Make-Ahead Breakfast Burritos in the Ninja Foodi

hi there and welcome to the salted pepper where we cook for real life using real food and we keep it real simple and today we are gonna cook up some make-ahead breakfast burritos these are great you do the step once you can make 12 burritos and they freeze beautifully I've tried it out they reheat in the ninja foodie or in the oven so let's get started first thing we're gonna do is saute some breakfast sausage now what I have here is just 1 pound of regular breakfast sausage that you get in a roll you could certainly use the lengths you could even keep them in chunks with the casing on you would just want to slice them up fairly thin so that they don't become too bulky in your burrito but this is just some ground sausage here so we're gonna turn that into fujian and hit the sear saute high is fine you don't set the time for this hit start I am gonna put just a little bit of olive oil and you might ask why I'm gonna do that the sausage does have a lot of fat in it but I just want to get a little bit of olive oil in the bottom so that the first part of the sausage does not stick and I think it helps to make it cook just a little bit quicker so just a little bit it's probably not even a tablespoon all right second thing we're gonna put in is our sausage I'm just gonna dump that in I kind of break it up a little bit I will use the mix and chop like I always do for ground meats but I'm just gonna flatten this out a little bit get a little more surface area on the bottom as it heats up because I haven't given the pan the inner pot any time to heat up really okay that's good put this over here and I have one teaspoon of salt and a half a teaspoon of pepper and we're gonna go ahead and add that in with our potatoes in just a second so let's talk about these potatoes we're just congratz paper towels here these potatoes have been soaking for about an hour or so and they are a fine dice like a half an inch dice you can check out my video on how to make fresh-cut fries I did the same process just after I made the shoestring fries I just diced them up and I will link to that video right up there so I have these soaking in water for a couple of reasons number one I want to remove some of the starch is this absolutely necessary no we're not gonna get crispy potatoes in here that's not what I'm going for but what I found is when you soak your potatoes for a little while get some of that starch out they hold their shape better in the breakfast burrito so for example I made these about a week ago had him frozen reheated them this morning in the ninja foody and the potatoes were perfect they were not like mushy or overcooked they had a good texture to them so and I think the trick is soaking up so that's what we're gonna do here today you can see the water is a little cloudy that's from the start kind of you know coming out into the water being removed from the potato you'll also notice when you do this that your potato is pretty firm and that's what we want so I can hear the pot starting to sizzle a little bit I'm just gonna break up the meat and kind of turn it as I go to get it just to start to cook before we add in the potatoes [Music] okay so we're chopping up our breakfast sausage here and I love using the mixin chopped and I will definitely link to that below it does a great job at chopping up the meat and it is perfect for nonstick services like the inner pot of the ninja foodie it won't scratch so we want our sausage to be about halfway done and that'll be good and give the potatoes time to just kind of soften we don't want to overcook the potatoes so we want to wait to add them until the sausage is about half done okay great that looks perfect and now I'm just gonna dump in these potatoes so this is one medium size russet potato just diced up into about a half of an inch dice and that would be plenty to make 12 burritos I'm gonna stir this around some because I do want the potatoes to kind of mix around with the sausage when the fat is rendered out of the sausage it's gonna help cook the potatoes and it's also gonna give them a delicious flavor and now they will also want to add in our seasonings so again that's one teaspoon of salt and a half a teaspoon of pepper just gonna continue to work this around and then I'm going to leave it alone and I will saute the sausage and the potatoes for about 15 minutes I just want those potatoes to do it just slightly soft they don't have to be cooked all the way through because we still have another couple steps here of cooking but I do want them to be softened alright that's great so I'm gonna leave these alone for about 15 minutes I'll probably give them a little stir too during that process and then we will start getting our eggs all whipped up to go on top so our sausage and potatoes have been cooking on high saute in the Ninja frutti for about seven minutes now so we're about