Print

Easy Freezer Breakfast Burritos for Quick Mornings

freezer breakfast burritos - featured image
Print Recipe

These Easy Freezer Breakfast Burritos are packed with fluffy eggs, savory sausage, gooey cheese, and roasted peppers. They’re the perfect make-ahead breakfast that reheats beautifully for a quick, delicious morning meal.

Ingredients

Scale
  • 12 large eggs (about 2 cups beaten)
  • 1 pound (450g) ground breakfast sausage
  • 2 cups (200g) shredded cheddar cheese
  • 12 large flour tortillas (10-inch size)
  • 2 cups (300g) frozen diced potatoes (hash browns), thawed and patted dry
  • ½ cup (75g) diced roasted red peppers (from a jar, drained)
  • 1 medium onion (150g), diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons (28g) butter
  • Optional: salsa or hot sauce for serving

Instructions

  1. Cook the sausage: In a large skillet over medium-high heat, cook the ground sausage, breaking it up with a spatula, until browned and cooked through (6-8 minutes). Transfer to a paper towel-lined plate to drain and let cool completely.
  2. Scramble the eggs: In a large bowl, whisk together the eggs, ½ teaspoon salt, and black pepper. Melt the butter in the same skillet over medium-low heat. Pour in the eggs and let set for 30 seconds, then gently push cooked edges toward the center. Continue until eggs are just set but still soft (3-4 minutes). Remove from heat immediately.
  3. Cook the potatoes and aromatics: In the same skillet, add a drizzle of oil over medium heat. Add the diced onion and cook until soft (about 3 minutes). Add the thawed and patted-dry hash browns and cook until golden and crispy (5-7 minutes). Stir in the diced roasted red peppers and garlic powder. Remove from heat and let cool.
  4. Combine the filling: In a large bowl, gently mix the cooked sausage, scrambled eggs, potato mixture, and shredded cheddar cheese until evenly distributed. Taste and adjust salt if needed.
  5. Prepare the tortillas: Warm the tortillas in the microwave for about 20 seconds, wrapped in a damp paper towel, to make them pliable.
  6. Assemble the burritos: Lay a warm tortilla on a clean surface. Spoon about ½ cup of filling into the center, spreading it into a log shape. Fold the sides inward, then fold the bottom edge over the filling. Roll tightly, tucking the sides as you go, until you have a snug cylinder.
  7. Wrap for freezing: Place each burrito seam-side down on a piece of plastic wrap or parchment paper. Wrap tightly, twisting the ends to secure. Place the wrapped burritos on a parchment-lined baking sheet, making sure they aren’t touching.
  8. Freeze solid: Place the baking sheet in the freezer for at least 2 hours, or until the burritos are completely frozen. Transfer to a freezer-safe zip-top bag, squeezing out as much air as possible. Label with the date and contents. They’ll keep for up to 3 months.

Notes

For best texture, drain sausage and pat hash browns dry to avoid sogginess. Let all fillings cool completely before assembly to prevent ice crystals. Reheat by unwrapping, wrapping in a damp paper towel, and microwaving on high for 90 seconds to 2 minutes. Let rest 30 seconds before eating.

Nutrition

Keywords: freezer breakfast burritos, make-ahead breakfast, breakfast burritos, meal prep breakfast, easy breakfast recipe

Find it online: https://jollyfork.com/easy-freezer-breakfast-burritos-for-quick-mornings/