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Easy Freezer-Friendly Sausage Egg Breakfast Burritos

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Make-ahead breakfast burritos with crispy sausage, creamy scrambled eggs, and melted cheese, perfect for busy mornings. Freeze a batch and enjoy a warm, satisfying breakfast in under two minutes.

Ingredients

Scale
  • 12 large eggs
  • 1 lb breakfast sausage (bulk, not links)
  • 12 flour tortillas (8-inch, burrito-sized)
  • 2 cups shredded cheddar cheese (sharp cheddar or Mexican blend)
  • 1/4 cup milk (whole milk preferred, 2% works)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: diced bell peppers, chopped onions, or drained black beans

Instructions

  1. Cook the sausage: Heat a large non-stick skillet over medium-high heat. Add 1 lb breakfast sausage and break it apart with a spatula. Cook for 6-8 minutes until browned and crispy. Transfer to a plate lined with paper towels to drain and cool.
  2. Scramble the eggs: In a medium bowl, whisk 12 large eggs with 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until frothy. Melt 2 tablespoons butter in the same skillet over medium-low heat. Pour in eggs and let sit 30 seconds, then gently push cooked edges toward center. Cook 4-5 minutes until soft and slightly underdone. Spread on a plate to cool.
  3. Prepare assembly station: Lay out 12 tortillas. If stiff, microwave in batches of 4 for 15 seconds each. Have cooled sausage, cooled eggs, and shredded cheese ready in a line.
  4. Assemble burritos: Place 1/4 cup scrambled eggs in center of tortilla, slightly below middle. Top with 2 tablespoons sausage and 2 tablespoons cheese. Fold sides inward, then fold bottom edge up and over filling, tucking snugly. Roll away from you until sealed. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining tortillas.
  5. Wrap each burrito: Wrap individually in plastic wrap or aluminum foil. Wrap tightly with no gaps. If using plastic wrap, double-wrap for freezer protection.
  6. Freeze: Place wrapped burritos in a single layer in a freezer-safe zip-top bag. Squeeze out air, seal, and label with date. Freeze for up to 3 months.

Notes

Let scrambled eggs cool completely before assembling to prevent soggy tortillas. Drain sausage well on paper towels. Warm tortillas slightly for easier rolling. For best texture, reheat from frozen without thawing. Burritos keep well for up to 3 months, but are best within 6 weeks.

Nutrition

Keywords: breakfast burritos, freezer-friendly, sausage egg burritos, make-ahead breakfast, easy breakfast recipe

Find it online: https://sunnysavory.com/easy-freezer-friendly-sausage-egg-breakfast-burritos/