Mexican Breakfast Burritos (for your freezer)


My family LOVES our original Breakfast Burrito recipe so much that I literally make them all the time. They are the perfect food for a freezer-friendly breakfast, lunch, dinner, or even a snack on the go! 

So, after making them SOOOO many times, I decided to switch them up a bit for fun. I would love to introduce to you our new favorite … Mexican Breakfast Burritos!

Mexican Breakfast Burritos on 100 Days of Real Food

My family was so excited when I told them the changes…

  • Chorizo instead of regular Breakfast Sausage
  • Poblanos and a Jalapeno in addition to Bell Peppers
  • Crumbled Queso Fresco instead of Monterey Jack
  • Red Onion instead of Yellow

Mexican Breakfast Burritos on 100 Days of Real Food

Plus, this gives me a chance to sort of “update” our burrito recipe since, for a while now, I’ve been using a frozen hash brown mix (one that includes root veggies) instead of using a fresh potato. Such a time-saver, and I love how it sneaks in some extra veggies without changing the flavor. You honestly can’t even tell the difference with everything else that’s going on in this recipe!

Other Freezer-Friendly Breakfast and Lunch Ideas You Might Enjoy

Mexican Breakfast Burritos (for the freezer!)

Make a double batch of these Mexican Breakfast Burritos. They are delicious no matter what time of day, and freezer-friendly.

Print

Mexican Breakfast Burritos on 100 Days of Real Food


Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onionthinly sliced
  • 1 large yellow bell pepperor red, thinly sliced
  • 1 poblano pepperseeded and thinly sliced
  • 1 jalapeñoor Serrano, seeded and thinly sliced
  • 6 ounces frozen hash browns(look for bags that contain one ingredient—potatoes—or buy a mix of root veggies without any unwanted additives)
  • saltto taste
  • black pepperto taste
  • 1 pound Chorizo sausage
  • butterfor cooking
  • 6 eggsbeaten
  • 6 whole wheat tortillaslarge
  • 1 cup crumbled queso fresco cheese

Instructions

  1. In a large skillet over medium-high, heat the olive oil. Add the sliced onions and peppers and cook, while stirring occasionally, until they begin to soften, about 4 or 5 minutes. Add in the frozen hash brown mix and cook until thawed. Season with salt and pepper and set aside.

  2. In the same skillet (wiped clean) or a separate skillet, add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.

  3. In the same skillet (wiped clean) or a separate skillet, melt a couple teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), season with salt and pepper to taste.

  4. Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, hash browns, peppers, eggs, and cheese on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day.

    To reheat, defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.


Recipe Notes

  • We recommend organic ingredients when feasible.
  • Gluten-free if served with gluten-free tortillas.
Nutrition Facts

Nutrition Facts

Mexican Breakfast Burritos (for the freezer!)

Amount Per Serving

Calories 512 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 231mg77%

Sodium 1712mg74%

Potassium 370mg11%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 4g4%

Protein 22g44%

Vitamin A 945IU19%

Vitamin C 94mg114%

Calcium 249mg25%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.