Breakfast Burritos
Made with potatoes, eggs, sausage, and cheese, these freezer-friendly breakfast burritos are delicious, filling, and reheat beautifully!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion minced
- ¼ cup green bell pepper minced
- 2 cups frozen cubed hash browns defrosted
- kosher salt to taste
- 1 pound ground breakfast sausage
- 6 large eggs lightly beaten
- ¼ teaspoon black pepper
- ½ cup milk or cream
- 1 tablespoon unsalted butter
- 1½ cups shredded cheddar cheese
- 8 (10-inch) flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, add in the ¼ cup yellow onion (minced), ¼ cup green bell pepper (diced), and 2 cups frozen cubed hash browns (thawed) and season with ½ teaspoon kosher salt (or to taste) Saute until the potatoes are golden brown, and the onions are translucent. Transfer this mixture to a paper towel-lined plate and set aside.
- Add 1 pound ground breakfast sausage to the same skillet and cook over medium-high heat, breaking up the sausage as it cooks. Once the sausage is fully cooked, use a slotted spoon to remove the sausage from the skillet. Drain off the grease that was rendered from the pan.
- In a large bowl, whisk together 6 large eggs with ½ cup milk or cream, a pinch of salt, and ¼ teaspoon black pepper until everything is well combined.
- Melt 1 tablespoon unsalted butter over medium heat in the same large skillet used for the potatoes and sausage. Once melted, add the eggs and cook, stirring gently and often, until the eggs are set and fluffy. Remove the skillet from the heat.
- Heat each tortilla in a dry skillet over medium-high heat or in the microwave for 15-30 seconds to make them more pliable.
- Layer 2 tablespoons of the potato mixture, followed by 1 tablespoon of the cooked sausage, followed by a layer of 2-3 tablespoons of the scrambled eggs onto the center of each tortilla. Sprinkle evenly with cheese. Fold in the sides and then the ends over and roll up the burrito as tightly as possible.
- Optional: Heat a nonstick skillet over medium-high heat. Once heated, toast the burritos on each side for 30-45 seconds.
- Serve immediately or cool completely and freeze.
Video
Notes
Sausage: Feel free to replace sausage with cooked and diced bacon, cooked and crumbled tofu, cooked, and crumbled chorizo, black beans, or diced ham.
Potatoes: Feel free to replace the hash browns with leftover cooked potatoes, or diced raw potatoes and sauté as directed.
Avoid these Ingredients: When planning to freeze burritos, avoid ingredients that don't freeze well and/or that are watery. I recommend avoiding raw vegetables, sour cream, salsa, and avocado, unless you are serving immediately after assembling.
Freeze: Let the toasted burritos cool fully, then individually wrap each burrito in foil or parchment paper. Place the burritos into a freezer-safe bag or container and store in the freezer for up to 2 months.
Reheat From Frozen: Remove the foil or parchment paper and wrap the burrito in a paper towel and place on a heat-safe plate. Microwave for 90 seconds, flip, and continue to microwave for another 60 seconds, or until heated through. Toast in a dry skillet if desired to crisp the burrito up. Let stand for a minute before serving.
Reheat From Thawed: Let the frozen burritos thaw overnight in the refrigerator. Remove the foil or parchment paper from the defrosted burrito and reheat in a dry-skillet over medium-high heat for 30-60 seconds per side until warmed and golden. Alternatively, wrap the burrito in a paper towel and microwave on a heat-safe plate for 1 minute, flip and continue to microwave for 30 seconds until heated through. Let rest for 30 seconds before serving.
Nutrition
Calories: 385kcal | Carbohydrates: 12g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 875mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 2mg
