Make-Ahead Breakfast Burritos (OAMC)

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Make these up and store them in the freezer for a quick and tasty breakfast when you are short on time.
3 dozen large eggs
1/2 cup milk (up to 3/4 cup)
2 pounds breakfast sausage
64 ounces Ore-Ida Potatoes O'Brien
14 ounces Ortega diced green chilies
1 medium yellow onion, diced fine
24 ounces cheddar cheese, shredded
salt, to taste
pepper, to taste
24 large flour tortillas (burrito size)

Scramble the eggs with milk and season with salt and pepper, to taste.


Cook the potatoes according to package directions. Add the extra onion and cook along with the potatoes.


Cook the sausage, crumbling it up pretty well.


Using a very large mixing bowl gently mix hash browns, scrambled eggs and sausage. Add the green chiles and gently incorporate.


Assemble a few burritos at a time to prevent tortillas from drying out. If they dry out, they break when you fold them. Sprinkle cheddar cheese down the middle, place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.


Wrap each burrito individually in aluminum foil and freeze


To prepare: Take the number you need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning preheat oven to 350 degrees and reheat for 20 to 30 minutes.

8. Makes 24 servings.
Meal   Breakfast

Dawn Knowlton

Member since Jan 2010

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