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Egg & Sausage Burritos (Freezer Recipe) | Breakfast on the Go

This post may contain affiliate links. That means if you sign-up for services or make a purchase after clicking on a link below, I may earn a small commission at no extra cost to you.
Also, I am not a financial advisor. I'm a blogger who LOVES to share how I manage the finances for my household.

August 12, By Kristia 49 Comments

This post was originally published in 2013. Be sure to check the comments for loads of tips and ideas for these egg & sausage burritos.

Egg & Sausage Burritos Freezer Recipe

In an effort to alleviate the morning rush, I make a big pan of these breakfast burritos for our freezer. And after nine years, this Egg & Sausage Burritos post continues to be my most popular recipe, and my family continues to request that I make them.

These burritos are easy to prepare and the recipe is easily adaptable. Don’t like breakfast sausage? Add ham or bacon. Add YOUR favorite cheese and salsa…make these tasty to your family’s preferences.

From the freezer to the plate, these burritos take a minute or two to warm in the microwave and that’s it for breakfast prep on school mornings or work mornings, or any morning when you don’t have a lot of time.

Egg & Sausage Burritos

Ingredients

  • 1 tablespoon olive oil
  • 1 pound breakfast sausage
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon each of salt and pepper
  • your favorite shredded cheese
  • salsa (optional)
  • 10-12 medium or fajita-sized tortillas. You can also use the larger tortillas.

Supplies that you might need:

  • Wax Paper
  • Aluminum Foil
  • Freezer Bags
  • Mix N Chop – This is the BEST tool for browning meat.

Instructions
1. In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, by breaking up the sausage into tiny pieces while cooking. Set aside. (I have also used leftover cooked ham instead of sausage.)

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through.

3. Warm the tortillas per the package instructions. Layer 1/2 cup scrambled eggs, 1/2 cup cooked sausage, 1-2 Tbsp. shredded cheese and a little salsa on a warmed medium-sized tortilla. Fold up into a burrito. Don’t know how to fold a burrito, let wiki-how show you.

4. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag.

5. At breakfast time, place a frozen burrito on a plate and cover with a cloth napkin or paper towel—microwave for 30 seconds. Cut burrito in half and cover back up. Heat for 30-60 seconds or until warm all the way through.

Side note: I wrap a few in foil to store in the freezer for my husband to take to work. Remember to remove the foil before heating it in the microwave. Heat through and wrap back up in the foil to keep the burrito warm.

This recipe is featured in 8 Freezer Meal Recipes.

More breakfast on-the-go recipes:

  • Blueberry Pecan Baked Oatmeal
  • Banana Walnut Baked Oatmeal
  • Ham & Egg Muffins
  • Buttermilk Waffles

5.0 from 3 reviews
Egg & Sausage Burritos
 
Print
Author: Kristia Ludwick
Ingredients
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon each of salt and pepper
  • your favorite shredded cheese
  • salsa (optional)
  • 10-12 medium or fajita-sized tortillas
Instructions
  1. In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, breaking up the sausage into tiny pieces while cooking. Set aside.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through.
  3. Warm the tortillas per the package instructions. Layer ½ cup scrambled eggs, ½ cup cooked sausage, 1-2 Tbsp. shredded cheese and a little salsa on a warmed medium-sized tortilla. Fold up into a burrito. Don't know how to fold a burrito, let wiki-how show you.
  4. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag.
  5. At breakfast time, place the frozen burrito on a plate and cover with a cloth napkin or paper towel—microwave for 30 seconds. Cut burrito in half and cover back up. Heat for 30-60 seconds or until warm all the way through.
  6. Side note: I wrap a few in foil to store in the freezer for my husband to take to work. Just remove the foil before heating it in the microwave. Heat through and wrap back up in the foil to keep the burrito warm.
3.4.3177

 


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Filed Under: Recipes - Breakfast & Brunch

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Comments

  1. kalise says

    February 23, at 7:22 pm

    love this! only recommendation: if you substitute liquid egg/egg whites like i did, leave out the milk because the scrambled eggs became a little runny. thank you though, these were easy and delicious!
    kalise recently posted…sleepy baby.My Profile

    Reply
    • Kristia says

      February 24, at 10:30 am

      Thanks for the tip. And I’m glad you enjoyed the burritos.

