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These freezer-friendly Breakfast Burritos are one of my favorite ways to turn simple ingredients into a breakfast that is ready when you need it. Start from scratch with eggs, diced potatoes, breakfast sausage, and cheese, or use the recipe as a guide to give leftovers a very useful second life.
Breakfast Burritos at a Glance
- Yield: 8 large breakfast burritos; easy to scale
- Time Involved: 35 minutes if starting from scratch, or speed up prep by using leftovers.
- Customizable: Mix and match fillings, such as meats, veggies, and cheeses, according to your preferences.
- Freezer-Friendly: Freeze individually wrapped burritos for up to 2 months, and reheat easily for busy mornings.
- Why This Recipe: The filling options and tips to prevent soggy burritos make this a practical make-ahead breakfast recipe fit for busy mornings.
Kristen's Keys for Breakfast Burritos
I have been making breakfast burritos for years. Sometimes I pan-fry the potatoes, scramble the eggs, and sauté sausage, which gives me 8 hearty breakfast burritos ready to freeze in just over 30 minutes.
But more often than not, I use leftovers to cut down on prep and food waste. Last night's air fryer potato cubes? They were made for breakfast burritos.
Regardless of the method you choose, here are the helpful tips I have learned through the years.
- Let the components cool fully before assembling the breakfast burritos. If you are making these for the freezer, let the eggs, potatoes, and meat cool completely before adding them to the tortillas. Warm fillings create steam, which gets trapped inside the burrito and can leave you with a soggy tortilla after reheating.
- Repurpose leftovers. Leftover roasted potatoes, bacon, Instant Pot ham, sautéed vegetables, or even hashbrown breakfast casserole can all become a filling for breakfast burritos.
- Mix and match the fillings to create a breakfast burrito you and your family will love. Use cooked and crumbled chorizo for a kick, swap the scrambled eggs for a tofu scramble, add sautéed spinach, or even fold in last night's peppers and onions from veggie fajitas.
- Resist the urge to overstuff. This makes the burritos much easier to roll tightly and far less likely to tear or rip in the process.
Happy Cooking! xo Kristen
Notes on Ingredients
- Large Flour Tortillas: Use large flour tortillas, often labeled burrito-size, which leave 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 is completely optional. Cooked and crumbled breakfast sausage, chorizo, baked bacon, or diced ham all work well. This is another great place to use leftovers.
- Potatoes: Diced potatoes add texture and make the burritos extra filling. I often use whatever I already have on hand, including leftover Potatoes O'Brien or roasted red potatoes.
- Cheese: Select your favorite shredded or crumbled cheese. Cheddar, Colby, Monterey Jack, feta, and cotija are all great options.
- Other Filling Ideas: Black beans, cooked and crumbled tofu, pickled jalapeños, and/or sautéed vegetables like peppers, onions, spinach, or sautéed zucchini and yellow 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
Step One: Prepare Fillings
Cook the potatoes, eggs, and breakfast sausage as needed, or use already-cooked leftovers. Let everything cool completely before assembling the burritos to prevent steam from making the tortillas soggy.
Step Two: Fill and Roll
Arrange the cooled fillings in a narrow strip down the center of each tortilla. Don't overfill. Fold in the sides, then roll the tortilla tightly around the filling.
Step Three: Toast
Toasting the breakfast burritos is optional, but it adds a really nice texture and helps keep them crispy, even when frozen and defrosted. Simply toast the rolled burritos in a dry skillet until golden on each side.
Step Four: Serve or Freeze
Serve warm with store-bought or blender salsa, guacamole with tomatoes, hot sauce, and/or sour cream on the side, or let cool fully and freeze for busy mornings.
How to Freeze Breakfast Burritos
For the best texture, make sure the fillings and assembled burritos are completely cool before freezing. Trapped steam is the enemy of a good freezer burrito.
- Freeze: Once cooled, 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.
Easy Variations & Filling Ideas
One of the many reasons I love breakfast burritos is that the filling options are endless. While potatoes, sausage, eggs, and cheese are classic, let your imagination or leftovers guide you!
- My favorite meal-prep shortcut. Bake a hashbrown breakfast casserole or make a crockpot breakfast casserole, then let it cool completely. Once cooled, cut or scoop it into portions and wrap in tortillas. I wish I had started doing this years ago because it is ridiculously easy. The same trick works with leftover frittatas, especially my potato frittata, or other egg bakes.
- Start with leftover taco meat. I like to combine it with scrambled eggs, a can of drained and rinsed black beans, and shredded cheddar.
- Bake the eggs. To save on hands-on prep, you can opt to bake your scrambled eggs, just like I do when making homemade Egg McMuffins and breakfast sliders. Simply whisk the eggs with milk, salt, and pepper, and bake in a parchment-lined 7-by-11-inch baking dish for 12-16 minutes at 350℉.
- Skip the potatoes. The potatoes add bulk, so you will need to increase the amount of eggs and meat to make 8 burritos, or serve in smaller tortillas, as you would breakfast tacos.
More Make-Ahead Breakfast Recipes
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Breakfast Burritos
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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
- Prepare Potatoes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, add the minced onion, green bell peppers, and thawed, diced potatoes to the pan and season with ½ teaspoon kosher salt. Sauté until the potatoes are golden brown and the onions are translucent. Transfer this mixture to a paper towel-lined plate and set aside.
- Cook Sausage. 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 cooked through, use a slotted spoon to remove the sausage from the skillet. Drain off the grease and wipe out the skillet to prepare the eggs.
- Scramble Eggs. In a large bowl, whisk together 6 large eggs with ½ cup milk, a pinch of salt, and ¼ teaspoon black pepper until 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 set and fluffy. Remove the skillet from the heat.
- Assemble Burritos: If you plan to freeze the burritos, let everything cool completely before assembling. Then, briefly 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, then 1 tablespoon of the cooked sausage, followed by 2-3 tablespoons of the scrambled eggs onto the center of each tortilla. Sprinkle evenly with cheese. Fold in the sides, 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!