Sausage, Egg & Salsa Verde Freezer Burritos made with pork sausage, potatoes, eggs, cheddar, veggies, tortillas, and bright salsa verde.
Okay, confession time: I used to think “meal prepping” was just another Pinterest myth… like those people who say they love waking up at 5 a.m. to meditate. Good for them, truly, but I can barely find matching socks most mornings.
These Sausage, Egg & Salsa Verde Freezer Burritos, though — they kind of changed things for me. I remember the first time I made them. I’d spent the weekend with my cousins down in Austin, and somewhere between breakfast tacos and a parking-lot banda show (yep, that happened), I fell hard for salsa verde. It has that cozy punch — familiar but still wakes up your senses.
When I got home, I tried to recreate that feeling. I didn’t have fresh tortillas hot off a comal (sad, right?), so I improvised. Sausage, potatoes, eggs, cheese — the usual suspects. But the salsa verde pulled everything together. Not gonna lie, the first batch was… messy. One burrito actually unrolled in the skillet like a dramatic faint. But the flavors? So good.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Now, every time I grab one from the freezer — especially on those rushed mornings when I’m trailing toast crumbs through the house — it reminds me of that Austin weekend. Music blasting, sunshine, cheering strangers. Life felt deliciously unpredictable. Funny how a breakfast burrito can carry a whole memory inside it, right?
Ever had that happen… where one bite brings you back to a feeling? It’s wild.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sausage, Egg & Salsa Verde Freezer Burritos Recipe?
I don’t want to over-promise, but these Sausage, Egg & Salsa Verde Freezer Burritos genuinely feel like breakfast having your back. They’re hearty and warm, and that salsa verde brings this lively tang that keeps them from tasting heavy.
I love that you can freeze them now and totally forget about them — future-you will be thrilled, trust me. And the way the cheddar melts into the potatoes? A tiny hug. Plus, if you crisp them in a pan after reheating (highly recommend), the tortilla gets this golden texture that feels sort of restaurant-y.
They’re comforting, but not boring. Flexible, but dependable. Honestly, I wish more things in life were like that.
Ingredient Notes:
I know — ingredients lists can feel like homework. Here’s the fun side of what’s going into these Sausage, Egg & Salsa Verde Freezer Burritos:
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Sweet pork sausage: The flavor anchor — slightly sweet, savory, just enough fat.
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Yukon Gold potatoes: No peeling required; bless whoever invented these.
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Green pepper: Adds a little brightness — like confetti but edible.
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Yellow onion: Familiar, grounding.
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Cheddar cheese: The kind that melts like a daydream.
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Butter: Makes the eggs soft and silky.
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Eggs: Warm and fluffy — the glue.
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Salt + pepper: Honestly, they deserve more love than they get.
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Salsa verde: The zing! The pep! The little limey-peppery moment.
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Burrito-size tortillas: Big enough to wrap your hopes in.
How To Make Sausage, Egg & Salsa Verde Freezer Burritos?
Let’s make these Sausage, Egg & Salsa Verde Freezer Burritos together. Don’t worry if the kitchen gets a bit chaotic; sometimes that’s where the fun lives.
Step 1 — Cook the sausage
Brown it up until crumbly and fragrant. The kitchen will start smelling like breakfast at your favorite diner. When it’s done, scoop it into a bowl to wait.
Step 2 — Potatoes + veggies
Use that same skillet and toss your diced potatoes in. They’ll soak up leftover sausage flavor, which is just… smart. They’ll take about 8–10 minutes to soften and brown. Add onions + peppers; keep cooking until the veggies slump a little. Salt + pepper. Pause and taste — life’s too short not to.
Step 3 — Eggs
In a second pan, melt butter slowly. Whisk eggs and cook them low and gentle. Don’t overthink it — soft is better than dry. Kinda like life.
Step 4 — Build your burritos
Let everything cool slightly. Too much steam makes tortillas cranky. Lay out a tortilla and scoop a bit of everything — sausage, potatoes, eggs, cheese — and a good drizzle of salsa verde. Eyeballing is fine; trust your instincts.
Step 5 — Roll
Fold the sides in, then roll tight. Like you’re tucking in a baby burrito. If the filling tries to escape, no judgment — I’ve been there.
Step 6 — Freeze
Want To Save This Recipe?
