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freezer ready sausage, egg and veggie breakfast burritos
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Freezer Ready Sausage, Egg and Veggie Breakfast Burritos

Get ready for a new freezer staple in your house!  These freezer ready sausage, egg and veggie breakfast burritos are delicious and simple to prep ahead in bulk!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: breakfast, burritos
Servings: 6 servings
Author: Heather

Ingredients

  • 1 lb pork breakfast sausage
  • 6 eggs
  • 1 tbsp unsalted butter dividd
  • ½ tsp sea salt divided
  • ¼ tsp pepper divided
  • 1 green bell pepper diced
  • ½ onion diced
  • 6 large tortillas (whole wheat or your favorite variety)

Instructions

  • Prepare your filling ingredients by sauting the breakfast sausage in a large skillet over medium-high heat.  Break the sausage into little pieces as you cook.  Drain and set aside to cool when done.
  • To the same skillet you cooked the sausage in, add ½ tbsp butter.  When melted, add the eggs, ¼ tsp sea salt and ⅛ tsp pepper.  Scramble the eggs, continuously stirring until the eggs are set.  Set aside to cool when done.
  • Wipe the pan clean, then add the remaining ½ tbsp butter.  When melted, add the bell pepper, onion, ¼ tsp sea salt and ⅛ tsp pepper.  Saute for 7-10 minutes, until the onion and bell pepper are soft.  Set aside.
  • To assemble: Lay 6 large piece of parchment paper out.  Place 1 tortilla on each.  Evenly distribute the sausage, scrambled eggs and bell peppers/onions onto the center of each tortilla, in a log like shape.  To roll, fold in the short edges, then fold over one side and roll to the other.  Roll your parchment paper around the burrito and wrap a rubber band around it to stay in place.  Add all the wrapped burritos into a freezer bag, label, date and place in the freezer for up to 6 months.
  • To eat: remove a burrito from the parchment paper and place on a plate edge side down.  Microwave on high heat for 1.5-2 minutes, or until the center is hot.  Alternatively, you can reheat in the oven until warmed through.