If you are not a breakfast person already, these make ahead mini breakfast burritos will be sure to make a breakfast person out of you!
This little mini burrito army is all lined up and ready to serve as the easiest grab and go breakfast item for a week worth of breakfasts, a early morning friends or family gathering or a simple snack throughout your busy day.
These mini burritos are fantastic because they are a hearty breakfast item filled with fluffy eggs, a delectable sausage and bacon mixture that is cooked in maple, brown sugar and black pepper, fresh and crunchy red bell pepper and creamy cheese. You can easily consume 2-3 of them without the guilt and overindulging. They are a great source of protein between the eggs and meats, plus you still get that vegetable aspect with the red bell pepper.
Another thing that I love about this recipe is that they can easily be modified to accommodate dietary needs or restrictions if needed. You can easily omit the meat to make a completely vegetarian burrito, add additional vegetables of your choice or swap out meat options. The variety and mixtures you can incorporate into this recipe are endless! This is just my favorite go to recipe that is a huge hit every time. They truly serve as an easy make ahead recipe that is guaranteed to be a crowd pleaser.
Make Ahead and Serve Later Notes:
Once all burritos a filled, wrapped and rolled tightly, I wrap each individual one in foil. Then, place in an airtight container.
These can be kept in the fridge or freezer until ready to serve. They can last for about a week in the fridge and freezer for longer.
When you are ready to serve, remove burritos from foil, place them on a plate and take a damp paper towel and place on top to cover. Another option is to individually wrap each one in a damp paper towel. Microwave for 1-2 minutes or until they are hot. They come out so steamy and fresh, they will just burst with flavor while melting in your mouth.
Serve right away as is or with your favorite hot sauce on the side.
Makes 20 Mini Burritos, INGREDIENTS:
12 eggs, whisked
20 Count mission extra fluffy tortilla’s (they are 6”)
6 Slices of bacon, chopped
6 Slices of sausage, chopped
Bacon sausage maple marinate (see recipe below)
1 and 1/2 Red bell pepper, diced in small pieces
Pinch or two of salt (for eggs)
1 Cup shredded cheddar cheese
1 TBSP coconut oil (optional - used to cook eggs in)
INGREDIENTS: Maple Marinate
1/4 cup maple syrup
1/4 TSP black pepper
1 TBSP brown sugar
In a large mixing bowl, crack eggs and discard their shells. Whisk until yolks and whites are mixed. Sprinkle with a few pinches of salt and set aside.
Dice your red bell pepper and slice your bacon and sausage. Place the bacon and sausage in one bowl and the red bell pepper in another.
In a small bowl, whisk together the ingredients for the maple marinate.
Place a large pan over medium heat, add coconut oil and melt. Once melted, add eggs and scramble. This will take about 5-10 minutes. Once done, remove from heat and set aside.
Heat one pan on low heat over one burner and heat another pan on medium high heat over another burner.
In the low heat pan, soften the tortilla’s. 2-3 minutes per side, make sure they are just becoming soft and fluffy and not hard and crunchy. When tortilla’s are soft and warmed up place them in your tortilla warmer to keep warm until ready to being filling.
In the pan over medium high heat, add bacon and sausage, cook for 1-2 minutes. Then, add the maple marinate. Cook for about 7-10 minutes or until crispy and well coated.
To begin filling, add 1-2 TBSP scrambled eggs, then a small spoonful of the meat, topped with red bell pepper then cheese.
Roll the edge that is closest to you forward and pull tight, but not too tight to ensure all items stay in, fold both side up and over, then roll forward to complete the burrito.
If you are not serving right away, wrap each one in foil and place in an airtight container. If you are serving right away serve warm and with your favorite hot sauce.
PRETTY PLATE KITCHEN ITEMS USED: