Batch Freezer Egg-Sausage Breakfast Burritos with Sweet Corn & Peppers

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 (10-inch) large flour tortillas
• 1 lb breakfast sausage
• 10 large eggs
• 2 cups fresh sweet corn kernels
• 1 large, diced red bell pepper
• 1 medium, diced yellow onion
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• to serve hot sauce

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat and add the olive oil. Crumble in the breakfast sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7 to 8 minutes. Transfer the cooked sausage to a paper-towel-lined plate, leaving a thin film of drippings in the pan.
2. 2Add the diced onion and bell pepper to the same skillet. Sauté, stirring often, until the vegetables soften and the edges begin to caramelize, 5 to 6 minutes. Stir in the fresh corn kernels and continue cooking until the corn is lightly charred in spots and fragrant, about 3 more minutes.
3. 3Season the vegetable mixture with kosher salt, black pepper, garlic powder, and smoked paprika. Return the cooked sausage to the pan and toss everything together so the flavors marry. Taste and adjust seasoning if needed, then remove the skillet from heat.
4. 4Crack the eggs into a large bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Wipe out the skillet if needed, set it over medium heat, and pour in the eggs. Gently scramble, pushing the curds from the edges toward the center, until just set but still soft and glossy, 3 to 4 minutes. Do not overcook.
5. 5Fold the soft scrambled eggs into the sausage-corn mixture along with most of the shredded cheddar and the chopped cilantro. The residual heat will melt the cheese slightly. Let the filling cool for 10 minutes so it does not steam the tortillas later.
6. 6Warm the flour tortillas one at a time in a dry skillet or microwave for 10 to 15 seconds until pliable. Spoon a generous portion of filling down the center of each tortilla, sprinkle with remaining cheese, then fold in the sides and roll tightly into burritos.
7. 7For immediate serving, place the burritos seam-side down in a clean skillet over medium heat and toast 1 to 2 minutes per side until golden and sealed. Serve with hot sauce on the side.
8. 8To freeze for back-to-school mornings, wrap each cooled burrito tightly in foil or parchment, then place in a freezer bag. Reheat from frozen in a 350°F oven for 25 to 30 minutes or microwave (unwrap first) for 2 to 3 minutes until hot throughout.