Easy Breakfast Burrito Meal Prep Freezer Packs
A quick and easy breakfast burrito recipe perfect for busy mornings, made with eggs, sausage, cheese, and veggies, assembled and frozen for convenient reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup (150g) cooked breakfast sausage, crumbled
- 1 cup (100g) shredded cheddar cheese
- 8-inch flour tortillas
- ½ cup (75g) diced bell peppers
- ¼ cup (40g) finely chopped onion
- 1 cup (150g) cooked hash browns or thawed frozen shredded potatoes (optional)
- 2 tablespoons milk (whole or 2%)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
- Salsa or hot sauce, for serving (optional)
Instructions
- Prepare your ingredients: Dice ½ cup (75g) of bell peppers and ¼ cup (40g) of onion. Crumble about 1 cup (150g) of cooked breakfast sausage. If using hash browns, have 1 cup (150g) thawed and ready.
- Sauté the veggies: Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced peppers and onions. Cook for 4-5 minutes until softened and fragrant, stirring occasionally.
- Scramble the eggs: In a medium bowl, whisk 6 large eggs with 2 tablespoons (30ml) milk, salt, and pepper to taste. Pour eggs into the skillet with veggies. Stir gently and continuously to scramble, cooking for 3-4 minutes until just set but still soft and fluffy. Avoid overcooking to keep texture light.
- Combine filling ingredients: Remove skillet from heat. Stir in crumbled sausage, 1 cup (100g) shredded cheddar cheese, and the optional hash browns. Mix gently to distribute everything evenly.
- Assemble burritos: Lay out a flour tortilla on a flat surface. Spoon about ½ cup (120g) of the filling mixture onto the center. Fold in edges and roll tightly to seal. Repeat with remaining tortillas and filling.
- Wrap and freeze: Wrap each burrito individually in parchment paper or foil. Place wrapped burritos in a freezer-safe bag or container. Label with date. Freeze for up to 2 months.
- Reheat instructions: To eat, unwrap burrito and microwave on high for 2-3 minutes if thawed, or 4-5 minutes if frozen, flipping halfway through. Oven reheating at 350°F (175°C) for 20-25 minutes works great for crispier tortillas.
Notes
Use fresh eggs and add milk to keep eggs fluffy. Warm tortillas before assembling for easier rolling. Avoid overfilling burritos to prevent bursting. For vegetarian options, swap sausage with mushrooms, black beans, or tofu. For gluten-free, use corn tortillas but handle carefully as they are fragile. Double wrap burritos for longer freezer storage.
Nutrition
- Serving Size: 1 burrito
- Calories: 325
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: breakfast burrito, meal prep, freezer packs, easy breakfast, quick breakfast, make ahead, sausage burrito, egg burrito