Freezer-Batch Sweet Corn Sausage Breakfast Burritos

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 large flour tortillas
• 1 lb breakfast sausage
• 8 large eggs
• 2 cups fresh sweet corn kernels
• 1 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 2 cloves minced garlic
• 1 1/2 cups shredded sharp cheddar
• 1 cup halved cherry tomatoes
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime

Instructions

1. 1Warm 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 no longer pink, about 6 to 8 minutes. Transfer the 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, 4 to 5 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
3. 3Tip the sweet corn kernels into the skillet with the vegetables. Cook undisturbed for 2 minutes so some kernels char lightly, then stir and continue cooking until bright and lightly blistered, 3 to 4 minutes more. Season with cumin, chili powder, half the salt, and half the pepper.
4. 4Push the corn mixture to one side of the skillet. Add the butter to the empty side and let it melt. Crack the eggs directly into the melted butter, sprinkle with the remaining salt and pepper, and scramble gently with a spatula until just set and still slightly glossy, 2 to 3 minutes. Fold the eggs together with the corn mixture and return the cooked sausage to the pan.
5. 5Remove the skillet from heat. Scatter the halved cherry tomatoes and chopped cilantro over the filling and gently fold once so the tomatoes warm and soften without collapsing. Taste and adjust seasoning if needed.
6. 6Warm the flour tortillas one at a time in a dry skillet over medium heat for 15 to 20 seconds per side until pliable, or wrap the stack in a damp paper towel and microwave for 30 seconds. Keep them covered so they stay soft.
7. 7Lay each warm tortilla flat. Spoon an even portion of the egg-sausage-corn filling down the center, leaving a 2-inch border at the ends. Sprinkle shredded cheddar over the filling so it melts from the residual heat.
8. 8Fold the short sides of the tortilla inward, then roll tightly from the bottom up to form a snug burrito. Place seam-side down. For immediate serving, return burritos to a clean skillet over medium heat for 1 to 2 minutes per side until the exterior is lightly golden and the cheese is fully melted.
9. 9To freeze for back-to-school mornings, let the rolled burritos cool completely. Wrap each tightly in foil or parchment, then place in a freezer bag. Reheat from frozen in a 350°F oven for 25 to 30 minutes (foil on) or microwave unwrapped for 2 to 3 minutes, flipping halfway, until hot in the center.
10. 10Serve hot with a squeeze of lime over the top or on the side. The burritos should feel sturdy, the filling creamy from the eggs and cheese, and the corn sweetly charred against the savory sausage.