Wrap in foil. Pop them into a freezer bag. Label them if you’re the organized type. I never do; it’s a little breakfast roulette.
Step 7 — Reheat
Microwave 4–5 minutes, flipping halfway, and eat as is — OR crisp it in a skillet for a few minutes. That extra step? Worth it.
Isn’t it funny how food can make a morning feel like it’s turning around?
Storage Options:
Honestly, these Sausage, Egg & Salsa Verde Freezer Burritos feel built for long stretches of time in the freezer. They store beautifully for up to three months. You can refrigerate them, but the tortillas tend to get soggy, like when you forget laundry in the washer overnight. Freezer > fridge here.
Variations and Substitutions:
Here’s where you can get creative — not everything needs rules:
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Swap sausage for chorizo
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Use pepper jack instead of cheddar
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Add black beans for extra heft
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Try sweet potatoes instead of Yukon Gold
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Add jalapeños if you like a little chaos
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Make it vegetarian: just eggs + veggies
These Sausage, Egg & Salsa Verde Freezer Burritos are forgiving — honestly, a rare quality in this world.
What to Serve with Sausage, Egg & Salsa Verde Freezer Burritos?
If you’re feeling fancy:
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Fresh fruit
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Extra salsa verde
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Sour cream or Greek yogurt
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Hot sauce
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Sliced avocado
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Hash browns
Or… just your favorite mug of coffee. Some mornings that’s all you need to feel human again.
Frequently Asked Questions:
How long do these burritos last in the freezer?
Around 3 months. After that, they’re still edible — just not as dreamy.
Do I really need the foil?
It helps the burritos hold their shape and keeps freezer burn away. So… yes-ish.
Can I crisp after reheating?
Please do! It’s like mascara: optional but transformative.
If you end up making these Sausage, Egg & Salsa Verde Freezer Burritos, I genuinely hope they help your mornings feel brighter — or at least less chaotic. And if one bite suddenly reminds you of a random road trip or a friend you haven’t seen in forever… honestly, I get it. Food does that.
Let me know how yours turn out — especially if you crisp them. I’m a little obsessed.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage, Egg & Salsa Verde Freezer Burritos
Ingredients
- 1 pound sweet pork sausage
- 2 –3 medium Yukon Gold potatoes diced (approx. 3 cups; unpeeled)
- 1 green bell pepper diced
- 1 medium yellow onion diced
- 8 ounces mild or sharp cheddar cheese grated
- 1 tablespoon butter
- 8 large eggs
- Salt and black pepper to taste
- 1 cup salsa verde homemade or store-bought
- 8 large burrito-size flour tortillas
Instructions
Cook the Sausage
- Place a large skillet over medium heat. Add the sweet pork sausage and cook, breaking it into small pieces, until evenly browned. Transfer the cooked sausage to a bowl and set aside.
Cook the Vegetables
- Add the diced potatoes to the same skillet. Sauté for 8–10 minutes, stirring regularly, until tender and lightly browned.
- Add the diced green pepper and yellow onion; continue cooking until softened. Season with salt and black pepper. Remove from heat.
Scramble the Eggs
- In a separate nonstick skillet over low heat, melt the butter.
- Crack the eggs into a bowl, whisk thoroughly, then add to the skillet. Cook gently, stirring occasionally, until the eggs are fully set but still soft. Remove from heat.
Assemble the Burritos
- Arrange a flour tortilla on a clean work surface.
- Place approximately one-eighth of the sausage, potato mixture, cheddar cheese, and scrambled eggs in the center. Spoon about 2 tablespoons salsa verde over the fillings.
Roll the Burritos
- Fold the sides inward, then roll tightly to secure the filling.
- Wrap each burrito individually in foil. Repeat with remaining tortillas and filling.
Freeze
- Transfer the wrapped burritos to a large freezer-safe bag. Label and store in the freezer for up to 3 months.
Reheat
- Remove foil before reheating.
- Microwave on high for 4–5 minutes, turning once halfway through.
- For a crisp exterior, warm in a nonstick skillet over medium heat for 2–3 minutes per side.
Notes
- Replace flour tortillas with gluten-free burrito-sized tortillas; warm gently before rolling to prevent cracking.
- Confirm the salsa verde, sausage, and shredded cheese are certified gluten-free.
- Follow the remaining recipe as written.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
