%)
Potassium
322mg
(9%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
1119IU
(22%)
Vitamin C
32mg
(36%)
Calcium
289mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426
% Daily Value*
| Serving | 1burrito | |
| Calories | 426kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 1303mg | 54% |
| Potassium | 322mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 32mg | 36% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.