A large batch of egg, cheese and spicy sausage burritos is perfect for feeding a crowd on those busy weekends or getaways. Easily customizable to whatever you have on hand.
Keys to make ahead burritos:
Make sure to wrap them when all ingredients are at room temperature or chilled. I usually make up the eggs, sausage, and veggies the day before and wrap them cold. If you wrap them with any heat the moisture will make them soggy. No one likes a soggy burrito!
Don’t overfill the filling! I used a heaping 1/2 cup filling for a burrito sized tortilla (10 inch or so)
I used two pounds of Italian sausage but you can easily use bacon, chorizo or whatever breakfast meat you prefer. Same goes for the cheese. I had sharp cheddar on hand but pepper jack, colby jack, or white cheddar would be delicious.
You can wrap them up and place in large ziplock bags or you can individually wrap them in tin foil, whatever you desire.
When you’re ready to bake, let them thaw overnight in the fridge. Then place them on a cookie sheet about an inch apart. Bake at 375 until heated through (dependent how frozen they still are). If totally thawed bake for 15-20 minutes. Brush some butter or olive oil on top of the burritos.
If baking from frozen, wrap in tin foil and bake for 30-40 minutes or until heated through.
Serve with any and all fixings!
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