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Easy Freezer-Friendly Mini Breakfast Burritos Recipe

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These Easy Freezer-Friendly Mini Breakfast Burritos are small, portable, and built to survive the deep freeze without turning into a mushy mess. With a little planning and about 30 minutes of active work, you can have breakfast ready for weeks.

Ingredients

Scale
  • 12 large eggs
  • ¼ cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 lb breakfast sausage (mild pork, spicy, or turkey)
  • 20 small flour tortillas (about 6-inch size)
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • Optional fillings: cooked black beans, sautéed bell peppers and onions, crumbled bacon, diced ham, or roasted potatoes (keep total volume to about 1 cup)

Instructions

  1. Cook the sausage: Heat a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart with a spatula, until browned and cooked through—about 6 to 8 minutes. Transfer to a plate lined with paper towels to drain excess grease. Let cool completely.
  2. Scramble the eggs: In a large bowl, whisk together the 12 eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper until uniform and slightly frothy. Wipe out the skillet, return to medium-low heat, add 2 tablespoons butter and let melt. Pour in egg mixture, let sit undisturbed for 30 seconds. Using a silicone spatula, gently push cooked edges toward center, tilting pan to let uncooked egg flow to edges. Repeat until eggs are just set but still soft and slightly glossy—about 4 to 5 minutes. Remo…
  3. Cool the filling completely: Spread scrambled eggs on a large plate or baking sheet in an even layer. Let cool at room temperature for 10 to 15 minutes (or refrigerate for 5 minutes if in a hurry).
  4. Combine the filling: In a large mixing bowl, combine cooled scrambled eggs, cooled sausage, and 2 cups shredded cheddar cheese. Mix gently until evenly distributed. Adjust salt and pepper if needed.
  5. Assemble the burritos: Lay one small tortilla flat on a clean work surface. Spoon about ¼ cup of filling mixture into the center, spreading into a log shape. Fold sides inward over filling, then roll tightly from bottom up, tucking filling in as you go. Repeat with remaining tortillas and filling (makes about 20 mini burritos).
  6. Wrap each burrito: Cut a piece of parchment paper about 8 inches long for each burrito. Place burrito seam-side down in center of parchment, then roll up like a candy wrapper, twisting ends to secure.
  7. Freeze the burritos: Place wrapped burritos in a single layer on a baking sheet and freeze for 1 to 2 hours, or until firm. Transfer to a gallon-sized freezer-safe zip-top bag, squeeze out as much air as possible, and seal. Label with date and contents.

Notes

Let fillings cool completely before assembling to avoid soggy tortillas. Use room-temperature tortillas for easier rolling. For reheating, wrap burrito in a damp paper towel and microwave on high for 60-90 seconds, flipping halfway. For a crispy exterior, reheat in a skillet over medium heat for 3-4 minutes per side. Burritos keep in the freezer for up to 3 months.

Nutrition

Keywords: breakfast burritos, freezer-friendly, mini burritos, meal prep, easy breakfast, make-ahead breakfast

Find it online: https://rowanrecipes.com/easy-freezer-friendly-mini-breakfast-burritos-recipe/