These easy make-ahead breakfast burritos are perfect for camping, road trips, busy school mornings, or anytime you want a hot breakfast ready to grab and go.
Ingredients
- 12 large flour tortillas
- 12 eggs
- 1 lb breakfast sausage
- 1 bag frozen hash browns or diced breakfast potatoes
- 2–3 cups shredded cheese
- Salt & pepper, to taste
- Salsa, for serving
Instructions
- Cook the hash browns: Prepare the hash browns or potatoes until browned and crispy. Set aside to cool.
- Cook the sausage: Brown the breakfast sausage in a skillet, breaking it into crumbles as it cooks. Drain any excess grease and let cool.
- Scramble the eggs: Whisk the eggs with salt and pepper and scramble until just cooked. Slightly undercooking them helps keep them from becoming rubbery when reheated.
- Cool everything: This part is important for freezer burritos! Allow the eggs, sausage, and potatoes to cool completely before assembling so the tortillas don't get soggy.
- Assemble: Lay out each tortilla and add a layer of hash browns, sausage, scrambled eggs, and shredded cheese.
- Roll: Fold in the sides and roll each tortilla tightly into a burrito.
- Freeze: Wrap each burrito individually in foil. Freeze flat, then transfer to a freezer bag once frozen.
To Reheat
Microwave: Remove the foil and wrap the frozen burrito in a damp paper towel. Microwave for 2–4 minutes, flipping halfway through, until heated through.
Camping: Thaw the burritos in the refrigerator/cooler, keep them wrapped in foil, and warm them in a skillet or over the campfire until hot.
Serve with salsa or hot sauce after reheating rather than putting salsa inside before freezing—it helps keep the burritos from getting soggy.
Makes: 12 burritos
Freezer-friendly: YES 🙌
Road-trip approved: Definitely. 🚐🌯
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