Sunday-Prep Sausage Sweet Corn Breakfast Burritos

Breakfast burritos grew up in the American Southwest as a portable morning wrap. This freezer-friendly take folds crumbled sausage, lightly charred sweet corn, and eggs into flour tortillas for easy Sunday prep.

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
• 1 large red bell pepper
• 1 medium 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 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 into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 7 to 8 minutes.
2. 2Transfer the cooked sausage to a paper-towel-lined plate, leaving a tablespoon of drippings in the pan. Add the diced onion and bell pepper to the same skillet and sauté until the onion turns translucent and the pepper softens with light browning at the edges, 5 to 6 minutes.
3. 3Stir the sweet corn kernels into the vegetables and cook undisturbed for 2 minutes so some kernels char lightly, then toss and cook another 2 minutes until fragrant and bright. Season the mixture with salt, black pepper, and smoked paprika.
4. 4Return the sausage to the skillet and stir everything together over medium heat for 1 minute to rewarm. Push the filling to one side of the pan.
5. 5Crack the eggs into a bowl, whisk until uniform, then pour into the empty side of the skillet. Scramble gently with a spatula, folding the eggs over themselves until just set and still slightly glossy, about 2 to 3 minutes. Fold the eggs into the sausage-corn mixture and turn off the heat.
6. 6Warm the tortillas one at a time in a dry skillet or directly over a low gas flame for 15 to 20 seconds per side until pliable. Lay each tortilla flat and spoon a generous portion of the filling down the center, then top with shredded cheddar and a sprinkle of chopped cilantro.
7. 7Fold in the short sides of each tortilla, then roll tightly from the bottom to form a burrito. Wrap each burrito snugly in foil or parchment if freezing.
8. 8To serve immediately, return burritos seam-side down to a clean skillet over medium heat and toast 1 to 2 minutes per side until the tortilla is golden and the cheese melts. For freezer prep, cool completely, freeze up to 2 months, then reheat from frozen in a 350°F oven for 25 to 30 minutes or microwave after removing foil. Serve with hot sauce on the side.