Gluten Free Freezer Breakfast Burritos

Total time1 hr 15 min

Prep time20 min

Cook time25 min

These hearty burritos are packed with savory browned sausage, sweet sautéed peppers and onion, and fluffy scrambled eggs folded into soft, glossy curds. Melty cheddar ties everything together, and a scoop of black beans adds extra heft and fiber if you want it. Everything gets rolled up tight, wrapped, and stashed in the freezer, so you've got a genuinely satisfying breakfast ready to reheat on any busy morning. Whether you microwave it straight from frozen or warm it in the oven, the filling stays juicy and well-seasoned, especially with a spoonful of salsa on top. This batch-cooking format makes it a smart, no-fuss option to keep stocked in a gluten free freezer stash.

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Ingredients

8 servings

8 large flour tortillas (10-inch burrito size)
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Chef's tip
Warm briefly before folding to improve flexibility.
1 lb bulk breakfast sausage
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
10 large eggs
3 tbsp whole milk
½ tsp salt
¼ tsp black pepper
1 tbsp unsalted butter
1 ½ cups shredded cheddar cheese
1 can (15 oz) black beans, drained and rinsed (optional)

For serving

½ cup salsa, for serving (optional)

Instructions

1
Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet.
2
Return the skillet to medium heat. Add the diced onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Remove from heat and set aside.

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