Freezer Sausage-Egg Breakfast Burritos with Charred Corn & Peppers

Serves 6 · 25 min prep · 30 min cook

Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links or bulk
• 10 large eggs
• 2 cups fresh sweet corn kernels
• 2 cups bell peppers, diced
• 1 cup yellow onion, diced
• 1 1/2 cups shredded cheddar or pepper jack
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• to taste hot sauce or salsa for serving

Instructions

1. 1Preheat a large cast-iron skillet or sheet pan under the broiler or on medium-high stovetop heat so it is ripping hot for charring.
2. 2Add a thin film of oil, then scatter the corn kernels in a single layer and cook undisturbed until deeply blistered and sweet-smoky, stirring once; transfer to a bowl.
3. 3In the same skillet brown the sausage, breaking it into small crumbles until no pink remains and edges crisp; drain excess fat if needed and set aside with the corn.
4. 4Sauté the diced peppers and onion in the residual fat until softened and lightly caramelized at the edges, seasoning with salt, pepper, chili powder, and garlic powder.
5. 5Whisk the eggs with salt until uniform, lower the heat to medium-low, and gently scramble until just set and still glossy—do not overcook so they stay soft after reheating.
6. 6Warm the tortillas briefly in a dry skillet or microwave so they flex without cracking.
7. 7Divide the scrambled eggs, sausage, charred corn, peppers, onion, cheese, and cilantro down the center of each tortilla.
8. 8Fold in the sides, roll tightly into burritos, and wrap each snugly in foil.
9. 9Cool completely, then freeze flat up to 2 months. To serve from frozen, reheat foil-wrapped burritos in a 375°F oven 25–30 minutes or microwave unwrapped 2–3 minutes until steaming hot.
10. 10Finish with hot sauce or salsa and eat immediately for a grab-and-go weekday breakfast.