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Make-Ahead Frozen Breakfast Burritos With Chicken Sausage and Veggies Recipe



Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 6 Servings

  • 1 14.4-oz. bag frozen peppers and onions
  • 10 precooked frozen chicken breakfast sausages (we like Applegate Farms Chicken and Herb Sausage)
  • 1tablespoon olive oil
  • 10 eggs
  • 6 10-in” whole wheat tortillas
  • 1cup shredded cheddar cheese
  • Salt and pepper, to taste
  1. Microwave peppers and onions according to package directions.

  2. Place cooked peppers and onions in a colander or fine mesh strainer to drain off any excess liquid, then set them aside in a bowl.

  3. Cook chicken breakfast sausages according to package directions (you can use the microwave, oven, or stovetop), then let them cool slightly before cutting into bite-size pieces and setting aside in a bowl.

  4. Heat oil in a large skillet over medium heat. When oil is hot, add eggs and reduce heat to medium-low. 

  5. Cook, stirring constantly, until eggs are cooked through but still soft. 

  6. Remove skillet from heat and stir vegetable mixture into eggs.

  7. Pile all 6 tortillas on a plate and top them with a damp paper towel, then microwave for 15 seconds to soften slightly.

  8. Lay tortillas on a clean countertop.

  9. Top each tortilla with a scoop of egg-vegetable mixture, some chicken breakfast sausage, and a sprinkle of cheese.

  10. Roll each tortilla into a burrito shape.

  11. To freeze burritos, place them in an airtight container or plastic bag, with small pieces of parchment paper or wax paper between them to prevent them from sticking together.

  12. To reheat a burrito, place it on a microwave-safe plate and microwave on high for 2 minutes. If it’s not completely thawed, microwave for an additional 30 seconds.

  13. Let sit for 30 seconds before serving.

Source: Self

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