Freezer-Friendly Breakfast Burritos with Sausage and Egg
Scrambled eggs, browned sausage, and crispy potatoes rolled tight enough to survive a freezer bag and a Tuesday-morning microwave.
- Serves
- 6 burritos
- Prep
- 20 min
- Cook
- 25 min
- Written
Method
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Cook the diced potatoes in butter over medium heat, covered, stirring occasionally, until tender and browned at the edges, about 12 minutes.
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Push the potatoes to one side, add the sausage, and break it up with a spoon, cooking until no pink remains and it’s browned in spots.
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Whisk the eggs with the milk and a pinch of salt, pour into the skillet, and scramble gently until just set but still glossy.
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Fold the potatoes and sausage back into the eggs off the heat, then divide the filling and cheese down the center of each warm tortilla.
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Fold in the sides and roll tightly from the bottom. Eat immediately, or wrap individually in foil to freeze.
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To reheat from frozen, unwrap and microwave for 2 to 3 minutes, flipping once, until hot at the center.
Notes
Pull the eggs off the heat while they’re still a little underdone — they finish setting from residual heat inside the wrap, and finish again in the microwave on reheat day, so fully cooked eggs at the skillet stage turn rubbery by the time you eat one. Swap in bacon or chorizo for the sausage, or drop the meat entirely and lean on the potatoes and a good hot sauce.
For the freezer, wrap each burrito tight in foil before bagging them together; they hold about three months. Reheat straight from frozen rather than thawing first — a thawed tortilla goes gummy before the center’s even hot.