Quick and easy Breakfast Burritos filled with sausage and potatoes. This is a freezer meal or a delicious Brinner recipe!
Before I had Liam, I stocked our freezer and pantry with easy to make meals. Aside from smoothie kits, I kinda forgot about breakfast! After long nights up with the baby, I realized I needed a hearty breakfast in the mornings. Voila…this recipe!
Most weeks, I have all of these fillers pre-made from my Sunday prep day. Anytime we want a breakfast burrito, these are ready! But having them on hand in the freezer is ah-mazing. From the freezer, just microwave them for 1-2 minutes in the plastic wrap and they’re ready. I add salsa after cooking.
I don’t add any milk to my scrambled eggs, just cheese and butter! Look how fluffy they turn out!
This recipe can work with any variety of frozen potatoes. I’ve used hash browns, Southern diced and (my favorite!) Potatoes O’Brien, which have peppers and onions for extra flavor.
Freezer Sausage + Potato Breakfast Burrito
Fill up your freezer with these quick and easy Sausage + Potato Breakfast burritos. Perfect for on the go!
- 16 ounces Breakfast Sausage Mild or Spicy
- 28 ounces Frozen Diced Potatoes O'Brian
- 2 cups Cheddar Jack Cheese, shredded
- 12 large eggs whisked
- Salt + Pepper, to taste
- 3 Tablespoons Butter
- 12 8 inch flour tortillas (fajita style)
Heat a large frying pan over medium-high heat. Add the breakfast sausage to the pan. Crumble with a flat spatula until fully cooked. Remove from pan and place on a paper towel lined plate.
In the same pan, add 1-2 tablespoons oil. Heat over medium-high. Add frozen potatoes. Season with salt & pepper, to taste. Allow potatoes to get brown on all sides, about 10 minutes.
Remove potatoes from pan and place in a bowl.
Add butter to pan. Reduce heat to medium-low. Slowly pour in whisked eggs. Scramble quickly with a spatula. Season with salt and pepper. After 2 minutes, add 2 cups of cheese. Stir until almost fully cooked. Turn off heat.
Create an assembly line with tortillas, potatoes, sausage and eggs, plus plastic wrap. I love the Press & Seal for easy wrapping.
In a tortilla, add about 2 tablespoons of each ingredient. Wrap with plastic and place on a cookie sheet.
Once all ingredients are used, place wrapped burritos in freezer on cookie sheet for 4-5 hours, or until frozen solid. Place in a zip top baggie to store in freezer after.
To reheat: place frozen burrito in plastic wrap in microwave on a plate. Heat 1 minute, flip and 30 seconds to 1 minute longer. Top with salsa.
You can adjust these burritos to your taste. Some fun ideas:
- Instead of classic breakfast sausage, try chorizo or chicken sausage!
- Add black beans and pepper jack cheese.
- Omit the sausage and fill with fajita veggies: peppers, onions and zucchini, even mushrooms.
What would you put in your breakfast burrito?