A make-ahead morning meal made with local ingredients from Locals Market.

Some mornings call for something real. Not a granola bar grabbed on the way out the door, but an actual, satisfying breakfast that sets you up for the day. These breakfast burritos deliver exactly that, and because they freeze beautifully, you only have to cook once to have a great breakfast waiting for you all week.

Built around Weaver’s of Wellsville Smoked Bacon Cheddar Sausages and Mad Radish eggs from Locals Market in Dillsburg, these are hearty, flavorful, and endlessly customizable. Meal prep has never tasted this good.

 

What You’ll Need

• 1 package Weaver’s of Wellsville Smoked Bacon Cheddar Sausages, sliced
• 12–15 Mad Radish eggs, beaten
• 2 red bell peppers, diced
• 1 large onion (or 2 medium/small), diced
• 1 bag frozen hash browns
• Burrito-size tortillas
• Locals Market Salsa
• Seasoned salt and onion salt
• Avocado oil

 

How to Make It

1. Cook the sausage. Slice the Weaver’s Smoked Bacon Cheddar Sausages and sauté in a large skillet over medium heat until nicely browned. Remove from the pan and set aside.
2. Sauté the vegetables. In the same pan, add the diced peppers and onions. Cook until soft and just starting to caramelize, picking up all those good sausage drippings left in the pan.
3. Scramble the eggs. Beat the eggs and season with a little seasoned salt. Add to the pan with the peppers and onions and stir gently over medium-low heat until fluffy and just cooked through. Don’t rush this part — low and slow gives you soft, creamy scrambled eggs.
4. Fry the hash browns. In a separate pan, heat a drizzle of avocado oil over medium-high heat. Add the frozen hash browns and cook until golden and crispy, seasoning with onion salt.
5. Assemble. Lay out your tortillas and build each burrito to your liking — sausage, eggs, peppers and onions, hash browns, and a spoonful of Locals Market Salsa. Fold and roll tightly.

Make-Ahead & Freezer Instructions

This recipe is practically designed for meal prep.

• Refrigerator: Assembled burritos keep well for 2–3 days. Reheat in a skillet or microwave.
• Freezer: Wrap each burrito individually in parchment paper, place in a zip-lock bag, and freeze for up to 2 months. To reheat from frozen, microwave for 2–3 minutes, flipping halfway through — or unwrap, wrap in foil, and warm in a 350°F oven for about 20 minutes.

Make a full batch on Sunday and you’ve got breakfast handled for weeks.

 

A Few Notes

• The sausage does a lot of the heavy lifting here. Weaver’s Smoked Bacon Cheddar Sausages bring smokiness, a little heat, and built-in cheesy flavor — you don’t need much else.
• Don’t overfill. It’s tempting, but a tightly rolled burrito holds together and reheats better than a stuffed-to-bursting one.
• Salsa goes inside and alongside. A spoonful inside each burrito while assembling, and a little more for dipping when you eat. Locals Market Salsa is the perfect finishing touch.

 

Find Your Ingredients at Locals Market

Weaver’s sausages, Mad Radish eggs, Locals Market Salsa, and everything else on this list are available at Locals Market in Dillsburg, PA. Stock up once and breakfast is sorted for the week.

 

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