My Favorite Freezer Breakfast Burritos
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 12 burritos 1x
- 4 cups frozen hash browns (we like the shredded kind)
- 1 pound breakfast sausage (we like Jimmy Dean’s pork sausage)
- 1 dozen eggs
- 1 cup cheddar cheese
- 12 large burrito sized flour tortillas
- Preheat oven to 425 degrees
- Lay your hash browns out on a parchment paper lined baking sheet, drizzle with olive oil, and season with salt and pepper
- Bake for 15 minutes, remove from the oven and flip with a spatula, and bake for another 10 minutes, or until the hash browns are getting nice and golden brown
- In a large skillet over medium – medium high heat add your sausage + some salt/pepper and brown, breaking up with a spoon. If the pan gets dry, you can drizzle in some olive oil
- When sausage is nice and brown, add it to a large bowl and turn the heat down to medium
- Add all 12 of your eggs + some salt/pepper to the pan and cook, stirring almost constantly, until the eggs are just set but still moist. Add the eggs to the bowl with the sausage
- When the hash browns are done, add them to the bowl with the sausage and eggs, and stir in your cheese
- Season the whole mixture to taste with salt and pepper, and then add about 1/2 cup of the filling to each tortilla. Roll each tortilla into a burrito, wrap each one in foil, and add to a freezer bag. Pop in the freezer until you are ready to eat!
- When ready to heat up, remove the foil, wrap the burrito in a paper towel, and microwave for 2 1/2 minutes, or until the middle is hot (cook time may vary per microwave)
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 1 g
- Sodium: 573 mg
- Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 405 mg