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Easy Make-Ahead Freezer Breakfast Burritos

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These freezer breakfast burritos are packed with flavor and perfect for busy mornings. They can be made ahead, frozen, and reheated quickly for a convenient and delicious breakfast.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature for fluffier eggs)
  • 2 tablespoons milk or cream (use dairy-free milk if preferred)
  • 8-inch flour tortillas (recommend Mission brand for flexibility and durability)
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 1 cup cooked breakfast sausage, crumbled (can substitute turkey or veggie sausage)
  • 1/2 cup diced bell peppers (red or green)
  • 1/2 cup finely chopped onion (yellow or white)
  • 1/2 cup fresh spinach, roughly chopped (optional)
  • Salsa or pico de gallo (for serving or inside if desired)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter, for sautéing

Instructions

  1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add chopped onion and bell peppers, sauté until soft and fragrant, about 5 minutes. Add spinach last and cook until wilted. Transfer veggies to a bowl and set aside.
  2. In the same skillet, cook crumbled breakfast sausage until browned and cooked through, about 6-8 minutes. Drain excess fat if needed and combine with sautéed veggies.
  3. Whisk together eggs and milk in a mixing bowl, seasoning with salt and pepper. Wipe out skillet and melt a small knob of butter over medium-low heat. Pour in egg mixture and gently stir with a spatula, cooking slowly until eggs are soft and creamy, about 5 minutes.
  4. Lay a tortilla flat on a clean surface. Spoon scrambled eggs onto the center, followed by the sausage and veggie mix, and sprinkle with shredded cheddar cheese. Leave about 1.5 inches clear on edges for folding.
  5. Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a burrito. Place seam-side down on a parchment-lined baking sheet.
  6. Wrap each burrito tightly in plastic wrap or foil. Freeze on the baking sheet until solid, about 1-2 hours, then transfer to a freezer-safe bag or container.
  7. To reheat, unwrap and microwave for 2-3 minutes, flipping halfway through, or bake in a 350°F (175°C) oven for 15-20 minutes until heated through. When microwaving, cover with a damp paper towel to keep tortillas soft.

Notes

Cook eggs low and slow to keep them creamy and avoid rubbery texture. Drain excess moisture from veggies to prevent soggy burritos. Use flour tortillas with good elasticity to avoid cracking. Wrap burritos tightly to prevent freezer burn. Label burritos with date and filling. Avoid fresh tomatoes inside before freezing to prevent sogginess.

Nutrition

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Find it online: https://sizzlesprout.com/easy-make-ahead-freezer-breakfast-burritos-5-best-recipes-for-busy-mornings/