Breakfast Burrito with Turkey Sausage and Potatoes

My Go-To Make-Ahead Breakfast Burritos: A Busy Mom's Secret Weapon

Mornings are crazy, aren't they? Between getting the kids ready for school, making lunches, and trying to squeeze in a quick workout before work, finding time for a healthy and satisfying breakfast often feels impossible. For years, I struggled with this – grabbing whatever was quickest, usually something sugary and definitely not nutritious. But then, I discovered the magic of make-ahead breakfast burritos, and my mornings have been transformed ever since.

These aren't your average breakfast burritos. Oh no, these are supercharged with protein, packed with flavor, and conveniently stashed in my freezer, ready to be nuked in minutes. The best part? They're incredibly customizable. Feel free to swap out ingredients based on what you have on hand or what you're craving that day. I often add sautéed spinach, bell peppers, or even a sprinkle of hot sauce for a little kick.

The key to these burritos is prepping ahead. On a weekend, while I have a little more time, I dedicate an hour or two to cooking the components: turkey sausage (I opt for the lower-fat variety), perfectly crispy hash browns, and a big batch of fluffy egg beaters mixed with a little bit of cheese. Once those are cooked and cooled, the rest is a breeze. I combine everything in a large bowl, then portion it out into individual foil-wrapped burritos, ready for the freezer. Labeling each one with the date is a must!

The freezing process is simple: I use a square sheet of foil for each burrito. Then, I place a tortilla, half of a slice of cheese, and the filling in the middle. I carefully roll the burrito and wrap it tightly in foil, securing it with freezer tape. This ensures they stay fresh and don't get freezer burn. Then it's a simple case of labeling and popping them into the freezer, ready to grab and go whenever I need a quick breakfast.

On a weekday morning, all I need to do is grab a burrito from the freezer, unwrap it (carefully!), and microwave it. I generally start by cooking it on a lower power setting for a few minutes, then increase the power slightly towards the end to ensure it's heated through evenly without overcooking. This prevents the egg from becoming rubbery and keeps the cheese perfectly melty.

These burritos have become a lifeline for me – a way to ensure I start my day with a healthy, delicious, and convenient breakfast without sacrificing precious morning minutes. They are a winner for busy mornings, whether I’m running out the door to a meeting, a busy day of travel, or getting kids to school.

So, if you’re a busy mom (or just a busy person!), give these make-ahead breakfast burritos a try. They’re a game-changer, and your mornings will thank you for it.

Variations & Tips

Spice it up: Add a pinch of your favorite hot sauce or a dash of chili powder to the filling for an extra kick.

Veggie boost: Sautéed spinach, onions, bell peppers, or mushrooms make fantastic additions to these burritos.

Cheese lovers rejoice: Don't be afraid to experiment with different types of cheese. Cheddar, Monterey Jack, or even pepper jack would be delicious.

Make it your own: Feel free to swap out the turkey sausage for other protein sources, such as chicken sausage, bacon, or even black beans for a vegetarian option.

Portion control: While I aim for about 87 grams per burrito, adjust the amount of filling to fit your desired portion size.

Storage: Store frozen burritos in the freezer for up to 3 months. They freeze well, and I've found that the flavor and quality remain excellent for this duration.

Step-by-step

• Weigh ingredients before and after cooking.
• Cook turkey sausage (pre-440g), mash with a potato masher, drain (post-383g), and remove excess fat using a salad spinner (post-final 264g). Set aside.
• Cook frozen hash browns (pre-430g) until lightly browned and no longer sticks (post-251g). Set aside.
• Cube 250g of 2% Velveeta cheese and set aside.
• Heat a skillet to medium heat and pour in the entire 32oz container of Egg Beaters. Scramble, stirring and scraping the bottom. Add cheese when eggs are 75% cooked, mixing until melted. Set aside to cool.
• Mix all cooked ingredients together in a large bowl.
• Final cooked weights: Turkey sausage - 264g, Potato - 251g, Egg Beaters & Cheese - 879g. Total weight: 1397g (16 burritos at 87g each).
• Use a square sheet of foil. Place a tortilla, two halves of a cheese slice, the mixture, and roll into a burrito. Wrap in foil and freeze, labeling and using freezer tape to seal.
• In the morning, microwave the frozen burrito (on paper towel) for 6 minutes at 30% power. Finish with 30-45 seconds at full power just before leaving.
• Carefully remove and re-wrap for a portable breakfast.