This Make-Ahead Breakfast Burrito recipe is a quick grab-and-go breakfast that's as delicious as it is easy. They're great to make ahead and freeze or serve right away as a satisfying brunch option.
4green onions,chopped (dark and light green parts only)
6largeeggs
⅓cupwater
½teaspoonkosher salt
¼teaspoonground black pepper
8fajita size (8 inch)tortillas
½cupMexican blend shredded cheese
Instructions
Combine sausage, peppers and onions in a large saute pan over medium heat.
Saute until the sausage is browned and the veggies have softened, using a wooden spoon to break up the sausage and stirring often, about 7 minutes. Drain and return to pan.
While sausage mixture cooks, whisk eggs, water, salt and pepper until really well combined and slightly foamy.
Add the eggs to the pan and cook stirring often until scrambled dry, about 5 minutes. remove from heat and cool slightly.
Lay the tortillas on a clean surface. Spoon ⅛ of the egg mixture into the middle of the tortilla. Then sprinkle 1 Tablespoon of cheese onto the egg mixture.
Take the left and right sides of the tortilla and fold them in over the filling (they don't have to reach all the way to the middle).
Now fold the bottom of the tortilla up over the folded sides and carefully roll it forward towards the top of the tortilla, being careful to keep the sides closed and ending with the seam on the bottom.
If you're not cooking right away, wrap each burrito in parchment and freeze until you're ready to eat. To reheat from the freezer, either microwave for 1-2 minutes on high or until heated through or bake at 350 degrees for 15 minutes or until heated through.
If cooking right away, brown on all sides in a large pan over medium heat (I grease the pan with cooking spray). Serve immediately.