Print

Easy Make-Ahead Freezer Breakfast Burritos

make-ahead freezer breakfast burritos - featured image
Print Recipe

These make-ahead freezer breakfast burritos are quick, easy, and perfect for busy mornings. They combine fluffy scrambled eggs, sausage, veggies, and cheese wrapped in soft tortillas, ready to heat and eat.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup (60 ml) milk (any kind, including dairy-free alternatives)
  • 8 oz (225 g) cooked breakfast sausage, crumbled (mild pork or turkey sausage)
  • 1 cup (100 g) shredded cheese (cheddar and pepper jack blend)
  • 1/2 cup (75 g) diced bell peppers (red or green)
  • 1/4 cup (40 g) finely chopped onion (yellow onion preferred)
  • 6 flour tortillas, 8-inch (20 cm) burrito size
  • Salt and pepper to taste
  • 1 tbsp (15 ml) olive oil or butter for sautéing
  • Optional: hot sauce or salsa for serving

Instructions

  1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 8 oz (225 g) of crumbled breakfast sausage and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to remove sausage from the pan and set aside, leaving the drippings in the skillet.
  2. In the same skillet, add diced bell peppers (1/2 cup / 75 g) and chopped onion (1/4 cup / 40 g). Cook for 3-4 minutes until softened and fragrant. Season lightly with salt and pepper. Remove veggies from the skillet and combine with the sausage.
  3. In a mixing bowl, whisk together 6 large eggs and 1/4 cup (60 ml) milk with a pinch of salt and pepper. Pour the mixture into the skillet over medium-low heat. Stir gently and continuously with a silicone spatula for 3-4 minutes, until eggs are just set but still soft and moist. Remove from heat promptly to avoid overcooking.
  4. Add the cooked sausage and sautéed veggies back into the eggs. Mix in 1 cup (100 g) shredded cheese (cheddar and pepper jack blend). Stir gently to combine all ingredients evenly. Taste and adjust seasoning if needed.
  5. Warm each 8-inch (20 cm) flour tortilla briefly in a dry skillet or microwave until pliable (about 10 seconds). Spoon about 1/3 cup (85 g) of the filling onto the center of each tortilla. Fold in the sides and roll tightly to form burritos. Don’t overfill to avoid tearing.
  6. Wrap each burrito individually in aluminum foil or parchment paper. Lay them on a baking sheet in a single layer and freeze for at least 2 hours until firm. Once frozen, transfer burritos to a freezer-safe bag or container for longer storage (up to 3 months).
  7. To reheat, unwrap foil and microwave burrito on high for 2-3 minutes, flipping halfway. Alternatively, bake wrapped burrito in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through. Serve with your favorite hot sauce or salsa.

Notes

Scramble eggs gently over medium-low heat for best texture. Freeze burritos individually on a baking sheet before bagging to prevent sticking. Warm tortillas before filling to avoid tearing. Reheat times may vary; flip burrito halfway through microwaving for even heating. For vegetarian version, swap sausage for sautéed mushrooms or black beans. For gluten-free, use corn or gluten-free tortillas. Dairy-free cheese and milk alternatives can be used.

Nutrition

Keywords: breakfast burritos, freezer meals, make-ahead breakfast, quick breakfast, easy breakfast, freezer burritos, busy mornings, meal prep

Find it online: https://coracooks.com/easy-make-ahead-freezer-breakfast-burritos-recipe-for-quick-busy-morning-meals/