Make-Ahead Freezer Breakfast Burritos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 45 min · Pork
488 cal
26g protein
42g carbs
24g fat
per serving · estimated
Ingredients
- 3 Large eggs
- 1/4 lb Breakfast sausage
- 3/4 cup Frozen diced hash browns
- 2 Large flour tortillas (burrito size)
- 1/2 cup Shredded cheddar cheese
- 1, diced Red bell pepper
- 1/2 tbsp Vegetable oil
- 1/4 tsp Kosher salt
Method (tap to check — screen stays awake)
- Cook the sausage in a large skillet over medium-high until browned, about 7 minutes, then transfer to a bowl.
- Add oil and the frozen hash browns to the same skillet and cook until golden, about 10 minutes, then add to the bowl.
- Saute the bell pepper 3 minutes, then pour in the eggs beaten with salt and scramble until just set, about 3 minutes.
- Combine the sausage, hash browns, eggs, and cheese in the bowl and let cool slightly.
- Warm tortillas, divide the filling among them, and roll into tight burritos.
- Wrap each burrito in foil or parchment and freeze on a sheet pan before bagging.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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