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Breakfast Burritos with Turkey Sausage (Freezer-Friendly)

5 from 3 ratings
Hannah Kling
These Freezer-Friendly Turkey Sausage Breakfast Burritos with Hash Browns are perfect for busy mornings. They’re packed with savory turkey sausage, crispy potatoes, and melty cheese—and they reheat beautifully straight from the freezer.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 Burritos

Ingredients  

For the veggies:

  • 1 red bell pepper (diced )
  • 1 orange bell pepper (diced)
  • 1 medium yellow onion (diced)
  • 2 cups frozen hash browns (shredded or diced style)
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)

For the turkey sausage:

  • 1 pound ground turkey sausage (or crumbled turkey bacon, or fully cooked frozen & thawed breakfast sausage)
  • 1 packet taco seasoning

For the egg mixture:

  • 2 tbsp all purpose seasoning
  • 10 large eggs
  • ¾ cup cottage cheese
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • Salt and pepper (to taste)

For assembly:

  • 10 large, burrito-sized tortillas
  • ½ cup plain Greek yogurt or sour cream
  • 3 tablespoons salsa or hot sauce (for mixing into the yogurt)

Instructions

  • Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  • Add the diced bell peppers, onion, and frozen hash browns to the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Spread everything into an even layer and roast for 20–25 minutes, stirring halfway, until the veggies are soft and the hash browns start to crisp.
  • Remove the sheet pan from the oven and crumble the raw (or frozen, then thawed) turkey sausage directly over the veggies and hash browns. Sprinkle with taco seasoning. Return to the oven and roast for another 8-10 minutes, or until the sausage is fully cooked through.
  • In a blender or mixing bowl, blend the eggs and cottage cheese until smooth. Season with a little salt and pepper.
  • Pour the egg mixture evenly over the cooked sausage and veggies. Gently tilt the pan if needed to spread it out, then sprinkle with shredded cheddar cheese. Lower the oven temperature to 400°F and bake for 25–30 minutes, or until the eggs are set and golden on top.
  • Let the egg bake cool slightly, then slice into 10 squares using a pizza cutter.
  • In a small bowl, stir together Greek yogurt and salsa (or hot sauce) to make a creamy spread. Spread a thin layer on each tortilla, place a square of the egg bake in the center, sprinkle with extra cheese if you’d like, and roll up tightly.
  • Wrap each burrito in parchment paper and place in a freezer bag or airtight container. Freeze for up to 3 months.

Notes

  • Let the egg bake cool before slicing. This helps the squares hold their shape better when you roll them into the tortillas — less mess, more structure!
  • Make it work for you. Swap in whatever meat or veggies you have on hand — this recipe is super flexible and a great way to use up leftovers.
  • Reheat in the microwave for 3 minutes, flipping halfway. Pop it in the air fryer for a minute to get it crispy again if desired. 
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