It is a cold winter morning and the house is quiet. You want a warm, filling breakfast but time is short. These freezer breakfast burritos are your secret weapon for a stress-free start.
They are packed with protein to keep you energized all day. Your family will love the savory sausage and creamy eggs. It is the ultimate healthy reset for your morning routine.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy winter weeknights when you prep. You can make a big batch in under an hour. It is much cheaper than drive-thru options and tastes better too.
The combination of turkey sausage and beans adds amazing fiber. It is a protein-rich meal that actually satisfies your hunger. You will feel great serving this to your kids.
Simple Method
Making these burritos is very straightforward and beginner-friendly. You simply cook the filling, assemble, and roll them up. No special skills are required to get great results.
The Greek yogurt adds a lovely creaminess without extra fat. It makes the filling feel rich and indulgent. Even if you are new to cooking, you can do this easily.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 12 large eggs
- 1 lb ground turkey sausage
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 8 large flour tortillas (10-inch)
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup chunky salsa
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Step-by-Step
- Brown the sausage in a large skillet over medium-high heat until fully cooked. Drain excess fat and set aside.
- In a large mixing bowl, whisk eggs with salt, pepper, and garlic powder until homogeneous.
- In the same skillet over medium heat, scramble the egg mixture until just set. Do not overcook as they will be reheated later.
- Fold the cooked sausage and drained black beans into the scrambled eggs.
- Lay out flour tortillas and distribute the Greek yogurt and salsa evenly across the center of each.
- Portion the egg mixture and cheese onto the center of each tortilla.
- Fold the left and right sides of the tortilla inward, then roll from the bottom to create a tight cylinder.
- Wrap each burrito tightly in parchment paper followed by a layer of aluminum foil.
- Label and store in the freezer for up to 3 months.
- To reheat: Remove foil and parchment, microwave on high for 2 to 3 minutes, or bake at 375°F (190°C) for 20 minutes.
Best Ways to Enjoy It
Serve your burrito with a side of fresh avocado slices. A squeeze of lime adds a bright, fresh pop of flavor. It pairs perfectly with your favorite morning coffee or tea.
For a complete meal, add a small bowl of fresh fruit. These are perfect for weekday lunches at the office too. Just grab one from the freezer and go.
Keep It Fresh
These burritos stay fresh in the freezer for three months. Use a double layer of protection to prevent freezer burn. Parchment paper and foil work best for this.
Label each burrito with the date you made them. This helps you keep track of your stash. Microwave them for speed or use the oven for crispiness.
Tips for Best Results
- Let the filling cool completely before rolling to avoid sogginess.
- Use large, room-temperature tortillas so they do not tear easily.
- Don’t overcook the eggs because they cook more during reheating.
- Drain the black beans very well to keep things dry.
- Add a dash of hot sauce if you like extra heat.
- Make a double batch to save even more time later.
- Warm the tortillas slightly before rolling to make them pliable.
Ways to Switch It Up
- Swap turkey sausage for chorizo for a spicy kick.
- Add sautéed bell peppers and onions for extra nutrients.
- Use whole wheat tortillas for a boost of fiber.
- Try pepper jack cheese instead of cheddar for more flavor.
Common Questions
How do I prevent soggy burritos?
The biggest secret is letting the filling cool down. Steam creates moisture, which makes the tortilla soft. Always drain your beans and sausage thoroughly too.
Can I make these dairy-free?
Yes, you can use dairy-free cheese and omit the yogurt. You might add extra salsa or avocado for creaminess. They will still be delicious and filling.
I hope these burritos make your winter mornings feel a little lighter. There is nothing like a warm, home-cooked meal to start your day right. Enjoy every bite!
— Katie Wood
Ingredients
- 12 large egg s
- 1 lb ground turkey sausage
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 8 large flour tortillas (10-inch)
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup chunky salsa
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Brown the sausage in a large skillet over medium-high heat until fully cooked. Drain excess fat and set aside.
- In a large mixing bowl, whisk eggs with salt, pepper, and garlic powder until homogeneous.
- In the same skillet over medium heat, scramble the egg mixture until just set. Do not overcook as they will be reheated later.
- Fold the cooked sausage and drained black beans into the scrambled eggs.
- Lay out flour tortillas and distribute the Greek yogurt and salsa evenly across the center of each.
- Portion the egg mixture and cheese onto the center of each tortilla.
- Fold the left and right sides of the tortilla inward, then roll from the bottom to create a tight cylinder.
- Wrap each burrito tightly in parchment paper followed by a layer of aluminum foil.
- Label and store in the freezer for up to 3 months.
- To reheat: Remove foil and parchment, microwave on high for 2 to 3 minutes, or bake at 375°F (190°C) for 20 minutes.
