Get rolling!

What’s the secret to stress-free mornings? Made-ahead, freezer-friendly breakfast burritos! Assemble them on the weekend, then reheat and enjoy any busy day of the week. They’re easy to make, totally customizable (add whatever you want!) and great for a quick yet hearty breakfast (or lunch or dinner). Try the recipe below or get creative and build your own burrito.

Prep tips:

1. To avoid sogginess: Let the skillet mixture cool down prior to assembling. If adding vegetables or salsa to the burrito, cook away the extra liquid before freezing so you’re not left with a sad and soggy burrito upon reheating.

2. When it’s time to roll, warm tortillas in microwave 20-30 seconds to make them softer and less likely to tear.

3. After assembling the burritos, place them on a parchment- or wax-paper-lined baking sheet, not touching one another, and put them in the freezer. Once frozen solid, wrap burritos individually and place them in large zip-top freezer bags; freeze.

4. The night before, take a breakfast burrito out of the freezer to defrost overnight in the refrigerator. When you reheat, no icy core!

Try this!

Make-Ahead Freezable Breakfast Burritos

Makes 8 servings

2 cups frozen shredded hash browns
1 Tbs olive oil
1 lb bulk sausage*
8 large eggs, lightly beaten
1/3 cup half and half
Salt and pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves

*Try switching out the sausage for ham or bacon. In addition, you can always kick up the heat by using spicy sausage or pepper jack cheese.

Cook hash browns according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.

Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.

Spread beans down centers of tortillas; top with hash browns, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.

Freeze (see “Prep Tips”). To reheat, microwave until heated through (about 2 minutes). Or thaw burritos, wrap in foil and bake at 350 degrees for 10 minutes.

Serve with salsa and sour cream (optional).