Freezer Breakfast Burritos With Peppers And Feta

Freezer Breakfast Burritos With Peppers And Feta

Do you ever want to smack those people that have their meals planned out for the week? They’re like “oh I’ve got lasagna in the freezer for Monday, Tuesday is taco night, Wednesday we’re having chicken tortilla casserole already frozen…I made a big batch last weekend…Thursday, I make soup from the leftover chicken…and Friday…”


If you’re one of the people who I just smacked, I’m truly sorry. Really, I am. It’s just that I’m undeniably jealous of you and your meal organization.

I promise I won’t actually do it. I’ll only smack you in my mind while I smile at you and say things like “wow” and “how do you find the time?”


  • 2 large baking potatoes, peeled and chopped into small chunks (about 1 inch pieces)
  • 3 tablespoons olive oil
  • 1 pound chicken or turkey sausage, casings removed (I used chicken sausage with spinach and feta. Any sausage will work though)
  • 1 small yellow (Spanish) onion, peeled and chopped (about 1 cup)
  • 1 bell pepper, seeded and chopped (I used ½ yellow and ½ red)
  • 12 large eggs
  • ½ cup milk
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 6 oz crumbed feta cheese
  • 16 fajita-sized flour tortillas, warmed (you could use burrito-size but you'll end up with larger, fewer burritos)
  • Salt and pepper
Read the whole recipe on The Kitchen Snob