Freezer sausage, egg and potato burritos
Eight hearty burritos of sausage, crispy potatoes, eggs and cheddar, rolled and frozen so a hot breakfast is three minutes from the microwave.
- 60 min total
- 50 min hands-on
- Follow-a-recipe easy
- Serves 8
- About $1.63 a serving
- 570 calories
- Good the next day
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 8 servings.
- 1 lb breakfast sausage
- 3 cups frozen shredded hash browns
- 10 large eggs
- ¼ cup milk
- 8 flour tortillas, burrito size, about 10 inches
- 2 cups shredded cheddar
- 1 cup salsa, for serving (optional)
From your pantry
- 1 tbsp vegetable oil
- ¾ tsp salt, divided
- ¼ tsp black pepper
Each serving has about 570 calories, 27 g protein, 28 g carbs and 38 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No flour tortillas? Whole wheat tortillas work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No salsa? Pico de gallo works.
Steps
Tap an underlined word for a quick explanation.
the sausage into a large nonstick over medium-high heat.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cook 7 to 9 minutes, breaking it up with a spatula, until with no pink left. Scoop it into a large bowl, leaving the fat in the pan.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 8 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Add the oil and hash browns to the skillet, spread them out and cook 8 to 10 minutes, flipping in sections now and then, until and . with ½ teaspoon salt and add them to the sausage.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Medium-high heatTimer: 9 min
the eggs, milk, the rest of the salt and the pepper in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Wipe out the , turn the heat to low and pour in the eggs. slowly, scraping the bottom, 4 to 5 minutes, until set into soft curds with no runny egg left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 4 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the eggs into the sausage and potatoes and let the filling cool 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 10 min
Dolly’s tip: Hot filling steams the tortillas and makes ice crystals in the freezer. Warm is fine; steaming is not.Wrap the tortillas in a damp paper towel and microwave 30 seconds so they without cracking.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Timer: 30 sec
Lay ¼ cup cheese down the middle of each tortilla and top with a big scoop of filling. the sides, then roll it up tightly from the bottom.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Tuck the bottom edge over the filling first and roll away from you, keeping it snug.Eat one now with salsa, or wrap each one in foil and freeze for up to 3 months.
To reheat from frozen, unwrap, wrap in a damp paper towel and microwave 2 minutes. Flip and microwave 1 to 2 minutes more, until steaming hot in the middle.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