halfway there and now is a good time to get started on our eggs but first I just wanted to show you about the size of the dice there so hopefully you can see that it's about 1/2 of an inch of a dice I also left the skin on the potato I don't feel like peeling it if you want to peel your potatoes you certainly can but I just left the skin on there they actually add some nutrients so I'm just gonna let that sit and we'll get started with our eggs so I have 10 eggs here yes you could use 12 full dozen no problem I found that 10 gave the perfect amount for 12 burritos so I'm gonna stick with that but of course certainly add an extra two it won't hurt anything so we go to crack our egg how many of us go like that and crack I'm guilty really seriously do it all the time how many times strive to fish out shells whether it's with a spoon or with the eggshell itself all the time I don't know it's just this is what we're taught however it's not the right way to do it so you want a crack your egg on a flat surface so we're just gonna hit it like that then right where the seam broke push in and pull apart it's gonna prevent you from getting any eggshells in your eggs [Music] and there we go their shells okay I'm gonna give this a quick little stir here and then we're gonna get to whipping up our eggs all right perfect so what I have here again is one teaspoon of salt and a half a teaspoon of pepper you could add in whatever seasonings you like that's the beauty of a breakfast burrito you could make it a little bit leaner if you use brown turkey you could spice it up a little bit if you like Mexican spices add those in make yourself a Mexican breakfast burrito I mean the sky's the limit you customize it the way you like it we're gonna keep it simple today with just sausage egg potatoes and cheese I'm gonna use a fork okay we don't need to heavily whip these you can use a whisk of course but I'm gonna just use a fork I find it to be easier and quicker who simply tilt the bowl up and gently whisk them you don't have to be eggs to death Roger if you're making scrambled eggs stovetop or even in the bottom of the of the ninja foodie you don't want to over whip your heads that's enough all right so just a few seconds and they're beaten perfectly now I'm gonna give this one more stir because I want to release anything that might be sticking to the bottom even though it's a non-stick pan it's still you know some of these things will still stick to the bottom when it's under this high heat and then I want to spread it around and I'm gonna turn the ninja foodie off I'm just gonna poke one of these potatoes just to make sure it's soft just just saw yep that's perfect okay [Applause] another stir as the heat kind of settles down there now that we have it turned off all right that's perfect now they'd be I could tell the heat settling down some it's not it's not making as much noise and that's perfect now I want to put the sausage and the potatoes all along the bottom of the pan and I'm doing this because I don't really want the eggs to hit all the way down to the bottom because they will stick even though we're gonna do this on a real slow bake I want to form a little shield with the sausage and the potatoes and put the egg mixture on top that's where I'm going to do right now is the 10 eggs lightly whipped with some salt and pepper you could add cream if you like that's fine all right perfect now we're just gonna take a little bit of tinfoil the reason why I'm doing this is because I don't want the eggs on top to become rubbery and if we just close the lid and do a slow bake the fan is gonna keep turning and I'm afraid that's the eggs are gonna overcook on the top before they're done underneath and get kind of rubbery and dry and we don't want that in our burrito so I'm gonna put this around just gently tuck it under I am gonna poke some holes in because we do want to get some of that heat down even though the aluminum foil will conduct the heat a little bit of the air going through will help circulate so I'm just gonna put about ten little holes in here and this little gadget is great I use it so much with a ninja foodie I will link to it below in the description it's a pampered chef product it's actually a cake tester so you test to see if your breads and cakes are done quick breads but it also has the scraper on the back end and that's to release things from a nonstick pan and I'm just finding myself using this all the time I use it in the Ninja foodie if there's any burnt on food that gets up inside I can just kind of get in there and get it off so it works perfect okay so we're good close the lid and turn the ninja foodie back on we're gonna go to the bake roast function and want the temperature to be 325 and we're gonna do the time for 20 minutes and just hit start and then let it do its thing I'm gonna clean up here and then we'll get our station ready to roll our breakfast