Ingredients
Scale
- 12 large eggs
- 1/2 cup milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (10-inch) flour tortillas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Pour egg mixture into the skillet and cook, stirring occasionally, until set but still moist.
- Remove eggs from skillet and set aside.
- Warm tortillas slightly to make them pliable.
- Layer each tortilla with scrambled eggs, crumbled sausage, cheddar cheese, and Monterey Jack cheese.
- Fold in the sides and roll tightly to form burritos.
- Wrap each burrito in plastic wrap, then in aluminum foil.
- Place in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat, remove wrapping, cover with a damp paper towel, and microwave for 1–2 minutes until heated through.
Notes
- Ensure sausage is fully cooked before assembling.
- Customize with vegetables like bell peppers, onions, or beans.
- Wrap tightly to prevent freezer burn and sogginess.
- Best reheated straight from frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg