A while back I shared with y’all the solution to our breakfast woes – make-ahead breakfasts cooked in big batches for the week ahead. We LOVE this approach! This past week I made super easy, but really hearty and delicious breakfast burritos in a jar.
Breakfast burritos in a jar are so easy to customize.
Pinterest was my original inspiration for this recipe (of course!) and there were 100s of recipes with all kinds of interesting filling ideas. You could choose any protein you’d like from sausage, bacon, chorizo, ham, or ground beef to black beans, refried beans or quinoa. I used some sautéed peppers because it was what I had on hand, but you could also use zucchini, onions, mushrooms, baby spinach, or whatever else you’d like!
Breakfast burritos in a jar are so easy to assemble.
The assembly of these couldn’t be easier! All you do is prep your choice of fillings, then layer each different ingredient in a jar. Save some room for toppings and refrigerate until you are ready to warm and eat. I prepped all ten jars (one for each weekday morning) ahead of time on Saturday, and then we’ve been able to pull them out each day to reheat and enjoy.
The most important thing to remember if you are making these ahead of time: layer the filling ingredients from wettest to driest. This is the best way to be sure that the breakfast burritos in a jar don’t get soggy.
I reheat mine in the microwave, but if you don’t feel comfortable with this, you could add the ingredients to a sauté pan for a few minutes. It just won’t look as pretty. How you serve it up is totally up to you! You can shake up your breakfast burritos in a jar and pour them out onto a plate. You can spoon into some warmed tortillas.
Or you can do what Barry and I do, and eat your breakfast burrito straight out of the jar with a spoon!
Breakfast Burritos in a Jar
This recipe makes 10 jars.
18-20 eggs, scrambled
1 1/2 cups salsa (pineapple for me, regular for Barry)
1-2 cups sautéed vegetables like peppers, onions, mushrooms or zucchini.
16oz breakfast sausage, browned
1 cup frozen roasted corn (no thawing necessary)
1 1/2 cups shredded cheddar
- Prepare your fillings of choice and layer in the jar from wettest to driest. I used about 2 tablespoons of salsa in the bottom of each jar.
- Measure in a few tablespoons of vegetables on top of the salsa. I used sautéed bell peppers.
- Carefully spoon about two scrambled eggs on top of the vegetables.
- Sprinkle however much or little meat you’d like on top of the eggs. I used about a tablespoon of browned sausage because I didn’t want the meat to be the main event, it was more for flavor.
- Add another layer of cooked vegetables on top of the meat. I just used roasted corn from the freezer but you could use more of the sautéed vegetables instead.
- To reheat, remove the lids and microwave for 1 minute.
- To serve, add your favorite toppings greek yogurt or sour cream, diced avocado, chopped tomatoes, fresh cilantro or green onion. Note: All the toppings can be washed and chopped in advance, except the avocado or it will get too brown.
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