Freezer Breakfast Burritos

Freezer Breakfast Burritos

Freezer Breakfast Burritos


10 large eggs

¼ cup milk

Salt and pepper to taste

2 cups shredded cheese

3 tablespoons olive oil

1 pound Source to Table ground pork breakfast sausage

8 strips of Source to Table bacon 

8 extra large burrito size flour tortillas

8 16-inch sheets of aluminum foil

Optional toppings - avocado, guacamole, salsa, hot sauce, diced tomatoes, pico



 Prep the hash browns:

  1. In a large skillet over high heat, add hash browns. Drizzle with oil and season generously with salt and pepper. Cook for 6-10 minutes, stirring occasionally, til crispy, set aside.


Prep the eggs

  1. In a medium bowl whisk together eggs, milk, and salt and pepper to taste. Add to a greased skillet and stir occasionally over medium heat for 6-8 minutes until mostly cooked. Stir in ½ cup of cheese. Set eggs aside.


Prep the pork sausage

  1. Cook the sausage in a large skillet over high heat, breaking up with a spoon, about 8-10 minutes until browned. Set aside. 


Prep the bacon

  1. Place bacon on a cookie sheet lined with parchment paper. Place in a preheated 380 degree oven, for about 12-14 minutes or until it reaches your desired crispness. Roughly chop and set aside.


Assemble Burritos

  1. If your tortillas aren’t soft and pliable, warm them up in your microwave oven for 10-20 seconds. Assemble burritos by portioning out the hash browns, eggs, sausage, bacon, and cheese into the center of each tortilla. Roll the burritos tightly.
  2. Place each burrito in the center of a piece of foil. Fold the ends of the foil over the burrito, then roll tightly. Place in a plastic bag, press out excess air and seal the bag. Freeze until ready to use. 


Reheat and serve

  1. When ready to use, thaw. Bake burritos wrapped in the foil, in a preheated oven at 400 degrees for 12-15 minutes. Unwrap and garnish with any desired toppings and enjoy. If baking from frozen, bake for approximately 30-40 minutes until heated through.