Breakfast & Brunch
Make-Ahead Breakfast Burritos
Description
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.
Ingredients:
- 1 lb bulk pork sausage
- 2 green onions, chopped
- 8 eggs
- 1 tablespoon butter
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup shredded Cheddar cheese (4 oz)
- Thick & chunky salsa
- Sour cream
Directions:
- 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.
- 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 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.
- 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.
