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Perfect On-the-Geaux Freezer Breakfast Burritos

Perfect On-the-Geaux Freezer Breakfast Burritos

2 large baking potatoes, peeled and chopped into small chunks
2 t. vegetable oil, divided
1 lb. breakfast sausage (chicken, turkey, etc.)
1 bell pepper, chopped
1 tomato, chopped
1 small white onion, chopped
12 eggs
½ c. milk
Kosher salt/black pepper
8 oz. shredded sharp cheddar cheese
8 oz. shredded Mexican blend cheese
20 flour tortillas, warmed

  1. Bring small saucepan of salted water to a boil.
  2. Add potatoes and cook until just tender, about 5-7 minutes. Drain.
  3. Heat 1 t. oil in heavy skillet over medium heat.
  4. Add sausage, pepper and onion, cook, breaking meat up into small pieces, until just cooked through.
  5. Add potato and cook over medium heat until flavors are combined. Remove from heat.
  6. In bowl, whisk eggs with milk, salt and pepper.
  7. Add remaining oil to large nonstick skillet over medium heat.
  8. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat, do not overcook.
  9. Mix the two cheeses.
  10. Top each Tortilla with sausage mixture, eggs and sprinkle with cheese and tomatoes.
  11. Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.
  12. Wrap burrito tightly in foil and lay in single layer on baking sheet and place in freezer. They freeze faster and more uniformly this way.
  13. Store frozen burritos in gallon-sized ziplock bags.
  14. To reheat, wrap burrito in paper towel and place in microwave safe plate, for 1-2 minutes or heat in 350 oven for 12-15 minutes.
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