By Kelly Bogard

Well, it’s time… Time for homework, school plays and football. Yep, it’s time for school to start in Texas. Some kids have already made their way back into the classroom, while others will venture in next week. No matter what day they go back,  they’ll all need a balanced breakfast filled with protein, whole grains and all of the other yummy things that make their brains and bodies stronger.

I remember the excitement of the first day of school.  Getting to see all my friends again and meeting new teachers.  Making new friends and getting involved with whatever activity I decided to try that year.  I also remember my mom making sure we always had a good breakfast.  She worked full-time, as well as being a mom, wife and community volunteer—yet, she always found time to make sure we had something healthy to eat.  This is one of my favorites.

For Freezer Breakfast Burritos, you will need…Freezer Breakfast Burrito
1 dozen large eggs
1 lb. ground breakfast sausage
1 cup sharp cheddar cheese, grated
1/2 cup water
Salt & pepper to taste
Whole wheat tortillas
Kylito’s Salsa for dipping

Over the years, I’ve made a few changes to this recipe. I changed to water rather than milk, because I find it makes the eggs fluffier. I also switched from standard flour tortillas to whole wheat because, not only do I love the flavor, but they are so good for you. Oh, and I started using Kylito’s Salsa because I am head over heels for the fresh, homemade taste. (And it’s made right here in Texas!)

First things first, breakdown the breakfast sausage and cook in a large skillet until no longer pink.

Freezer Breakfast Burrito

While the sausage is cooking, combine the eggs, water and seasoning in a large bowl. Whisk until well combined.

Freezer Breakfast Burrito

When the sausage is finished cooking, remove any excess grease and add the egg mixture to the skillet. This is a lot of eggs, so make sure you use a pan big enough for everything.

Freezer Breakfast Burrito

You want your eggs to be firm, so cook until they are no longer watery. Pop the tortillas in the microwave and cover with a wet paper towel to warm. Just 20-30 seconds should do just fine.

Freezer Breakfast Burrito

Once the eggs are finished cooking, you can prepare the burritos by topping each tortilla with a couple of spoonfuls of the egg and sausage mixture and sprinkling with grated cheese.

Freezer Breakfast Burrito

Finally, roll the burrito up, tucking the ends in, and wrap in plastic wrap to freeze. Then, put them in a freezer bag for storage and place in the freezer until ready to heat and serve.

Freezer Breakfast Burrito

As a mom myself, I love the fact these can be made ahead of the hustle and bustle of a school day. You can pop a frozen burrito in the microwave for 1-1/2 to 2 minutes on 50-percent power, and they are ready to go!

I hope all of your kiddos are excited about their first day of school this year and that they have a nutritious breakfast to get them through the day. From all of us at Texas Table Top, enjoy!



Recipe: Freezer Breakfast Burritos

Summary: Protein-packed breakfast for a great start to the day

Freezer Breakfast Burrito


  • 1 dozen large eggs
  • 1 lb. ground breakfast sausage
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup water
  • Salt & pepper to taste
  • Whole wheat tortillas
  • Kylito’s Salsa for dipping


  • Crumble sausage into skillet and cook through.
  • While sausage is cooking, whisk together eggs, water and seasonings in a separate bowl.
  • Drain excess grease from the cooked sausage.
  • Combine sausage and egg mixture into skillet.
  • Cook over medium heat until firm.
  • Cover tortillas with a wet paper towel and warm for 20-30 seconds in the microwave.
  • Fill a tortilla with the egg and sausage mixture and top with cheese.
  • Roll the burrito, tucking in the ends, and wrap in plastic wrap.
  • Freeze wrapped burritos in freezer bags until ready to serve.
  • To reheat, place the burrito, still wrapped, in the microwave on 50-percent power for 1-1/2 to 2 minutes or until heated through.

Cooking time (duration): 30 minutes

Number of servings (yield): 10-12