A satisfying weeknight breakfast is totally possible when you build these breakfast burritos ahead of time — and freeze them! Fill them with sausage, eggs, potatoes, cheese and salsa verde!
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Without a doubt, weekday breakfast can be one of the biggest meal battles for busy families. Everyone wants to sleep a few extra minutes, but then you still need to get ready for the day and get out the door on time – and eventually find something to nibble on!
Make Freezer Burritos for Busy Mornings!
Freezer burritos are easy to make ahead of time, can be frozen for up to three months, and only take about five minutes to reheat in the microwave — or ten minutes if you crisp the burrito in a skillet after reheating (which is worth the extra). ). a few minutes).
Ways to switch up this recipe
As you can imagine, once you get the hang of the recipe, it’s almost infinitely flexible to suit your needs:
- Replace the pork sausage with a pound of chicken sausage.
- Go vegetarian by substituting two cans of beans (drained and rinsed).
- Change the cheese! A spicy cheddar is my favorite, but Pepper Jack would be delicious too, or for that matter, just about any melty cheese you have in your fridge!
I always try to keep a few of these burritos in my freezer in one configuration or another. Give them a chance and I think your family will appreciate it.
More easy make-ahead breakfasts
- Oatmeal chia mug to go
- Tater Tot Breakfast Casserole
- Make-ahead frittata squares with spinach, tomatoes, and feta
- How to make oatmeal overnight
- Ham and Cheese Breakfast Casserole
Freezer breakfast burritos with sausage, eggs, and salsa verde
ingredients
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1 lb sweet pork sausage
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2 to 3 medium Yukon Gold potatoesdiced (approx 3 cups; no need to peel them)
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1 green pepperrolled
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1 Middle yellow onionrolled
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8th ounces mild or spicy Cheddar cheesegrated
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1 tablespoon butter
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8th big eggs
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salt and pepper
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1 Cup Salsa Verdehomemade or store bought
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8th big burrito size flour tortillas
method
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cook sausage:
In a large skillet over medium-high heat, cook the pork sausage. Break it up while cooking until evenly browned. Transfer the cooked pork to a bowl.
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Cook Vegetables:
Add the potatoes to the pan in which the pork was cooked and cook until tender and partially browned, 8 to 10 minutes, stirring regularly. Any fat left over from the pork should be enough to cook the potatoes in, but if the pan is very dry add a drizzle of olive oil.
Add the diced peppers and onions and cook for a further few minutes until the vegetables are soft. Season with salt and pepper. Take the pan off the stove.
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Stir the eggs:
In a separate non-stick pan over low heat add the butter. Whisk the eggs in a medium-sized bowl. Once the butter has melted, add eggs and cook until stirred and firm but not completely dry. Remove from stove and set aside. (You can also do this while the veggies are cooking if you want to multitask!)
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Assemble burritos:
Once your fillings have cooled slightly (it’s okay if they’re still a little warm as long as they’re not steaming), place a large flour tortilla on a clean surface.
Add about 1/8th of the pork sausage, 1/8th of the potato filling, 1/8th of the cheddar cheese and 1/8th of the eggs. Estimating the amounts is fine, but you should have enough of each filling to make eight burritos. Garnish with about 2 tablespoons of salsa verde.
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Roll the burritos:
Fold the sides over the filling, then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.
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Freezing Burritos:
Place the foil-wrapped burritos in a large, freezer-safe, resealable plastic bag and freeze them. Burritos keep well in the freezer for up to three months.
Even if you plan on eating your burritos the same week that you make them, we still recommend freezing the burritos until you’re ready to eat them. This keeps them better than in the fridge and prevents the burrito from getting too soggy.
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Reheating Burritos:
Unwrap the burrito and place in the microwave on high for 4 to 5 minutes, turning once halfway through cooking. At this point the burrito is hot and you can eat it as is. Serve with extra salsa verde, if desired.
As a bonus step that I love: Place the reheated burrito in a small nonstick skillet over medium-high heat and allow the tortilla to crisp, 2 to 3 minutes per side. If you loathe any hint of moisture in your burritos, this will eliminate the problem!
| nutritional information (per serving) | |
|---|---|
| 861 | calories |
| 40g | Fat |
| 88g | carbohydrates |
| 36g | protein |
