Fill your freezer with delicious breakfast burritos that will be ready in minutes on busy mornings! Crispy hash browns, sausage, eggs and salsa are all you need to make a hearty healthy breakfast on the go! (Oh! And you can add cheese too.)
This school year hit us hard with the adjustments to busy schedules. And while it felt so good to be back to normal – I also realized that getting my kids to eat a good hearty breakfast before school was going to take some planning.
Key Ingredients
To make this breakfast burrito you only need a few ingredients. These are classic items that will please even the most picky eaters. And of course, you can adjust these to fit your family’s needs.
- 10 inch tortillas
- salsa
- hash browns
- eggs
- cheese
Breakfast Burrito Recipe
A big batch of breakfast burritos will take you less than 40 minutes to make and will provide 14-16 breakfasts for your family! Are you ready to get started?
- Prep & Cook: Start by browning the sausage in a skillet. Once fully cooked, set it aside. Whip the eggs together with 2 tablespoons of milk. Add to hot skillet (where you cooked the sausage) and scramble the eggs until cooked through. Set aside. Cook the hash browns in the same skillet according to package directions.
- Combine: Mix the scrambled eggs, fully cooked sausage and hash browns together. Add the salsa and mix well.
- Assemble: Add a heaping half cup of mixture to a tortilla. Top with cheese. Roll into burrito shape and add to cookie sheet. You can stack them.
- Freeze: Freeze for at least three hours. Once frozen, remove from cookie sheet and store in large storage bags in the freezer until you’re ready to reheat enjoy.
How to Roll a Burrito
I learned from watching employees at a very popular restaurant the easy way to roll burritos. Let me share with you how to get that no-leak burrito in your freezer.
- Fold in about one inch of tortilla on two sides.
- Roll over an unfolded side and tuck in around the filling making sure the folded sides stay tight.
- Continue to roll the burrito and place open side down.
How to Freeze
Once you have all your tortillas filled, put the cookie sheet in the freezer for two hours. Once frozen, stack in a freezer bag. Each gallon freezer bag holds about six burritos.
How to Reheat
When you’re ready to enjoy them, heat them up in the microwave! I microwave mine on high for 1.5 minutes, flip it upside down and microwave for an additional 1.5 minutes. The edges will dry if you leave them uncovered. If you wrap your burrito in a paper towel it will stay more moist. I personally like a crispy edge, so I let it do it’s thing.
It’s an easy breakfast on the go and you know every single ingredient in these breakfast burrito recipe! My husband just grabbed one out of the freezer this morning on his way out the door to reheat at work!
Enjoy!
Breakfast Burrito Recipe
Ingredients
- 16 10 inch tortillas
- 16 oz salsa
- 30 oz shredded hash browns
- 1 pound sausage
- 12 large eggs
- 2 Tablespoons milk
- 8 oz shredded cheese
Instructions
- Prep & Cook: Heat a large skillet over medium-high heat and brown the sausage. Set aside once fully cooked. In a bowl, whip eggs with milk. Scramble eggs in the hot skillet until fully cooked. Set aside. Follow the package directions and cook the hash browns.
- Combine: In a large bowl, mix the sausage, eggs, hash browns and salsa.
- Assemble: Add a heaping 1/2 cup of mixture to a burrito and roll it in to shape. Sprinkle with cheese.
- Freeze: Place each rolled burrito on a large baking sheet. Freeze for at least 2 hours. Once fully frozen, move to large storage bags and return to freezer.
- Reheat: When ready to reheat, microwave for 1.5 minutes on high. Flip and microwave for an additional 1.5 minutes. To keep the burrito moist, wrap the burrito in a paper towel before reheating.
Comments & Reviews
This sounds really good and since I really like breakfast burritos I will definitely be trying this. Thank you!
I make them up like this quite a bit, with our without salsa. This last time I made the breakfast burritos with ground beef taco meat (kicked up with extra cayenne and a can of green chilies) and topped each with shredded cheddar cheese (after cooling the mixture and before rolling up). Wrapped individually in foil, I can pull out what we need from the freezer bag and heat in the oven at 350 for 40 minutes.
Yum! I like the idea of the ground beef taco meet. I am going to try that.
When reheating do you thaw first or heat from frozen?
Thaw*
I reheat from frozen at 350 for 40 minutes. No need to thaw.
Hi Heather. You do not need to thaw first. I typically wrap them in a paper towel right out of the freezer and microwave them. They come out delicious!
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This sounds delicious and I plan to try it! Please don’t take offense, but it might be confusing to your readers that you have burritos listed in your ingredient list. I think what you mean is tortillas. Hope you find this helpful.
Thanks Karen! You’re right. I should have put tortillas. Thanks for catching that!
have you ever done this without hashbrowns? wonder if it would be soggy?
Hi! I have not tried it without hashbrowns, but I can’t see why it wouldn’t work. They might be a bit thin so you could add black beans or rice to stretch it a bit.
I have not made without hashbrowns, but I don’t see why you couldn’t. You could always substitute rice as well.