Freezer Breakfast Burritos
Freezer Breakfast Burritos are flour tortillas filled with sausage, eggs, cheese, and potatoes. Once assembled, the burritos can be frozen for a convenient, premade, and satisfying breakfast option for busy mornings!
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.