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Sausage Breakfast Burrito (Freezer Friendly)

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An easy make-ahead breakfast, this freezer-friendly Sausage Breakfast Burrito comes together with a few simple ingredients. Easily customized, these sausage and egg burritos are simple but delicious.

They aren’t the prettiest looking breakfast but they’re an easy grab-and-go option that’ll keep your mornings easy breezy. They’re filled with breakfast sausages, scrambled eggs, salsa, and cheese. It looks much better after they’ve been reheated as the egg melts and binds everything together. Plus, when you’re hungry in the morning, you won’t care if it looks pretty or not haha.

Why You’ll Love This Recipe

  • It’s easy — all you have to do is look up the sausage and scramble some eggs and assemble the burritos. I air fry breakfast sausages while I scramble the eggs and it’s done so quickly!
  • It’s great for busy mornings — just grab one of these burritos from the freezer, pop it in the microwave, and you’re ready to eat!
  • It’s customizable — add different fillings to them so you have a variety of burritos!

Ingredients You’ll Need

Ingredients needed for a sausage and egg breakfast wrap.
  • tortilla wraps — I get the large ones regular ones. Feel free to get the whole wheat or vegetable one.
  • breakfast sausages — you can air fry, bake, or pan fry breakfast sausages or buy them pre-made. To pan fry them, just add oil to a pan over medium heat, then add the sausage links to the frying pan and cook until they are no longer pink. Rotate them throughout to evenly cook. Place them on a paper towel to absorb excessive oil.
  • scrambled eggs — see my post on spam and egg breakfast bowl if you need some tips on scrambling eggs.
  • salsa — take your pick on your salsa. I went with a mild salsa.
  • shredded cheese — homemade shredded cheese melts better but in a pinch, pre-shredded cheese is fine.

How to Make Sausage Burritos

  • On a tortilla wrap, place two cut up sausages and scrambled egg on half of the tortilla, leaving approximately 1 inch border.
  • Top off the scrambled eggs and sausages with the salsa and shredded cheese.
  • Fold the bottom of the tortilla (where the filling is) up, towards the center, so it’s on top of the filling.
  • Fold the sides of the tortilla towards the center.
  • Carefully roll up the burrito, using your fingers to pinch in the sides.
  • Tuck in the top of the roll as tightly as you can, as you roll.
  • Place the burrito at the end of a piece of rectangular parchment paper, again, leaving a border. Fold the bottom up to the sausage burrito and the fold the sides in. Roll until the sausage egg burrito is covered.

How to Freeze and Reheat Breakfast Burritos

  • Place all the wrapped burritos in a gallon ziptop bag and freeze for up to 3 months.
  • When ready to enjoy, reheat a burrito from frozen, by microwaving on high for 60-90 seconds.

Recipe Tips and Notes

  • To prevent soggy burritos, have the ingredients cool to room temperature before assembling and wrapping. Hot ingredients will cause condensation to form inside and make the tortilla soggy.
  • If you’re worried about a soggy tortilla upon reheating, you can bake them from frozen instead. Bake at 350F until warmed through (approximately 20 minutes).
  • Make sure to label and date everything so you know what’s in your freezer and how old it is. Use a freezer marker so it doesn’t rub off.

Variations

  • To make a sausage burrito similar to McDonald’s, add green chiles and onion to the burrito filling.
  • Saute two finely diced Yukon potatoes with 2 diced bell peppers with some oil and add that to the filling.
  • Change the cheese to your favorite cheese. I also love using mozzarella. You can also use a spicier cheese for extra heat.
  • Use chunky or spicy salsa instead.
  • Add a slice of bacon to the burrito before wrapping. Here’s how I air fry bacon and how I bake bacon. Turkey bacon is great as well.
  • After rolling the burritos, add some butter on a griddle or skillet over medium-high heat and cook the burrito, seam-side down. Gently press them down a bit so you can have a crispy tortilla shell.
  • Use ground pork instead of breakfast sausage and cook with a splash of maple syrup mixed in.
  • Use chicken or turkey sausage instead of pork sausages to lower the calories.
Overhead view of multiple sausage and egg breakfast wraps.

Sausage Breakfast Burrito

An easy make-ahead breakfast, this freezer-friendly Sausage Breakfast Burrito comes together with a few simple ingredients. Easily customized, these sausage and egg burritos are simple but delicious.

5 from 1 vote

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Prep Time: 20 mins

Total Time: 20 mins

Servings: 6 burritos

Ingredients

  • 6 tortillas, large
  • 12 cooked breakfast sausages
  • 3 cups scrambled eggs, approximately 6 to 7 eggs
  • 300 ml salsa
  • 1 cup shredded cheese, or more

Instructions

  • On a tortilla wrap, place two cut up sausages and scrambled egg on half of the tortilla, leaving approximately 1 inch border. Top off the scrambled eggs and sausages with the salsa and shredded cheese.

  • Fold the bottom of the tortilla (where the filling is) up, towards the center, so it’s on top of the filling. Fold the sides of the tortilla towards the center.

  • Carefully roll up the burrito, using your fingers to pinch in the sides. Tuck in the top of the roll as tightly as you can, as you roll.

  • Place the burrito at the end of a piece of rectangular parchment paper, again, leaving a border. Fold the bottom up to the sausage burrito and then fold the sides in. Roll until the sausage egg burrito is covered.

  • Place all the wrapped burritos in a gallon ziptop bag and freeze for up to 3 months. When ready to enjoy, reheat a burrito from frozen, by microwaving on high for 60-90 seconds.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 697kcal | Carbohydrates: 19g | Protein: 36g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1729mg | Potassium: 650mg | Fiber: 2g | Sugar: 4g | Vitamin A: 721IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 4mg

Authour: Carmy

Course: Breakfast

Cuisine: American

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