These freezer-friendly breakfast burritos are packed with eggs, sausage, cheese, and vegetables. You can make them with regular tortillas or low-carb tortillas for a lighter option.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 burritos
Ingredients
- 8 large flour tortillas (or low-carb tortillas)
- 8 large eggs
- ¼ cup milk (optional, for fluffier eggs)
- 1 tablespoon butter
- 1 pound breakfast sausage (or bacon or diced ham)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced bell peppers
- ½ cup diced onion
- 1 cup frozen hash browns, thawed (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Optional Toppings
- Salsa
- Sour cream
- Sliced avocado
- Hot sauce
- Pico de gallo
Instructions
1. Cook the Sausage
Brown the sausage in a large skillet over medium heat, breaking it into crumbles. Drain any excess grease and set aside.
2. Cook the Vegetables
In the same skillet, sauté the onion, bell peppers, and hash browns (if using) for 5–7 minutes, until tender.
3. Scramble the Eggs
Whisk together the eggs, milk (if using), garlic powder, onion powder, paprika, salt, and pepper.
Melt the butter in a nonstick skillet over medium-low heat and gently scramble the eggs until just set.
4. Assemble the Burritos
Warm the tortillas for 10–15 seconds in the microwave so they’re easier to roll.
Divide the sausage, vegetables, eggs, and cheeses evenly among the tortillas.
Sprinkle with cilantro if desired.
5. Roll
Fold in the sides of each tortilla, then roll tightly into a burrito.
6. Serve
Serve warm with salsa, sour cream, avocado, or your favorite toppings.
Freezer Instructions
- Let the burritos cool completely.
- Wrap each burrito tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
To Reheat
- Microwave (from refrigerated): 1–2 minutes.
- Microwave (from frozen): 3–4 minutes, flipping halfway through.
- Oven: Bake at 350°F (175°C) for 20–25 minutes (30–35 minutes if frozen), wrapped in foil.
- Air Fryer: Reheat at 350°F (175°C) for 6–8 minutes, turning halfway through.
Low-Carb Version
- Use low-carb tortillas.
- Skip the hash browns or replace them with cauliflower hash.
- Add spinach, mushrooms, or diced zucchini for extra vegetables.
Tips
- Don’t overcook the eggs—they’ll continue cooking when reheated.
- Let the filling cool slightly before assembling to prevent soggy tortillas.
- Mix and match proteins like turkey sausage, bacon, ham, or shredded chicken.
- Add a spoonful of salsa inside each burrito for extra flavor, but avoid overfilling to prevent leaks.
Approximate Nutrition (Per Burrito)
- Calories: 430
- Protein: 24 g
- Carbohydrates: 24 g (about 8–10 g net carbs with low-carb tortillas)
- Fat: 27 g
- Fiber: 2 g (higher with low-carb tortillas)
- Sodium: 760 mg