Chicken-Apple Sausage Breakfast Burritos (Freezable Make-Ahead!)
~ These freezable Breakfast Burritos are a grab-and-go, make-ahead breakfast you’ll actually look forward to eating! Full of sweet chicken-apple sausage and butternut squash, savory cheese and red peppers, and fluffy scrambled egg, these breakfast burritos are crazy-delicious, hearty, and filled with great, keep-you-fueled-up nutrition! ~
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead •
* As you’ll see in our photos, we originally photographed this recipe using Flatout flatbreads (sponsored by that company). However, you can easily substitute a soft, flour tortilla instead of the Flatouts. For the best nutrition boost, we recommend choosing a whole grain tortilla.)
I’m always lured in by the idea of frozen breakfast burritos. So promising …
It’s a truly brilliant concept that I can totally get behind … the possibility of having a delicious, nourishing breakfast waiting to be reheated on even the busiest mornings! Hurray!
Except that … whenever I get all hopeful at the grocery store and buy some of those organic breakfast burritos from the freezer section, my hopes are almost always crushed in the end.
Despite the scrumptious names (reeeeeling me in … ‘cuz surely they’ll be delicious with names like those …), well, they’re just never really all that good. Convenient … yes. Quick … yes. Scrumptious … not so much. I think they might be distantly related to cardboard. Meh.
But there are lots of mornings (and lunchtimes … and mid-afternoon snack times …) when I really, really need all that grab-and-go convenience. I just wish it could come in the form of something I actually want to eat!
These Chicken-Apple Sausage Breakfast Burritos are my answer!
I’m a bit obsessed with them, honestly. As in, I dread the day when I find myself without one of these waiting for me, tucked safely in my freezer.
Every time I eat one, I think all over again, “Oh my gosh! These are so good!”
Instead of saving them for drastic, busy-morning emergencies (when chewing those cardboard-like burritos from the grocery store would suffice), I actually look forward to these!
Mmmmmmm … just a bit of sweetness from the chicken-apple sausage and butternut squash, plus savory notes of sage, red peppers, onions and cheddar. All combined with some scrambled egg (because, you know … breakfast) and wrapped in a seared, toasty tortilla. Big, satisfying flavors!
And all those delicious ingredients are filled with terrific, fuel-you-up nutrition, too! Great protein and fiber to keep you going strong for hours.
And hey – you’ve got three different veggies packed in there! Pat yourself on the back, my busy friend … it’s only breakfast time, and you’ve already worked three veggies into your day! Chalk that up as a nutrition win!
Yep … these are the perfect way to start a busy day!
Or, ahem … give you a little lift mid-afternoon. Sure – these are called “Breakfast Burritos,” but I’m gonna be straight up with you: I can 100% vouch for the fact that they make a great snack, lunch, or dinner, too. (Told ya I’m obsessed!)
I can also vouch for the fact that they’re really portable. Because, yes … more often than not, I’m scarfing one down in the car. ‘Tis the way of the carpool mom.
Portable, grab-and-go breakfast burritos that you can stockpile in your freezer … and that you’ll actually want to eat! Huh … who knew such a thing existed?!?!
Because even busy-morning food shouldn’t have to taste like it’s got cardboard as a distant cousin!
More Easy Grab-and-Go Breakfast Recipes for Busy Mornings …
- 10-Minute, No-Cook Overnight Oats with Apples, Cranberries and Cinnamon
- Healthy Double Chocolate Muffins with Fresh Strawberries
- Farmers’ Market Overnight Breakfast Egg Casserole (with instructions for freezing and for making leftovers into grab-n-go breakfast wraps)
Chicken-Apple Sausage Breakfast Burritos (Freezable Make-Ahead!)
These freezable Breakfast Burritos are a grab-and-go, make-ahead breakfast you’ll actually look forward to eating! So delicious, and full of keep-you-fueled-up nutrition!
• Ready in 30 Minutes or Less • Freezable • Make Ahead •
Ingredients
- 2 fully precooked sweet chicken-apple sausage links (about 3 ounces each)
- 1 cup frozen, cubed butternut squash (about 5 ounces of squash; see note)
- 1/2 cup finely chopped sweet onion (about 1/4 of a large onion)
- 1/2 cup finely chopped red pepper
- 4 eggs
- 1/4 teaspoon dried sage
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large, soft, flour tortillas (preferably whole-grain)
- 1 cup shredded, reduced-fat cheddar cheese
Instructions
- Cut the sausages into 1/4"-thick rounds, and then cut the rounds into quarters. You should have about 1 cup of sausage pieces.
- The squash should be in roughly 1/2" cubes. If the brand you buy has larger chunks, allow the squash to thaw just enough so that you can cut it, and then cut it into 1/2" cubes.
