Freezer Breakfast Burritos – a convenient and satisfying breakfast option that’s great for busy mornings and the perfect way to start your day! Filled with savory breakfast sausage, seasoned scrambled eggs, breakfast potatoes, and a blend of cheeses, these burritos can be enjoyed immediately or stored in the freezer for a quick and tasty meal whenever you need it. Whip up some homemade guacamole to take these make-ahead burritos to the next level!
Ingredients & Substitutions
Tortillas
Opt for 10-inch flour tortillas, providing the perfect canvas for 8 delicious burritos. Adjust servings based on the tortilla size you choose.
Ground Pork Sausage
Choose seasoned ground pork sausage for enhanced flavor. Consider using the recipe for homemade breakfast sausage patties for the ultimate taste.
Potatoes
Look for frozen diced hash brown potatoes or traditional hash browns in the frozen food section. Opt for convenience with “Diced Hash Potatoes” or “Southern Style Hash Brown Potatoes.”
Scrambled Eggs
Elevate your eggs with chives and dry ranch seasoning mix. Feel free to use your preferred method for preparing scrambled eggs.
Cheese
Combine sharp cheddar and Monterey Jack cheese to elevate the cheesy goodness. Mix and match or stick to your favorite cheese varieties.
How to Reheat Breakfast Burritos
- Microwave: Wrap the frozen burrito in a damp paper towel and microwave for 1-2 minutes. Allow it to rest for 30 seconds before devouring.
- Oven: Preheat to 350°F, place the unwrapped burrito on a lined baking sheet, and bake for 20-25 minutes until heated through.
- Air Fryer: Unwrap the burrito and air fry at 350°F for 10-15 minutes, flipping halfway.
Freezer Breakfast Burritos
Ingredients
- 8 large 10-inch flour tortillas
- 1 pound ground pork sausage
- 1 bag (28 ounces) frozen diced hash brown potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 8 large eggs, beaten
- 1 teaspoon chopped chives
- 1 teaspoon dry ranch seasoning mix, homemade or store-bought
- 1 tablespoon unsalted butter
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 cup (113 g) Monterey jack cheese, shredded, divided
- sour cream, for serving
- salsa, for serving
Instructions
- In a large non-stick pan, cook ground pork sausage until no longer pink. Remove sausage and set aside.
- In the same pan, add oil, potatoes, seasoned salt, pepper, and garlic powder. Cook until potatoes are fully cooked. Set aside.
- Season beaten eggs with chives and dry ranch seasoning mix.
- Melt butter in the same pan over medium heat. Once melted, pour in the eggs. Use a spatula to gently stir the eggs, forming large soft curds. Continue cooking until no visible liquid egg remains. Avoid constant stirring. Remove the pan from heat and set aside.
- On a clean work surface, lay out tortillas. Top each tortilla evely with cheddar cheese, Monterey Jack cheese, scrambled eggs, sausage, and potatoes.
- Fold in the sides and roll tightly from the bottom.
To Serve:
- Burritos can be served as is, or optionally, you can brown in a skillet for 2-3 minutes on each side.
To Freeze
- Wrap each burrito in aluminum foil and place in a freezer-safe container for up to 3 months.
- Reheat in the microwave, oven, or air fryer directly from frozen.
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