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Easy Freezer-Friendly Breakfast Burritos

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These easy freezer-friendly breakfast burritos are quick to make, perfect for busy mornings, and packed with comforting flavors of scrambled eggs, sausage, cheese, and hash browns wrapped in a soft tortilla.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature)
  • 1 pound breakfast sausage, crumbled and cooked (pork or turkey)
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 6 large flour tortillas (10-inch size)
  • 2 cups frozen hash browns or diced potatoes, cooked
  • 1/2 cup diced bell peppers (optional)
  • Salt and pepper to taste
  • 1 tablespoon butter or oil for cooking eggs and sausage
  • Salsa or hot sauce for serving (optional)

Instructions

  1. Heat a skillet over medium heat and crumble the breakfast sausage into the pan. Cook for about 7–8 minutes, stirring occasionally until browned and cooked through. Remove and drain on paper towels.
  2. In the same skillet, cook frozen hash browns according to package instructions until crispy, about 10 minutes. Set aside.
  3. In a mixing bowl, beat 8 large eggs with a pinch of salt and pepper. Melt 1 tablespoon of butter in the skillet over medium-low heat. Pour in the eggs and cook gently, stirring frequently, until just set but still moist, about 4–5 minutes.
  4. If using diced bell peppers, add them to the pan with a little oil and cook for 3–4 minutes until softened before adding eggs.
  5. Lay out a large flour tortilla on a clean surface. Spoon a portion of scrambled eggs, sausage, and hash browns in the center. Sprinkle with shredded cheddar cheese (about 1/4 cup or 28g). Add salsa or hot sauce if desired.
  6. Fold in the sides, then roll the tortilla from the bottom up, making a tight burrito. Repeat with remaining tortillas and filling.
  7. Wrap each burrito tightly in aluminum foil or plastic wrap. Place them on a baking sheet and freeze for at least 2 hours before transferring to a freezer bag.
  8. To enjoy, unwrap a frozen burrito and microwave on high for 2–3 minutes, flipping halfway through. Alternatively, reheat in a 375°F (190°C) oven for 20–25 minutes wrapped in foil for a crispier finish.

Notes

Do not overcook the eggs; slightly underdone is best as they continue cooking when reheated. Avoid overfilling burritos to prevent tearing. Lightly warm tortillas before assembling to prevent cracking. For crispier reheated burritos, finish in a skillet or oven after microwaving.

Nutrition

Keywords: breakfast burritos, freezer-friendly, quick breakfast, meal prep, sausage, eggs, cheese, hash browns

Find it online: https://junomeals.com/easy-freezer-friendly-breakfast-burritos-recipe-for-quick-busy-mornings/