These make-ahead breakfast snacks are perfect to keep in the freezer, ready for a grab-and-go start to the day. They are inspired by the burritos sold in gas stations and convenience stores.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 12 burritos |
Ingredients
- 1 1/2 pounds spicy breakfast sausage
- 1 onion, diced
- 1 large red bell pepper, diced
- Two 15-ounce cans refried beans
- 1/3 cup red enchilada sauce
- 8 tablespoons salted butter
- 18 large eggs
- 1/3 cup whole milk
- Kosher salt and freshly ground black pepper
- Twelve 10-inch flour tortillas
- 2 1/4 cups grated Cheddar
Instructions
- Add the sausage, onion and peppers to a large nonstick skillet over medium heat. Cook, breaking up the sausage into small pieces, until it is brown and cooked through and until the vegetables have softened, 6 to 7 minutes.
- Meanwhile, add the refried beans to a small pot over medium heat until warmed through. Set aside.
- Stir the enchilada sauce into the sausage mix. Remove to a bowl and set aside.
- Wipe the skillet and return it to the heat. Add 2 tablespoons butter and let melt.
- Meanwhile, whisk the eggs and milk in a large pitcher or bowl. Sprinkle with a good pinch of salt and pepper. Add the egg mix to the skillet and scramble to your preferred consistency. Remove from the heat and set aside.
- Build the burritos by spreading 3 tablespoons beans in the middle of the first tortilla. Top with 1/2 cup each of the sausage and egg mixes. Top with 3 tablespoons Cheddar, then tuck in the sides and roll it up. Set aside and repeat until you’ve rolled all 12 burritos.
- Melt 3 tablespoons butter in a large cast-iron skillet over medium heat. Fry the burritos in 3 batches until golden and crisp, 1 to 2 minutes on each side, adding butter as needed. Remove and drain on a paper towel-lined pan. Eat immediately, or, if freezing, let the burritos cool, 15 minutes.
- Wrap each burrito in parchment paper, then place in a bag and label. Store in the freezer.
- To reheat, place a burrito on a plate and microwave for 3 to 3 1/2 minutes, flipping halfway through.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 664 |
| Total Fat | 43 g |
| Saturated Fat | 17 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 32 g |
| Cholesterol | 364 mg |
| Sodium | 1436 mg |
Reviews
Yes. Just yes.
I just made this, but with link sausage cut up bcs that’s what I had. Delicious! I’ve been needing a new spin on an easy breakfast for my better half. He loved it! I much prefer good old Jimmy Dean so added it to my grocery list, since I plan to make more and freeze them this weekend. What I call “taco meat” made with hamburger would be good too.
The name was rather unappealing, I won’t lie, but it sure was tasty! I did use regular breakfast sausage as that is what I had on hand.