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Quick Freezer Burritos: Best Busy Morning Breakfast

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These quick freezer burritos are the ultimate make-ahead breakfast for busy mornings. With fluffy eggs, savory sausage, and melty cheese wrapped in a warm tortilla, they’re ready in 90 seconds from the freezer.

Ingredients

Scale
  • 12 large eggs, room temperature
  • ¼ cup milk (whole milk preferred, 2% or oat milk work fine)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 pound breakfast sausage (links removed from casings or bulk)
  • 2 tablespoons unsalted butter
  • 2 cups shredded cheddar cheese (sharp or mild)
  • 1 can (15 oz) cooked black beans, drained and rinsed
  • 4 ounces canned diced green chiles
  • 1 cup cooked rice (white or brown, leftover)
  • 10 to 12 large flour tortillas (burrito-size, at least 10 inches)
  • Cooking spray or butter (for warming tortillas)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Transfer the sausage to a large mixing bowl using a slotted spoon, leaving the drippings in the pan. Let the sausage cool.
  2. Scramble the eggs: In a medium bowl, whisk together the 12 eggs, ¼ cup milk, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon pepper until the baking powder is dissolved and the mixture is slightly frothy (about 30 seconds). Add 2 tablespoons butter to the same skillet (with the sausage drippings) and melt over medium heat. Pour in the egg mixture. Let it sit undisturbed for about 30 seconds, then gently push the cooked edges toward the center with a spatula. Repeat until the eggs are m…
  3. Combine the filling: Add the shredded cheddar cheese, drained black beans, diced green chiles, and cooked rice to the bowl with the sausage and eggs. Stir gently with a spatula until evenly distributed. Taste and adjust salt or pepper if needed. Let the filling cool for 10 to 15 minutes.
  4. Warm the tortillas: Stack the tortillas on a plate and cover with a slightly damp paper towel. Microwave for 30 to 45 seconds until warm and pliable. Alternatively, warm them one at a time in a dry skillet for about 15 seconds per side.
  5. Assemble the burritos: Lay one warm tortilla on a clean work surface. Spoon about ½ to ¾ cup of filling into the center, spreading it in a rectangular shape, leaving about 2 inches of space on the sides and 3 inches at the bottom and top. Fold the bottom edge over the filling, then fold in the sides, and roll tightly away from you, tucking the filling in as you go. Press gently to seal. Repeat with remaining tortillas and filling (makes 10 to 12 burritos).
  6. Flash freeze: Line a baking sheet with parchment paper. Place the assembled burritos on the sheet, seam-side down, leaving a little space between each. Place the sheet in the freezer for 1 to 2 hours until the burritos are firm to the touch.
  7. Wrap and store: Once frozen solid, wrap each burrito individually in aluminum foil or place them in a single layer inside freezer-safe bags. Store for up to 3 months (best within the first month).

Notes

Don’t over-scramble the eggs—they should be slightly underdone to stay fluffy after freezing. Let the filling cool completely before assembling to prevent soggy tortillas. Warm tortillas are easier to roll without tearing. Label each burrito with the date and filling type. For reheating, wrap in a damp paper towel and microwave for 60 to 90 seconds, flipping halfway. For a crispy tortilla, toast in a dry skillet after microwaving.

Nutrition

Keywords: freezer burritos, breakfast burritos, make-ahead breakfast, freezer meals, quick breakfast, meal prep, egg burritos, sausage burritos

Find it online: https://lumalunch.com/quick-freezer-burritos-best-busy-morning-breakfast/