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Per serving
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- 1
Cook the filling
In a large skillet, cook the bulk pork sausage over medium heat until no longer pink, then drain. Add the frozen hash brown potatoes, diced onion, and diced green bell pepper. Cook and stir for 6 to 8 minutes, until the potatoes and vegetables are tender. Pour in the lightly beaten eggs and cook, stirring, until set. Let the filling cool completely before assembling — this keeps condensation from making the burritos soggy in the freezer.
- 2
Assemble the burritos
Warm the flour tortillas so they roll without cracking. Spoon the cooled filling off center on each tortilla and sprinkle with shredded cheddar. Fold the sides and ends over the filling, then roll up tightly.
- 3
Wrap, freeze, and reheat
Wrap each burrito in waxed paper, then foil, and freeze for up to 1 month. To reheat, remove the foil and waxed paper, place one burrito on a microwave-safe plate, and microwave on high for 2 to 2 1/4 minutes, turning once, until it reads 165 degrees F. Let stand 20 seconds. Serve with picante sauce and sour cream if you like.
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Make-Ahead Freezer Breakfast Burritos
Created by: SundayPrepCo
Ingredients
- 1 lb bulk pork sausage
- 1 1/2 cup frozen cubed hash brown potatoes
- 1/4 cup onion
- 1/4 cup green bell pepper
- 4 eggs
- 12 flour tortillas
- 1/2 cup cheddar cheese
Instructions
- Cook the fillingIn a large skillet, cook the bulk pork sausage over medium heat until no longer pink, then drain. Add the frozen hash brown potatoes, diced onion, and diced green bell pepper. Cook and stir for 6 to 8 minutes, until the potatoes and vegetables are tender. Pour in the lightly beaten eggs and cook, stirring, until set. Let the filling cool completely before assembling — this keeps condensation from making the burritos soggy in the freezer.
- Assemble the burritosWarm the flour tortillas so they roll without cracking. Spoon the cooled filling off center on each tortilla and sprinkle with shredded cheddar. Fold the sides and ends over the filling, then roll up tightly.
- Wrap, freeze, and reheatWrap each burrito in waxed paper, then foil, and freeze for up to 1 month. To reheat, remove the foil and waxed paper, place one burrito on a microwave-safe plate, and microwave on high for 2 to 2 1/4 minutes, turning once, until it reads 165 degrees F. Let stand 20 seconds. Serve with picante sauce and sour cream if you like.