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Make Ahead Breakfast Burritos

Sunday Table Verified

Ingredients

Warning0 allergens identified

Make Ahead Breakfast Burritos

8 eggs

½ cup milk of choice

1 lb turkey sausage

1 tbsp neutral oil

2 cups shredded Potatoes

2 bell peppers

1 can black beans

salt

pepper

½ cup cheddar cheesejack or Mexican cheese works too

8 Whole Wheat Tortillas

salsafor topping

Guacamolefor topping

sour creamfor topping

Instructions

In A Medium Bowl, Whisk Together The Eggs And Milk Until Combined. Season With Salt And Pepper, And Set Aside.

Heat a large skillet over medium-high heat. Crumble the sausage in the pan, cooking until no longer pink. Drain any fat, and place the sausage in a bowl. Set aside.

Wipe out the skillet, and return the pan to the heat. Heat the oil over medium-high heat. Add the potatoes and peppers to the pan, and cook until the potatoes are browned and the peppers are soft, about 8-10 minutes. Place the veggies in the bowl with the sausage, and return the pan to the heat.

Scramble the eggs over medium-high heat until cooked through. Turn the heat to low, and add the potatoes, peppers, and sausage back to the pan. Add the can of black beans. Season with salt and pepper as necessary. Stir until everything is warm.

Divide the filling between the eight tortillas, and sprinkle 1 Tablespoon of cheese over each tortilla. Wrap burrito-style (see photos above to learn how!)

If serving immediately, either microwave the burritos until warm or cook for about 10-15 minutes in the oven at 350°F. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!

To freeze, wrap each burrito in beeswax wrap, plastic wrap, or tinfoil. Store in an airtight container in the freezer for up to two months. To heat, microwave for 3-5 minutes until warm in the center. You can also heat them at 350°F for 15-20 minutes. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cook and Cool Your Fillings 🧊
Cook all fillings completely and cool them to room temperature before assembling to prevent soggy tortillas and ensure proper freezing without condensation buildup inside the burritos.
Wrap with Parchment Paper First 📄
Wrap each burrito tightly in parchment paper before freezing, then place in a freezer bag—this prevents ice crystals and makes reheating easier while keeping the tortilla from sticking.
Strategic Ingredient Layering 🎯
Place wet ingredients (beans, salsa) in the center and drier ingredients (cheese, sausage) on the outer layers to prevent the tortilla from becoming waterlogged during storage.
Slightly Undercook the Potatoes 🥔
Cook shredded potatoes until just tender but still slightly firm, as they'll continue cooking when the burrito is reheated, preventing mushy texture after freezing.
Toast Tortillas Before Filling 🔥
Lightly warm tortillas on a skillet for 10-15 seconds per side before filling—this increases pliability, reduces cracking, and helps create a better seal that holds during freezing.