Freezer Breakfast Burritos


  • 12 eggs, beaten
  • 1/2 pound sausage, bulk or removed from casings
  • 3/4 cup chunky salsa (plus more for topping, if desired)
  • 1 cup sharp cheddar cheese, shredded (Mexican or Italian blends work well, too)
  • 8 (8-inch diameter) flour tortillas or soft tacos (you may use whole wheat or gluten-free, as needed)
  • Optional Ingredients: chopped bell pepper; chopped onion; chopped mushrooms; minced jalapeno (seeded to reduce heat, if desired); minced garlic; hot sauce


  1. Scramble the eggs in a large, oiled skillet until cooked but still a little glossy. Remove to a plate. (I like to add some salt and pepper to the eggs while scrambling.)
  2. Wipe out the pan and brown the sausage, breaking it up as it cooks. Stir in the salsa, and cook until the excess moisture is absorbed. (See notes.)
  3. Warm the tortillas in the microwave for 20 seconds or until warm and flexible.
  4. Distribute the eggs evenly over the burritos. Top with the sausage mixture, an extra spoonful of salsa and/or a sprinkle of hot sauce, if using, followed by the cheese. Roll the burritos by folding the top of the tortilla over the egg mixture, then folding in the sides, then rolling to the other end.
  5. Freeze the burritos in single layer on lightly greased or parchment lined cookie sheet.
  6. When fully frozen, wrap the burritos individually in foil or plastic wrap. Place wrapped burritos in a large zip-top freezer bags and freeze. (If you prefer to make some burritos with certain add-ins and others without, you can mark the individual packages accordingly.)
  7. TO SERVE: Unwrap the burritos from the foil or plastic wrap used for freezing, and then rewrap in a paper towel.
  8. Heat in microwave until just heated through (about 1 1/2 – 2 minutes, depending on the power of the microwave).
  9. Optionally, thaw the burritos (remove plastic wrap if used for freezing), wrap them in foil, and bake at 350 degrees for ten minutes or until heated through.

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