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Easy Freezer Breakfast Burritos: Best Make-Ahead Morning Meal

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These easy freezer breakfast burritos for busy mornings are the ultimate make-ahead meal, featuring fluffy scrambled eggs, crispy hash browns, savory sausage, and melty cheddar cheese wrapped in a flour tortilla. Perfect for a quick, warm breakfast that tastes like you have your life together.

Ingredients

Scale
  • 12 large eggs
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • 1 pound bulk breakfast sausage (mild or spicy)
  • 2 cups frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder (optional)
  • 10 large flour tortillas (10-inch size)

Instructions

  1. Cook the sausage: Heat a large non-stick skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook for 6-8 minutes until browned and cooked through. Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of rendered fat in the pan.
  2. Crisp the hash browns: Add the frozen hash browns to the same skillet with the reserved fat. Spread into an even layer and cook undisturbed for 3-4 minutes. Flip and cook for another 3-4 minutes until crispy and browned. Season with salt and pepper. Transfer to a bowl and set aside.
  3. Scramble the eggs: In a medium bowl, whisk together the eggs, milk, garlic powder (if using), and a generous pinch of salt and pepper until uniform. Wipe out the skillet or use a clean one. Melt the butter over medium-low heat. Pour in the eggs and let sit for 30 seconds. Gently push the eggs from the edges toward the center with a rubber spatula. Cook for 3-4 minutes until just set but still soft and glossy. Remove from heat immediately.
  4. Assemble the burritos: Lay a tortilla flat. Spoon about ⅓ cup of scrambled eggs down the center, leaving a 2-inch border at the top and bottom. Add about ¼ cup of cheese, followed by a scoop of sausage and a scoop of hash browns. Fold the sides inward, then fold the bottom flap up and over the filling, tucking snugly. Roll away from you to seal. Place seam-side down on a parchment-lined baking sheet.
  5. Cool and freeze: Let the assembled burritos cool completely on the baking sheet. Once cool, wrap each tightly in parchment paper, then in foil, or place in a single layer in a freezer bag. Label with the date. Freeze for up to 3 months.
  6. Reheat: Unwrap the burrito (remove foil if using), wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway. Alternatively, bake at 350°F for 20-25 minutes or air fry at 350°F for 8-10 minutes.

Notes

Don’t overcook the eggs; they continue cooking after removal from heat. Let fillings cool completely before assembling to prevent soggy tortillas. Use 10-inch tortillas for best results. Warm tortillas for 10 seconds in the microwave to make them more pliable. Season each component individually. Make a double batch for a month’s worth of breakfasts.

Nutrition

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