This sausage, potato, bacon, and mushroom breakfast burrito is a hearty breakfast that can be frozen for meal prep! It’s paleo, AIP, and egg-free.

breakfast burrito

AIP Breakfast Burritos are Here!

If you have a lot of food intolerances like eggs, grains, etc. you’ll know that something like breakfast burritos is incredibly hard to come by. You can’t just walk into any ol’ restaurant and get an AIP or paleo breakfast burrito, nor is it easy to make one at home… until now.

These sausage breakfast burritos are totally paleo, and AIP and made with a ready-made burrito tortilla that you can buy in stores for convenience! Not only are they paleo, but they’re also egg-free if you don’t tolerate eggs. Heck yes!

I’m married to a native Texas who loves Tex-Mex and I’ve lived in Texas since I was 12 years old. So trust me when I say that these burritos are legit.

breakfast burrito

Why I love this breakfast burrito

They’re made with Siete Foods Burrito size Tortillas

I’ve been a fan of Siete foods since before they were even called Siete! Their new burrito wraps are the very first product that are AIP compliant! Their regular tortillas are not, so this is huge! As of the time I’m sharing this recipe, these wraps can be found in Whole Foods. You can always reach out directly to Siete or request your local store to carry them.

They’re egg-free

Not that eggs are bad, but if you have an intolerance, egg-free breakfast burritos can be hard to find!

They can be frozen

As an expecting first time mom, I’m all about the freezer life these days!

 

How to make this AIP Breakfast Burrito

  • Cook the sweet potato: Using a large skillet, heat the avocado oil over medium heat. Add the sweet potato and lightly season with salt, pepper, and garlic powder. Cook for 8-10 minutes or until the sweet potato is crisped to your liking. Top with cilantro and set aside.
  • Cook the sausage: Using the same pan (or a new pan if needed) add the pork sausage and cook until browned, using a wooden spoon to crumble. Set aside.
  • Cook the mushrooms: Add the mushrooms to the same pan and lightly salt. Cook for 4-5 minutes or until softened. Set aside.
  • Wrap the burrito: Lightly heat the burrito tortillas as instructed on the package. Add the sweet potato, sausage, mushroom, and 1 strip of bacon to the center of each tortilla, being careful not to overfill. Roll the burrito by folding up the bottom edge about a third of the way, then folding in the two corners, and rolling the burrito tightly. Slice the burritos and serve with chimichurri.

breakfast burrito step by step

Tips & Tricks for Making This Burrito

Soften the burrito wrap in a pan

The instructions on how to do this are written in the recipe and on the back of the packaging

Crisp in a pan afterward if desired

If you like you burritos crispy, you can easily add this back to a pan with some oil and crisp

Be careful about overfilling the burrito

Burritos are an art! I’ve included measurements, but honestly it will vary depending on the size of your vegetable cuts, how tight you roll the burrito etc. Just keep eyeballing it, and remember you can start over.

What if you can’t find the siete burrito wraps in stores?

If you can’t find this specific burrito wrap that I’m using, you can use one that you tolerate of your choice, or simply make it a burrito bowl!

How to freeze the burrito

Allow the burrito to cool completely before wrapping it tightly in parchment paper or plastic wrap (no, I don’t like plastic wrap either, but it works if you’re using the freezer). Transfer to a freezer-safe bag and freeze for a month. Make sure that none of your ingredients are previously frozen! Transfer to the fridge the evening before you plan to eat it to allow to defrost, and heat in a pan before enjoying.

If you choose to top the burrito with chimichurri, freeze it separately to avoid making the burrito soggy!

freezer breakfast burrito

To crisp or not to crisp?

For me, I like burritos and tacos soft! I prefer not to crisp them. However, these crisp great and my husband loves it that way! If you freeze it, you’ll totally want to crisp it after it defrosts to make sure that it’s well heated.

All you have to do to crisp it up is heat some oil in a pan, carefully place the wrapped burrito in the hot pan, and cook for 1-2 minutes on each side!

The Ingredients for this recipe

Siete Foods Burrito Wrap

As of the time I’m writing this post, this is a new product. They’re mostly sold in whole foods in the refrigerated or freezer section. You can always request other stores to carry them!

Sausage & bacon

You can get creative with the sausage here. You can either use ground pork sausage, chicken, or turkey. It’s up to you and your preferences!

Sweet potato

I use white sweet potato, but you can easily use orange sweet potato.

Mushrooms 

Chimichurri

I like to add chimichurri afterward to add some greens and flavor. If you’re freezing this burrito, freeze the chimichurri separately.

burrito ingredients

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Freezer Sausage Breakfast Burrito (Paleo, AIP, Egg-free)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This sausage, potato, bacon, and mushroom breakfast burrito is a hearty breakfast that can be frozen for meal prep! It’s paleo, AIP, and egg-free.


Scale

Ingredients

  • 3 tbsp avocado oil
  • 1 large white sweet potatoes (sub orange sweet potato), diced
  • 3/4 tsp sea salt (divided)
  • 1 tsp garlic powder
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp fresh cilantro, chopped
  • 12 oz ground pork sausage (For AIP, use ground pork and see below for AIP sausage seasoing)
  • 8 oz mushrooms, sliced
  • 4 stips of bacon, cooked and chopped
  • 4 Siete foods burrito tortillas (see notes, or burrito tortilla of choice)
  • Chimichurri to serve

AIP pork sausage seasoning (optional)

  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme

Instructions

  1. Using a large skillet, heat the avocado oil over medium heat. Add the sweet potato and lightly season with salt, pepper, and garlic powder. Cook for 8-10 minutes or until the sweet potato is crisped to your liking. Top with cilantro and set aside.
  2. Using the same pan (or a new pan if needed) add the pork sausage and cook until browned, using a wooden spoon to crumble. Set aside.
  3. Add the mushrooms to the same pan and lightly salt. Cook for 4-5 minutes or until softened. Set aside.
  4. Lightly heat the burrito tortillas as instructed on the package to make them easier to fold.
  5. Add about 1/4th of the sweet potato, about 1/4-1/3 cup of sausage, 8-10 sliced mushrooms, and 1 strip worth of chopped bacon to the center of each tortilla, being careful not to overfill (see notes). Roll the burrito by folding up the bottom edge about a third of the way, then folding in the two corners, and rolling the burrito tightly. If desired, add 1-2 tbsp of avocado oil to a pan and crisp the burrito.
  6. Slice the burritos and serve with chimichurri on the side.
  7. To freeze, allow to cool completely before wrapping and storing in a freezer-safe bag for up to a month in the freezer.

Notes

As of the time I’m sharing this recipe, these Siete Foods Burrito Tortillas can be found in Whole Foods. You can always reach out directly to Siete if you have trouble locating them, or request your local store to carry them.

As for overfilling the burrito, the exact measurments of each burrito filling will vary depending on the size of your vegetable cuts, how tight you roll the burrito etc. Just keep eyeballing it, and remember you can start over!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Breakfast

Nutrition

  • Serving Size: 1 serving
  • Calories: 542
  • Fat: 40.5g
  • Carbohydrates: 20.9g
  • Fiber: 3g
  • Protein: 22.8g

Breakfast Burrito