Freezer-Friendly Charred Corn Egg & Sausage Breakfast Burritos

Breakfast burritos carry Southwestern roots, built for mornings that need a full wrap of fuel. These freezer-friendly ones fold charred sweet corn, sausage, and eggs into flour tortillas for make-ahead ease that still tastes skillet-fresh.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

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

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Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links
• 2 cups sweet corn kernels (fresh or frozen)
• 2 cups bell peppers, diced
• 1 medium yellow onion, diced
• 10 large eggs
• 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, chopped
• to serve hot sauce

Instructions

1. 1Preheat a large sheet pan in a 425°F oven for 5 minutes while you prep the vegetables and sausage.
2. 2Toss the diced peppers, onion, and corn kernels with olive oil, salt, pepper, and smoked paprika on the hot sheet pan. Spread into an even layer and roast 12 minutes until the corn begins to char at the edges and peppers soften.
3. 3While vegetables roast, brown the breakfast sausage in a large nonstick skillet over medium-high heat, breaking it into crumbles, about 8 minutes until no pink remains. Transfer sausage to a paper-towel-lined plate.
4. 4Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until just blended. Wipe the skillet, reduce heat to medium, and scramble the eggs gently, folding until softly set and still slightly glossy, about 3 to 4 minutes. Remove from heat immediately so they stay tender.
5. 5Warm the tortillas one at a time in a dry skillet or directly over a low gas flame for 15 to 20 seconds per side until pliable and lightly toasted.
6. 6Assemble each burrito: lay a warm tortilla flat, spoon a portion of scrambled eggs down the center, top with sausage crumbles, roasted corn-pepper mixture, shredded cheddar, and a sprinkle of cilantro.
7. 7Fold in the sides, then roll tightly from the bottom up, tucking as you go to form a secure cylinder. Wrap each burrito snugly in foil.
8. 8To freeze, cool completely, then place foil-wrapped burritos in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 25 to 30 minutes or microwave (unwrap foil first) 2 to 3 minutes until hot in the center.
9. 9Serve immediately with hot sauce on the side for a grab-and-go weekday breakfast.