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

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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