Description
These Make Ahead Breakfast Burritos are a delicious and convenient option for busy mornings. Filled with a savory blend of sausage, ham, eggs, and cheese, seasoned with cheesy taco seasoning and fresh cilantro, then wrapped in soft flour tortillas. They can be prepared in advance, frozen, and quickly reheated for a satisfying breakfast on the go.
Ingredients
Scale
Main Ingredients
- ½ tablespoon olive oil
- 1 cup frozen hashbrowns
- 4-5 ounces diced ham
- 4-5 ounces cooked sausage crumbles
- 10 large eggs
- ½ ounce Cheesy Taco Seasoning (½ packet, Old El Paso brand recommended)
- ½ cup chopped fresh cilantro
- 2 cups shredded Mexican blend cheese
- 8 large flour tortillas (or wheat tortillas)
For Serving
- Salsa
- Sour Cream
Instructions
- Cook the Meat and Potatoes: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the frozen hashbrowns and cook for 1 minute. Then add the diced ham and cooked sausage crumbles. Stir occasionally and cook until everything is browned and heated through, approximately 10 minutes.
- Prepare the Egg Mixture: In a large bowl, whisk together the 10 eggs. Add the ½ packet of cheesy taco seasoning and ½ cup chopped fresh cilantro. Stir well to combine evenly.
- Cook the Eggs with Meat Mixture: Pour the egg mixture over the browned sausage, ham, and hashbrowns in the skillet. Use a spatula to stir frequently until the eggs are fully cooked. Then add the 2 cups of shredded Mexican blend cheese and stir for an additional minute until the cheese is melted. Turn off the heat.
- Assemble the Burritos: Lay out a tortilla and spread approximately one-eighth of the egg and meat mixture in the center. Fold the sides tightly over the filling, then roll up the burrito firmly. Wrap each burrito individually with foil. Repeat with remaining tortillas and filling.
- Freeze for Later: Place all the foil-wrapped burritos into a freezer-safe Ziplock bag, seal tightly, and store in the freezer for up to 2 weeks.
- Reheat Before Serving: To serve, remove a burrito from the foil and reheat on a grill pan until heated through, or microwave in the foil-free state. For microwaving, heat on 30% power for 1 minute and 30 seconds, then on high power for 1 minute and 30 seconds. Adjust times as needed based on your microwave’s power. Check at the halfway point to avoid overcooking.
- Serve: Serve warm with salsa and sour cream on the side. Enjoy your hearty, make-ahead breakfast burrito!
Notes
- Use cooked sausage crumbles to save time and ensure they’re fully cooked before combining with eggs.
- Flour or wheat tortillas both work well, choose based on preference or dietary needs.
- For a vegetarian option, omit ham and sausage and add sautéed vegetables like bell peppers or mushrooms.
- Burritos can be stored in the freezer up to two weeks for best quality.
- Microwave times may vary, so monitor heating to avoid soggy or unevenly cooked burritos.
- Cheesy Taco Seasoning can be substituted with homemade taco seasoning if preferred.
