A large batch of egg, cheese and spicy sausage burritos is perfect for feeding a crowd on those busy weekends or getaways. Easily customizable to whatever you have on hand.
Keys to make ahead burritos:
- Make sure to wrap them when all ingredients are at room temperature or chilled. I usually make up the eggs, sausage, and veggies the day before and wrap them cold. If you wrap them with any heat the moisture will make them soggy. No one likes a soggy burrito!
- Don’t overfill the filling! I used a heaping 1/2 cup filling for a burrito sized tortilla (10 inch or so)
I used two pounds of Italian sausage but you can easily use bacon, chorizo or whatever breakfast meat you prefer. Same goes for the cheese. I had sharp cheddar on hand but pepper jack, colby jack, or white cheddar would be delicious.
You can wrap them up and place in large ziplock bags or you can individually wrap them in tin foil, whatever you desire.
When you’re ready to bake, let them thaw overnight in the fridge. Then place them on a cookie sheet about an inch apart. Bake at 375 until heated through (dependent how frozen they still are). If totally thawed bake for 15-20 minutes. Brush some butter or olive oil on top of the burritos.
If baking from frozen, wrap in tin foil and bake for 30-40 minutes or until heated through.
Serve with any and all fixings!
OTHER EASY RECIPES
Green Chili Cornbread with Honey Butter
Candied Bacon Crackers
Big Mac Salad
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Make Ahead Breakfast Burritos
Ingredients
- 2 lbs Italian Sausage
- 16 eggs
- 3/4 cup milk
- 4 tablespoons butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian blend
- 1 pepper
- 1 small onion
- 3 cups cheese
- 24 burrito sized tortillas
Instructions
- Cook sausage until no longer pink, drain of any grease and set aside to cool
- Whisk together eggs, salt, pepper, milk, and Italian seasoning.
- Dice up onion and pepper.
- In a skillet, melt butter on medium heat. Add diced vegetables and saute until soft , about 5-7 minutes.
- Add eggs to skillet. Cook until just done and remove from skillet to cool.
- Once all ingredients are cool, combine in a large bowl. Add shredded cheese and stir to combine.
- Place a heaping 1/2 cup filling in the center of each burrito. Fold in the sides, then fold the bottom up over the filling, and use your fingertips to tightly tuck filling back towards you before rolling up.
- You can wrap them up and place in large ziplock bags or you can individually wrap them in tin foil, whatever you desire.
- When you’re ready to bake, let them thaw overnight in the fridge. Then place them on a cookie sheet about an inch apart. Bake at 375 until heated through (dependent how frozen they still are). If totally thawed bake for 15-20 minutes. Brush some butter or olive oil on top of the burritos.
- If baking from frozen, wrap in tin foil and bake for 30-40 minutes or until heated through.
- Serve with any and all fixings!
