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Easy Freezer-Friendly Breakfast Burritos: Best Make-Ahead Meal

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These easy freezer-friendly breakfast burritos are the ultimate make-ahead meal for busy mornings. With fluffy scrambled eggs, savory sausage, melted cheese, and a simple technique that keeps them tasting fresh even after a month in the freezer, they’re a game-changer for breakfast routines.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 pound breakfast sausage
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onion
  • 1 can (4 oz) diced green chiles
  • 8 large flour tortillas (10-inch size)
  • 1 cup frozen hash browns (optional, thawed and crispy-cooked)
  • 1/2 cup cooked black beans (optional, drained and rinsed)
  • 1/4 cup chopped fresh cilantro (optional)
  • Hot sauce to taste (optional)

Instructions

  1. Cook the sausage (8-10 minutes): Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook until browned and fully cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain. Leave about 1 tablespoon of rendered fat in the pan.
  2. Sauté the vegetables (3-4 minutes): In the same skillet over medium heat, add the diced bell peppers and onions. Cook until softened and just starting to brown, about 3-4 minutes. Stir in the diced green chiles and cook for another 30 seconds. Transfer to a bowl and set aside. Wipe the skillet clean with a paper towel.
  3. Scramble the eggs (4-5 minutes): In a medium mixing bowl, whisk together the 12 eggs, milk, salt, and pepper until well combined and slightly frothy. Melt the butter in the same skillet over medium-low heat. Pour in the egg mixture and let it sit for about 30 seconds without stirring. Then gently push the eggs with a spatula, folding them over themselves. Continue cooking, folding occasionally, until the eggs are just set but still look slightly wet and shiny. Remove from heat immediately.
  4. Combine the fillings: In a large bowl, gently mix the cooked eggs, sausage, sautéed vegetables, and both shredded cheeses. Stir until everything is evenly distributed. Let the mixture cool for about 5 minutes.
  5. Assemble the burritos (2-3 minutes each): Lay a tortilla flat on your work surface. Spoon about 3/4 cup of the filling mixture into the center, spreading it in a rectangular shape. Fold the sides of the tortilla inward over the filling. Then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping it snug but not too tight. Repeat with remaining tortillas and filling.
  6. Flash freeze (1-2 hours): Place the assembled burritos on a parchment-lined baking sheet, seam-side down, making sure they’re not touching each other. Freeze uncovered for 1-2 hours, or until completely frozen solid.
  7. Wrap for long-term storage (5 minutes): Once frozen solid, wrap each burrito tightly in aluminum foil. For extra protection, wrap each foil-wrapped burrito in plastic wrap, or place all foil-wrapped burritos in a large freezer bag. Label with the date and contents. Store for up to 3 months.

Notes

Undercook the eggs slightly before assembling; they will finish cooking during reheating. Flash freeze burritos before wrapping to prevent sticking. When reheating, wrap in a slightly damp paper towel and microwave for 1 minute 30 seconds to 2 minutes, flipping halfway. Let rest for 1 minute before eating. Burritos taste even better after a few days in the freezer.

Nutrition

Keywords: breakfast burritos, freezer-friendly, make-ahead, meal prep, breakfast, eggs, sausage, cheese, tortillas

Find it online: https://sparklespoon.com/easy-freezer-friendly-breakfast-burritos-best-make-ahead-meal/