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Easy Freezer-Friendly Breakfast Burritos Recipe for Busy Mornings

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This easy freezer-friendly breakfast burritos recipe helps you prepare a batch ahead of time for quick, delicious, and satisfying breakfasts on busy mornings. Made with simple ingredients like scrambled eggs, sausage, cheese, and veggies, these burritos freeze well and reheat quickly.

Ingredients

Scale
  • 6 large eggs, beaten, room temperature
  • 12 oz breakfast sausage (mild pork or turkey), browned and crumbled
  • 1 ½ cups shredded cheddar cheese (or Monterey Jack or pepper jack)
  • 8–10 large flour tortillas (about 10 inches diameter)
  • 2 cups frozen hash browns, thawed slightly
  • 1 cup diced bell peppers (red or green), sautéed
  • ½ cup diced onions, sautéed
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • Salt and black pepper, to taste
  • 1 tbsp olive oil or butter, for sautéing
  • Salsa or hot sauce (optional, for serving or adding inside)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breakfast sausage, breaking it apart with a spatula. Cook for about 6-8 minutes until browned and cooked through. Remove sausage to a plate lined with paper towels to drain excess fat.
  2. In the same skillet, add diced onions and bell peppers. Cook over medium heat for 5 minutes or until softened and slightly caramelized. Sprinkle in garlic powder, smoked paprika, cumin, salt, and pepper. Stir to combine. Remove veggies and set aside.
  3. If your frozen hash browns aren’t pre-cooked, sauté them in the skillet with a little oil for about 5 minutes or until golden and crispy. Remove and drain on paper towels.
  4. Beat the eggs in a bowl with a pinch of salt and pepper. Pour into the skillet over medium-low heat. Stir gently and cook until just set but still moist, about 4-5 minutes. Remove from heat.
  5. Warm the tortillas slightly to make them pliable (microwave for 15-20 seconds or warm in a dry pan). Lay one tortilla flat. Spoon a portion of scrambled eggs, cooked sausage, sautéed veggies, hash browns, and shredded cheese in the center. Add a spoonful of salsa or hot sauce if you like. Be careful not to overfill.
  6. Fold the sides over the filling, then roll up from the bottom like a burrito. Wrap each burrito tightly in aluminum foil or parchment paper to prevent freezer burn.
  7. Place wrapped burritos on a baking sheet lined with parchment and freeze for 1-2 hours until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
  8. To reheat, unwrap the burrito, wrap it in a damp paper towel, and microwave on high for 3-4 minutes until heated through. Alternatively, reheat in a 350°F (175°C) oven wrapped in foil for 20-25 minutes.

Notes

Do not overcook the eggs; keep them soft and creamy for best texture. Drain excess grease from sausage and hash browns to avoid soggy burritos. Wrap burritos tightly in foil and store in airtight freezer bags to prevent freezer burn. Label and date burritos before freezing. Reheat wrapped in a damp paper towel to keep tortillas moist. For a vegetarian version, substitute sausage with sautéed mushrooms or black beans. Use vegan cheese or omit cheese for dairy-free option.

Nutrition

Keywords: breakfast burritos, freezer-friendly breakfast, make ahead breakfast, easy breakfast, quick breakfast, sausage breakfast burrito, freezer meals, busy morning meals

Find it online: https://forkifyfun.com/easy-freezer-friendly-breakfast-burritos-recipe-for-busy-mornings/