Mexican Breakfast Burrito (for your freezer)


My family loves our original Breakfast Burrito There are so many recipes that I make them all the time. They are ideal foods for refrigerated breakfast, lunch, dinner and even snacks on the go!

Therefore, after setting them to SOOOO many times, I decided to switch them in some interesting ways. I want to introduce you to our favorite…Mexican breakfast burrito!

When I told them about the changes, my family was very excited…

  • Sausage instead of regular breakfast sausage
  • Poblanos and jalapenos except bell peppers
  • The crushed Queso Fresco replaced Monterey Jack
  • Red onion instead of yellow

100 Days of Real Food on Mexican Breakfast Burrito

Also, this gives me the opportunity to “update” the burrito recipe, because for some time I have been using frozen potato pancakes (including root vegetables) instead of fresh potatoes. So time-saving, and I like how it sneaks in some extra vegetables without changing the taste. Honestly, you can’t even tell the difference between all the other things that happened in this recipe!

Other breakfast and lunch ideas suitable for freezing that you might like

Mexican breakfast burrito (for freezer!)

Double make these Mexican breakfast burritos. No matter what time of day they are, they are delicious and suitable for freezing.


100 Days of Real Food on Mexican Breakfast Burrito

raw material

  • 2 pcs Tablespoon olive oil
  • 1/2 Shallots, Thin slices
  • 1 piece Big Yellow bell pepper, Or red, cut into thin slices
  • 1 piece pepper, Seeds, sliced ​​into thin slices
  • 1 piece chili, Or Serrano, remove the seeds and slice into thin slices
  • 6 ounce Frozen potato pancakes, (Look for a bag containing one ingredient (potato), or buy mixed root vegetables without any harmful additives)
  • salt, To taste
  • Black pepper, To taste
  • 1 piece lb Chorizo
  • butter, For cooking
  • 6 egg, Assault
  • 6 Whole wheat tortillas, Big
  • 1 piece cup Shredded queso fresco cheese


  1. In big Frying pan Heat the olive oil over medium-high heat. Add the thinly sliced ​​onions and peppers and cook with stirring occasionally for about 4 or 5 minutes, until they start to soften. Add the frozen mashed potato mixture and cook until thawed. Season with salt and pepper and set aside.

  2. In the same frying pan (wipe clean) or another frying pan, add the sausage and cook until it is no longer pink, then use a spoon to break it for about 5 to 6 minutes. Set aside.

  3. In the same frying pan (wipe clean) or another frying pan, melt a few teaspoons of butter over medium-low heat. Pour the eggs and let stand until they start to set. Stir carefully until completely cooked (no longer runny nose), then season with salt and pepper.

  4. Arrange each corn cake Use your own foil. Sprinkle sausage, potato pancakes, peppers, eggs and cheese evenly on top. Roll them up (or cut them in half first to get a smaller part), then secure them with foil. Put it in a refrigerator safe bag and freeze it on rainy days.

    To reheat, defrost in the refrigerator overnight, then heat in the oven until it gets hot, or remove the aluminum foil and heat in the microwave.

Recipe notes

  • we recommend Organic ingredients When feasible.
  • If eaten with gluten-free tortillas, they are gluten-free.
nutrient content

nutrient content

Mexican breakfast burrito (for freezer!)

Amount per serving

Calories 512 Fat 270 calories

Percent Daily Value*

fat 30g46%

Saturated fat 12g75%

Trans fat 1g

cholesterol 231 mg77%

sodium 1712 mg74%

Potassium 370 mg11%

Carbohydrates 37 grams12%

Fiber 5gtwenty one%

Sugar 4g4%

protein 22 grams44%

Vitamin A 945IU19%

Vitamin C 94 mg114%

calcium 249 mg25%

iron 3 mg17%

*The daily percentage value is based on a 2000 calorie diet.