Freezer-Friendly Sausage Egg Pepper & Sweet Corn Breakfast Burritos

Serves 6 · 25 min prep · 20 min cook

Ingredients

• 1 lb breakfast sausage
• 10 large eggs
• 1 1/2 cups sweet corn kernels (fresh or frozen)
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 1 medium, diced yellow onion
• 1 1/2 cups shredded sharp cheddar
• 6 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp butter

Instructions

1. 1Heat 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 pink remains, about 6 to 8 minutes. Transfer the cooked sausage to a paper-towel-lined plate, leaving a thin film of drippings in the pan.
2. 2Add the diced onion and both bell peppers to the same skillet. Sauté, stirring occasionally, until the vegetables soften and the edges begin to char lightly, 5 to 6 minutes. Stir in the sweet corn kernels and cook another 2 to 3 minutes until the corn is bright and lightly toasted. Season the mixture with half the salt, black pepper, garlic powder, and smoked paprika.
3. 3Push the vegetable mixture to the sides of the skillet or transfer it temporarily to the sausage plate. Reduce heat to medium-low and melt the butter in the center. Crack the eggs directly into the pan, scramble gently with a spatula, and cook until just set but still soft and glossy, about 3 to 4 minutes; avoid overcooking so they stay creamy after reheating.
4. 4Return the sausage and vegetables to the eggs and fold everything together until evenly distributed. Taste and adjust seasoning with remaining salt and spices if needed. Remove the skillet from heat and let the filling cool 5 minutes so it will not steam the tortillas.
5. 5Warm the flour tortillas one at a time in a dry skillet or microwave for 10 to 15 seconds so they become pliable. Lay each tortilla flat and spoon a generous portion of the egg-sausage-corn filling down the center, then top with shredded cheddar.
6. 6Fold the bottom edge of the tortilla up over the filling, tuck in the sides, and roll tightly into a burrito. Repeat with remaining tortillas and filling.
7. 7For freezer prep, wrap each burrito snugly in parchment or foil, then place in a freezer bag; label and freeze up to 2 months. To reheat from frozen, remove wrapping, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes, flipping halfway, until hot in the center.
8. 8Serve immediately with salsa or hot sauce on the side if desired. The burritos travel well for grab-and-go school mornings and reheat evenly without becoming soggy when wrapped properly.