burritos so our sausage egg and potato mixture is been cooking at 325 for 15 minutes and we're gonna go ahead and take the tinfoil off now just just to get that top a little bit done because you can see it I can see it set around the edges but right on the top where we were protecting it from the fan and the direct heat is still a little on the running side so for the next 5 minutes we're gonna leave the foil off all right so we just have a few seconds to go I'm gonna just let it go through the cool down cycle which just takes a few seconds and then we'll open up the lid perfect okay so what I can see is that the eggs are really really nicely set on top there may be one little little bit here in the center that isn't quite done but it's not going to matter we're gonna stir it in now and it's gonna continue to cook with the hot mixture of the sausage and the potatoes [Music] I always recommend taking your pot out and putting it on you know a surface of heat proof surface especially if you're short like I am if you're taller not so big of a deal but to try to work with the pot up here is a lot harder and more risk of getting burned so I'm gonna move it down here and then put on my handy dandy heat proof gloves that my husband's they look like Mickey Mouse when I wear them and it's okay and I'm gonna get this bowl over here I want to go ahead and get the mixture out of the bowl cuz I want to start to air fry the burritos as soon as I roll them all right okay so I have a clean cutting board here any kind of flat work surface will be fine for rolling the breakfast burritos and I have 12 medium sized flour tortillas these are eight inch and we just set one down on the cutting board go ahead and open this up some we're gonna take out two scoops which is about a half of a cup you can see I'm gonna place it on my left side if you want to imagine like it this tortilla cut in half you want all your filling to be on one side or the other you know depending on how you want to roll but I'm gonna do it this way so I'm gonna put in two good-sized scoops here and then we're gonna sprinkle with some cheese now this is just two different types of cheddar cheese that I have it's about three cups that I shredded this morning and you could certainly you know put in pepper jack cheese or any kind of cheese that you like or omit it all together if you don't like cheese I'm using about a tablespoon and I'm just gonna put it there I'm gonna turn my tortilla around what I want to do is get this over I'm trying to do it in slow motion tuck these in a little bit and then when you get over here use your fingers and pull it back okay that's gonna make a nice tight burrito make sure all this is tucked in here before we make the next turn so I'm just gonna pull those edges in here make sure it's all nice and tucked and then we're gonna turn one more time we have a perfectly rolled breakfast burrito [Music] alright so I'm gonna do four more meanwhile I'm gonna preheat the ninja foodie on 375 on the air crisp function so we're just gonna turn the ninja foodie on hit err crisp take the temperature down to 375 and the time doesn't really make a huge bit of difference but we're just gonna preheat it now while I roll the next three then I cook four at a time just because I really like them to be on the top rack I don't want them to be stacked I want to get even heating and crisping all around the burrito so we're gonna preheat it I'm going to roll three more then we're gonna get them into cook [Music] so I have my four burritos rolled up and the ninja booties been preheated I'm just gonna take a little bit of olive oil and I'm just gonna brush all sides of these breakfast burritos you could also use butter if you'd like I just decided I would use olive oil that's what I use it for the last two recipes and it worked great turn it over just a little then what you want to do is put it seam side down on to the rack just get this brushed a little bit seam side down I love the silicone brush it works perfectly for brushing any kind of food that you want to just put a little layer of oil on or butter before air frying and I will definitely link to that in the description below okay great so what we're gonna do now is go ahead and turn this back on and the air crisp should be on 375 and we're gonna go ten minutes and at five I'm gonna flip them over and get the other side crisped up meantime I'm gonna finish rolling the rest of these burritos oh it's been five minutes here so let's go ahead and take a look oh they look so good and we're gonna give them a flip I'm using my fingers just cuz I forgot to get my tongs out and I think that I have heat-resistant hands from all my years of cooking but definitely use tongs all right perfect go back down for five more minutes i'ma finish up here okay so our breakfast burritos are almost finished and I'm just gonna let it go through the pool and I'll open up this lid