This post may contain affiliate links. Please see our disclosure policy.
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.
In This Post
The Ultimate Grab and Go Breakfast
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!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- 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 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 ingredient quantities and 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.
- Stuff 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 and not overstuff. 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.
Freezing & Reheating Breakfast Burritos
- Freeze: Cool toasted burritos completely, wrap individually in foil or parchment, and store in a freezer-safe bag for up to 2 months.
- Reheat From Frozen: Unwrap from parchment or foil, wrap in a paper towel, place on a heat-safe plate, and microwave for 90 seconds. Flip and microwave for another 60 seconds. For crispiness, toast in a dry skillet. Let stand for 1 minute before eating.
- Reheat From Thawed (Preferred for Even Cooking): Remove parchment paper or foil and reheat in a dry skillet for 30-60 seconds per side OR in the microwave wrapped in a paper towel for 30 seconds, flip and microwave another 30 seconds or until warmed through.
More Favorite Breakfast Recipes
- Breakfast Tacos
- Hashbrown Breakfast Casserole
- Quiche Lorraine
- Easy Potato Frittata
- Banana Baked Oatmeal
- Crockpot Breakfast Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Breakfast Burritos
Video
Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion, minced
- ¼ cup green bell pepper, minced
- 2 cups frozen cubed hash browns, defrosted
- kosher salt, to taste
- 1 pound ground breakfast sausage
- 6 large eggs, lightly beaten
- ¼ teaspoon black pepper
- ½ cup milk or cream
- 1 tablespoon unsalted butter
- 1½ cups shredded cheddar cheese
- 8 (10-inch) flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, add in the ¼ cup yellow onion (minced), ¼ cup green bell pepper (diced), and 2 cups frozen cubed hash browns (thawed) and season with ½ teaspoon kosher salt (or to taste) Saute until the potatoes are golden brown, and the onions are translucent. Transfer this mixture to a paper towel-lined plate and set aside.
- Add 1 pound 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.
- In a large bowl, whisk together 6 large eggs with ½ cup milk or cream, a pinch of salt, and ¼ teaspoon black pepper until everything is well combined.
- Melt 1 tablespoon unsalted 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.
- Heat each tortilla in a dry skillet over medium-high heat or in the microwave for 15-30 seconds to make them more pliable.
- 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.
- Optional: Heat a nonstick skillet over medium-high heat. Once heated, toast the burritos on each side for 30-45 seconds.
- Serve immediately or cool completely and freeze.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Glad I came across this, planning on making it this week with the roasted veggie recipe, eggs and cheese!
Just finished making a batch for the freezer and easy mornings are now ahead!
YAY for easy mornings!!! We all need that!
Made these over the weekend and none of them made it to the freezer. Very good!
Love hearing that they were such a hit, Kate! But, I am sure you wish some of them made it to the freezer for easier mornings!