This freezer-friendly breakfast burrito recipe can be made to batch a whole season’s worth of breakfast burritos if you’d like. Breakfast burritos are great because the tortilla makes it easy to eat with your hands. And if you wrap them in foil, they are mess-free! They’re easy to pack and take to the stadium or eat on your way in the car.
Breakfast Burritos
This freezer friendly breakfast burrito recipe can be used to batch a whole season’s worth of breakfast burritos!
Servings: 4
Ingredients
- 4 large eggs
- 1/2 pound ground sausage
- 1/2 medium onion, diced
- 1/4 tsp smoked paprika
- 1/8 tsp table salt
- 6 ounces shredded cheese of choice cheddar and monteray jack work great
- 4 10 inch burrito sized tortillas
- 1/2 cup salsa of choice
Instructions
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan.
- Reduce the heat to low. Add the onion and cook for 3 minutes, stirring occasionally, and then add the eggs, smoked paprika, and salt. Scramble until just cooked through, then transfer the eggs and onions to a plate. Clean the pan (you'll use it again).
- Assemble the burritos: Spoon a few tablespoons of the salsa onto each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Place a lid on and cook until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
- To Make Ahead: To make a few hours ahead of time, wrap the pre-made burritos tightly in plastic wrap and refrigerate, before cooking. When you are ready to enjoy, cook as instructed.
- To Reheat Leftover Burritos: wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)
