What’s worse than having a massive project list and instead of getting right to it in the morning, you stumble about wondering first what you’re going to eat? I first created this process and “recipe” to streamline my husband’s breakfasts, as he’s up at 4:30 every work day and I am never awake enough for cooking at that hour. The recipe has come to be a good one to stuff the freezer with so that we can (at least in theory) eat fast and get right to work in the mornings. So if you’ve ever wondered how to make breakfast burritos for a week that you can freeze, here’s how – 3 different ways!
Freezer Breakfast Burritos
- 1lb ground pork sausage (or any variety you like best)
- 1 dozen eggs
- 8 large burrito sized tortillas
- 5 small or 3 large potatoes [variation 2]
- Shredded cheddar or other cheese – optional [variation 1]
- Salt, pepper, any other seasoning – optional
- Hot sauce of choice – optional
- Half an onion, chopped [variation 3]
- Bell pepper, chopped [variation 3]
- Salsa and sour cream [variation 3]
- In a hot pan over medium heat, brown your ground sausage.
- When browned, turn to low and crack 12 eggs onto sausage. Season with salt and pepper, and then break your yolks.
- Scramble your eggs as they begin to cook.
- Add shredded cheese and let it melt as you mix it in.
- When eggs are cooked and cheese is melted, turn off the heat.
- On each tortilla, spread a little mayonnaise and a few drops of hot sauce if desired.
- Put approximately 1/8 of egg mixture into each burrito.
- To form burrito, tuck the two ends folded over, then fold the near side of the tortilla over the two folded ends and roll across filling and away from you until the far end of the tortilla is wrapped around the filling. Place burrito on a square of aluminum foil and wrap securely before freezing or refrigerating.
- [Version 2] after sausage us browned, put chopped baked potato in the pan and allow to heat and absorb some of the sausage juices before cracking the eggs over top. Then follow the rest of the instructions as is, or skip the cheese if preferred.
- [Version 3] as sausage becomes browned add onion and pepper and allow to soften. Then crack eggs overtop. Instead of spreading mayo on tortilla use sour cream, and add salsa on the top before rolling your burrito. Continue with the rest of the instructions.
Some recipe notes:
- To eat: remove foil and place on a plate or paper towel. Microwave on each side for 1 minute and 30 seconds. (This will vary depending on your mucrowave).
- You can also heat these in a toaster oven or your regular oven but it takes longer.
- You can bake these after they are assembled before freezing them if you prefer your tortilla a little browned and crunchy, but it will not still be crunchy after freezing anyway.
- Version 1 will give you the slimmest burrito as it has fewer ingredients. Our default is Version 2 with potatoes to add a little bulk and make the egg mixture go further. Alternatively you can do Version 1 and use quarter of the mix and just make 4 burritos instead of 8.
- You can experiment with making your own varieties. Try adding potatoes along with the onions and peppers for an even heaftier burrito!
- You can season these any way you like. Hot sauces and condiments can really change the overall quality of the burrito.
- I always add mayo or sour cream to the tortilla or they end up pretty dry tasting to me, but it is a personal preference.
- Be sure the burrito is completely wrapped in foil before freezing.
- These keep in the freezer basically forever.
These are great for meal prep when you know you’ll have an early morning or a busy schedule (or if you’re just not a morning person!) I make a batch of these every other week for my husband who gets up at 4:30am for his daily commute. That way neither of us has to get up earlier to cook!
Let me know below about any variations you really enjoy!