Make-Ahead Breakfast Burritos Recipe

4.5 6 7
Make-Ahead Breakfast Burritos Recipe
Make-Ahead Breakfast Burritos Recipe photo by Taste of Home
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Make-Ahead Breakfast Burritos Recipe

Read Reviews
4.5 6 7
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound pork sausage
  • 1/4 cup diced onion
  • 1/4 cup diced green or red pepper
  • 1-1/2 cups frozen Southern-style hash brown potatoes
  • 4 eggs, beaten
  • 1/2 cup cheddar cheese, grated
  • Picante sauce
  • Sour cream
  • 12 flour tortillas (8 inches)

Directions

In a large skillet, cook sausage over medium heat until no longer pink. Add the onion and pepper; cook until tender. Drain. Add potatoes; cook for 6-8 minutes or until tender. Add eggs; stir. Cook until eggs are set. Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side or heating in microwave for 45 to 60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold ends and sides over filling. Serve with picante sauce and sour cream on side. (Burritos can be made in advance and refrigerated or frozen. Reheat in microwave. Yield: 12 burritos.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Breakfast Burritos in Country Woman January/February 1990, p31

  • 1 pound pork sausage
  • 1/4 cup diced onion
  • 1/4 cup diced green or red pepper
  • 1-1/2 cups frozen Southern-style hash brown potatoes
  • 4 eggs, beaten
  • 1/2 cup cheddar cheese, grated
  • Picante sauce
  • Sour cream
  • 12 flour tortillas (8 inches)
  1. In a large skillet, cook sausage over medium heat until no longer pink. Add the onion and pepper; cook until tender. Drain. Add potatoes; cook for 6-8 minutes or until tender. Add eggs; stir. Cook until eggs are set. Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side or heating in microwave for 45 to 60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold ends and sides over filling. Serve with picante sauce and sour cream on side. (Burritos can be made in advance and refrigerated or frozen. Reheat in microwave. Yield: 12 burritos.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Breakfast Burritos in Country Woman January/February 1990, p31

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Reviews forMake-Ahead Breakfast Burritos

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TNorthstar User ID: 8840485 247293
Reviewed Apr. 20, 2016

"easy to make, convenient, and tasty."

MY REVIEW
sherrylzinke User ID: 8487996 237902
Reviewed Nov. 22, 2015

"VERY BLAND"

MY REVIEW
buffetfan User ID: 4035139 234337
Reviewed Oct. 11, 2015

"After seeing these made at the Taste of Home Cooking School in Orlando, I had to make them for my youngest son. He loves just about anything in a tortilla and this recipe was no exception! I used red pepper because I find green pepper to be bitter. I also cooked bacon and cut it up adding to the mixture for even more flavor. I did add salt and pepper as seasonings too, only because I always season my eggs. We had them the morning I made them and have not tried them after being frozen but they will make a great quick, hearty breakfast on school mornings next week. As a Taste of Home Volunteer Field Editor, I highly recommend this recipe. A great choice for a brunch buffet too.

Suggestion: Don't overfill the tortillas. Doing so will make it difficult to roll up the burritos."

MY REVIEW
JADunn User ID: 3183986 230406
Reviewed Jul. 30, 2015

"Great flavor and easy to make!"

MY REVIEW
golliwog User ID: 1278273 41923
Reviewed Sep. 6, 2014

"For my husband to ask for "more" especially when it is not Oatmeal/Bacon/eggs it has to be worth it!!"

MY REVIEW
Isolda User ID: 2915263 39471
Reviewed Nov. 18, 2009

"I've been making these burritos for almost twenty years. They will be a favorite forever with my family."

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