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Easy Freezer-Friendly Breakfast Burritos with Sausage and Eggs

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A quick and easy recipe for freezer-friendly breakfast burritos filled with savory sausage, fluffy scrambled eggs, and melty cheddar cheese, perfect for busy mornings.

Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 8 large eggs, preferably room temperature
  • 1/4 cup milk or cream (60 ml)
  • 1 1/2 cups shredded sharp cheddar cheese (170 g)
  • 8 large flour tortillas (10-inch/25 cm)
  • Salt and pepper to taste
  • Optional: salsa or hot sauce for serving
  • Optional: chopped green onions or fresh cilantro
  • Optional: black beans or diced bell peppers

Instructions

  1. Heat a large non-stick skillet over medium heat. Add the ground breakfast sausage, breaking it apart with a spatula. Cook for about 8–10 minutes until browned and cooked through with some crisp edges. Drain excess grease and set aside on a paper towel-lined plate.
  2. In a mixing bowl, whisk together the 8 eggs and 1/4 cup milk or cream until fully combined and slightly frothy. Season with salt and pepper.
  3. Clean the skillet or use a separate one, heat over medium-low. Pour in the egg mixture and let sit undisturbed for about 20 seconds. Stir gently with a spatula, folding the eggs slowly to create fluffy curds. Cook until just set but still moist, about 5 minutes.
  4. Gently fold the cooked sausage into the scrambled eggs evenly.
  5. Warm each tortilla quickly in a dry skillet or microwave for 10-15 seconds to make them pliable.
  6. Lay a tortilla flat and spoon about 1/2 cup (120 g) of the sausage and egg mixture onto the center. Sprinkle approximately 2 tablespoons (15 g) shredded cheddar cheese over the filling. Add any optional extras if desired. Fold the sides inward, then roll tightly from the bottom up to enclose the filling.
  7. Wrap each burrito tightly in aluminum foil or parchment paper, then place in a freezer-safe bag or container. Label with the date and press out excess air to prevent freezer burn.
  8. Freeze for up to 3 months. To reheat, unwrap the burrito and microwave on high for 1–2 minutes, flipping halfway through. Alternatively, bake at 350°F (175°C) wrapped in foil for 20–25 minutes.

Notes

Do not overcook the eggs to keep them moist and creamy. Use moderate heat to brown sausage for best texture. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly to avoid freezer burn. Freeze burritos flat on a baking sheet before bagging for easier storage. Reheat in oven for crispier tortilla or microwave for faster reheating.

Nutrition

Keywords: breakfast burritos, freezer-friendly, sausage and eggs, quick breakfast, meal prep, easy breakfast, make ahead breakfast

Find it online: https://freshforkful.com/easy-freezer-friendly-breakfast-burritos-with-sausage-and-eggs-recipe-for-quick-mornings/