Description

These Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde are a delicious and convenient make-ahead meal perfect for busy mornings. Packed with seasoned pork sausage, tender potatoes, sautéed peppers and onions, fluffy scrambled eggs, sharp cheddar cheese, and zesty salsa verde, these burritos can be assembled, frozen, and reheated quickly for a hearty breakfast on the go.

Ingredients

Scale

Meat and Dairy

1 lb sweet pork sausage
8 oz mild or sharp cheddar cheese, grated
8 large eggs
1 tbsp butter

Vegetables

2–3 medium Yukon Gold potatoes, diced (about 3 cups)
1 green bell pepper, diced
1 medium yellow onion, diced

Others

Salt and pepper, to taste
1 cup salsa verde (homemade or store-bought)
8 large burrito-sized flour tortillas

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Instructions

Cook the sausage: In a large skillet over medium heat, cook the sweet pork sausage until browned and fully cooked through. Remove the sausage from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the diced Yukon Gold potatoes and cook, stirring occasionally, until they are tender and golden, about 10 minutes. Then add the diced green bell pepper and yellow onion, sautéing until soft and fragrant.
Scramble the eggs: In a separate pan, melt the butter over medium heat. Crack the eggs into the pan and scramble, seasoning with salt and pepper to taste. Cook until just set but still moist.
Assemble the burritos: Lay out the flour tortillas on a clean surface. Layer each tortilla with a scoop of the cooked sausage, a generous portion of the potato and vegetable mix, scrambled eggs, shredded cheddar cheese, and a spoonful of salsa verde.
Roll and wrap: Roll each tortilla tightly into a burrito shape. Wrap each burrito individually in foil or plastic wrap to prepare for freezing.
Freeze and reheat: Place the wrapped burritos in the freezer. When ready to eat, unwrap and reheat in the microwave for 1 to 2 minutes until heated through, or bake in a preheated oven at 350°F (175°C) for 20 minutes.

Notes

Use Yukon Gold potatoes for a creamy texture, but russet potatoes can be substituted.
For a spicier kick, add diced jalapeños or use a spicy salsa verde.
These burritos freeze well for up to 3 months.
To prevent sogginess, ensure ingredients are cooled before assembling the burritos.
For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free tortillas.
Double the recipe for larger batches that last through busy weeks.