My frozen breakfast burritos. Several years back I went camping with my best friend and her husband to a mud run event. I’m not a monster truck kind of gal but it was a blast. Of course we tackled the food prep before hand and she taught me this wonderfully easy recipe that I’ve had in my freezer literally ever since and I always take camping with me. These are best cooked over an open fire but on a grill is good too and they do well in the air fryer. Tossed in a pan (if you put some pressure on them) they come out quesadilla like or, if you’re like me and Lodi, on a late hungry work night, they come out totally edible from the microwave too.
JUMP TO RECIPE
There aren’t a lot of recipes you can say you can substitute almost all of the ingredients and it’ll still be good but this is one of those recipes.
The base recipe for the filling is cheese, ground pork sausage and eggs.
That’s it.
And they’re really good with just those three ingredients! And you can use any type of seasoned ground pork sausage you like for any flavor you’re looking for. (Italian, Chorizo, Breakfast, Spicy, Maple etc.)
My favorite way to make them uses my pulled pork that I almost always have in the freezer but I’m going to make them here with my basic three ingredients.
I add onion and bell pepper for flavor and texture because Lodi and I both like them but, really, you could add practically any veggies to these burritos that you like. And you could easily make these fully vegetarian even using beans for the protein and they would still be good.
First, I cook the ground pork with the onion and bell pepper and the 2 tablespoons of maple syrup.
(No I do not drain this or try to remove any of the fat. If I didn’t want pork fat in this recipe than I wouldn’t have used pork.)
While that’s cooking I set up my burrito making station of 8″ flour tortillas and sliced American cheese.
I get my pork here just fully cooked and then I push it to the sides of the pan and add the dozen eggs, breaking their yolks, but not scrambling them.
You can cook your sausage mixture as long as you like before adding your eggs. I like my veggies to still have a lot of crunch to them so I cook it only as long as I need to.
I personally like my eggs with black pepper, parsley and Lawry’s seasoned salt so that’s how I season them here while they’re cooking. (Regular salt would be just fine too as I do realize not everyone thinks Lawry’s seasoned salt goes on everything… they’re wrong though.)
I try real hard NOT to end up with a paste that has no distinction between the separate ingredients. I like chunks of eggs and pork that, matched with the onions and peppers, makes every bite a little different.
Just because its technically a “burrito” does NOT mean it needs to taste like Mexico and just because it has eggs in it, does NOT mean it needs to taste like breakfast either.
But for me the touch of sweetness the maple syrup adds is just perfect here.
I setup my burritos making station by having a stack of tortillas with the cheese already on them and I use the standard burrito “roll” and pack as much into them as I can.
I use cling wrap most of the time because, unfortunately, I don’t get to cook over an open fire very often. But If I do plan on taking these camping (or cooking them on our propane grill) I use aluminum foil instead so I can just stick them in the fire if I want to.
You could use a different kind of cheese but the melted loveliness of a single slice of American cheese in each of these is just the perfect amount.
And I make them when everything is still as hot as I can handle it so the cheese melts a little before I freeze them.
When I made this the entire recipe cost less than $18 in ingredients and it made 16 burritos so that’s a pretty good deal in my opinion and they’re better the next day or after they’ve been frozen.
I always have them stocked because they’re so tasty and easy. Lodi comes home from driving nights and often has one of these for his “dinner” in the morning before going to bed.
I had some ideas while I was writing this post:
Bacon or ham would make a great substitute for the ground pork sausage and now that I’ve mentioned it I definitely want to try them with thick sliced ham. You would just lay the ham down with the cheese and top them with scrambled eggs.
(What a great opportunity for leftover ham after a holiday!)
You could certainly use the already cooked breakfast sausage patties or links and I’m sure the frozen hashbrown patties would be really good too!
If you want to make them super-fancy for a romantic anniversary breakfast, you could even add fresh lobster meat as the protein instead of the sausage! Yum! Just make sure you cook it before it goes into the burrito, and in this case, eat it fresh rather than frozen.
I used leftover shredded beef once and it was just as good as my pulled pork that I usually use.
I know a lot of folks like salsa or hot sauce on their eggs and that would be such an easy thing to add.
Homemade Breakfast Burritos- 1lb Ground pork sausage
- 1Chopped onion
- 1Chopped bell pepper
- 1Dozen eggs
- 1Tbsp Lawry’s salt
- 1Tbsp Black pepper
- 1Tbsp Parsley
- 2Tbsps Maple syrup
- 20 8″ Flour tortillas
- 20Slices American cheese
Cook all ingredients together in large skillet then roll into the tortilla with one slice of American cheese. Wrap tightly in either saran wrap of aluminum foil and freeze.
Homemade Breakfast Burritos- 1lb Ground pork sausage
- 1Chopped onion
- 1Chopped bell pepper
- 1Dozen eggs
- 1Tbsp Lawry’s salt
- 1Tbsp Black pepper
- 1Tbsp Parsley
- 2Tbsps Maple syrup
- 20 8″ Flour tortillas
- 20Slices American cheese
Cook all ingredients together in large skillet then roll into the tortilla with one slice of American cheese. Wrap tightly in either saran wrap of aluminum foil and freeze.