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Easy Freezer-Friendly Breakfast Burritos

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These easy freezer-friendly breakfast burritos combine fluffy eggs, savory sausage, melty cheese, and warm tortillas for a quick, satisfying meal perfect for busy mornings and meal prep.

Ingredients

Scale
  • Large flour tortillas (10-inch), 8
  • 8 large eggs, beaten (room temperature)
  • 1 pound breakfast sausage, cooked and crumbled (can substitute turkey or plant-based sausage)
  • 1 ½ cups shredded cheddar or Mexican blend cheese
  • 1 cup diced bell peppers (any color)
  • ½ cup finely chopped onion
  • 2 medium potatoes, diced and cooked (or 2 cups frozen hash browns, optional)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • Salsa or hot sauce (optional, for serving)

Instructions

  1. Heat a large skillet over medium heat. Add 1 pound of breakfast sausage, breaking it apart with a spatula. Cook for 7-8 minutes until browned and cooked through. Remove sausage and set aside, leaving a little grease in the pan.
  2. In the same skillet, add 2 tablespoons olive oil or butter. Add ½ cup chopped onion and 1 cup diced bell peppers. Cook for 4-5 minutes until softened and fragrant. If using potatoes, add 2 cups cooked diced potatoes and stir to combine.
  3. Beat 8 large eggs in a bowl. Pour eggs into the skillet over veggies and reduce heat to medium-low. Stir gently and cook for 4-5 minutes until eggs are softly set but still moist. Season with salt and pepper to taste.
  4. Return cooked sausage to the pan and stir to combine with eggs and veggies. Remove from heat.
  5. Lay a large tortilla flat. Spoon about ¾ cup of the egg mixture down the center. Sprinkle with 2 tablespoons shredded cheese. Fold sides over, then roll tightly from one end to the other, sealing the edges.
  6. Wrap each burrito tightly in aluminum foil or parchment paper. Place wrapped burritos in a freezer-safe bag or container. Label with date.
  7. Freeze burritos for up to 3 months. When ready to eat, unwrap and microwave for 2-3 minutes or bake in a 350°F (175°C) oven for 25-30 minutes until heated through.

Notes

Use room temperature eggs for fluffier scramble. Don’t overcook eggs to keep burritos moist. Wrap burritos tightly to prevent freezer burn. Label and date freezer bags. Reheat slowly in oven for best texture. Substitute almond flour tortillas for gluten-free option and vegan cheese for dairy-free.

Nutrition

Keywords: breakfast burritos, freezer-friendly, meal prep, quick breakfast, easy recipe, sausage, eggs, cheese, busy mornings

Find it online: https://prismtaste.com/easy-freezer-friendly-breakfast-burritos-5-best-recipes-for-busy-mornings/