Freezer-Batch Sausage Egg & Pepper Breakfast Burritos

Breakfast burritos took root in the American Southwest as a handheld morning meal built for busy days. This freezer-batch version folds scrambled eggs, savory sausage, and sweet bell peppers into flour tortillas so you can reheat a complete breakfast anytime.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 26g protein
• 38g carbs
• 26g fat
• 3g fiber

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Ingredients

• 6 large flour tortillas
• 1 lb breakfast sausage
• 10 large eggs
• 2 cups bell peppers (mixed colors), diced
• 1 medium yellow onion, diced
• 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
• 1/4 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• to serve hot sauce

Instructions

1. 1Preheat a large 12-inch skillet over medium-high heat and add the olive oil. Crumble in the breakfast sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 7 to 8 minutes.
2. 2Transfer the cooked sausage to a paper-towel-lined plate, leaving a tablespoon of drippings in the pan. Add the diced onion and bell peppers to the same skillet and sauté until softened and lightly charred at the edges, 6 to 7 minutes.
3. 3Season the vegetables with salt, black pepper, garlic powder, and smoked paprika, stirring so the spices bloom in the residual fat. Return the sausage to the pan and toss everything together for 1 minute, then scrape the mixture into a large mixing bowl to cool slightly.
4. 4Wipe the skillet clean if needed and reduce heat to medium-low. Crack the eggs into a bowl, whisk until uniform and frothy, then pour into the skillet. Gently scramble, pushing soft curds from the edges toward the center, until just set but still glossy and moist, about 3 to 4 minutes.
5. 5Fold the soft scrambled eggs into the sausage-pepper mixture along with the shredded cheddar and chopped cilantro. Taste and adjust seasoning; the filling should be flavorful but not wet.
6. 6Warm the tortillas one at a time in a dry skillet or microwave so they are pliable. Spoon a generous portion of filling down the center of each tortilla, fold in the sides, then roll tightly from the bottom to form a snug burrito.
7. 7For freezer prep, wrap each burrito tightly in foil or parchment, then place in a freezer bag. Label and freeze up to 2 months. To reheat from frozen, remove wrapping, wrap loosely in a damp paper towel, and microwave 90 seconds to 2 minutes, flipping halfway, until hot in the center.
8. 8For same-day serving, toast the rolled burritos seam-side down in a lightly oiled skillet over medium heat for 2 minutes per side until golden and crisp. Serve immediately with hot sauce on the side.