Why You’ll Love This Recipe
I love that these burritos are filling, customizable, and perfect for grab-and-go meals. The mix of fluffy scrambled eggs, seasoned sausage, and vegetables makes them flavorful and satisfying. I also enjoy how freezer-friendly they are — once wrapped and frozen, they reheat easily in the microwave, oven, or skillet. Whether I’m making them for busy weekdays or stocking the freezer for my family, they’re always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 large eggs
1/2 cup milk (whole milk recommended for richness)
1/4 cup heavy cream (optional, for extra creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or oil
1 pound breakfast sausage (Italian sausage also work well)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (4 ounce) can diced green chilies, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
2 cups shredded cheddar cheese (or your favorite cheese blend)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
Optional: cooked and diced potatoes (about 2 cups)
12 large flour tortillas (10–12 inch size)
Optional: salsa, sour cream, guacamole for serving
Breakfast Burrito Freezer Friendly: Make Ahead & Enjoy All Week!
- Total Time: 1 hour
- Yield: 12 burritos
- Diet: Halal
Description
Freezer-friendly breakfast burritos filled with scrambled eggs, sausage, beans, peppers, and cheese. Perfect for meal prep, they can be made ahead, frozen, and reheated for a hearty, grab-and-go breakfast all week long.
Ingredients
12 large eggs
1/2 cup milk (whole milk recommended)
1/4 cup heavy cream (optional, for extra creaminess)
1 tsp salt
1/2 tsp black pepper
2 tbsp butter or oil
1 lb breakfast sausage (Italian sausage or turkey sausage also work)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (4 oz) can diced green chilies, drained
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
2 cups shredded cheddar cheese (or your favorite blend)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
Optional: 2 cups cooked, diced potatoes
12 large flour tortillas (10–12 inch)
Optional: salsa, sour cream, guacamole for serving
Instructions
- Cook sausage in a skillet over medium-high heat until browned, breaking apart as it cooks. Drain excess fat and season with spices.
- Add diced onion, green bell pepper, and red bell pepper. Cook for 5–7 minutes until softened.
- Stir in chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and green chilies.
- Add black beans, pinto beans, and optional potatoes. Cook 2–3 minutes, taste, and adjust seasoning.
- In a bowl, whisk eggs, milk, cream (if using), salt, and pepper until smooth.
- Melt butter in a nonstick skillet. Cook eggs, scrambling until just set but still moist. Let cool slightly.
- Warm tortillas to make pliable.
- Assemble burritos: place 1/2 cup eggs, 1/2 cup sausage-vegetable mix, and 1/4 cup cheese in each tortilla.
- Fold in sides, roll tightly, and repeat with all tortillas.
- For freezing: wrap each burrito in plastic wrap, then foil. Label and freeze up to 3 months.
Notes
Swap sausage with turkey sausage, or mushrooms for a vegetarian option.
Add jalapeños or pepper jack cheese for a Tex-Mex twist.
Avocado is best added fresh, not before freezing.
Rice can be added for extra bulk and variety.
Flour tortillas work best for freezing and reheating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet + Freezer Prep
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 415
- Sugar: 3g
- Sodium: 730mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 200mg
