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Freezer-friendly Breakfast Burrito

Hearty, tasty, and freezer-friendly breakfast burrito. An easy and delicious spin on the usual breakfast routine and a great solution to morning craziness! 
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Author: Linda


  • 6 medium 8-inch diameter flour tortillas
  • 3 russet potatoes medium size, wash and peel, then cut into small cubes
  • ½ cup chopped onion
  • 1 small green bell pepper diced
  • 1 tbs oil
  • 1 cup sliced button mushrooms
  • 6 large eggs
  • 1 tbs milk
  • 2 tbs butter
  • Salt and Pepper to taste
  • 4 cajun sausaged into strips or squares optional
  • 1-2 cups shredded Mozzarella cheese
  • 3 medium tomato diced
  • Hot sauce to serve


  • Fried potatoes: in a large bowl, combine the potatoes, onions, bell pepper, salt and pepper. Stir until the potatoes are well coated. Heat a skillet on medium heat. Add oil and potatoes mixture to the pan. Cook for about 20 minutes until potatoes are tender and lightly browned. Set aside.
  • Add cajun sausage to the pan and cook for 5-7 minutes until they are lightly browned.
  • Add the mushroom to the pan and sautee until golden, for about 5 mins, stirring occasionally. Season lightly with salt and pepper then set aside.
  • Scrambled eggs: in a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat and add the butter. Add the eggs once the butter has melted. Stir the eggs with a spatula until the eggs are just cooked (3 min) don’t overcook. Remove from pan and set aside.
  • To assemble: spoon potatoes, mushroom, and sausage in the center of each tortilla. Top each tortilla with scrambled eggs, diced tomato, and a generous sprinkling of mozzarella cheese. Don’t over-stuff or they will be tough to roll.
  • Roll the burrito from top to bottom, folding the edges in tightly. Repeat with the rest of burritos.
  • Heat a large skillet over medium heat. Once the skillet is hot, transfer burritos to the skillet, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown, about 2 minutes.


If freezing, do not add tomato on the inside. Wrap each burrito in aluminum foil then place multiple burritos in a freezer safe ziploc bag.