Make-Ahead Breakfast Burritos
Servings: 12 burritos
Calories: 415kcal
Equipment
- Large skillet
- parchment paper
- Aluminum Foil
- Gallon-sized Freezer bags
Ingredients
- 2 Tablespoons olive oil
- 3-4 cups frozen potatoes or hash browns
- 1 pound ground breakfast sausage or 1 package of bacon or half of each
- 8-10 eggs
- Salt and pepper to taste
- 1 cup Mexican or cheddar cheese shredded
- 12 8-inch flour tortillas
Optional Toppings
- salsa
- sour cream
- hot sauce
Instructions
- Heat the oil in a large skillet and cook potatoes or hash browns according to package directions. Set aside on a paper towel lined plate.
- Scramble the eggs, add some salt and pepper, to taste. Set aside.
- Cook the sausage and/or bacon and set aside on a towel lined plate as well.
- Lay out tortillas and fill each one evenly with eggs, meat and potatoes and top off with some shredded cheese.
- Fold sides in, then bring the bottom end over the filling and roll up as tightly as possible.
- Wrap cooled burritos individually in parchment paper, then aluminum foil. Add to a freezer safe resealable bag or container. Freeze for up to 1 month.
- Thaw overnight in the refrigerator before reheating. Once re-heated, enjoy with fresh salsa, sour cream or hot sauce.
Nutrition
Serving: 1burrito | Calories: 415kcal | Carbohydrates: 35g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 731mg | Potassium: 355mg | Fiber: 3g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 5mg | Calcium: 166mg | Iron: 3mg