Freezer Breakfast Burritos
Crispy potatoes, breakfast sausage, soft scrambled eggs and cheddar rolled into tortillas and frozen. Thirty minutes of work on Sunday buys eight grab-and-go breakfasts.
Chef's note Cool the filling before you roll. Hot filling steams the tortilla and you get soggy burritos.
Chef's note Cool the filling before you roll. Hot filling steams the tortilla and you get soggy burritos. Undercook the eggs a little; they finish cooking when you reheat.
Ingredients
- 2 tbsp neutral oil
- 16 oz frozen diced hash brown potatoes
- ¾ tsp kosher salt divided
- 1 lb bulk breakfast sausage
- 10 large eggs
- ¼ cup milk
- ½ tsp black pepper
- 1 tbsp butter
- 8 large flour tortillas 10-inch
- 2 cups cheddar shredded
- ½ cup thick salsa optional
Steps
Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add 16 oz frozen diced hash brown potatoes in an even layer with ¼ tsp kosher salt and cook, turning occasionally, until browned and crisp, 10 to 12 minutes. Move to a large bowl.
In the same skillet, cook 1 lb bulk breakfast sausage, breaking it up, until browned and cooked through, 6 to 8 minutes. Drain off the fat and add the sausage to the potatoes.
Whisk 10 large eggs, ¼ cup milk, the rest of the salt (½ tsp kosher salt) and ½ tsp black pepper. Wipe out the skillet, melt 1 tbsp butter over medium-low heat and cook the eggs, stirring slowly, until just set but still soft, 3 to 4 minutes. Add to the bowl and let everything cool 10 minutes.
Warm 8 large flour tortillas in the microwave for 30 seconds so they fold without cracking. Divide the filling among them, top with 2 cups cheddar and ½ cup thick salsa, fold in the sides and roll up tightly.
Wrap each burrito in foil or plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway.
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