Freezer-Friendly Sausage Breakfast Burritos (Make-Ahead)
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If you love a hearty breakfast without a lot of morning effort, try these Sausage Breakfast Burritos. They’re freezer-friendly, easy to batch, and loaded with eggs, sausage, peppers, salsa, and cheese. Reheat any way you like: air fryer, oven, stovetop, or microwave.
These make excellent freezer breakfast burritos for busy mornings.
I’ve made more breakfast burritos than I can count for early tennis mornings, road trips, and to fill the freezers from my meal-assembly days. This version uses simple ingredients, one pan, and comes together fast. If you like meal prep, this one belongs in your rotation.
Why You’ll Love
- Freezer-friendly and easy to batch
- One pan from start to finish
- Kid-approved
- Flexible ingredients and easy swaps
- Great for grab-and-go breakfasts
Breakfast Burrito Ingredients
Recipe Notes and Swaps
- Flour tortillas: 10-inch roll best. Warm briefly so they’re flexible.
- Sausage: Pork, turkey, or chicken sausage works. Links are fine if diced small.
- Salsa: Thick salsa helps prevent sogginess.
- Cheese: Colby Jack melts great. Cheddar or pepper jack are easy swaps.
- Heat: Add hot sauce to taste or keep it mild for kids.
Step-By-Step Directions
Step 1: Add pork sausage to a large skillet and cook over medium-high heat until brown, making sure to crumble the sausage as it cooks; remove from skillet and set aside.
Step 2: Add onions and peppers to the same skillet. Sauté until tender. Remove from the pan and set aside.
Step 3: Scramble eggs and add to a hot skillet. Cook over medium heat, season with salt and pepper to taste. And add a dash or two of hot sauce. Continue cooking until thickened, and no visible liquid egg remains, about 3-5 minutes; set aside.
Step 5: In the center of each tortilla, layer each with ¼ of the egg mixture, sausage crumbles, and onion and peppers. Continue topping each with two tablespoons of salsa and two tablespoons of cheese.
Step 6: Fold in opposite sides of each tortilla, then roll up, burrito-style. Serve immediately or place in a hot skillet if you want to have a crispy burrito.
FAQ
Cool the fillings, put cheese on the tortilla first, and use a thicker salsa. Pat the sausage dry and avoid overfilling.
Air fryer 350°F for 3 to 5 minutes (thawed) or oven 350°F for 12 to 15 minutes. Microwave 30 to 60 seconds, then crisp in a hot skillet if you like. Aim for 165°F inside.
Yes. Wrap tightly and freeze up to 2 months for best quality.
Make-Ahead, Freeze and Store
- Plan on 8 to 12 burritos for a full week. Budget 45 to 60 minutes start to finish with an assembly line.
- These make excellent meal prep breakfast burritos and double as quick lunches.
Fast workflow
- Cook order: sausage → veggies → eggs in the same skillet.
- Prep station: warm tortillas, set out cheese, salsa, and any add-ins.
- Cool fillings 5 to 10 minutes so steam doesn’t get trapped.
- Assembly line: cheese on tortilla first, then eggs, sausage/veg, light salsa.
- Roll tight and place seam-side down. Toast a few if you like a crisp exterior.
Portioning
- Aim for about 3/4 cup filling per 10-inch tortilla for consistent size.
- For smaller appetites, use 8-inch tortillas and 1/2 cup filling.
Label and organize
- Wrap individually, then label: “Sausage Breakfast Burrito • date • reheat 350°F”.
- Store fridge burritos in a clear bin and freezer burritos in a gallon bag by flavor.
Weekly rotation idea
- Make two flavors for variety: classic sausage, egg, and cheese, plus a Southwest version with extra peppers and a little pepper jack.
- Keep a small container of sour cream and extra salsa in the fridge for quick serving.
Reheat plan (weekday quick hits)
- Best everyday: microwave 30–60 seconds, then finish in a hot skillet 1–2 minutes per side for a crisp tortilla.
- On extra-busy days, go straight microwave.
- For weekend batches, air fryer 350°F for 3–5 minutes is great.
Storage at a glance
- Fridge: up to 3 days.
- Freezer breakfast burritos: up to 2 months for best quality.
- Always heat to 165°F inside.
Thawing options
- From frozen works too. Add a few extra minutes to any reheat method.
- Overnight in the fridge for the best texture.
How to Reheat Breakfast Burritos
Air Fryer: 350°F for 3 to 5 minutes (thawed) until hot.
Oven: 350°F on a sheet pan for 12 to 15 minutes.
Stovetop: Warm a skillet over low to medium heat. Cook with a lid, flipping once, until hot and the tortilla is lightly crisp.
Microwave: 30 to 60 seconds on a plate. For a crisper tortilla, finish in a hot skillet 1 to 2 minutes per side.
