Freezer Breakfast Burritos

Scale the recipe

Ingredients

• Flour tortillas (10-inch)
  $ per ea · prices vary by store
• Large eggs
  $ per ea · prices vary by store
• Russet potatoes
  $ per lb · prices vary by store
• Breakfast sausage
  $ per oz · prices vary by store
• Shredded cheddar cheese
  $ per oz · prices vary by store
• Yellow onion
  $ per ea · prices vary by store
• Bell pepper
  $ per ea · prices vary by store
• Butter
  $ per tbsp · prices vary by store
• Milk
  $ per tbsp · prices vary by store
• Salt
  $ per tsp · prices vary by store
• Black pepper
  $ per tsp · prices vary by store
• Hot sauce
  $ per tbsp · prices vary by store

Steps

1. Dice the potatoes into 1/2-inch cubes. Dice the onion and the bell pepper.
2. Cook the sausage in a large skillet over medium-high heat, breaking it up, until browned, 6-8 minutes. Transfer to a plate.
3. In the same skillet, melt the butter. Add the potatoes, the salt, and the black pepper. Cook until golden and tender, 10-12 minutes, then add the onion and bell pepper and cook 3-4 minutes more.
4. Whisk the eggs with the milk. Pour into the skillet and scramble gently until just set, about 3 minutes.
5. Stir the sausage back in along with the cheddar and the hot sauce. Taste and adjust the salt.
6. Warm the tortillas 15-20 seconds under a damp towel in the microwave so they fold without cracking.
7. Spoon the filling down the center of each tortilla, fold in the sides, and roll up tight.
8. To freeze: let the burritos cool 20 minutes, wrap each tightly in foil or plastic wrap, and pack into a freezer bag. Keeps up to 3 months.
9. To reheat: remove the foil, wrap in a damp paper towel, and microwave 2-3 minutes, flipping halfway. From frozen in the oven: bake at 375°F for 25-30 minutes.