I'm gonna show you what you can do with the ones that we have not cooked yet all right there we go gosh they look gorgeous I like mine really crunchy if you wanted yours a little less done just bump the time back down to between seven and eight minutes flipping at the Midway mark maletto is cool just a minute right on the rack while I show you how to roll your breakfast burrito in order to freeze them so what I have here is a piece of parchment paper that I then cut in half and it's just to roll our flour burrito in now you could brush it with oil at this point or you could skip that step it's totally up to you so I'm gonna go ahead and brush this with a little bit of oil just a little bit and then I'm gonna get it wrapped up and they'll be individually frozen for you so you can just grab and go and that's the beauty of these make-ahead breakfast burritos so the reason why you want to roll them in parchment paper before you roll them in tin foil is so that if you want them to fall so let's say you're gonna take them for breakfast and you're going to work by the time you get to work they'll probably be partially falled and so you don't want the flour tortilla to stick so it's important to use the parchment paper or it may stick to the tin foil and then we're gonna just go here bring in these edges just kind of like we did when you're wrapping those burritos bring them in and there you go now you can pop these in the freezer you can put them in a in a ziploc freezer baggie and then just pull one out as you go either way is it's fine or you can cook them and then wrap them just like I did there and that's what we do a lot of times Jeff we'll just take them already cooked to work and then he'll keep them in an oven coz he doesn't have an end of foody he'll heat them in the oven at a low temp around 325 or so until feels like they're they're cooked through all right so let's get one out sounds so good alright give it a cut here I like to cut mine on the diagonal I just think it's kind of a oh my goodness look at all the cheese and you can see the potatoes the potatoes did not fall apart that's partially because we soaked them before we cook them I can see the sausage and the egg and any little bits of that egg that wasn't cooked before is certainly cooked now so you're definitely good to go safety-wise with these I got to let these cool a little bit guys because there are steaming hot I don't want to burn my mouth on that cheese so meanwhile I'm gonna go ahead and wrap these up okay okay hmm I can't wait I see that one with the cheese and the crunchiness of this oh my gosh all right right No [Music] extremely flavorful I love this and you know I really like that the potatoes have they're not crunchy or anything but you can tell that they're there it's not like like a hash or sometimes they can fall apart you can really tell that they're they're just Laver of the sauce which comes through and the eggs are like real soft like like you just freshly scrambled them so they're really good [Music] I would probably add a little hot sauce in mine just because I like things a little bit spicy and maybe even onions and green peppers but these are delicious just as they are be sure to add what you like to your breakfast burrito and give them a try and let me know how you like them if you liked this video give me a thumbs up please subscribe at the end over there if you haven't already if you already have thank you so much I appreciate it and be sure to ring that Bell to be notified when we put out a new video which we are gonna be doing twice a week if you sure to check out our two Facebook groups we have ninja beauty 101 where we go over more of the basic functions of the ninja foodie and offer a lot of support and help and we also exchange recipes and ideas and tips or we have ninja foodie fresh and healthy meals where we try to cook a little bit healthier with our ninja foodie and we share recipes and support as well so these breakfast burritos are super easy to make and while they might seem a little time-consuming you're making them ahead so this is preparing for breakfast for you know a week or two in advance and so the time spent is really worth it and it's super easy they're customizable they taste delicious be sure to give them a try till next time bye-bye [Music] so good give them a try

Channel: The Salted Pepper

Views: 24,021

Rating: 4.9809885 out of 5

Keywords: Ninja Foodi, Ninja Foodi Breakfast, make ahead breakfast burritos in the Ninja Foodi, ninja Foodi recipe, Ninja foodi breakfast bake, cooking with the Ninja Foodi, Ninja Foodi Air Crisper, ninja foodi air frying, how to use the Ninja Foodi, ninja foodi breakfast casserole, air fryer, breakfast burrito, Ninja Foodi recipe breakfast, make-ahead breakfast, Make-ahead breakfast burritos in the Ninja Foodi, Ninja Foodi recipes

Id: f9ZhDHT5yeU

Length: 22min 57sec (1377 seconds)

Published: Wed Feb 06 2019