Ingredients
Method
- Brown the breakfast sausage in a large skillet over medium heat, breaking it into crumbles as it cooks, then drain off any excess fat and set aside to cool slightly.
- In a separate pan, scramble the eggs over low to medium heat until just set and still soft, seasoning with salt and black pepper to taste, then transfer to a bowl.
- If using peppers, onions, or hash browns, cook them in a little oil until softened and lightly browned, then let them cool for a few minutes.
- Warm the tortillas briefly in the microwave covered with a damp paper towel until they are pliable and easy to roll.
- To assemble, place a tortilla on a flat surface and add a line of eggs, sausage, optional veggies, a spoonful of salsa, and a sprinkle of shredded cheese down the center.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito, keeping the seam on the bottom.
- Arrange the burritos seam-side down on a parchment-lined baking sheet in a single layer and freeze for about 1 hour, or until firm.
- Transfer the frozen burritos to a labeled freezer-safe bag or container and store in the freezer for up to 3 months.
- To reheat, wrap a frozen burrito in a damp paper towel and microwave on high for about 2 minutes, flipping halfway through, until heated all the way to the center.
Notes
Do not overfill the tortillas so they roll tightly and reheat evenly. Let the fillings cool slightly before assembling to reduce steam and help prevent soggy tortillas.