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Freezer breakfast burritos filled with eggs, sausage, peppers, and cheese

Freezer Breakfast Burritos

Hearty breakfast burritos stuffed with scrambled eggs, sausage, crispy potatoes, peppers, and cheese. Make a batch, freeze, and microwave for grab-and-go mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound breakfast sausage
  • 2 cups frozen diced hash brown potatoes
  • 1 bell pepper diced
  • 10 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded cheddar or Mexican-blend cheese
  • 8 large flour tortillas 10-inch
  • Salsa or hot sauce for serving

Method
 

  1. In a large skillet over medium-high heat, cook the sausage, breaking it up, until browned. Transfer to a bowl, leaving about 1 tablespoon of fat in the pan.
  2. Add the hash browns and bell pepper to the skillet and cook for 8–10 minutes, stirring occasionally, until the potatoes are golden. Add to the sausage.
  3. Whisk the eggs, milk, salt, and pepper. Reduce the heat to medium-low, pour the eggs into the skillet, and gently scramble until just set. Add to the bowl and stir everything together.
  4. Let the filling cool for 10–15 minutes.
  5. Warm the tortillas so they’re pliable. Divide the filling and cheese among them, fold in the sides, and roll up tightly.
  6. Wrap each burrito in parchment paper, then foil or place in freezer bags. Freeze.
  7. To reheat: remove the foil, wrap in a damp paper towel, and microwave 1½–2½ minutes, flipping halfway, until hot in the center.

Notes

  • Make them meatless with black beans instead of sausage.
  • Use turkey sausage for a lighter version.
  • Add spinach or sautéed onions to the eggs.
  • For a crispy finish, toast the reheated burrito in a dry skillet for 1–2 minutes per side.