Freezer Breakfast Burritos

Ingredient List

1 lb breakfast sausage (sweet or spicy, your choice)

2–3 medium Yukon potatoes, diced (~3 cups)

1 green bell pepper, diced

1 medium yellow onion, diced

1 tablespoon butter

8 large eggs

8 ounces cheese (mild or sharp cheddar, or use pepper jack for extra heat)

1 cup salsa verde (homemade or store-bought)

8–10 uncooked La Fresca Franco Whole Foods Uncooked Tortillas — slightly smaller than burrito tortillas, but perfect for a handheld breakfast wrap

Prepare the Filling:

Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer to a bowl.
In the same skillet, add the diced potatoes. Cook until they’re tender and lightly browned — about 8–10 minutes.
Add the diced green pepper and onion to the potatoes. Cook another 3–4 minutes until softened. Season the veggie mixture with salt and pepper, then remove from heat and mix with the cooked sausage.

Cook the Eggs:

In a separate pan, melt the butter over low heat.
Whisk the eggs in a bowl with a pinch of salt and pepper. Pour into the skillet and cook gently, stirring occasionally, until the eggs are softly set but still moist. Don’t overcook — they’ll finish cooking when reheated later.

Cook the Tortillas:

Pre-heat a nonstick skillet or flat griddle over medium heat.
Cook 20–30 seconds until you see tiny bubbles form and the bottom looks set, then flip.
Flip again after about 20–30 seconds if you want a crisper texture

Assemble the Burritos:

Lay one warmed tortilla on a clean surface.
Add about ⅛ of the sausage-potato mixture, a portion of scrambled eggs, and a handful of shredded cheese. Spoon ~2 tablespoons of salsa verde over the top.
Fold in the sides and roll from the bottom up to form a burrito.

Freeze for Later:

Wrap each finished burrito tightly in aluminum foil.
Place wrapped burritos in a labeled freezer-safe bag. They’ll keep well for up to 3 months.

Microwave: Unwrap the foil, wrap the burrito in a damp paper towel, and microwave 4–5 minutes, flipping once halfway.
Skillet (crispy finish): After microwaving, sear the burrito seam-side down in a nonstick pan over medium heat 2–3 minutes per side.

Cheese swap: Try pepper jack or Oaxaca cheese for a more authentic Tex-Mex flavor.
Add veggies: Sautéed spinach or roasted poblanos mix deliciously into the filling.
Protein variations: Substitute chicken or turkey sausage, or even chorizo for more spice.