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Make Ahead Breakfast Burritos

Make-ahead breakfast burritos with scrambled eggs, cooked sausage, hash browns, salsa, and a melty Mexican cheese blend wrapped for easy freezer meals. Tortillas stay pliable, then the burritos freeze flat for up to 3 months and reheat on a grill grate.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Large flour tortillas
  • 8 large flour tortillas Warm to pliable so they roll without cracking.
Eggs
  • 12 eggs Scramble until softly set before filling.
Breakfast sausage
  • 1 lb breakfast sausage Cook fully and crumble; use a breakfast-style sausage.
Mexican cheese blend
  • 2 cup Mexican cheese blend Shred or use pre-shredded for faster prep.
Cooked hash browns
  • 1 cup cooked hash browns Use drained/shrunk if very wet so burritos don’t get soggy.
Salsa
  • 0.5 cup salsa Keep chunky; adjust amount to taste.
Salt and pepper
  • 0.25 tsp salt Add to taste when scrambling eggs.
  • 0.25 tsp pepper Add to taste when scrambling eggs.
Wrap for freezing
  • 1 aluminum foil or plastic wrap Wrap each burrito individually to reheat cleanly at camp.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and prep the filling
  1. Scramble the eggs and season with salt and pepper, stirring until softly set, about 8-10 minutes in a cast iron skillet over medium heat (about 350°F if using a thermometer). You should see curds that look moist but no longer runny.
  2. Warm the tortillas to make them pliable, heating 20-30 seconds per side on a dry sheet pan in a 350°F oven or until flexible. They should feel soft and bend without cracking.
  3. Cook and crumble the breakfast sausage until browned and cooked through, about 10 minutes in the same skillet over medium-high heat (about 375°F), then let it cool slightly. The pieces should be crumbly for even filling.
Assemble and freeze
  1. Fill each tortilla with scrambled eggs, cooked and crumbled sausage, cooked hash browns, shredded Mexican cheese blend, and salsa. Distribute evenly so each burrito has a balanced bite.
  2. Fold in the sides and roll each tortilla tightly into a burrito, keeping the seam down. The wrap should hold the filling without gaps.
  3. Wrap each burrito individually in aluminum foil or plastic wrap. Press lightly so the wrap adheres and the burritos freeze with a neat shape.
  4. Freeze the wrapped burritos for up to 3 months. Stack them once fully firm so they take up less space and reheat evenly.
Reheat at camp (grill method)
  1. To reheat, unwrap the foil or plastic wrap and place a burrito on a grill grate. Grill for 10-15 minutes, turning occasionally, until hot throughout and the cheese is melted.

Notes

Pro tip: Cool the sausage and scrambled eggs slightly before assembling so the tortillas don’t steam and turn gummy. Store wrapped burritos in the freezer up to 3 months; thawing is not required for the grill method. For a dietary swap, use turkey breakfast sausage or a plant-based sausage alternative with the same seasoning profile.