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Make ahead Breakfast Burritos

We have discussed this on the blog before, but I am not a morning person! One thing that gets me out of bed is a real breakfast. Although that doesn't mean I want to slave over a stove at 7:15 in the morning! In order to streamline my morning routine I like to prep a few breakfast options that are easy to grab and heat up. One of my favorites is a frozen breakfast burrito. Below is the recipe I use and the great thing about breakfast burritos is the ability to change up the ingredients to your taste. My boyfriend hates the veggies so for his I omit the veggies.

Ingredients: makes 12-14 breakfast burritos

Egg Beaters (32oz container)

2 c. 2% Shredded Cheese

1/4 c. Milk

12-14 Soft Tortilla's (try to choose whole wheat tortillas that are higher in fiber and the shells do not need to be huge)

2 lbs Ground Breakfast Turkey Sausage

1 Red Pepper (diced)

1 Green Pepper (diced)

1/2 Red Onion (diced)

1 tbls Olive Oil

1 tbls Minced Garlic

Spray Olive Oil

Salt and Pepper to taste


Sauté the peppers and onions with 1/2 tbls. olive oil and 1/2 tbls. garlic, once soft set aside.

Brown the turkey sausage with the remaining olive oil, garlic, salt and pepper. Be sure to break up the turkey as much as possible, once finished drain and set aside.

Combine milk and egg beaters in a bowl and whisk along with salt and pepper, cook your scrambled eggs in a oiled frying pan.

Combine the sausage, cooked vegetables, and cheese with the eggs and stir to combine, remove from heat.

Lay out 12-14 squares of aluminum foil with the tortillas placed on top and begin filling the tortillas with the egg and sausage mixture trying to fill them equally. (I used a one cup measuring cup which seemed to be about perfect)

Once the tortillas are filled, wrap the burritos by folding the bottom and the top and then roll your tortilla. Wrap the aluminum foil tightly around the burrito and place in a freezer safe ziplock bag and freeze.

To cook, unwrap from foil and cook for 3-4 minutes or cook in the foil in a toaster oven at 350° for 12-15 minutes for a crispier shell.

Serve with sour cream and or salsa.

Let us know if you try this recipe, or if you have any variations I should try!