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Make Ahead Breakfast Burritos

Make ahead breakfast burritos with scrambled eggs, crumbled sausage, melty cheese, and salsa, assembled and wrapped for easy freezing. Reheat at camp on a grill grate until hot and lightly crisp at the edges.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

8 large flour tortillas
  • 8 large flour tortillas Use large-size tortillas for easy rolling.
12 eggs, scrambled
  • 12 eggs Scramble until set but still tender.
1 pound breakfast sausage, cooked and crumbled
  • 1 lb breakfast sausage Cook until browned, then crumble.
2 cups shredded Mexican cheese blend
  • 2 cup shredded Mexican cheese blend Shred if needed for better melt.
1 cup cooked hash browns
  • 1 cup cooked hash browns Use thawed and drained hash browns if coming from frozen.
1/2 cup salsa
  • 0.5 cup salsa Choose your preferred heat level.
Salt and pepper to taste
  • 0.25 tsp salt Season eggs to taste.
  • 0.25 tsp black pepper Season eggs to taste.
Aluminum foil or plastic wrap
  • 8 aluminum foil or plastic wrap Wrap each burrito individually for grab-and-go freezing and reheating.

Equipment

  • 1 cast iron skillet

Method
 

Scramble the eggs
  1. Heat a cast iron skillet over medium heat and scramble the eggs until they are set. Season with salt and black pepper while cooking, 8-10 minutes, stirring frequently so they stay tender.
Warm the tortillas
  1. Warm the large flour tortillas until pliable, 30-60 seconds per side, in a dry skillet over medium heat. Stack them under a clean towel to keep them from drying out.
Assemble the burritos
  1. Lay out a warmed tortilla and fill it with the scrambled eggs. Add the breakfast sausage, cooked hash browns, shredded Mexican cheese blend, and salsa in a line across the center.
  2. Fold in the sides and roll tightly into a burrito shape. Press lightly on the seam so it holds together during wrapping.
Wrap and freeze
  1. Wrap each burrito individually in aluminum foil or plastic wrap. Make the wrap snug so it prevents freezer burn.
  2. Freeze the wrapped burritos for up to 3 months. For reheating at camp, unwrap the burrito and place it on a grill grate for 10-15 minutes, turning occasionally until heated through.

Notes

Pro tip: keep the tortillas warm and pliable while assembling to prevent cracking—cover with a towel between fillings. Refrigerate assembled, unwrapped burritos for up to 2 days (wrap right before storing), or freeze up to 3 months; freezer yes. For a lighter option, use turkey sausage and a reduced-fat Mexican cheese blend—flavor and rollability stay similar.