Make-Ahead Sausage Pepper & Sweet Corn Breakfast Burritos

Breakfast burritos grew up in Tex-Mex morning culture as portable, wrap-and-go fuel. These make-ahead versions tuck crumbled sausage, blistered sweet corn, and peppers into flour tortillas you can freeze for busy school days.

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 sweet corn kernels (fresh or frozen)
• 2 cups bell peppers, diced
• 1 medium yellow onion, diced
• 10 large eggs
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• to taste hot sauce
• for wrapping foil or parchment

Instructions

1. 1Preheat a large skillet over medium-high heat and add a drizzle of olive oil. Crumble in the breakfast sausage and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6 to 8 minutes. Transfer the sausage to a plate, leaving a little fat in the pan.
2. 2Add the diced onion and bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables soften and the edges begin to char lightly, 5 to 7 minutes. Season with salt and smoked paprika.
3. 3Stir the sweet corn kernels into the pepper mixture. Cook undisturbed for 2 minutes so the corn can blister and sweeten, then toss and cook 2 minutes more until bright and lightly charred. Return the sausage to the pan, stir to combine, and keep warm over low heat.
4. 4In a separate nonstick skillet over medium-low heat, warm a little oil. Crack the eggs into a bowl, season with salt and black pepper, and whisk until just blended. Pour into the pan and gently scramble, folding slowly until the eggs are softly set and still slightly glossy, about 3 to 4 minutes. Remove from heat so they do not overcook.
5. 5Warm the tortillas one at a time in a dry skillet or microwave until pliable. Lay each tortilla flat and layer a portion of the sausage-pepper-corn mixture down the center, followed by scrambled eggs and a generous sprinkle of cheddar.
6. 6Add a few dashes of hot sauce if desired. Fold in the short sides of the tortilla, then roll tightly from the bottom to form a snug burrito. Repeat with remaining tortillas and filling.
7. 7For freezer prep, wrap each burrito tightly in foil or parchment, label, and freeze up to 2 months. To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes, flipping halfway, until hot in the center.
8. 8For same-day serving, return wrapped burritos to a 350°F oven for 10 minutes to melt the cheese fully, or crisp the exterior in a dry skillet 2 minutes per side. Serve hot with extra hot sauce on the side.