      Reply
    • Bobi says

      February 20, at 2:00 pm

      This is a great idea. I tried this a month ago and my family asked for more. Great hit and easy to do.

      Reply
      • Jody Bellinghausen says

        September 3, at 5:57 am

        I have been making these for years…almost same recipe recipe except I use two dozen eggs and 2 lbs of hot sausage. Hubs and I make them together almost like an assembly line. It is much faster. Also, I use fresh chopped cilantro and add some cumin. I have even added Chorizo and shredded cooked potatoes.By the time we are finished there are at least 4 dozen or more. I share with my neighbors and take to family get togethers. Everyone loves them!

        Reply
        • Kristia says

          September 4, at 2:26 pm

          Thanks for the comment, Jody! Great ideas!

          Reply
  2. Esther Bolmanski-Wagner says

    January 11, at 12:33 pm

    Husband loves this! He’s a fan! Thank you for the recipe.

    Reply
    • Kristia says

      January 12, at 7:54 am

      You’re welcome, Esther! Thanks for taking the time to comment.

      Reply
      • Sandy says

        August 30, at 1:30 pm

        I made these for camping and wrap them in foil so we could throw them on the fire, they were delicious!

        Reply
  3. Kristen says

    January 20, at 9:32 pm

    How long would you cook them in an oven after they are frozen?

    Reply
    • Kristia says

      January 21, at 6:45 am

      I’ve never cooked them in an oven. When we want to eat, I thaw in the microwave per the instructions in the post.

      Reply
    • anileya says

      March 2, at 5:08 am

      I had the same question so i found this site

      Reply
    • Jackie Jaimez says

      November 19, at 10:23 am

      I make burritos all the time for my family (breakfast, bean/cheese, beef/bean/cheese and I freeze them in tinfoil. When warming they are much better in the oven but it does take about an hour. And you don’t have the breakdown of nutrition molecules of the food that the microwave gives us. (don’t get me wrong, I still do heat things in our microwave, but I try to use the oven more.) When I start heating the oven I put them on a baking sheet still in the tinfoil and heat the oven to 350. The tortilla gets a little crispy so it makes it really good! My family loves them this way!

      Reply
      • Kristia says

        November 21, at 7:44 am

        Thanks, Jackie, for your tips.

        Reply
      • lin mac says

        May 10, at 3:42 pm

        oven is the only way I heat anything …so much better

        Reply
  4. Kayla says

    January 26, at 9:21 am

    These are so yummy. How many calories are in each?

    Reply
    • Kristia says

      January 26, at 1:46 pm

      I don’t know the calorie count, Kayla.

      Reply
  5. Sharon Gee says

    March 24, at 12:55 pm

    Yum! Fast and easy AND delicious to boot!
    Sharon Gee recently posted…Crispy Parmesan Chicken TendersMy Profile

    Reply
  6. Sharon Gee says

    March 24, at 12:57 pm

    P.S. I did drain / rinse the cooked crumbled sausage (as I have to watch fat intake because of my cholesterol / family history) and it’s still delicious.
    Sharon Gee recently posted…Crispy Parmesan Chicken TendersMy Profile

    Reply
  7. Kelsey says

    June 13, at 2:02 pm

    How long will they stay good in freezer ?

    Reply
    • Kristia says

      June 13, at 4:33 pm

      They should stay good for several weeks as long as you place in freezer bag. This isn’t something that I would keep for months though or they might get freezer burned.

      Reply
  8. Mia says

    October 25, at 7:45 am

    My kids loved these! I even snuck in some spinach and mushrooms!

    Reply
    • Kristia says

      October 25, at 2:33 pm

      I’m so glad your family loved the burritos. Thanks for the tip. I’ll sneak some spinach into mine next time.

      Reply
  9. Dede Kendig says

    November 4, at 7:20 pm

    For added heat use chorizo sausage and also can add caned jalepenos.

    Reply
    • Kristia says

      November 5, at 8:16 am

      Great idea! Thanks for the tip, Dede.

      Reply
  10. Michele says

    November 14, at 9:58 am

    These are good but they take alot longer than posted to heat up in the microwave. 2 minutes and it still wasn’t heated up in the middle!

    Reply
    • Kristia says

      November 14, at 10:48 am

      Did you cut the burrito in half after heating about 30 seconds? I find that helps in getting it heated all the way through. Thanks for your feedback.

