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Easy Freezer Friendly Breakfast Burritos

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These easy freezer friendly breakfast burritos are perfect for busy mornings, made with fluffy scrambled eggs, sausage, veggies, and cheese wrapped in a warm tortilla. They can be prepped ahead, frozen, and reheated quickly for a satisfying breakfast.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 tablespoons whole milk or cream
  • 1 cup shredded cheddar cheese (or Monterey Jack or pepper jack)
  • 6 large flour tortillas (10-inch size)
  • 1 cup cooked breakfast sausage, crumbled
  • 1/2 cup diced bell peppers (red or green)
  • 1/2 cup finely chopped onion (yellow or white)
  • 1 cup thawed frozen hash browns or shredded potatoes
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter for cooking
  • Salsa (optional, for serving or mixing inside)
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a 10-12 inch non-stick skillet over medium heat. Add crumbled sausage and cook until browned, about 5 minutes. Remove and set aside.
  2. In the same pan, add diced bell peppers and onions. Sauté until softened, about 3-4 minutes.
  3. Add thawed hash browns and cook for another 2 minutes until slightly crispy. Season with salt and pepper. Transfer mixture to a bowl.
  4. In a mixing bowl, whisk together 8 large eggs with 2 tablespoons whole milk or cream and a pinch of salt.
  5. Pour egg mixture into the heated skillet over medium-low heat. Stir gently with a spatula, cooking slowly until eggs are just set but still moist and fluffy. Avoid overcooking.
  6. Lay out a large flour tortilla on a flat surface. Spoon about 1/2 cup (120g) scrambled eggs in the center.
  7. Add a few tablespoons of the sausage and veggie mix, then sprinkle 2 tablespoons shredded cheddar cheese over the top. Add fresh cilantro if using.
  8. Fold in the sides of the tortilla, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
  9. Wrap each burrito tightly in aluminum foil or parchment paper, then place in a freezer-safe bag or container. Label with the date.
  10. To reheat, unwrap a burrito and microwave on high for 2-3 minutes, flipping halfway through, or bake in a 375°F (190°C) oven for 20-25 minutes until heated through. For a crispier finish, toast in a skillet 1-2 minutes per side after microwaving.

Notes

Cook eggs low and slow for creamy texture. Thaw hash browns before cooking to avoid sogginess. Wrap burritos tightly in foil to prevent freezer burn. Do not overfill burritos to avoid bursting during reheating. Burritos can be frozen up to 3 months. For dairy-free or vegan options, substitute cheese and milk with plant-based alternatives and use vegan sausage or tofu scramble.

Nutrition

Keywords: breakfast burritos, freezer friendly, make ahead breakfast, easy breakfast, quick breakfast, breakfast recipe, freezer meals, scrambled eggs, sausage burritos

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