Freezer Breakfast Burritos (Printable Version)
Packed with scrambled eggs, sausage, veggies, and cheese, these make-ahead burritos are ready whenever you need a hot breakfast fast.
# What You Need:
→ Meats
01 - 8.8 oz breakfast sausage, casing removed
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 small yellow onion, diced
04 - 3.5 oz baby spinach, chopped
→ Eggs & Dairy
05 - 8 large eggs
06 - ½ cup milk
07 - 2 cups shredded cheddar cheese
08 - Salt and black pepper, to taste
→ Tortillas
09 - 8 large 10-inch flour tortillas
# Directions:
01 - In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 6 to 8 minutes. Remove sausage to a plate and set aside.
02 - In the same skillet, sauté bell pepper and onion until softened, about 4 to 5 minutes. Add chopped spinach and cook until wilted, about 1 minute.
03 - In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with vegetables. Scramble gently over medium-low heat until eggs are just set. Remove from heat and stir in cooked sausage.
04 - Lay tortillas on a flat surface. Evenly divide the egg mixture among tortillas, top each with shredded cheese. Fold in the sides and roll up each burrito tightly.
05 - Allow burritos to cool slightly. Wrap each burrito individually in foil or parchment paper, then place in a freezer-safe bag or container.
06 - Remove foil, wrap in a paper towel, and microwave on high for 2 to 3 minutes from frozen, or bake at 350°F for 25 to 30 minutes until hot throughout.
# Expert Tips:
01 -
- They genuinely taste like you just made them, not like something that has been sitting in a freezer for two weeks
- The sausage and pepper combo gives you that diner breakfast feel without ever leaving your kitchen
02 -
- Letting the filling cool before rolling is what prevents soggy tortillas after freezing
- Squeezing out any excess moisture from the spinach before adding it makes a bigger difference than you would expect
03 -
- Double wrap in foil if you plan to reheat in the oven, as parchment alone can dry out the tortilla at 180C
- Add a spoonful of salsa inside before rolling for a burst of freshness that survives freezing remarkably well