      Reply
    • Elaine says

      September 17, at 9:13 pm

      Probably depends on the microwave wattage, also.

      Reply
    • Brenda L Roberts says

      November 20, at 11:09 am

      When I was ready to bag them for the freezer, I cut them in half. I think that might help with a quicker thaw.

      Reply
      • Kristia says

        November 20, at 11:37 am

        Great tip, Brenda! Thank you!

        Reply
  11. Kari says

    February 26, at 10:40 am

    Used turkey sausage and it tasted great

    Reply
  12. Jean-luc says

    April 11, at 5:40 pm

    These are amazing. Just putting that out there. I was looking for a healthy breakfast to take to work and this is it!!!!

    Reply
    • Kristia says

      April 17, at 3:36 pm

      Thanks for the comments! I’m glad you enjoyed the burritos.

      Reply
  13. Village Bakery says

    May 23, at 2:42 pm

    Thanks for sharing this recipe, Kristia! my kids loved these!

    Reply
  14. Lori Hammond says

    August 26, at 1:22 pm

    I added cumin and paprika to the eggs to give them more of a Mexican flair. They are so good. thanks for the recipe.

    Reply
  15. Joyce Thomas says

    September 29, at 7:34 pm

    I toast them very briefly in a pan, just enough to give a little color and “seal” the seamprior to freezing — improves the flavor when you microwave them.

    Reply
    • Kristia says

      October 2, at 3:05 pm

      great tip!! Thanks!

      Reply
  16. Susie Grandstaff says

    October 12, at 10:03 am

    How long can you freeze them? And is the clear wrap the best to wrap in for a longer term and then vaccum seal . Plz leave some input. Gonna make some today.

    Reply
    • Kristia says

      October 12, at 10:42 am

      Hi Susie, I don’t own a vacuum seal. I either flash freeze like I wrote in the post and then store in a plastic bag, or I have wrapped in foil. We usually eat within 2-3 weeks. Scroll through the comments for additional tips that other readers have left.

      Reply
  17. Joann says

    December 25, at 11:50 pm

    What is flash freeze? Everything else was simple and sounded good. Thank you for sharing !

    Reply
    • Kristia says

      December 31, at 7:25 am

      A flash freeze is a quick freeze before bagging for the freezer. In this case, I put the whole tray in the freezer for about 30 minutes and then I put the burritos in one big freezer bag to store. Doing a flash freeze before putting in the freezer bag will hopefully prevent the burritos from sticking together.

      Reply
  18. Holly says

    August 6, at 9:35 am

    I made these so I have something quick and filling to eat before heading out the door for school. Delicious! I used pepper jack cheese for an added kick and slightly undercooked the eggs so they don’t get so rubbery when reheated. Thanks for the recipe (:

    Reply
    • Kristia says

      August 7, at 2:25 pm

      I’m glad you enjoyed them, Holly! I love pepper jack cheese and I’m going to add that to my next batch.

      Reply
  19. Donald says

    October 18, at 2:07 pm

    I made these had difficulty fitting portions in my burrito tortillas so guess I’ll have to get the fajita size ones hade cut down meat egg ratio to 1-2 tbs otherwise were good I used chorizo instead of breakfast sausage

    Reply
    • Kristia says

      October 23, at 12:44 pm

      Chorizo adds so much flavor! I use the largest size tortilla so I can pack it all in.
      Thanks for your comments, Donald!

      Reply
  20. Brenda L Roberts says

    November 20, at 11:15 am

    I’m all about being able to cook in batches for the freezer. I made this yesterday and it was easy and tasted great. The only thing different was to add 3 or 4 hash rounds to each one (with a copycat taco john’s potato ole seasoning salt) so that it was more like a meat & potato burrito. It’s a definite WILL MAKE AGAIN. Thanks for sharing this recipe, Krista.

    Reply
    • Kristia says

      November 20, at 11:37 am

      love the addition of the hash rounds! Thanks for the suggestions, Brenda! I’m adding hash rounds to my grocery list.

      Reply
    • Susan says

      March 26, at 3:23 pm

      If adding hashrounds, do you bake them first or add them in from frozen?

      Reply
      • Kristia says

        March 30, at 11:05 am

        I’ve never added hashrounds, so you will have to experiment. However, if adding as a layer, maybe keep frozen, since the burritos are going in the freezer. Let us know how you make out.

        Reply

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