Breakfast Burritos – From the Freezer

Remember a couple weeks ago when I shared my recipe for really simple burritos… straight from the freezer? If you haven’t tried them yet, you should. They offer the convenience factor of store-bought frozen burritos, but taste a million times better and are WAY cheaper!

Anyway, if you liked those burritos, then you’ll love the recipe I’m sharing today. It’s a very similar concept… just in the form of breakfast.

Yup, we’re making Breakfast Burritos today!

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As with nearly all of my recipes, there is not an exact science so feel free to mix and match ingredients based on what you have in the house or what your family likes.

And if you want to save time, I often make the breakfast burritos right before, or right after, I make the regular burritos. That way, I only get one pan dirty and I only have to clean my kitchen once.

The other day, I made about 40 different burritos so we are set for a while!

INGREDIENTS:

{print recipe}

• 1 lb. ground sausage
• 2 small onions
• extra veggies – like peppers – {optional}
• 9 eggs
• 1/2 c. milk
• salt and pepper to taste
• 12-15  8″ soft tortillas {I’ve tried many different varieties and the white flour tortillas taste the best}
• 1 c. shredded cheese
• 1 c. salsa {optional}

DIRECTIONS:

• Brown sausage, onions, and any other veggies until meat is no longer pink — drain and transfer to a bowl

• Wisk together eggs, milk, salt, and pepper — cook eggs in the same pan that you cooked the sausage

• Continue cooking and “scrambling” eggs until no longer runny

• Assemble according to directions below

ASSEMBLY:

• Scoop a spoonful of meat onto the tortilla

• Scoop another spoonful of egg on top of the meat

• Sprinkle with shredded cheese

• You can also put 1 T. of salsa in each tortilla or just dip them in salsa when you’re ready to eat

See, I told you these were easy!

• Wrap them in aluminum foil or plastic wrap and place in the freezer

• To reheat, simply remove wrapping and microwave in high for 1-2 minutes

These burritos are so simple and delicious — perfect for a busy morning or a quick snack.

My recipe makes enough filling for 12-15  8″ tortillas, but if you have a larger family, you can easily double or triple my recipe because they’ll keep in the freezer for a few months.

Whip up some breakfast burritos this week, and let your kids “make their own breakfast” this summer!

Linked to Things I Love Thursdays over at Diaper Diaries