Breakfast Burrito Recipe
Author: Lynette Rice
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
  • 14 10 inch burritos
  • 1 16 oz jar of salsa (the spicier the salsa, the spicier your burrito)
  • 1 bag shredded hashbrowns
  • 1 pound sausage
  • 9 jumbo eggs
  • 2 TB milk
  1. Heat a skillet and brown the sausage. Set aside once fully cooked.
  2. Whip 9 eggs with 2 TB of milk. Scramble eggs in hot skillet until fully cooked. Set aside.
  3. Follow the package directions and cook the hashbrowns.
  4. In a large bowl, mix the sausage, eggs, hashbrowns and salsa.
  5. Add a heaping ½ cup of mixture to a burrito and roll it in to shape.
  6. Freeze for two hours.
  7. Once frozen, remove from freezer and wrap in saran wrap. Store in ziploc bags. Remove from plastic wrap before microwaving to re-heat. (I wrap mine in paper towel to keep it moist in the microwave.
Recipe by Cleverly SimpleĀ® : Recipes & DIY From Our Farmhouse at