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Easy Freezer Breakfast Burritos with Egg Sausage and Potato

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Hearty and comforting breakfast burritos made with eggs, sausage, potatoes, and cheese, perfect for quick mornings and freezer meal prep.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature for fluffier texture)
  • 1 pound breakfast sausage, crumbled
  • 2 medium russet potatoes, peeled and diced into small cubes (about 2 cups)
  • 1 small onion, finely chopped
  • ½ cup green bell pepper, diced (optional)
  • 1½ cups shredded cheddar cheese (about 170g)
  • 8 large flour tortillas (10-inch)
  • 2 tablespoons olive oil or butter, for cooking
  • Salt and black pepper, to taste
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the crumbled breakfast sausage and cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain excess fat. Leave the sausage drippings in the pan for the potatoes.
  2. In the same skillet, add the diced potatoes, chopped onion, and green bell pepper (if using). Season with salt, black pepper, garlic powder, and smoked paprika. Cook over medium heat, stirring occasionally, until potatoes are tender and golden brown, about 12-15 minutes. If needed, add a bit more oil to prevent sticking. Remove from heat and transfer to a bowl.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper. Heat the remaining oil or butter in the skillet over medium-low heat. Pour in the beaten eggs and gently stir with a spatula until softly scrambled, about 3-4 minutes. Remove from heat.
  4. In a large bowl, mix the cooked sausage, sautéed potatoes and veggies, scrambled eggs, and shredded cheddar cheese. Stir gently to combine all the flavors evenly.
  5. Lay out a tortilla on a flat surface. Spoon about ⅔ cup (150g) of the filling mixture in the center of each tortilla. Fold in the sides, then roll tightly from one end to the other to form a burrito. Repeat with remaining tortillas and filling.
  6. Wrap each burrito tightly in plastic wrap or foil. Place them on a baking sheet lined with parchment paper and freeze until firm, about 2-3 hours. Once frozen, transfer burritos to freezer-safe bags or containers for long-term storage.
  7. To eat, unwrap a frozen burrito and microwave on high for 2-3 minutes, flipping halfway through. Alternatively, bake at 350°F (175°C) for 20-25 minutes until heated through and slightly crispy on the outside.

Notes

Drain excess sausage fat to prevent sogginess. Cook potatoes thoroughly until crispy edges form. Use room temperature eggs for fluffier texture. Wrap burritos tightly to avoid freezer burn. Label and date frozen burritos; they last about 2 months. Avoid overfilling tortillas to prevent bursting during freezing or reheating.

Nutrition

Keywords: freezer breakfast burritos, breakfast meal prep, egg sausage burritos, quick breakfast, freezer meals, make ahead breakfast

Find it online: https://cheerycrisp.com/easy-freezer-breakfast-burritos-with-egg-sausage-and-potato-recipe-for-quick-mornings/