Total Time
40mins
Prep 25 mins
Cook 15 mins

Yummy! You can also add some other items to make the filling different. Some suggestions: 1 chopped green pepper, 6 potatoes (shredded or fried until cooked through [or use hashbrowns]), jalapeno slices, 2 cloves minced garlic, 1 finely diced onion, 1 peeled and chopped tomato, or green onions, sliced with tops.

Ingredients Nutrition

Directions

  1. Scramble eggs in a large skillet until cooked through.
  2. Stir in cooked sausage and salsa.
  3. Warm tortillas in the microwave for 20-30 seconds until warm and flexible.
  4. Place 1/2 cup of filling mixture and 1/8 cup cheese into each tortilla and roll up burrito-style.
  5. Freeze burritos in a single layer on lightly greased cookie sheets. When fully frozen, wrap individually (I use plastic wrap). Place wrapped burritos in a large zipped freezer bags and place back in the freezer.
  6. To serve: Cook from the frozen state in the microwave for about 2 minutes or until heated through. Or, thaw burritos, wrap in foil, and bake in the oven at 350 degrees for 10 minutes.

Reviews

(5)
Most Helpful

This was my first mak-ahead meal and it was wonderful! I eat these babies every morning! One change was to 100% whole wheat tortillas. Another was to cook sausage, drain, and then add beaten eggs into pan with sausage to cook. Once eggs were finished, then salsa was mixed in. You really can't go wrong with this; if I can do it, anyone can!

carrey April 30, 2011

This was so good, and really easy to make. It unfroze/reheated well, and my kids 10/13/15 have requested that this become a freezer staple. The teenagers love this as an afternoon snack as well as an on the go breakfast- way better than the poptarts they'd usually grab :)

556735 May 11, 2010

This was really easy, even easy enough to make on a weekday morning. I substituted Morning Star Original Sausage Patties and added some onion and peppers. With reduced fat cheese, each burrito came in at 132 calories for me & is delicious. Thank you for posting.

Busy Student April 15, 2010

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