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Freezer Breakfast Burritos

Veggies, sausage and eggs to make a hearty morning breakfast
Course Breakfast, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 2 minutes
Servings 24 burritos
Author heartysmarty


  • 24 Flour Tortillas
  • 24 eggs
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pound Mild Italian Sausage
  • 1 1/2 Cup Red Bell Pepper chopped
  • 1 Cup Onion chopped
  • 2 Cups Spinach packed
  • 2 Cups Potatoes chopped
  • 1 1/2 Cups sharp cheddar cheese


  • Wash potatoes, pierce serveral times with a fork, and cook in the microwave for about 3 minutes until they have softened slightly.
  • Chop peppers, onion, spinach, and potatoes into small pieces. Scramble eggs in a separate bowl with milk, salt and pepper. Set aside.
  • In a large wok, brown sausage over medium-high heat. Once no pink pieces remain, add chopped vegetables and cook until crisp-tender. If there is an excessive amount of grease, drain with a strainer before the next step.
  • Make a well in the sausage/vegetable mixture and add scrambled eggs. Cook until eggs are no longer runny.
  • Assemble burritos by scooping about 1/2 Cup egg mixture onto the middle of a tortilla. Sprinkle cheese on top and wrap the tortilla into a burrito. Wrap burrito with plastic wrap.
  • Store burritos in a sealed bag or container and freeze for up to 3 months.
  • Heat burrito in microwave for 2 minutes inside of plastic wrap or a paper towel.