These freezer breakfast burritos, filled with sweet sausage, seasoned potatoes, cheese, scrambled eggs, and salsa verde, are my answer to this weekday struggle.
Make Freezer Burritos for Busy Mornings!
Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about five minutes to reheat in the microwave—or ten minutes if you crisp the burrito in a skillet after reheating (which is well worth the extra few minutes).
Ways to Switch up This Recipe
As you might imagine, once you get the hang of it, the recipe is almost infinitely flexible to your needs:
Substitute a pound of chicken sausage for the pork sausage.Go vegetarian by substituting two cans of beans (drained and rinsed).Switch up the cheese! A sharp cheddar is my favorite, but pepper jack would be delicious as well or, for that matter, almost any melty cheese you have in your fridge!
I always try to have a few of these burritos in my freezer in one configuration or another. Give them a shot and I think your family will be happy you did.
More Easy Make-Ahead Breakfasts
Grab-and-Go Oatmeal Chia Cups Tater Tot Breakfast Casserole Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta How to Make Overnight Oatmeal Ham and Cheese Breakfast Casserole
Add the diced peppers and onions and continue to cook until the veggies soften, another few minutes. Season with salt and pepper. Remove the skillet from heat. Add about 1/8 of the pork sausage, 1/8 of the potato filling, 1/8 of the cheddar cheese, and 1/8 of the eggs. It’s okay to eyeball the amounts, but you should have enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde. Even if you plan to eat your burritos the same week you make them, we still recommend freezing the burritos until you’re ready to eat them. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy. As a bonus step, which I love: place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side. If you loathe any hint of sogginess in your burritos, this will eliminate the problem!
