Freezer Breakfast Burritos 5 Powerful Tips For Perfect Flavor
Pork and bacon free make-ahead breakfast burritos loaded with fluffy eggs, golden potatoes, peppers, onions, cheddar, and your choice of chicken, turkey, or plant-based sausage. Clear freezing and reheating instructions ensure perfect flavor and a non-soggy tortilla every time.
Equipment
- Large Skillet
- Nonstick Skillet
- Spatula
- Mixing Bowl
- Whisk
- Aluminum Foil
- Freezer-Safe Resealable Bags
- Cutting Board
- Chef’s knife
Ingredients
Protein and Eggs
- 1 lb sausage chicken, turkey, or plant-based; casing removed
- 8 large eggs room temperature
- 1 tbsp butter for scrambling eggs
Vegetables
- 3 cups Yukon Gold potatoes diced small; unpeeled
- 1 green bell pepper diced
- 1 medium yellow onion diced
Cheese and Seasoning
- 8 oz cheddar cheese freshly grated
- salt and black pepper to taste
Wrap and Sauce
- 8 burrito-sized flour tortillas about 10 inches
- 1 cup salsa verde homemade or store-bought
Instructions
- Cook the sausage: Heat a large skillet over medium heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl.
- Cook the potatoes: In the same skillet, add the diced potatoes. Cook over medium heat until tender inside and lightly crisp outside, 8 to 10 minutes, stirring occasionally. If the pan is dry, add a small drizzle of oil.
- Soften vegetables: Add diced pepper and onion to the potatoes. Cook 3 to 4 minutes until softened and fragrant. Season with salt and pepper. Remove from heat and let mixture cool to warm room temperature.
- Scramble the eggs: Melt butter in a nonstick skillet over low heat. Whisk eggs until smooth and slightly frothy, then cook gently, stirring occasionally, until softly set but not dry, 4 to 5 minutes. Remove from heat and cool slightly.
- Assemble: Lay out a tortilla. Add a portion of sausage, potato mixture, cheddar, and eggs. Spoon about 2 tablespoons salsa verde over the filling. Fold sides in, then roll tightly from the bottom to form a burrito.
- Wrap and freeze: Wrap each burrito tightly in foil and place in a labeled freezer-safe resealable bag. Freeze up to 3 months for best quality.
- Reheat to serve: Unwrap from foil and microwave on high 4 to 5 minutes, turning once halfway. For a crispy exterior, finish in a dry skillet or air fryer for 2 to 3 minutes per side.
Notes
Cool fillings before wrapping to prevent steam from softening tortillas. Freshly grated cheese melts more evenly than pre-shredded. To reheat without a microwave, bake burritos wrapped in foil at 180°C (350°F) for 25 to 30 minutes, then crisp in a skillet if desired. Keep the recipe pork and bacon free by using chicken, turkey, or plant-based sausage.