- Coat a large, nonstick skillet with cooking spray. Over medium heat, cook sausage, butternut squash, onion, and red pepper until onion is beginning to soften, and the sausage and squash are beginning to brown a little (about 7-8 minutes), stirring occasionally.
- Add eggs to the skillet and sprinkle with sage, salt, and black pepper. Continue cooking, stirring to scramble the eggs, until eggs are done.
- Lay 1 tortilla on work surface, and sprinkle 1/4 cup of cheese down the center, leaving a large border all around the cheese. Spread 1/4 of the sausage mixture (about a heaping 3/4 cup) on top of the cheese.
- Fold short ends of the tortilla inward toward the middle, and then fold the long sides of the tortilla inward toward the middle, making a tightly closed burrito.
- Repeat with the remaining 3 tortillas, dividing the remaining cheese and the remaining sausage mixture evenly among them.
- Preheat a dry nonstick skillet over medium heat. (We simply wash out the same skillet we used for cooking the sausage mixture). Once the skillet is preheated, add the burritos and cook on the first side until golden brown, about 1 1/2 - 2 minutes. Flip burritos and cook on second side until golden, about another 1 1/2 minutes.
- Serve immediately (or see freezing instructions in notes).
Notes
Cubed butternut squash: For this recipe, we specify frozen, cubed butternut squash for a couple of reasons. First, it's a big time-saver over peeling and prepping your own squash. But most importantly, purchasing it frozen allows you to use exactly the amount you need for this recipe, each time you make it, returning the unused portion to the freezer so there's no squash leftover that may go to waste. If you prefer to use fresh squash, we recommend adding it to the skillet first, and cooking it until partway softened (about 3-7 minutes), before adding the sausage, onion, and red pepper, and then continuing with the recipe as written.
Freezing your breakfast burritos: To freeze the breakfast burritos, first allow them to cool completely. Then, you can either leave each one whole or choose to cut them into halves. (We sometimes like to grab just a half burrito from the freezer as a snack or mini meal.) Wrap each tightly in plastic wrap and place them in a zippered freezer bag. They should keep well in the freezer for a couple of months. To reheat from frozen: For an entire breakfast burrito, our microwave needs about 5 minutes on 50% power.
Nutrition Information:
Yield: 4 servings Serving Size: 1 burritoAmount Per Serving: Calories: 304Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 232mgSodium: 871mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 27g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
Haven’t thought of using a flatbread for a burrito type thing, but it’s a great idea ! Thanks for your creativity!
What a delicious and filling way to start the day! Cant wait to try this one!
These look amazing! Who doesn’t love a burrito? Do you ever post nutritional content of your recipes? I like to see how everything fits my macros.
Hi Annie! Thanks so much for the lovely compliment, and the great question! Here’s the scoop about nutrition information here on our site:
We’ve debated since the beginning of this blog whether or not we should supply nutrition info (and address it in our FAQ (HERE). Especially with Gretchen’s master’s degree in nutrition, she could easily have calculated that manually – plus there are loads of online calculators to use. However, for a variety of reasons, we have decided over and over again not to do that. One big reason is that we generally don’t specify exact brands (although on some occasions we need to), so the final nutritional profile of a recipe can vary widely, depending on the purchasing decisions our readers make. In the end, it could almost be a bit misleading to quote nutritional info, if readers make significantly different purchasing choices than we did in testing. Although that problem wouldn’t be a big issue with this specific breakfast burrito recipe (with the possible exception of the breakfast sausage you choose – there can be definite variations in nutritional profile there), it could be for a lot of other recipes on our site. For example, the final nutritional profile of our most popular recipe ever – our very simple 3-Ingredient Crock-Pot Chicken Tacos – could vary tremendously (particularly, in this case, the sodium) depending on which taco seasoning and which salsa someone purchases.
My best suggestion would be to use your favorite online nutrition calculator, and plug in the exact brands you use to get the most accurate information. Do you subscribe to our newsletter? We just sent out a whole list of different recipe calculators in our newsletter a few weeks ago. Too long to publish here (this is already such long answer! 🙂 ), but shoot me an email if you’re interested, and I can send that along for you!
Also … having said all of this … I want you to know that we get questions like this from readers fairly often. I don’t know if you took our recent reader survey, but one of the questions we asked was about whether readers would like to see nutrition information – and based on the responses we got from that survey, we are once again re-evaluating this very good question and exploring how we may be able to offer nutrition information in a way that we can feel good about – a way that’s helpful and not potentially misleading. So stay tuned …
Thanks so much for reaching out to us! Have a wonderful week! ~Shelley
Thank you for this answer, I will definitively make it and make it fit my macros, looks too good. 🙂
You’re so welcome, Annie! 🙂 Can’t wait for you to try these – I hope you’ll love them every bit as much as I do (which is A LOT)!! ~Shelley
Those Flatout flatbreads are the best, but I’ve never though to use them for breakfast burritos. Great idea!
Way better than plain ol’ cereal