Fit
If you are the type who skips breakfast because mornings are chaos, a stash of freezer burritos changes everything. One afternoon of assembly gives you eight hearty burritos that reheat in about two minutes. This version uses lean turkey sausage, softly scrambled eggs, black beans, sautéed peppers and a little cheddar.
The keys to a burrito that freezes well are cooling the filling completely and wrapping each one tightly. Moisture is the enemy, so drain the beans well and cook the vegetables until they are no longer wet.
The method
- Cook the sausage in a large nonstick skillet over medium-high heat, breaking it up, for 6 to 8 minutes until browned and cooked through (165°F). Transfer to a bowl.
- Add the oil, bell pepper and onion to the skillet and cook for 5 to 6 minutes until soft and any liquid has evaporated. Add to the bowl with the sausage.
- Whisk the eggs, milk, salt and pepper. Lower the heat to medium-low, pour the eggs into the skillet and stir slowly until softly set but still slightly glossy, about 3 to 4 minutes. They will firm up as they cool.
- Fold the eggs, beans and cheese into the sausage mixture. Spread on a sheet pan and cool completely, about 20 minutes.
- Warm the tortillas briefly so they are pliable. Spoon about 3/4 cup filling onto the lower third of each tortilla, fold in the sides and roll up tightly.
- Wrap each burrito in parchment and then foil or place in individual zip-top bags. Freeze flat.
- To reheat, remove the foil, wrap in a damp paper towel and microwave for 1 1/2 to 2 1/2 minutes, flipping halfway, until hot in the center.
Coach notes
- Undercook the eggs slightly; they finish cooking when you reheat the burrito.
- Label the bags with the date so you use the oldest ones first.
- For a crispy shell, toast the reheated burrito in a dry skillet for 1 minute per side.
Store & reheat
Freeze for up to 3 months. You can also refrigerate wrapped burritos for up to 4 days. Always reheat until the center is steaming hot.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
