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Make-Ahead Freezer Breakfast Burritos: Easy Busy Morning Meal

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These make-ahead freezer breakfast burritos are the ultimate solution for busy mornings. With fluffy eggs, crispy potatoes, melty cheese, and your choice of protein, they’re easy to prep in bulk and reheat perfectly for a delicious, stress-free breakfast.

Ingredients

Scale
  • 12 large eggs
  • 1 pound breakfast sausage or bacon
  • 2 cups frozen shredded hash browns
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions or fresh cilantro (optional)
  • 12 large flour tortillas (10-inch)
  • Parchment paper or aluminum foil
  • Freezer-safe zip-top bags

Instructions

  1. Cook the sausage (or bacon): Heat your large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through — about 6-8 minutes. If using bacon, cook until crispy, then crumble. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate to drain.
  2. Cook the hash browns: In the same skillet (with about 1 tablespoon of the rendered fat or a little oil), add the frozen hash browns in an even layer. Let them cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and set aside to cool.
  3. Sauté the vegetables: Reduce the heat to medium. Add the diced onion and bell pepper to the skillet and cook for 3-4 minutes until softened and just starting to brown. Remove from the pan and set aside with the hash browns.
  4. Scramble the eggs: In a mixing bowl, whisk the eggs with the milk, a pinch of salt, and a few grinds of black pepper until well combined. Reduce the skillet heat to medium-low and add a pat of butter. Pour in the eggs and let them set for about 30 seconds before gently stirring with a spatula. Continue cooking, stirring occasionally, until the eggs are just set but still slightly soft — about 3-4 minutes.
  5. Combine the filling: In a large bowl, gently mix the cooked sausage, hash browns, sautéed vegetables, scrambled eggs, and shredded cheese. Stir until everything is evenly distributed. Let the mixture cool completely.
  6. Assemble the burritos: Lay a tortilla on a clean work surface. Spoon about 3/4 cup of the filling into the center, spreading it into a log shape. Fold in the sides, then fold the bottom flap over the filling, tucking it tightly. Roll the burrito away from you, keeping it snug but not too tight. Repeat with the remaining tortillas and filling.
  7. Wrap for freezing: Place each burrito seam-side down on a piece of parchment paper or aluminum foil. Wrap tightly, folding in the ends like a present.
  8. Freeze: Place the wrapped burritos in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then transfer them to a freezer-safe zip-top bag, squeeze out as much air as possible, and seal. Label with the date and contents.

Notes

Slightly undercook the eggs to prevent them from becoming rubbery in the freezer. Let the filling cool completely before wrapping to avoid soggy tortillas and ice crystals. For best results, reheat in an air fryer at 350°F for 3-4 minutes or in a dry skillet for a crispy exterior.

Nutrition

Keywords: freezer breakfast burritos, make-ahead breakfast, breakfast burritos, freezer meals, easy breakfast, meal prep breakfast

Find it online: https://sparklechew.com/make-ahead-freezer-breakfast-burritos-easy-busy-morning-meal/