My go-to: 30 seconds in the microwave, then into a hot skillet to crisp the outside.
For frozen burritos, thaw overnight in the fridge or add a few extra minutes to each method. Aim for 165°F inside.
Tips For Success
- Warm tortillas so they bend without cracking. A damp paper towel in the microwave for 10–15 seconds works well.
- Cook eggs gently over medium heat until just set and glossy.
- Use a large skillet and reuse it for sausage, veggies, then eggs to keep cleanup easy.
- Reheat smart: air fryer 350°F for 3–5 minutes (thawed); oven 350°F for 12–15 minutes; stovetop low with a lid until hot and crisp; microwave 30–60 seconds, then finish in a hot skillet if you want a crispy tortilla.
- Batch like a pro: make 8–12 at once, wrap well, label with the date and quick reheat notes.
Easy Swaps & Add-Ins
- Protein: Bacon or chorizo (about ¾ cup cooked for 4 burritos), turkey sausage, or black beans.
- Veggies: Spinach, mushrooms, tomatoes, or green onion.
- Cheese: Colby Jack, cheddar, Monterey Jack, or pepper jack.
- Potatoes: Pan-crisped hash browns or diced potatoes for a heartier burrito.
- Low-carb: Skip the tortilla and make it a skillet scramble; cover to melt the cheese.
Serving Ideas
I often call these southwest breakfast burritos – it’s the salsa. I like them with a little sour cream or my creamy avocado sauce and extra salsa on the side. You could also add sliced avocado, pico de gallo, or fresh cilantro. For a full plate, serve with tater tots or a big bowl of fresh fruit.
I’ve also added these breakfast potatoes to the burritos for my niece. She loves sausage egg and cheese burritos with potatoes in her college dorm freezer.
No-Soggy Tips
- Cheese first. Sprinkle cheese on the warm tortilla to create a moisture barrier.
- Cool fillings 5 to 10 minutes before rolling so steam doesn’t get trapped.
- Use thick salsa or keep it light inside and serve extra on the side.
- Pat the sausage dry to remove excess fat.
- Don’t overfill. Aim for about 3/4 cup filling per 10-inch tortilla.
- Roll tight, seam-side down, then toast in a dry skillet for a little crunch.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Sausage Breakfast Burritos
Ingredients
- ½ pound Breakfast Sausage
- ½ cup Sliced Onion
- ½ cup Sliced Green or Red Bell Pepper
- 6 Eggs
- 1 teaspoon Hot Sauce
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 4 10" Flour Tortillas
- ½ cup Grated Colby Jack Cheese
- ½ cup Salsa
Instructions
- Add sausage to a large skillet over medium-high heat. Cook, breaking it up, until browned. Transfer to a plate and pat excess fat if needed.½ pound Breakfast Sausage
- In the same skillet, add onion and bell pepper. Cook 3 to 4 minutes until tender-crisp. Transfer to the plate.½ cup Sliced Onion, ½ cup Sliced Green or Red Bell Pepper
- In a bowl whisk eggs, hot sauce, salt, and pepper. Add to the skillet over medium heat and gently push with a spatula until just set and glossy, 3 to 5 minutes.6 Eggs, 1 teaspoon Hot Sauce, ½ teaspoon Salt, ½ teaspoon Pepper
- Wrap tortillas in a damp paper towel and microwave 10 to 15 seconds until pliable.4 10" Flour Tortillas
- Sprinkle cheese on each tortilla. Divide eggs, sausage, and peppers over the cheese. Spoon about 2 tablespoons salsa over each.½ cup Grated Colby Jack Cheese, ½ cup Salsa
- Fold the sides in, then roll up tight, seam-side down.
- Serve immediately or toast in a hot dry skillet 1 to 2 minutes per side for a crisp exterior.
Notes
- Warm tortillas so they bend without cracking. A damp paper towel in the microwave for 10–15 seconds works well.
- Cook eggs gently over medium heat until just set and glossy.
- Use a large skillet and reuse it for sausage, veggies, then eggs to keep cleanup easy.
- Reheat smart: air fryer 350°F for 3–5 minutes (thawed); oven 350°F for 12–15 minutes; stovetop low with a lid until hot and crisp; microwave 30–60 seconds, then finish in a hot skillet if you want a crispy tortilla.
- Batch like a pro: make 8–12 at once, wrap well, label with the date and quick reheat notes.
Make-Ahead, Freeze & Reheat
- Fridge: Wrap individually and refrigerate up to 3 days.
- Freeze: Wrap cooled burritos and freeze up to 2 months.
- Reheat (thawed): Air Fryer 350°F 3 to 5 min; Oven 350°F 12 to 15 min; Stovetop low with lid until hot; Microwave 30 to 60 sec, then crisp in a skillet if desired.
Such a yummy and easy breakfast!
Thank you Izzy!