Freezable Breakfast Burritos
Prep
25 Minutes
Total Time
8 Hours
40 Minutes
Servings
8
Ingredient List
- 1 lb (500 g) bulk pork sausage
- 2 green onions, chopped
- 8 eggs
- 1 tablespoon (15 mL) butter
- 1 package (334 g) Old El Paso™ Large Soft Tortillas (8 Count)
- 1 cup (250 mL) shredded Cheddar cheese
- 1 jar (650 mL) Old El Paso™ Thick N' Chunky Salsa
- Sour cream
Preparation
- In 10-inch (25 cm) 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 egg and sausage mixture evenly onto each tortilla. Sprinkle each with 2 tablespoons (30 mL) 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 (180°C). Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Expert Tips
- Bulk pork sausage is the raw meat that hasn't been stuffed in the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife or scissors and remove the meat. 1 lb (500 g) is about 6 large Italian or Bratwurst sausages.
- You can also store the burritos in individual resealable plastic freezer bags. Let them cool before doing this so there isn’t an excess of steam inside the bag.
- Microwave Reheating Directions: After thawing, wrap one burrito in a microwavable paper towel and heat on High for 1 minute. Add additional time, if required, in 10 second increments.