Freezer-Friendly Sausage Egg & Charred Corn Breakfast Burritos

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 1 lb breakfast sausage
• 2 cups fresh sweet corn kernels
• 10 large eggs
• 2 cups bell peppers, diced
• 1 medium yellow onion, diced
• 1 1/2 cups shredded cheddar cheese
• 6 flour tortillas (burrito-size)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• to serve hot sauce

Instructions

1. 1Heat a large cast-iron skillet or heavy 12-inch pan over medium-high heat until hot. Add the breakfast sausage and break it into small crumbles with a wooden spoon, cooking until browned and no pink remains, about 6 to 8 minutes. Transfer the cooked sausage to a paper-towel-lined plate and leave a tablespoon of drippings in the pan.
2. 2Add the olive oil to the same skillet if needed, then tip in the diced onion and bell peppers. Cook, stirring occasionally, until the vegetables soften and pick up light char at the edges, about 5 to 6 minutes. Season lightly with salt and black pepper.
3. 3Scatter the sweet corn kernels into the skillet with the peppers and onion. Let them sit undisturbed for 2 minutes so they char, then stir and cook another 2 to 3 minutes until bright and lightly blistered. Sprinkle with garlic powder and smoked paprika, stir once more, and remove the vegetable mixture to a large bowl.
4. 4Wipe the skillet clean if needed and reduce heat to medium-low. Crack the eggs into a bowl, whisk until uniform, and season with the remaining salt and pepper. Pour the eggs into the skillet and scramble gently, pushing soft curds from the edges toward the center until just set but still moist, about 3 to 4 minutes. Do not overcook; residual heat will finish them.
5. 5Fold the cooked sausage, charred corn-pepper mixture, shredded cheddar, and chopped cilantro into the soft scrambled eggs until everything is evenly distributed and the cheese begins to melt. Taste and adjust seasoning.
6. 6Warm the flour tortillas one at a time in a dry skillet for 15 to 20 seconds per side, or wrap the stack in a damp towel and microwave briefly so they become pliable and easy to roll.
7. 7Divide the filling evenly down the center of each tortilla. Fold in the short sides, then roll tightly from the bottom up to form snug burritos. If packing for the freezer, wrap each burrito tightly in foil or parchment, then place in a freezer bag.
8. 8To reheat from frozen, remove foil, wrap loosely in a paper towel, and microwave 90 seconds to 2 minutes, flipping halfway, until hot in the center. Alternatively, bake foil-wrapped burritos at 375°F for 25 to 30 minutes. Serve immediately with hot sauce on the side.