Description
Master freezer prep with these savory sausage and cheddar burritos. We cook the eggs lightly for ideal reheating texture. Maximize your morning routine! Complete instructions and nutrition included.
Ingredients
Scale
- 12 large (10-inch) flour tortillas
- 1 pound breakfast sausage (bulk roll)
- 12 large eggs
- 1/4 cup milk or heavy cream
- 1 cup shredded cheddar cheese (or preferred blend)
- 1 medium bell pepper, diced finely
- 1/2 small onion, diced finely
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare the Fillings. In a large skillet, brown the breakfast sausage, breaking it up as it cooks. Drain off any excess grease and set the sausage aside. Add the diced bell pepper and onion to the same skillet and sauté until softened (about 5-7 minutes).
- Step 2: Cook the Eggs. Whisk the large eggs with the milk, salt, and pepper until slightly frothy. Pour the mixture into a non-stick skillet over medium-low heat and scramble the eggs until they are just set (slightly undercooked is ideal for reheating later).
- Step 3: Combine and Assemble. Gently mix the cooked sausage, sautéed vegetables, scrambled eggs, and shredded cheese together in a large mixing bowl until evenly distributed. Briefly warm the tortillas (about 15 seconds each in the microwave) to make them pliable and prevent tearing during rolling.
- Step 4: Wrap the Burritos. Spoon about 3/4 cup of the filling mixture onto the center of each tortilla. Fold the left and right sides of the tortilla inward over the filling, then fold the bottom flap up and roll tightly away from you to form a sealed burrito.
- Step 5: Freeze and Reheat. Wrap each finished burrito tightly in plastic wrap or aluminum foil, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. To reheat: Remove foil/plastic and microwave from frozen for 2-3 minutes, flipping halfway through, or wrap in foil and bake at 350°F for 20-25 minutes.
Notes
- For optimal freshness and to prevent freezer burn, wrap each cooled burrito tightly in plastic wrap first, then secure it in aluminum foil before bagging and freezing.
- While microwaving is fast, try finishing the heated burrito (unwrapped) in a 350°F air fryer for 3 minutes to crisp up the tortilla shell beautifully.
- Freshen up the meal by serving the hot burritos with cold contrasts like a side of creamy avocado ranch dip, fresh pico de gallo, or a lime wedge.
- To guarantee a perfect texture upon reheating, drain every bit of grease from the sausage and liquid from the sautéed vegetables, as excess moisture leads to soggy burritos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large burrito (approx. 200g)
- Calories: 410
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 3g