Sunday-Batch Sausage Egg & Charred Corn Breakfast Burritos

Breakfast burritos grew up as a hearty Southwestern grab-and-go staple, perfect for packing ahead. This Sunday-batch version folds scrambled eggs and sausage with sweet corn charred in the same skillet until lightly blistered, then wraps everything in flour tortillas ready for the freezer.

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

• 12 oz breakfast sausage links or bulk
• 10 large eggs
• 2 cups fresh sweet corn kernels
• 1 1/2 cups bell peppers diced
• 1/2 cup yellow onion diced
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 6 flour tortillas burrito-size
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• optional hot sauce or salsa for serving

Instructions

1. 1Preheat 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 cooked through with no pink remaining, about 6 to 8 minutes. Transfer the sausage to a paper-towel-lined plate and leave a tablespoon of drippings in the pan.
2. 2Add the diced onion and bell peppers to the same skillet. Sauté, stirring occasionally, until the vegetables soften and the edges begin to char lightly, 5 to 6 minutes. Season lightly with salt and pepper.
3. 3Scatter the fresh sweet corn kernels into the skillet with the peppers. Let them sit undisturbed for 1 to 2 minutes so they pick up some char, then stir and cook another 2 minutes until bright and lightly blistered. Return the cooked sausage to the pan and toss everything together; remove from heat.
4. 4In a large bowl whisk the eggs with the remaining salt, black pepper, and smoked paprika until fully combined and slightly frothy. Wipe the skillet clean if needed, reduce heat to medium-low, and pour in the eggs. Gently scramble, pushing soft curds from the edges toward the center, until just set but still glossy and moist, 3 to 4 minutes. Do not overcook.
5. 5Warm the flour tortillas one at a time in a dry skillet or microwave so they are pliable. Lay each tortilla flat and spoon a generous line of the sausage-corn-pepper mixture down the center, top with scrambled eggs, and finish with shredded cheese.
6. 6Fold in the short sides of each tortilla, then roll tightly from the bottom up to form a secure burrito. If packing for the freezer, wrap each burrito individually in parchment then foil or place in freezer bags; label and freeze up to 2 months.
7. 7To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes, flipping once, until hot in the center. Alternatively bake foil-wrapped burritos at 375°F for 25 to 30 minutes.
8. 8Serve immediately with hot sauce or salsa on the side. The charred corn stays sweet and the eggs stay tender even after reheating, making these ideal grab-and-go weekday breakfasts.