Freezer-Friendly Breakfast Burritos
Make 12 protein-packed breakfast burritos in 30 minutes. Grab one from the freezer any morning for a hot, filling breakfast in 2 minutes.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Wrap individually in foil, then place in a gallon freezer bag. Freeze flat for up to 3 months.
- Batching: Slightly undercook the eggs — they'll finish cooking when you reheat.
- Reheat: 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 STEPS
HIGH HEAT SEAR
Cook hash browns in a large skillet according to package directions until crispy. Set aside.
HIGH HEAT SEAR
In the same skillet, cook breakfast sausage over medium-high heat, breaking into crumbles, until browned (8-10 min). Remove and set aside.
HIGH HEAT SEAR
Sauté bell pepper and onion in the sausage drippings for 3-4 minutes until softened.
HIGH HEAT SEAR
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.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
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)