Mushroom Free Freezer Breakfast Burritos
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Learn more →Ingredients
8 servings
- 8 large flour tortillas (10-inch burrito size)
- 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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