Breakfast Burritos (Freezer Friendly)

Recipes
1

Breakfast Burritos (Freezer Friendly)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 burritos

Ingredietns:

1 pound ground pork sausage, spicy or mild
3 cups frozen diced hash browns
2 tablespoons finely diced red bell pepper or green bell peppers, optional
10 large eggs
¼ cup milk
salt and black pepper to taste
1 cup fresh salsa. Pico de Gallo is best
2 cups shredded sharp cheddar cheese
8 (12-inch each) flour tortillas

Directions:

Heat a 12" skillet over medium-high heat and add breakfast sausage, crumbling while cooking. Once browned, spoon onto a paper towel-lined plate, leaving about 2 tablespoons of fat in the pan.

Add frozen hash browns (and bell peppers if using) to the pan and cook for about 10 minutes or until fully cooked and lightly browned.

In a small bowl, combine eggs, milk, and salt & black pepper to taste. Whisk until fully combined.

Remove hash browns from the pan and set aside. Add 1 teaspoon of oil to the pan if needed and reduce the heat to medium-low.

Add eggs and cook until just about set; they will continue cooking as they cool.

Arrange 8 pieces of foil with a flour tortilla in the center of each. Divide the hash brown mixture, eggs, cheese, and salsa over tortillas.

Enjoy immediately or wrap the burritos in foil and store them in a plastic zip-top bag in the freezer.

To Reheat:

Defrost burritos in the fridge overnight for best results. To reheat, add to a plate, cover with a paper towel, and reheat for about 3 minutes if defrosted or 4 minutes from frozen. Be sure to flip the burrito halfway through.

Nutritional Facts:

Calories: 448, Carbohydrates: 31g, Protein: 22g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 220mg, Sodium: 874mg, Potassium: 433mg, Fiber: 2g, Sugar: 4g, Vitamin A: 620IU, Vitamin C: 7mg, Calcium: 240mg, Iron: 3mg

Recipe courtesy of Spend with Pennies.com

7 Likes
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I do something like this frequently. I make mine big. They are truly a great breakfast that is fast and not much to clean up. I add salsa just after reheating. Of course, making them means I have to hijack the ktchen for a while but totally worth it. I make at least 8 at a time.

I don’t use foil to freeze, I put them in a baggie. That way I can take them from freezer to the microwave. Breakfast in two minutes. (our microwave is big and the Tennesee Valley Authority sends us Christmas cards thanking us for keeping them in business. :zany_face:)

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I figured with school starting up for a lot of people, they’d like a breakfast that would be easy to do! I bet yours is good, too! Especially if they’re they are bigger than normal!

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Feel free to come and hijack my kitchen and make some - as long as you share them!

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Ohhh this is a great idea. I might pick up some freezer paper to use instead of foil. Then, I can pop the whole thing in the microwave without worrying about removing the foil :joy: this would be perfect for those early morning class days!

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I have a few more breakfast casserole recipes, that you could maybe make and freeze in squares, but yeah, this would be great for you! Or any of the fruit bar recipes.

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