My family LOVES our original Breakfast Burrito recipe so much that I literally make them all the time. They are the perfect food for a freezer-friendly breakfast, lunch, dinner, or even a snack on the go!
So, after making them SOOOO many times, I decided to switch them up a bit for fun. I would love to introduce to you our new favorite … Mexican Breakfast Burritos!
My family was so excited when I told them the changes…
- Chorizo instead of regular Breakfast Sausage
- Poblanos and a Jalapeno in addition to Bell Peppers
- Crumbled Queso Fresco instead of Monterey Jack
- Red Onion instead of Yellow
Plus, this gives me a chance to sort of “update” our burrito recipe since, for a while now, I’ve been using a frozen hash brown mix (one that includes root veggies) instead of using a fresh potato. Such a time-saver, and I love how it sneaks in some extra veggies without changing the flavor. You honestly can’t even tell the difference with everything else that’s going on in this recipe!
Other Freezer-Friendly Breakfast and Lunch Ideas You Might Enjoy
- How to Freeze Sandwiches for School Lunch
- Homemade Uncrustables
- Quiche
- Cinnamon Raisin Yogurt Biscuits
- Whole-Wheat Lemon Raspberry Muffins
Mexican Breakfast Burritos (for the freezer!)
Make a double batch of these Mexican Breakfast Burritos. They are delicious no matter what time of day, and freezer-friendly.
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 1 large yellow bell pepper, or red, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 jalapeño, or Serrano, seeded and thinly sliced
- 6 ounces frozen hash browns, (look for bags that contain one ingredient—potatoes—or buy a mix of root veggies without any unwanted additives)
- salt, to taste
- black pepper, to taste
- 1 pound Chorizo sausage
- butter, for cooking
- 6 eggs, beaten
- 6 whole wheat tortillas, large
- 1 cup crumbled queso fresco cheese
Instructions
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In a large skillet over medium-high, heat the olive oil. Add the sliced onions and peppers and cook, while stirring occasionally, until they begin to soften, about 4 or 5 minutes. Add in the frozen hash brown mix and cook until thawed. Season with salt and pepper and set aside.
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In the same skillet (wiped clean) or a separate skillet, add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
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In the same skillet (wiped clean) or a separate skillet, melt a couple teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), season with salt and pepper to taste.
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Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, hash browns, peppers, eggs, and cheese on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day.
To reheat, defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.
Recipe Notes
- We recommend organic ingredients when feasible.
- Gluten-free if served with gluten-free tortillas.
Nutrition Facts
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DIY Charcuterie Cups (with Mini Cheese Balls!) for My Parents’ Anniversary
What kind of chorizo do you buy? The only kind I see is the cheap, fatty and probably not good for you kind! I’d love an alternative choice! Thanks.
Lisa usually gets hers from the local farmer’s market or butcher. It’s usually much better than what you’d find at the grocery stores. – Nicole
I use soy chorizo….so good!