Freezer-Friendly Sausage Egg & Cheese Breakfast Burritos

Born in the hearty mornings of the American Southwest, breakfast burritos fold eggs and sausage into a soft flour tortilla. These freezer-friendly rolls add sharp cheddar and cilantro so a portable Tex-Mex bite is ready whenever you need it.

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 26g protein
• 32g carbs
• 28g fat
• 2g fiber

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Ingredients

• 12 oz breakfast sausage links or bulk
• 10 large eggs
• 1/4 cup whole milk
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 1 1/2 cups shredded sharp cheddar
• 6 flour tortillas (10-inch)
• 3/4 cup salsa or pico de gallo
• 1/4 cup fresh cilantro, chopped
• to taste hot sauce, optional

Instructions

1. 1Cook the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, 8 to 10 minutes. Transfer to a paper-towel-lined plate and drain excess fat from the pan, leaving about 1 teaspoon.
2. 2In a large bowl, whisk the eggs, milk, salt, and black pepper until uniform. Melt the butter in the same skillet over medium-low heat. Pour in the eggs and cook, stirring slowly with a spatula, until soft curds form and the eggs are just set but still glossy, 4 to 5 minutes. Do not overcook.
3. 3Remove eggs from heat and gently fold in the cooked sausage, shredded cheddar, remaining salt, and chopped cilantro so the cheese begins to melt.
4. 4Warm the tortillas one at a time in a dry skillet for 15 seconds per side or wrap in a damp towel and microwave 30 seconds so they are pliable and won’t crack.
5. 5Spoon egg-sausage mixture down the center of each tortilla. Add salsa and a few dashes of hot sauce if using.
6. 6Fold the short sides of the tortilla inward, then roll tightly from the bottom up into a snug burrito. Place seam-side down.
7. 7To eat now: toast each burrito seam-side down in a dry skillet over medium heat 1 to 2 minutes per side until golden and sealed. To freeze: wrap individually in foil, place in a freezer bag, and freeze up to 2 months. Reheat from frozen in a 375°F oven for 25 to 30 minutes or microwave (unwrap foil first) 2 to 3 minutes, flipping halfway.
8. 8Serve hot with extra salsa on the side for dipping.