Ingredients
- 12 large flour tortillas (burrito size)
- 12 large eggs
- 1 lb breakfast sausage
- 3 cups frozen diced hash browns
- 2 cups shredded cheddar cheese
- 1 red bell pepper, diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup salsa (optional, for serving)
Instructions
- Crisp the potatoes. Cook the hash browns in a large skillet with a little oil over medium-high heat 8-10 minutes until golden and crisp. Season lightly and set aside.
- Brown the sausage. In the same skillet, brown the sausage 6-7 minutes, breaking it into crumbles. Add the bell pepper and cook 2 minutes more.
- Scramble soft. Whisk the eggs with salt and pepper; scramble in butter over medium-low until just set and still soft. They finish in the microwave later.
- Assemble. Warm the tortillas. Divide the eggs, sausage, potatoes, and cheese among them. Fold in the sides and roll tight.
- Wrap and freeze. Wrap each burrito in foil (or parchment then foil). Freeze up to 3 months.
- Reheat. Unwrap, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes, flipping halfway.
💡 Burrito smarts
Slightly undercook the eggs — they finish when reheated and stay fluffy instead of rubbery. Cool every filling completely before wrapping or you get soggy tortillas. Warm the tortillas before rolling so they do not crack.
Common questions
How long do they keep in the freezer?
Up to 3 months wrapped well in foil. In the fridge, eat within 4 days.
Can I make them vegetarian?
Yes — swap the sausage for black beans and extra peppers, or use a plant-based sausage.
Why are my tortillas soggy after reheating?
The fillings were wrapped warm, or the eggs were overcooked and released water. Cool fillings fully first.
Can I add salsa inside?
Add salsa at serving time — inside the burrito it makes the tortilla soggy in the freezer.
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