Breakfast Burritos {Freezer Breakfast Burritos} Recipe

I love waking up to hearty mornings with my twist on a breakfast classic. Fluffy eggs, savory sausage, and crisp hash browns mingle with diced green bell pepper, onion, and cheddar cheese, all wrapped in soft tortillas. I call these make ahead frozen breakfast burritos a shortcut for busy mornings.

I recently discovered these freezer breakfast burritos and they’re a game changer for hectic mornings! I was a bit skeptical at first because I never thought that something with 8 large eggs, 1/3 cup milk and 1 lb of crumbled and cooked breakfast sausage could taste this good, but trust me it’s worth it.

I like to mix in a bag of frozen diced potatoes along with a small diced green bell pepper and onion, and the 2 cups of shredded cheddar ties it all together so nicely. Wrapping it in a 10-inch flour tortilla makes it so convenient that you can freeze them ahead of time to enjoy on the go whether you’re camping, hiking or just need a quick breakfast.

There is nothing quite like popping one of these into the microwave and having a full meal ready in minutes. It’s a fun twist on a DIY freezer breakfast meal that really simplifies your busy weekdays.

Why I Like this Recipe

I love this recipe because its really simple to make and saves me so much time in the morning. I can prep a bunch in advance and just grab one whenever im in a rush. I also dig the blend of flavors; the taste of the savory sausage, crispy hash browns, and melted cheese mixed with the veggies makes every bite super comforting and satisfying. Plus, i appreciate how versatile it is since i can always throw in extra spices or different veggies to give it a twist when im feeling creative.

Ingredients

• 8 large eggs: They provide protein and essential nutrients for a hearty, filling meal.
• 1/3 cup milk: Adds creaminess and helps bind ingredients while keeping the texture smooth.
• 1 lb breakfast sausage: Savory and rich protein that infuses a robust flavor throughout.
• 30 oz bag frozen diced potatoes: Offers crunchy carbs and fibre for energy and texture.
• Small green bell pepper: Adds crunch and vitamins with a slight tang flavor.
• Small onion: Provides a savory scent and natural sweetness when cooked well.
• 2 cups shredded cheddar cheese: Melts, adds gooey texture and rich flavor to every bite.
• 10-inch flour tortillas: Soft wraps that enclose the hearty filling and keep it all together.

Ingredient Quantities

• 8 large eggs
• 1/3 cup milk
• 1 lb breakfast sausage, crumbled and cooked
• 1 (30 oz) bag frozen diced potatoes (hashbrowns)
• 1 small green bell pepper, diced
• 1 small onion, diced
• 2 cups shredded cheddar cheese
• 6 to 8 10-inch flour tortillas
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F if you plan on crisping the hash browns in the oven, otherwise skip to step
3.

2. In a large bowl, whisk the eggs with the milk, salt, and pepper until it’s a bit frothy.

3. In a big skillet over medium heat, cook the diced green bell pepper and onion until they start softening, about 3-4 minutes.

4. Stir in the crumbled and cooked sausage with the veggies and let it heat through.

5. Add the frozen hash browns to the skillet and cook until they’re just heated through or slightly crispy if you like them that way.

6. Pour the egg mixture over your sausage, peppers, onions, and hash browns in the pan, stirring gently until the eggs scramble and fully cook.

7. Warm the tortillas in a separate pan for about 30 seconds on each side until they’re pliable.

8. Spoon a generous amount of the egg, sausage, and potato mixture onto the center of each tortilla.

9. Sprinkle about a handful of shredded cheddar cheese over the top, then fold in the sides and roll tightly into burritos.

10. Let the burritos cool slightly, then wrap them in foil or plastic wrap. You can either enjoy them right away or freeze them for a quick breakfast later on. Enjoy!

Equipment Needed

1. Oven and a baking sheet (if you want to crisp your hash browns in the oven)
2. A large mixing bowl
3. A whisk (or a fork if you dont have one)
4. A cutting board and sharp knife for dicing the green pepper and onion
5. A big skillet or frying pan for cooking the veggies, sausage, and hash browns
6. A spatula or wooden spoon to stir everything together
7. A separate pan to quickly warm up the tortillas
8. Tongs or a similar utensil to help move the food
9. Aluminum foil or plastic wrap for wrapping the burritos afterward

FAQ

Breakfast Burritos {Freezer Breakfast Burritos} Recipe Substitutions and Variations

• Eggs: Try using liquid egg substitutes or even tofu scramble if you’re lookin for a dairy-free option.
• Milk: You could substitute with almond milk or soy milk if you’re out, or even a bit of heavy cream if you want it richer.
• Breakfast Sausage: If you wanna mix it up, use turkey sausage or a plant-based sausage crumble instead.
• Frozen Hashbrowns: Fresh diced potatoes works great, or you could try swapping them with sweet potatoes for a twist.
• Cheddar Cheese: Monterey jack could be a fun alternative, or even pepper jack if you like a little spice.

Pro Tips

1. Try crisping your hash browns in the oven for a few extra minutes after cooking them on the stove. It gives them a nice crunch and adds a great texture contrast to the soft eggs.

2. Make sure to let your cooked sausage and sauteed veggies cool down a bit before adding the eggs so they dont overcook and turn rubbery. A little pause here can really improve the overall flavor and texture.

3. Warm your tortillas just right on a griddle or in a pan for like 30 seconds on each side. This helps them become soft and makes rolling the burritos way easier and less messy.

4. If you plan on freezing these burritos, allow them to cool completely first so you dont trap too much moisture inside which could make them soggy when reheated later.