Description
These easy freezer breakfast burritos are a lifesaver for busy mornings. Made with simple ingredients and a special technique to keep the eggs soft, they reheat perfectly in 90 seconds for a warm, homemade breakfast any day of the week.
Ingredients
Scale
- 12 large eggs
- 1 lb breakfast sausage (e.g., Jimmy Dean)
- 2 cups shredded cheddar cheese
- 12 large flour tortillas (10-inch, e.g., Mission)
- 2 cups frozen shredded hash browns
- ¼ cup milk
- 2 tbsp butter
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- Optional: diced bell peppers, onions, jalapeños, or black beans
Instructions
- Cook the sausage: Heat a large non-stick skillet over medium-high heat. Add the sausage and break it up with a spatula as it browns. Cook until no pink remains, about 5 minutes. Drain excess grease if needed. Transfer to a bowl and set aside.
- Cook the hash browns: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the frozen hash browns and spread into an even layer. Cook undisturbed for 3 minutes, then flip and cook another 3-4 minutes until golden and crispy. Season with a pinch of salt and pepper. Transfer to the bowl with the sausage.
- Scramble the eggs: In a medium bowl, whisk together the 12 eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper until uniform and slightly frothy. Reduce the skillet heat to medium-low and add the remaining 1 tablespoon of butter. Pour in the egg mixture and let it sit for 30 seconds before stirring. Gently push the eggs from the edges toward the center with a rubber spatula. Keep stirring until the eggs are mostly set but still slightly wet and soft, about 4 minutes.
- Combine the fillings: Add the cooked sausage and hash browns back into the skillet with the eggs. Stir gently until evenly distributed. Taste and adjust seasoning if needed. Let the mixture cool for 5-10 minutes.
- Assemble the burritos: Lay a tortilla flat. Spoon about ½ cup of the filling into the center, leaving a 2-inch border on all sides. Sprinkle about 2 tablespoons of shredded cheese on top. Fold the sides inward, then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping it snug. Repeat with remaining tortillas and filling.
- Flash freeze (optional): Place the rolled burritos seam-side down on a parchment-lined baking sheet, not touching. Freeze for 30 minutes to prevent sticking.
- Wrap and store: Wrap each burrito tightly in heavy-duty aluminum foil. Place in a gallon-size freezer bag, squeeze out air, and seal. Label with date and contents. Store for up to 3 months.
Notes
The key to soft, non-rubbery burritos after freezing is to undercook the eggs slightly—they should still look wet when you roll them up. Let the filling cool completely before assembling to prevent soggy tortillas. For best quality, eat within 6 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 2
- Sodium: 780
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
Keywords: freezer breakfast burritos, make-ahead breakfast, breakfast burrito recipe, easy breakfast, freezer meals, meal prep breakfast