It’s not that I don’t love breakfast food. I do. In fact, I’m basically obsessed with it. I do have an issue with eating breakfast during breakfast time. I’d much rather indulge in breakfast for dinner rather than breakfast for breakfast…if this makes any sense what-so-ever. No? I didn’t think so.

It’s not that I don’t WANT to eat breakfast for breakfast, it’s just that I come up with a million and one reasons why I can’t get to it. First and foremost, I try to run in the mornings. By no means, can I possibly put anything beyond a piece of toast or juice in my body before I run. The end result would not be pretty. Trust me.

By the time I’m done running, I’m ready to tackle the day, and I normally forget about breakfast all together. 11am rolls around and I’m what Zach likes to call “the angriest person alive,” because when I get hungry … I get angry. Like, REALLY angry. It’s a good thing I’m in the profession that I’m in.

I know this is not good. Breakfast is the most important meal of the day. This is why I’m always looking for quick and easy breakfast ideas. I’ll save the hardcore stuff like french toast, waffles, pancakes and egg bakes for brinner. Breakfast burritos are a great recipe to make-ahead, freeze-ahead and enjoy later on because they reheat so well!

These make-ahead, freezer-friendly breakfast burritos pretty much saved my life and I’m sure they will bring some sunshine to your day as well!

Full recipe is below, but here is some info on getting these breakfast burritos freezer-ready.

You start with a big old pile of burrito-sized flour tortillas. For this recipe, I mention that it will make between 12-16 because it will definitely vary. Last time I made these burritos I got 12 out of them, so let’s go with that number.

Onto each tortilla, you will place about 1/4-1/3 cup of the cooled egg mixture. Please make sure the mixture has cooled substantially. You basically want these breakfast burritos to be at room temperature before you put them in the freezer.

Roll the tortilla up by folding in the sides and rolling the burrito away from you. Place the burrito seam side-down. Next, portion out 12 squares of plastic wrap.

Roll each breakfast burrito TIGHTLY in the plastic wrap.

Date and title your gallon-sized freezer bag.

Side Note: I definitely made and photographed these burritos this long weekend. I have absolutely no idea why I put February 10. Ha! I honestly didn’t realize this until I was typing up the recipe! I thought it was funny so I thought I’d share. ;)

Then place your burritos in the labeled bag. Seal it tightly, releasing any air. If your burritos aren’t quite to room temperature, let them get to that point and then store these freezer-friendly breakfast burritos in the freezer for up to two months.

Now the filling, that’s where you can get super creative. These ingredients just happen to be some of our favorites, but feel free to sub in your favorite cheese, meats and veggies. I personally enjoy a sweet potato, southwest version. You can get as funky as you want with these little bundles!

Recipe for these make-ahead, freezer-friendly breakfast burritos is below! Pair them with a pilsner if beer for breakfast is your thing! ;)

Make-Ahead, Freezer-Friendly Breakfast Burritos

Equipment Needed: gallon-sized freezer bags, plastic wrap, sharpie.

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 -16 burritos

Ingredients

• ▢ 1 pound loose breakfast sausage
• ▢ olive oil where needed
• ▢ 2 yukon gold potatoes washed and diced
• ▢ 1/4 cup yellow onion diced
• ▢ 1/4 cup green bell pepper diced
• ▢ 1/4 cup red bell pepper diced
• ▢ salt and black pepper
• ▢ 2 cloves of garlic minced
• ▢ 10 large eggs
• ▢ 1/4-1/2 cup milk
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/2 cup shredded cheese I used mozzarella
• ▢ 12-16 burrito-sized flour tortillas
• ▢ ranch sour cream, parsley (for drizzling/garnish)

Instructions

• ▢
  To a large saute pan, add the sausage and cook over medium to medium-high heat until brown and cooked through, about 10 minutes. Remove from heat and transfer the sausage to a paper towel-lined plate.
• ▢
  To the same skillet placed over medium heat, add the potatoes, onion, green and red bell peppers. If you find that the pan is too dry, add a tablespoon of olive oil. Season generously with salt and black pepper. Cook for 10-12 minutes until all veggies are tender. Add the garlic and cook for an additional 2 minutes. Remove from heat and transfer the mixture to a bowl. To the same bowl, add the sausage and stir to combine. Set aside.
• ▢
  In a medium bowl, whisk the eggs, milk and Italian seasoning. Season with salt and black pepper and stir in the cheese.
• ▢
  To the same skillet placed over medium heat, add the egg mixture and cook the eggs, scrambling them as they cook. When cooked through, add the veggie and sausage mixture back to the saute pan. Toss the ingredients together and then remove from heat. Allow for the eggs to cool for about 15 minutes.
• ▢
  On a large surface, place your flour tortillas. Spoon about 1/4 to 1/3 cup of the egg mixture onto each flour tortilla. Do not overfill as the tortillas will be hard to roll. Roll up each tortilla by folding in the sides and rolling away from you. I had 12 burritos when all was said and done.
• ▢
  Wrap each burrito tightly in plastic wrap and place in a gallon-sized freezer bag. The burritos will store in the freezer for about a month and a half to two months.
• ▢
  To reheat the burritos, remove from freezer and plastic wrap and microwave for about a minute or until warm. Alternatively, you could also bake them in the oven for about 10-15 minutes at 350 degrees F or until warm.

Notes

Total Time reflects the time it takes for the eggs to cool + cook time + prep time.

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