Breakfast Burritos

Ingredients

• 16 pieces Large Flour Tortillas (10‑inch size, preferably soft)
• 12 large Eggs (Beaten, lightly seasoned)
• 1 pound Breakfast Sausage (Crumpled and cooked)
• 2 cups Diced Potatoes (Par‑cooked, then browned)
• 2 cups Shredded Cheddar Cheese (Full‑fat for meltiness)
• 2 tablespoons Olive Oil (For sautéing potatoes and sausage)
• to taste Salt
• to taste Black Pepper
• 1/2 cup Salsa (optional) (For serving after reheating)

Instructions

1. Cook the Sausage and Potatoes

   Heat olive oil in a large skillet over medium heat. Add the crumbled breakfast sausage and cook until browned, about 5 minutes. Add the diced potatoes, season with salt and pepper, and continue cooking until potatoes are golden and tender, about 8‑10 minutes.

   Time: PT15M

   Temperature: Medium heat

2. Scramble the Eggs

   In a separate bowl, whisk the eggs with a pinch of salt and pepper. Push the sausage‑potato mixture to one side of the skillet, pour the eggs into the empty space, and scramble until just set, about 2‑3 minutes. Combine everything together.

   Time: PT5M

   Temperature: Medium heat

3. Add Cheese and Cool

   Remove the skillet from heat and stir in the shredded cheddar cheese until it melts into the mixture. Transfer the filling to a mixing bowl and let it cool for a few minutes so it’s not steaming hot when you roll the burritos.

   Time: PT5M

4. Warm the Tortillas

   Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or quickly heat each tortilla in a dry skillet for 10 seconds per side until pliable.

   Time: PT2M

5. Assemble the Burritos

   Lay a tortilla flat, spoon about 1/4 cup of the filling onto the center, add a spoonful of salsa if desired, fold the sides in, then roll tightly into a burrito shape. Repeat for all 16 tortillas.

   Time: PT10M

6. Vacuum‑Seal Each Burrito

   Place each rolled burrito into a vacuum‑seal bag (or a freezer zip‑top bag, pressing out as much air as possible). Use the vacuum sealer to remove air and seal each bag individually.

   Time: PT5M

7. Freeze

   Lay the sealed burritos flat on a baking sheet for 15 minutes to firm up, then transfer the bags to the freezer. They will keep for up to 2 years.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Flour Tortillas: Corn tortillas, Low‑carb tortillas
• Instead of Eggs: Tofu scramble, Egg substitute
• Instead of Breakfast Sausage: Turkey sausage, Plant‑based sausage
• Instead of Diced Potatoes: Hash browns, Sweet potatoes
• Instead of Shredded Cheddar Cheese: Monterey Jack, Dairy‑free cheese
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Paprika
• Instead of Salsa (optional): Pico de gallo, Hot sauce

Equipment Needed

• Large Skillet
• Mixing Bowl
• Spatula
• Vacuum Sealer
• Freezer Bags or Vacuum Seal Bags
• Baking Sheet (optional)

Critical Steps — Do Not Skip

• Cooking sausage and potatoes until fully browned
• Scrambling eggs without over‑cooking
• Warming tortillas to prevent tearing
• Vacuum‑sealing each burrito to avoid freezer burn

Chef Tips from the Video

• Add a pinch of smoked paprika to the sausage for extra depth.
• Swap regular cheddar for pepper jack for a mild kick.
• For a vegetarian version, replace sausage with black beans or crumbled tofu.

Troubleshooting

Storage

Refrigerator: Not recommended; burritos are intended for freezer storage.

Freezer: Up to 2 years when vacuum‑sealed; use within 12 months for best quality.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate before assembling.
• Label each bag with preparation date for easy inventory.
• Reheat directly from frozen in a microwave (2‑3 minutes) or in a skillet covered with a lid.

Frequently Asked Questions