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freezer breakfast burrito

Freezer Breakfast Burritos

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  • Author: Girl Versus Dough
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 10 to 12 burritos 1x
  • Category: Breakfast
  • Cuisine: American


  • 2 lbs pork sausage
  • 24 eggs, beaten
  • 2 cups shredded soft cheese (we used queso quesadilla)
  • Salt and pepper, to taste
  • 1 minced small onion (or the equivalent in freeze-dried onions)
  • 1/2 cup diced green chilies
  • 10 to 12 large burrito tortillas


  1. In large skillet over medium heat, cook pork sausage, breaking up sausage with wooden spoon or spatula while cooking. Cook sausage 7 to 10 minutes until cooked through. Drain. Transfer sausage to bowl.*
  2. Return skillet to stove over medium-low heat (no need to wipe clean; you can use any leftover grease to cook eggs). Add eggs and cook, stirring often, about 5 to 7 minutes until soft scramble forms. Stir in shredded cheese. Season with salt and pepper, to taste.
  3. In small bowl, combine minced onion and diced green chilies. Place 1 tortilla on sheet of aluminum foil. Top with about 1/2 cup egg mixture, 1/3 cup sausage, and 1/4 cup onion-chilies mixture (adjust to your preference). Fold over edges of tortilla and roll up into burrito shape (see photos above for direction). Place burrito seam side-down on foil. Leave burrito uncovered on foil at least 30 minutes so ingredients have time to cool completely before transferring to freezer. Repeat for remaining tortillas.
  4. Once fully cooled, wrap burritos tightly in foil, label with today’s date and transfer to freezer. Freeze at least 4 hours and store in freezer up to 1 month.
  5. To cook, unwrap burrito from foil and wrap burrito in paper towel. Place on microwave-safe plate. Microwave 2 1/2 minutes until heated through.
  6. *NOTE: Even with filling these burritos to the brim, we didn’t use all of the cooked pork sausage. Save the rest to put in a breakfast scramble, hash or frittata, or freeze it for the next time you make freezer burritos.