Freezer Breakfast Burritos (Print Version)
Make-ahead burritos stuffed with eggs, sausage, veggies, and cheddar, ready from the freezer in minutes.
# 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
# How To Make It:
01 - Crumble and cook the breakfast sausage in a large skillet over medium heat until browned and cooked through, about 6 to 8 minutes. Transfer to a plate and set aside.
02 - In the same skillet, sauté the diced bell pepper and onion until softened, about 4 to 5 minutes. Add the chopped spinach and cook until wilted, about 1 minute.
03 - Whisk together eggs, milk, salt, and pepper in a mixing bowl. Pour into the skillet with the vegetables and scramble gently over medium-low heat until just set. Remove from heat and fold in the cooked sausage.
04 - Lay the tortillas flat on a work surface. Evenly divide the egg mixture among the tortillas and top each with shredded cheese. Fold in the sides and roll up tightly.
05 - Let the burritos cool slightly, then wrap each individually in foil or parchment paper. Place in a freezer-safe bag or airtight container.
06 - Remove foil, wrap in a paper towel, and microwave on high for 2 to 3 minutes from frozen. Alternatively, bake at 350°F for 25 to 30 minutes until heated through.
# Handy Tips:
01 -
- They reheat so well from frozen that coworkers will think you stopped at a drive-thru
- The filling ratio is perfect, meaning no sad bites of just tortilla
02 -
- Cooling the burritos before freezing is the single most important step, otherwise ice crystals form inside and the tortilla turns gummy
- Squeezing out all the air from the freezer bag prevents freezer burn that would ruin the texture over time
03 -
- Warming the tortillas for 15 seconds in the microwave before filling makes them pliable and nearly eliminates tearing during rolling
- Sprinkling a little extra cheese right at the fold line acts like glue to keep the burrito sealed