Recipe MP-FFBB breakfastfreezerquickwork

Freezer-Friendly Breakfast Burritos

Name: Freezer-Friendly Breakfast Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 12 large flour tortillas (burrito size); 18 large eggs; 1 lb breakfast sausage (or turkey sausage); 2 cups shredded cheddar cheese; 1 lb frozen hash brown potatoes; 1 red bell pepper, diced; 1/2 onion, diced; Salt and pepper to taste; Hot sauce (optional)

Make 12 protein-packed breakfast burritos in 30 minutes. Grab one from the freezer any morning for a hot, filling breakfast in 2 minutes.

Prep 15m

Cook 15m

Total 30m

Macro Profile ()

Protein

Carbs

Fat

Calories

Stack of foil-wrapped breakfast burritos with one cut in half showing scrambled eggs, sausage, melted cheese, and hash browns

Ingredients

Servings:

12 large flour tortillas (burrito size)

18 large eggs

1 lb breakfast sausage (or turkey sausage)

2 cups shredded cheddar cheese

1 lb frozen hash brown potatoes

1 red bell pepper, diced

1/2 onion, diced

Salt and pepper to taste

Hot sauce (optional)

Storage & Reheat

Wrap individually in foil, then place in a gallon freezer bag. Freeze flat for up to 3 months.

Slightly undercook the eggs — they'll finish cooking when you reheat.

Let burritos cool completely before freezing to avoid ice crystals.

Remove foil. Wrap in a damp paper towel. Microwave for 2-2.5 minutes, flipping halfway. Or thaw overnight in the fridge and microwave for 60-90 seconds.

Execution Protocol

Step 1

Cook hash browns in a large skillet according to package directions until crispy. Set aside.

Step 2

In the same skillet, cook breakfast sausage over medium-high heat, breaking into crumbles, until browned (8-10 min). Remove and set aside.

Step 3

Sauté bell pepper and onion in the sausage drippings for 3-4 minutes until softened.

Step 4

Whisk eggs with salt and pepper. Pour into the skillet with vegetables and scramble until just set (don't overcook — they'll be reheated).

Step 5

Combine eggs, sausage, and hash browns in a large bowl.

Step 6

Lay out tortillas. Divide filling evenly (about 1/2 cup per tortilla). Add a sprinkle of cheese to each.

Step 7

Fold: bottom up, sides in, then roll tightly. Wrap each burrito individually in foil or plastic wrap.

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