Freezer Breakfast Burritos
Our easy Breakfast Burritos recipe is the ultimate protein-packed, make-ahead breakfast for busy mornings. Packed with eggs, sausage, cheese, and your favorite fillings, they reheat perfectly and make a quick, healthy breakfast.
Servings: 10
Calories: 446kcal
Cost: 5
Ingredients
- 1/3 cup oil , avocado, olive or canola
- 20 ounce package frozen hash browns
- 1 lb ground pork sausage , or healthy turkey sausage (recipe in notes)
- 1 bell pepper , diced
- 1 small onion , diced
- 6 large eggs
- 2 Tablespoons water , or milk
- salt and pepper
- 1 ½ cups shredded cheese , your favorite kind
- 10 flour tortillas* , burrito size
- hot sauce, sour cream, salsa, avocado for serving, if desired
Instructions
- Cook Hashbrowns: Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.1/3 cup oil, 20 ounce package frozen hash browns
- Sauté Vegetables: Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.1 bell pepper, 1 small onion
- Cook Sausage: Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.1 lb ground pork sausage
- Scramble Eggs: Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.6 large eggs, 2 Tablespoons water, salt and pepper
- Assemble: Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not freezing, I like to add hot sauce, salsa, sour cream, and avocado inside the burritos). Fold it tightly into a burrito. If serving immediately, I like to toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.1 ½ cups shredded cheese, 10 flour tortillas*, hot sauce, sour cream, salsa, avocado
Notes
Freezing Instructions: Wrap each burrito individually in plastic wrap and place the burritos in a freezer-safe bag. Freeze for up to 2 months.
Reheating Instructions: Thaw in the fridge overnight, or rewarm for 45-60 seconds in the microwave, then toast in a skillet to crisp the tortilla on all sides. Alternately, reheat in the oven at 350 degrees until warmed through.
Turkey Breakfast Sausage: Combine 1lb lean ground turkey, 1 Tablespoon maple syrup. 1 tsp kosher salt, 1/2 tsp dried sage and black pepper, 1/4 tsp nutmeg and crushed red pepper flakes. Mix until well combined and cook as instructed in recipe.
Tortillas: I like these Carb Master Tortillas, that are only 110 calories and high protein, or I make my flour tortillas from scratch.
Nutrition
Calories: 446kcal | Carbohydrates: 27g | Protein: 18g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 662mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 21mg | Calcium: 182mg | Iron: 3mg
Recipe Link
