Make-Ahead Freezer Breakfast Burritos
In short: Eight sausage, egg, potato and cheddar burritos made in one batch, wrapped and frozen for fast weekday breakfasts. Reheat in 2 minutes. It takes about 1 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Easy
- Calories
- 585 kcal
A stack of these in the freezer is the fix for rushed mornings. Crisp potatoes, browned sausage, soft scrambled eggs and sharp cheddar are folded into large flour tortillas, wrapped one by one and frozen. Each burrito goes from freezer to hot in about two minutes in the microwave, or crisp in a skillet if you have a little longer. One hour of cooking on a weekend covers breakfast for more than a week.
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, paprika and a pinch of the salt. Cook for 12 to 15 minutes, stirring every few minutes, until golden and tender. Tip into a large bowl.
- Add the sausage to the same skillet and cook for 6 to 8 minutes, breaking it into small pieces, until browned and no pink remains. Add the onion and pepper for the last 3 minutes. Spoon the mixture into the bowl, leaving the extra fat behind.
- Whisk the eggs with the milk, the remaining salt and the black pepper. Melt the butter in the skillet over medium-low heat, pour in the eggs and stir gently for 3 to 4 minutes, until set with no runny egg left. Take them off the heat while still soft and moist.
- Add the eggs and cheddar to the bowl and fold everything together. Spread the filling on a tray and cool for 15 minutes. Warm filling steams and makes the tortillas soggy.
- Warm the tortillas for 10 seconds each in the microwave so they are pliable. Spoon about 3/4 cup of filling just below the center of each one, fold in the sides and roll up tightly.
- Wrap each burrito in parchment paper or foil, then put them in a freezer bag. Freeze for up to 3 months.
- To reheat, unwrap one, wrap it in a damp paper towel and microwave from frozen for 1 1/2 to 2 minutes, turning once, until steaming hot in the center. For a crisp shell, finish in a dry skillet for 1 to 2 minutes per side.
Tips
- Cool the filling completely before you roll. Steam trapped in the wrap makes the tortillas soggy and forms ice crystals in the freezer.
- For a vegetarian version, swap the sausage for a 400 g (14 oz) can of black beans, drained and rinsed, plus a large handful of spinach.
Questions and answers
How long do freezer breakfast burritos last?
Up to 3 months in the freezer, wrapped tightly. They stay safe longer, but the texture and flavor decline. Write the date on the bag.
How do I reheat a frozen burrito without it going soggy?
Unwrap it, wrap it in a damp paper towel and microwave for 1 1/2 to 2 minutes, turning halfway. For a crisp shell, finish it in a dry skillet for a minute or two per side.
Can I thaw the burritos overnight?
Yes, in the refrigerator. Thawed burritos reheat in about 1 minute in the microwave. Eat them within 2 days of thawing.
How long does it take to make Make-Ahead Freezer Breakfast Burritos?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Make-Ahead Freezer Breakfast Burritos?
About 585 kcal per serving, with 25 g of protein, 46 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 46 g |
| Fat | 33 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1220 mg |
Estimated values, calculated from the ingredients.
