Creating a batch of Breakfast Burritos that you can conveniently freeze for those hectic mornings has become my go-to meal prep solution for my family and myself. Breakfast Burritos offers the perfect on-the-go breakfast option, guaranteeing you a hearty start to the day until lunchtime rolls around. Not only are they easy to assemble, but they're also incredibly satisfying to devour.
I prefer to stuff these delectable burritos with light and fluffy scrambled eggs, savory cooked sausage, a generous sprinkle of cheese, tender potatoes, flavorful beans, and various veggies. I save the salsa for serving, so it adds a zesty kick when you're ready to dig in. When it comes time to enjoy them, a quick spin in the microwave leaves them piping hot. I like to take another minute or two to crisp them up in a hot pan for an extra touch of deliciousness.
Check out the notes at the end if you want an updated twist on this recipe. In this modified version, I've opted for crispier potatoes and added a bit of salsa to elevate the flavor. You can rest assured that both versions are equally scrumptious!
Ingredients for Breakfast Burrito:
10 servings
1 pound breakfast sausage, casing removed
1 dozen eggs
1/3 cup whole milk
1 bag Ore-Ida O'Brien Potatoes
1 can black beans, rinsed and drained
1/3 cup canola oil
2 cups grated cheese, like a Mexican Blend or Cheddar
1 cup grape tomatoes, diced
1/2 -3/4 cup thinly sliced scallions
10 flour tortillas
cooking spray
Updated Recipe: Omit the O'Brien Potatoes and canola oil; replace with 3-4 cups (50) Tator Tots, cooked, and 10 teaspoons of salsa of your choice.
Time-Saving Tip: Prepare Burritos and freeze them for 1-2 months.
Let's see what we need.
We're ready to cook.
Saute the sausage in a non-stick skillet until brown. Transfer the meat to a paper towel-lined plate.
Wipe out the pan, then add the oil and potatoes. Cook until golden, about 10 minutes. If you are using Tator Tots, skip this step.
Whisk the eggs and milk. Coat a nonstick pan with cooking spray and add the egg mixture. Gently cook over low heat, pushing the eggs into the center of the pan to form clouds. When the eggs are set but not dry, remove them from the heat.
Place the tortillas on a flat surface. Evenly divide the beans and place them in the center of the tortillas. Then top with the potatoes, sausage, eggs, salsa, cheese, tomatoes, and scallions; season with salt and pepper. Fold the shorter sides in over the filling, then cover with the part of the tortilla closest to you and roll. If not serving right away - Wrap each burrito individually in foil and freeze.
To serve - If the burrito is frozen, wrap it in a paper towel and microwave for 3 minutes. Coat a non-stick pan with cooking spray. Place each burrito seam side down and cook over low heat until golden. Turn over and continue cooking until the second side is cooked.
They're ready! Breakfast Burritos are so delicious. They are packed with so many goodies, and I love that I can make a bunch and store them in my freezer. Once you give these a try, you will be hooked.
Enjoy!
Breakfast Burrito:
10 servings
1 pound breakfast sausage, casing removed
1 dozen eggs
1/3 cup whole milk
1 bag OreIda O'Brien Potatoes
1 can black beans, rinsed and drained
1/3 cup canola oil
2 cups grated cheese like a Mexican Blend, or Cheddar
1 cup grape tomatoes,diced
1/2 -3/4 cup thinly sliced scallions
10 flour tortillas
cooking spray
Saute the sausage in a non-stick skillet until brown. Transfer the meat to a paper towel-lined plate.
Wipe out the pan, then add the oil and potatoes. Cook until golden, about 10 minutes. If you are using Tator Tots, skip this step.
Whisk the eggs and milk. Coat a nonstick pan with cooking spray and add the egg mixture. Gently cook over low heat, pushing the eggs into the center of the pan to form clouds. When the eggs are set but not dry, remove them from the heat.
Place the tortillas on a flat surface. Evenly divide the beans and place them in the center of the tortillas. Then top with the potatoes, sausage, eggs, cheese, tomatoes, and scallions; season with salt and pepper. Fold the shorter sides in over the filling, then cover with the part of the tortilla closest to you and roll. If not serving right away - Wrap each burrito individually in foil and freeze.
To serve - If the burrito is frozen, wrap it in a paper towel and microwave for 3 minutes. Coat a non-stick pan with cooking spray. Place each burrito seam side down and cook over low heat until golden. Turn over and continue cooking until the second side is cooked.
Updated Recipe: Omit the O'Brien Potatoes and canola oil; replace with 3-4 cups (50) Tator Tots, cooked, and 10 teaspoons of salsa of your choice.
Time-Saving Tip: Prepare Burritos and freeze for 1-2 months.