Freezer Batch Sweet Corn Sausage Breakfast Burritos

Breakfast burritos rose with Southwestern mornings that needed something hearty and portable. This freezer batch folds sweet corn and sausage into scrambled eggs so busy days still start with a warm, grab-and-go wrap.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 38g carbs
• 26g fat
• 4g fiber

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Ingredients

• 6 (10-inch) large flour tortillas
• 12 oz breakfast sausage links or bulk
• 8 large eggs
• 2 cups (from 3 ears) fresh sweet corn kernels
• 1 1/2 cups cherry or heirloom grape tomatoes
• 1 large, diced bell pepper
• 1/2 medium, diced yellow onion
• 1 1/2 cups shredded cheddar or pepper jack
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh basil or cilantro
• for serving (optional) hot sauce or salsa

Instructions

1. 1Preheat a large 12-inch skillet over medium-high heat and add the olive oil. Crumble or slice the breakfast sausage into the hot pan and cook, breaking it up with a spatula, until browned and cooked through with no pink remaining, about 6 to 8 minutes; transfer the sausage to a paper-towel-lined plate and leave a tablespoon of drippings in the pan.
2. 2Add the diced onion and bell pepper to the same skillet. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent with lightly golden edges, 4 to 5 minutes.
3. 3Stir in the fresh sweet corn kernels and minced garlic. Continue cooking until the corn chars in spots and smells sweet and toasty, about 3 to 4 minutes; season with half the salt, pepper, and smoked paprika.
4. 4Push the vegetable mixture to the sides of the pan to create a well in the center. Crack the eggs directly into the well, scramble gently with a spatula, and fold the eggs into the corn-pepper mix as they set, cooking until just softly scrambled and still moist, 2 to 3 minutes total.
5. 5Return the cooked sausage to the skillet along with the halved cherry tomatoes. Toss everything together over medium heat just until the tomatoes begin to blister and release a little juice, 1 to 2 minutes; remove from heat, taste, and adjust seasoning with remaining salt and pepper. Fold in the chopped basil or cilantro.
6. 6Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or wrap the stack in a damp paper towel and microwave 30 seconds. Lay each tortilla flat on a clean work surface.
7. 7Spoon an even portion of the egg-sausage-corn filling down the center of each tortilla, then top with a generous sprinkle of shredded cheese. Fold in the short sides, then roll tightly from the bottom to form a secure burrito.
8. 8For immediate serving, return the filled burritos seam-side down to the skillet or a clean griddle over medium heat and toast 1 to 2 minutes per side until the exterior is golden and crisp and the cheese melts. Serve hot with hot sauce or salsa on the side.
9. 9For freezer batch: let the filling cool completely, wrap each burrito tightly in parchment then foil or place in freezer bags, label, and freeze up to 2 months. To reheat, unwrap, wrap loosely in a paper towel, and microwave from frozen 90 seconds to 2 minutes, flipping halfway, until steaming hot throughout.