Sunday-Batch Freezer Breakfast Burritos with Eggs, Sausage & Peppers

Serves 6 · 25 min prep · 30 min cook

Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links
• 10 large eggs
• 1/4 cup whole milk
• 1 large red bell pepper
• 1 large green bell pepper
• 1 medium yellow onion
• 1 1/2 cups shredded sharp cheddar
• 1 cup fresh sweet corn kernels
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• to serve hot sauce

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment. Dice the onion and both bell peppers into small even pieces so they cook quickly and tuck neatly into the wraps.
2. 2Toss the diced peppers, onion, and fresh corn kernels with olive oil, smoked paprika, and salt on the sheet pan. Roast for 15 to 18 minutes, stirring once, until the edges char lightly and the vegetables smell sweet.
3. 3While the vegetables roast, brown the breakfast sausage in a large nonstick skillet over medium heat, breaking it into small crumbles with a wooden spoon until no pink remains and the edges crisp, about 8 minutes. Transfer the sausage to a paper-towel-lined plate.
4. 4In a large bowl whisk the eggs with the milk, remaining salt, and black pepper until fully blended and slightly frothy. Wipe the same skillet clean, reduce heat to medium-low, and pour in the egg mixture.
5. 5Gently scramble the eggs, pushing soft curds from the edges toward the center with a spatula, until just set but still glossy and moist; do not overcook or they will dry out after freezing and reheating. Fold the cooked sausage and roasted vegetables into the eggs off the heat.
6. 6Warm the tortillas one at a time in a dry skillet or microwave for 10 to 15 seconds so they stay pliable and do not crack when rolled.
7. 7Spoon a generous portion of the egg-sausage-pepper filling down the center of each tortilla, top with shredded cheddar, then fold in the sides and roll tightly into a burrito.
8. 8Wrap each burrito snugly in foil or parchment, then place them in a freezer bag. Freeze up to 2 months. To reheat, unwrap and microwave from frozen for 90 seconds to 2 minutes, flipping halfway, until steaming hot in the center, or warm in a 350°F oven for 20 minutes. Serve with hot sauce on the side.