Freezer-Batch Sausage Egg Sweet Corn Breakfast Burritos

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links
• 8 large eggs
• 2 cups fresh sweet corn kernels
• 1 large bell pepper
• 1 medium yellow onion
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro
• to taste hot sauce

Instructions

1. 1Preheat a large sheet pan in a 400°F oven while you prep the vegetables so everything cooks fast and even. Dice the bell pepper and onion into small, even pieces that will heat through quickly inside the wraps.
2. 2Warm a large skillet over medium-high heat, add the oil, then brown the sausage, breaking it into crumbles until no pink remains and the edges turn lightly crisp, about 6 to 8 minutes. Transfer the cooked sausage to a plate and leave the flavorful drippings in the pan.
3. 3Add the diced onion and pepper to the same skillet and sauté until the onion turns translucent and the pepper softens with light browning at the edges, about 4 minutes. Stir in the fresh corn kernels and cook until they pick up a few charred spots and smell sweet, another 3 to 4 minutes.
4. 4Season the vegetable mixture with salt, pepper, and smoked paprika, then return the sausage to the pan and toss everything together so the flavors marry. Taste and adjust seasoning if needed before moving on.
5. 5In a separate nonstick skillet over medium heat, scramble the eggs gently, stirring often until they are just set with soft curds but still slightly glossy; pull them off the heat early so they stay creamy after reheating. Fold the warm eggs into the sausage-corn mixture along with most of the shredded cheese and chopped cilantro.
6. 6Warm the tortillas briefly in a dry skillet or microwave so they become pliable and less likely to tear. Divide the filling evenly down the center of each tortilla, top with remaining cheese, and roll tightly, tucking in the sides as you go.
7. 7For freezer prep, wrap each burrito snugly in foil, label, and freeze flat. To reheat from frozen, bake foil-wrapped at 375°F for 25 to 30 minutes or microwave unwrapped after removing foil until steaming hot in the center.
8. 8Serve immediately with hot sauce on the side. The charred corn and sausage make these taste fresh even after freezing, perfect for rushed school mornings.