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Easy Freezer-Friendly Breakfast Burritos: 5-Minute Prep

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These Easy Freezer-Friendly Breakfast Burritos are the ultimate make-ahead breakfast, designed for busy mornings. With simple ingredients and a foolproof method, you can have a hot, satisfying breakfast in just 5 minutes from freezer to plate.

Ingredients

Scale
  • 1 pound breakfast sausage or bacon
  • 12 large eggs, beaten
  • 1/4 cup milk or cream
  • 2 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 10–12 large flour tortillas (burrito size, 10-inch)
  • Optional: salsa, hot sauce, sour cream, or avocado for serving

Instructions

  1. Cook the meat. Heat a large skillet over medium-high heat. Add the sausage or bacon and cook until browned and cooked through, breaking it up with a spatula. For sausage, cook 6-8 minutes; for bacon, cook until crispy, 8-10 minutes. Transfer to a paper towel-lined plate to drain.
  2. Cook the vegetables. In the same skillet with about 1 tablespoon of rendered fat, add the diced onion and bell pepper. Sauté over medium heat for 3-4 minutes until softened and slightly golden. Remove and set aside with the meat.
  3. Cook the hash browns. Add the thawed and patted-dry hash browns to the skillet. Spread in an even layer and cook without moving for 3-4 minutes until golden and crispy. Flip and cook another 2-3 minutes. Remove from heat and let cool.
  4. Scramble the eggs. In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika. Reduce skillet heat to medium-low. Pour in the egg mixture and let sit for 30 seconds before gently stirring. Cook until just set but still soft and fluffy, about 3-4 minutes. Remove from heat immediately.
  5. Combine the filling. In a large mixing bowl, combine the cooked meat, sautéed vegetables, crispy hash browns, and scrambled eggs. Stir gently to mix. Let the mixture cool completely at room temperature, about 15-20 minutes.
  6. Prepare your assembly station. Lay out tortillas on a clean work surface. Have shredded cheese ready. Place a baking sheet lined with parchment paper nearby.
  7. Assemble the burritos. Place a tortilla on your work surface. Spoon about 1/2 cup of the filling mixture into the center, spreading into a rough rectangle. Top with about 2 tablespoons of shredded cheese.
  8. Wrap it tight. Fold the sides of the tortilla inward over the filling. Fold the bottom edge up and over the filling, tucking snugly. Roll the burrito away from you, keeping it tight, until the seam is on the bottom.
  9. Flash freeze. Place each assembled burrito seam-side down on the parchment-lined baking sheet, not touching. Freeze for 1-2 hours until firm.
  10. Package for long-term storage. Once flash-frozen, wrap each burrito individually in parchment paper or wax paper. Place in a large freezer-safe zip-top bag, squeeze out air, and seal. Label with date and contents. Store for up to 3 months.

Notes

Let the filling cool completely before assembling to avoid soggy tortillas. Drain excess fat from meat and pat hash browns dry to control moisture. For best reheating, wrap burrito in a damp paper towel and microwave for 1-2 minutes, flipping halfway. Burritos taste even better after a few days in the freezer as flavors meld.

Nutrition

Keywords: breakfast burritos, freezer-friendly, meal prep, make-ahead breakfast, easy breakfast, freezer burritos

Find it online: https://breezybake.com/easy-freezer-friendly-breakfast-burritos-5-minute-prep-2/