Freezer-Friendly Breakfast Burritos
Stock your freezer with these hearty breakfast burritos and never skip breakfast again! Made with potatoes, eggs, sausage, and cheese, these freezer-friendly breakfast burritos are delicious, filling, and reheat beautifully!
Looking for more make-ahead breakfast recipes perfect for busy mornings? Don’t miss Homemade Egg McMuffins, Overnight Oats, and Crockpot Maple Brown Sugar Oatmeal.
When it comes to breakfast on a busy morning, nothing tops a grab-and-go breakfast. Even better when said breakfast features crispy breakfast potatoes, savory breakfast sausage, fluffy scrambled eggs, and melty cheese, and keep you satisfied for hours.
And these breakfast burrito have it all and then some!
Mix and match the fillings to create a breakfast burrito you and your family will love. Then wrap them up, stash them in the freezer, and you will have a hearty breakfast (or brinner) ready and waiting for you!
What You Need To Make Breakfast Burritos
While you can swap out fillings to fit your dietary needs or preferences, there are a few components that are key to a really good breakfast burrito.
- Large Flour Tortillas: Be sure to use large flour tortillas, often labeled burrito-size, which will leave you plenty of room for your fillings and hold up well. This is not the time to use corn tortillas, as they tear easily and are often quite small.
- Eggs: Scrambled eggs are best for breakfast burritos. They incorporate beautifully with the other ingredients. More importantly, they freeze and reheat well.
- Meat: Adding meat to your breakfast protein is optional. Cooked and crumbled breakfast sausage, chorizo, crumbed cooked bacon, or diced ham make great options.
- Potatoes: Diced potatoes help to add texture and bulk to your burritos. This is a great time to use put leftover Potatoes O’Brien, air fryer potatoes, or roasted red potatoes, as the potatoes need to be fully cooked and a bit crispy before being added to the filling of the breakfast burritos. No leftover potatoes? Use thawed frozen hash browns OR pan-fry diced potatoes of choice.
- Cheese: Select your favorite shredded or crumbled cheese. Cheddar, Colby, Monterey jack, feta, and cotija are all great options.
- Other Filling Ideas: Black beans black beans, cooked and crumbled tofu, pickled jalapenos, and/or sauteed vegetables like peppers, onions, spinach, or summer squash.
Avoid These Burrito Fillings
When making freezer-friendly breakfast burritos, avoid ingredients that don’t freeze well and/or that are watery. I recommend avoiding raw vegetables, sour cream, salsa, and avocado, unless you are serving immediately after assembling.
How to Make Breakfast Burritos
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Potatoes
If you aren’t using leftover cooked potatoes, you want to start this recipe off by cooking diced potatoes with onions and peppers if desired, until golden brown and fork-tender.
Scramble Eggs
For fluffy, creamy scrambled eggs, cook whisked seasoned eggs low and slow over medium heat, stirring often, but gently. Once the eggs are set remove them from the heat.
Don’t Overstuff Burritos
Regardless of the fillings you add to the burritos, it is best lay the fillings in a narrow strip on the center of tortilla. This will make the burritos easy to tightly roll and secure the fillings inside.
Tuck and Roll Burritos
To tightly roll up the breakfast burritos, fold in the sides, fold the tortilla over the filling, tucking in the fillings if needed, and then roll the burrito closed.
Toast Burritos
Toasting the breakfast burritos is optional, but adds a really nice texture to the burrito and help to keeps the burrito crispy–even when frozen and defrosted.
Serve
Whether serving immediately or after reheating from frozen, these breakfast burritos are fabulous served with salsa, guacamole, hot sauce, and/or sour cream on the side.
How to Freeze & Reheat Breakfast Burritos
- Freeze: Let the toasted burritos cool fully, then individually wrap each burrito in foil or parchment paper. Place the burritos into a freezer-safe bag or container and store in the freezer for up to 2 months.
- Reheat From Frozen: Remove the foil or parchment paper and wrap the burrito in a paper towel and place on a heat-safe plate. Microwave for 90 seconds, flip, and continue to microwave for another 60 seconds, or until heated through. Toast in a dry skillet if desired to crisp the burrito up. Let stand for a minute before eating.
- Reheat From Thawed: It is best to let the frozen burritos thaw overnight in the refrigerator for quick and even cooking. After the burrito is defrosted or nearly defrosted, remove the foil or parchment paper from the defrosted burrito and reheat in a dry-skillet over medium-high heat for 30-60 seconds per side until warmed and golden. Alternatively, wrap the burrito in a paper towel and microwave on a heat-safe plate for 1 minute, flip and continue to microwave for 30 seconds until heated through. Let rest for 30 seconds before enjoying.
More Favorite Breakfast Recipes
Breakfast Burritos
Made with potatoes, eggs, sausage, and cheese, these freezer-friendly breakfast burritos are delicious, filling, and reheat beautifully!
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Servings: 8
Calories: 385kcal
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Instructions
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Heat oil in a large skillet over medium-high heat. Once heated, add in the onions, peppers, and hash browns and season with ½ teaspoon of salt. Saute until the potatoes are golden brown, and the onions are translucent. Transfer this mixture to a paper towel-lined plate and set aside.
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Add the ground breakfast sausage to the same skillet and cook over medium-high heat, breaking up the sausage as it cooks. Once the sausage is fully cooked, use a slotted spoon to remove the sausage from the skillet. Drain off the grease that was rendered from the pan.
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In a large bowl, whisk together the eggs, milk, ½ teaspoon salt, and ½ teaspoon of pepper until everything is well combined.
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Melt the butter over medium heat in the same large skillet used for the potatoes and sausage. Once melted, add the eggs and cook, stirring gently and often, until the eggs are set and fluffy. Remove the skillet from the heat.
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Heat each tortilla in a dry skillet over medium-high heat or in the microwave for 15-30 seconds to make them more pliable.
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Layer 2 tablespoons of the potato mixture, followed by 1 tablespoon of the cooked sausage, followed by a layer of 2-3 tablespoons of the scrambled eggs onto the center of each tortilla. Sprinkle evenly with cheese. Fold in the sides and then the ends over and roll up the burrito as tightly as possible.
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Optional: Heat a nonstick skillet over medium-high heat. Once heated, toast the burritos on each side for 30-45 seconds.
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Serve immediately or cool completely and freeze.
Notes
Potatoes: Feel free to replace the hash browns with leftover cooked potatoes, or diced raw potatoes and sauté as directed.
Avoid these Ingredients: When planning to freeze burritos, avoid ingredients that don’t freeze well and/or that are watery. I recommend avoiding raw vegetables, sour cream, salsa, and avocado, unless you are serving immediately after assembling.
Freeze: Let the toasted burritos cool fully, then individually wrap each burrito in foil or parchment paper. Place the burritos into a freezer-safe bag or container and store in the freezer for up to 2 months.
Reheat From Frozen: Remove the foil or parchment paper and wrap the burrito in a paper towel and place on a heat-safe plate. Microwave for 90 seconds, flip, and continue to microwave for another 60 seconds, or until heated through. Toast in a dry skillet if desired to crisp the burrito up. Let stand for a minute before serving.
Reheat From Thawed: Let the frozen burritos thaw overnight in the refrigerator. Remove the foil or parchment paper from the defrosted burrito and reheat in a dry-skillet over medium-high heat for 30-60 seconds per side until warmed and golden. Alternatively, wrap the burrito in a paper towel and microwave on a heat-safe plate for 1 minute, flip and continue to microwave for 30 seconds until heated through. Let rest for 30 seconds before serving.
Nutrition
Calories: 385kcal | Carbohydrates: 12g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 875mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 2mg
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