Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde Recipe

Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde Recipe

How To Make Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde

Packed with browned sausage, seasoned veggies, and cheese, these breakfast burritos make a filling morning meal and a great make-ahead dish!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1lbsweet pork sausage
  • 3cupsYukon potatoes,(3 medium), diced, no need peel them
  • 1green pepper,diced
  • 1medium yellow onion,diced
  • 8ozmild or sharp cheddar cheese,grated
  • 1tbspbutter
  • 8large eggs
  • salt and pepper
  • 1cupsalsa verde,homemade or store bought
  • 8large burrito-sized flour tortillas


  1. In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.

  2. Add the potatoes to the skillet used to cook the pork and cook for 8 to 10 minutes until they are tender and browned in spots, stirring regularly.

  3. Any fat leftover from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.

  4. Add the diced peppers and onions and continue to cook for another few minutes until the veggies soften. Season with salt and pepper. Remove the skillet from heat.

  5. In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl.

  6. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (This can be done at the same time the vegetables are cooking to save time.)

To Assemble:

  1. Once the fillings are cooled slightly (it’s okay if they are still a bit warm, as long as they’re not steaming), lay out a large flour tortilla on a clean surface.

  2. Add about ⅛ of the pork sausage, ⅛ of the potato filling, ⅛ of the cheddar cheese, and ⅛ of the eggs. It’s okay to eyeball the amounts, but there should be enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.

  3. Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.

To Freeze:

  1. Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to 3 months.

  2. If consuming the burritos in the same week of making them, freezing is recommended until ready to eat. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.

To Reheat:

  1. Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot enough to eat. Serve with extra salsa verde, if desired.

  2. To remove any sogginess from the burritos, place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side.


  • Calories: 572.96kcal
  • Fat: 33.93g
  • Saturated Fat: 12.92g
  • Trans Fat: 0.48g
  • Monounsaturated Fat: 12.06g
  • Polyunsaturated Fat: 5.07g
  • Carbohydrates: 39.68g
  • Fiber: 3.69g
  • Sugar: 4.52g
  • Protein: 27.59g
  • Cholesterol: 258.42mg
  • Sodium: 1221.46mg
  • Calcium: 322.25mg
  • Potassium: 702.21mg
  • Iron: 3.93mg
  • Vitamin A: 188.17µg
  • Vitamin C: 27.48mg
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