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Make-Ahead Breakfast Burritos with Caramelized Onions
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5 from 5 votes

Make-Ahead Breakfast Burritos with Caramelized Onions Recipe

Nutritious make-ahead breakfast burritos are perfect for new parents or a meal on the go. Caramelized onions add amazing flavour to egg and other fillings. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, make ahead
Cuisine: American, Mexican
Servings (change as needed): 16 burritos
Author: Cheryl

Ingredients

  • 16 large flour tortillas (8 inch)
  • 2 -3 cups cheddar or gruyere cheese, shredded

For caramelized onions

  • 2 medium onions (or 1 very large)
  • 1 teaspoon oil
  • salt to taste
  • pinch sugar

For eggs

  • 12 large eggs
  • 1/4 cup milk
  • 1 tablespoon butter
  • salt and pepper to taste

Additional optional fillings

  • 1 cup refried beans (from can) or black pinto beans, rinsed
  • 12 breakfast sausage links, cooked and cut into 1/4 inch pieces.
  • 8 ounce mushrooms, sauteed with butter, thyme, salt and garlic

Instructions

  • MAKE CARAMELIZED ONIONS: Slice onions thinly. Heat large pan to medium high. Add oil. Add onions and stir for 5-6 minutes. Add salt to taste and a pinch of sugar (which will speed up cararmelization process). Lower heat to medium or medium low. Cook for about 25-30 minutes, stirring occasionally, until onion are browned and caramelized. Let cool. Onions can be made several days ahead.
  • MAKE EGGS: Crack eggs into a bowl. Add milk. Whisk together. Heat pan to medium high. Add eggs. Let set for a minute. Stir. LOWER heat to medium low. Season with salt and pepper to taste. Cook eggs slowly, stirring (and breaking into pieces) occasionally until eggs are set the way you like them (moister or drier). Let cool.
  • ASSEMBLE: Mix together the fillings you are using except for cheese and refried beans (e.g. eggs, onions, mushrooms, sausages, pinto beans). Place 2 tortillas at a time on a cutting board. If using refried beans, spread 1-2 teaspoons on lower third of tortillas. Top with about 1/3 cup of filling mixture on each, then with about 1/8-1/4 cup of shredded cheese on each. For each burrito, fold in two sides, then roll up tightly, placing burrito seam side down. Repeat for rest of tortillas.
  • TO FREEZE: Wrap each tortilla in plastic or foil, lay on a pan and freeze in a single layer for an hour or more. Place frozen tortillas in 2 large ziploc bags. Label bags with date. Can be frozen up to 3 months. TO REHEAT: Remove wrapping, place on plate and heat on High for 1-2 minutes. If thawed, microwave for only 45 seconds or until cheese is melted. Serve with salsa, salsa mixed with sour cream, hot sauce or taco sauce if desired.

Notes

Proportions: Keep in mind that the recipe provides guidelines as proportions are all a matter of taste. You can increase the eggs to 16 (one per burrito), for example and add another 1/4 to 1/2 cup milk if you want to stretch the filling. 
Calories: 306kcal | Carbohydrates: 21g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 158mg | Sodium: 723mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg