I’ve been wanting to share a freezer-friendly burrito for awhile now, and who doesn’t love breakfast? As a teacher, I am usually rushing out the door and bringing breakfast with me. These burritos have been the perfect option to grab and go. I’ve had it for breakfast, lunch, and a dinner!
They are so customizable, and easy to make vegetarian/vegan. And the best part: they last for up to 3 months in the freezer! Make sure to look at the tips under my recipe for easy ways you can customize your burrito!
Freezer-Friendly Breakfast Burritos
Course: BreakfastDifficulty: Easy8
burritos15
minutes20
minutesPerfect on-the-go breakfast option for those mornings you’re in a rush! These burritos can be prepped ahead of time and live in your freezer for up to 3 months!
Ingredients
8 tortillas (burrito size)*
6 fully-cooked chicken sausage patties
2 small-medium sized bell peppers, sliced
10oz frozen shredded hash browns
12 eggs
Shredded cheese
Trader Joes “Secret Sauce”**
Directions
- Heat up a large frying pan with oil over medium heat. Add your chicken sausage patties and heat until warm and crispy (about 5-7 minutes). Set aside on a plate to cool, and slice into strips.
- Add a little more oil to pan and then add the hash browns and peppers together. Heat in pan for about 10-12 minutes, until crispy. Set aside on another plate to cool.
- Add a little more oil to pan. Whisk your 12 eggs in a bowl, and then add to your now empty pan. Using a spatula, cook your scrambled eggs. Be careful not to overcook them as it can end up making your burritos soggy. Put eggs on a plate to cool.
- Set up your burrito station. Add about 3 spoonfuls of scrambled eggs onto your tortilla, then add about 2 spoonfuls of hash browns/pepper mixture. Add 2-3 strips of chicken sausage. Then add a small handful of shredded cheese and a few squirts of the secret sauce on top. Roll your tortilla into a burrito by folding in the sides and scooping the tortilla over the filling and back slightly under it and then rolling (see my video below!).
- Roll your burrito up in tin foil and set aside. Repeat until all burritos are made. Don’t forget to label them (i.e. sausage burrito). Place in freezer bag or just in your freezer for up to 3 months. Or enjoy one right away!
Recipe Video
Notes
- Depending on how much filling you add, this uses between 7-8 burrito sized tortillas. You can also use smaller tortillas to make mini burritos, perfect size for kids!
- Other meat suggestions: bacon, ground sausage, diced ham, chorizo
- Vegan/Vegetarian: omit sausage, add extra veggies and/or beans! For vegan, use tofu scramble instead of egg and df cheese
- What not to add to your burrito: sour cream, avocado/guac, salsa, lettuce, raw tomato. These items are great to use on the side but don’t freeze well and can make your burrito watery/soggy
- You can use any type of sauce if you don’t have the “secret sauce”. Chipotle mayo would work great! Or you can omit the sauce altogether, and just use some on the side. If you are using it inside the burrito, just make sure to only add a tiny bit, as it can make the burrito too watery.
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