Make-Ahead Kimchi Breakfast Burritos

These Make-Ahead Kimchi Breakfast Burritos are packed with fluffy eggs, turkey breakfast sausage, crispy hash browns, cheddar cheese, and Cleveland Kitchen Kimchi for a savory breakfast that's easy to prep ahead. Wrap them individually for a grab-and-go meal you can refrigerate or freeze for busy mornings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 burritos

Ingredients

• 8 large whole wheat tortillas
• 8 large eggs
• ½ lb turkey breakfast sausage
• 2 cups frozen hash browns or diced sweet potatoes
• 1 cup Cleveland Kitchen Kimchi, roughly chopped
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced
• 1 tbsp olive oil (if needed for cooking)

Instructions

1. Heat a large skillet over medium heat. Cook the turkey sausage until browned and cooked through, breaking it into crumbles. Transfer to a plate. In the same skillet, cook the hash browns or diced sweet potatoes until golden and tender. Whisk the eggs and scramble until just set.
2. In a large bowl, combine the cooked sausage, hash browns, scrambled eggs, kimchi, cheddar cheese, and green onions.
3. Warm the tortillas slightly to make them easier to roll. Divide the filling evenly among the tortillas. Fold in the sides and roll tightly into burritos.
4. Serve immediately, or wrap each burrito individually in foil or parchment paper for meal prep.

Tips & Variations

• Swap turkey sausage for chicken sausage or plant-based sausage.
• Add sautéed spinach or bell peppers for extra vegetables.
• Serve with avocado, salsa, or hot sauce.
• Make a double batch and freeze for quick weekday breakfasts.

Storage

• Refrigerate wrapped burritos for up to 4 days.
• Freeze for up to 3 months.
• Reheat refrigerated burritos in the microwave for 2–3 minutes.
• Reheat frozen burritos in the microwave for 3–4 minutes, flipping halfway through, or thaw overnight before reheating.

‍