A satisfying weekday breakfast is totally possible when you assemble—and freeze!—these breakfast burritos ahead of time. Fill them with sausage, eggs, potatoes, cheese, and salsa verde!
- 1 pound sweet pork sausage
- 2 to 3 medium Yukon potatoes, diced (about 3 cups; no need to peel them)
- 1 green pepper, diced
- 1 medium yellow onion, diced
- 8 ounces mild or sharp cheddar cheese, grated
- 1 tablespoon butter
- 8 large eggs
- Salt and pepper
- 1 cup salsa verde, homemade or store-bought
- 8 large burrito-sized flour tortillas
1 Cook the sausage: In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.
2 Cook the vegetables: Add the potatoes to the skillet used to cook the pork and cook until they are tender and browned in spots, 8 to 10 minutes, stirring regularly. Any fat left over from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.
Add the diced peppers and onions and continue to cook until the veggies soften, another few minutes. Season with salt and pepper. Remove the skillet from heat.
3 Scramble the eggs: In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (You can do this at the same time the vegetables are cooking if you want to multitask!)
4 Assemble the burritos: Once your fillings are cooled slightly (it’s okay if they are still a bit warm, as long as they're not steaming), lay out a large flour tortilla on a clean surface.
Add about 1/8 of the pork sausage, 1/8 of the potato filling, 1/8 of the cheddar cheese, and 1/8 of the eggs. It’s okay to eyeball the amounts, but you should have enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.
5 Roll the burritos: Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.
6 Freeze the burritos: Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to three months.
Even if you plan to eat your burritos the same week you make them, we still recommend freezing the burritos until you're ready to eat them. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.
7 Reheat the burritos: Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot and you could eat it as is. Serve with extra salsa verde, if desired.
As a bonus step, which I love: place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side. If you loathe any hint of sogginess in your burritos, this will eliminate the problem!