Freezer-Friendly Sweet Corn Sausage Breakfast Burritos

Rooted in Southwestern mornings, the breakfast burrito thrives as a portable feast. This freezer-friendly take layers sweet corn and sausage with scrambled eggs and cheddar for make-ahead ease.

Serves 6 · 20 min prep · 25 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
• 1 lb breakfast sausage
• 2 cups fresh sweet corn kernels
• 1 large, diced red bell pepper
• 1 medium, diced yellow onion
• 8 large eggs
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• to serve hot sauce

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 up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes.
2. 2Add the diced onion and red bell pepper to the sausage. Sauté until the vegetables soften and the onion turns translucent, about 4 minutes, stirring often so nothing sticks.
3. 3Stir in the fresh sweet corn kernels, smoked paprika, salt, and black pepper. Cook until the corn is lightly charred in spots and fragrant, about 3 to 4 minutes. Transfer the entire mixture to a large bowl and wipe the skillet clean.
4. 4Crack the eggs into a separate bowl, season lightly with salt and pepper, and whisk until fully blended and slightly frothy.
5. 5Return the skillet to medium heat and pour in the whisked eggs. Gently scramble, pushing the curds from the edges toward the center with a spatula, until just set but still soft and glossy, about 2 to 3 minutes. Remove from heat immediately so they stay creamy.
6. 6Fold the scrambled eggs, shredded cheddar, and chopped cilantro into the sausage-corn mixture until everything is evenly distributed and the cheese begins to melt from residual heat.
7. 7Warm the flour tortillas one at a time in a dry skillet or microwave for 15 seconds so they are pliable. Spoon a generous portion of filling down the center of each tortilla, fold in the sides, then roll tightly into burritos.
8. 8For freezer prep, wrap each burrito snugly in foil, label, and freeze up to 2 months. To reheat, remove foil, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes until hot, or bake foil-wrapped at 350°F for 25 minutes from frozen. Serve with hot sauce on the side.