Mornings are so hectic at my house these days, but these freezer breakfast burritos have been totally saving me! They’re so easy to meal prep filled with fluffy eggs, sausage, cheese, onion, and bell pepper. I wrap a bunch of these bad boys in foil at the beginning of every month and pull them out whenever I’m in a rush.
Freezer Breakfast Burritos Recipe
These make-ahead, freezer-friendly breakfast burritos are the perfect chicken meal prep idea for busy mornings. Filled with eggs, cheese, sausage, and more, I love that I can make a batch of these frozen breakfast burritos when I have time, and they’ll be ready to microwave in an instant.
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How to Store and Reheat
Leftover freezer breakfast burritos can be stored in the refrigerator for up to 3 days before they need to be frozen. Reheat as directed in the recipe.
How to Freeze
Freeze breakfast burritos tightly wrapped in aluminum foil and set in a large Ziplock bag for up to 3 months. Let thaw overnight before reheating.
Notes and Tips
- Try bacon, ham, tofu, beans, or ground chicken instead of the sausage.
- Feel free to add your favorite veggies, such as mushrooms, spinach, chopped jalapeños, pickled onions, etc.
- Swap the frozen cubed potatoes for frozen hash browns or tater tots.
- Use your favorite cheese, such as Pepper Jack, Monterey Jack, Colby, or mozzarella.
- I do not recommend adding avocado, sour cream, or high-water content veggies like tomatoes or lettuce. They’ll cause the burritos to turn out soggy.
- To prevent the tortillas from cracking, warm them in a skillet over medium heat for a few seconds or covered with a damp paper towel in the microwave for 15-20 seconds.
- When reheating the burritos, take care to reheat them until just warmed through. Otherwise, the eggs could overcook and cause the burritos to become soggy.
Freezer Breakfast Burritos Recipe
Ingredients
- 12 large eggs (1 carton)
- ½ cup milk
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 pound breakfast sausage
- 1 tablespoon olive oil
- 1 bell pepper chopped
- ½ onion chopped
- 2 cups frozen cubed potatoes
- 8 (10-inch) flour tortillas (1 package)
- 1 cup freshly shredded cheddar cheese
Instructions
- In a large bowl, whisk the eggs, milk, salt, and pepper together. Pour into a greased skillet over low-medium heat. Scramble until cooked to your liking.12 large eggs, ½ cup milk, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- In a separate skillet, sauté the breakfast sausage over medium heat until fully cooked. Transfer the sausage to a plate.1 pound breakfast sausage
- Heat the oil in the same skillet. Add in the bell pepper and onion. Sprinkle with salt and sauté for 4-5 minutes, until softened. Add the potatoes to the skillet and sauté for a couple of minutes.1 tablespoon olive oil, 1 bell pepper, ½ onion, 2 cups frozen cubed potatoes
- To assemble the burritos, spread the tortillas out on the counter. Add equal amounts of eggs, sausage, and potato mixture to the middle of each tortilla. Sprinkle cheddar cheese over the top.8 (10-inch) flour tortillas, 1 cup freshly shredded cheddar cheese
- Fold up the bottom half of the tortilla over the fillings. Fold in the sides toward the middle, and tightly roll up into a burrito.
- If desired, heat a bit of oil in a skillet over medium heat. Place 1-2 burritos at a time in the skillet, cooking for a couple minutes on each side until golden brown.
- Serve immediately or store the burritos by wrapping them in foil and freezing in a large sealable bag.
To Reheat:
- Defrost the burritos in the microwave, or overnight in the refrigerator. Unwrap from the aluminum foil.Air Fryer: 370°F for 10 minutes.Oven: 425°F for 15-20 minutes.Stovetop: 4-5 minutes per side over medium heat.Microwave: 1-2 minutes on high.
Notes
How to Make Freezer Breakfast Burritos Step by Step
Scramble the Eggs: In a large bowl, whisk 12 large eggs, ½ cup of milk, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper together. Pour into a greased skillet over low-medium heat. Scramble until cooked to your liking.
Assemble the Burritos: In a separate skillet, sauté 1 pound of breakfast sausage over medium heat until fully cooked. Transfer the sausage to a plate. Heat 1 tablespoon of olive oil in the same skillet. Add in 1 chopped bell pepper and ½ of a chopped onion. Sprinkle with salt and sauté for 4-5 minutes, until softened. Add 2 cups of frozen cubed potatoes to the skillet and sauté for a couple of minutes. To assemble the burritos, spread 8 (10-inch) flour tortillas out on the counter. Add equal amounts of eggs, sausage, and potato mixture to the middle of each tortilla. Sprinkle 1 cup of freshly shredded cheddar cheese over the top.
Store the Burritos: Fold up the bottom half of the tortilla over the fillings. Fold in the sides toward the middle, and tightly roll up into a burrito. If desired, heat a bit of oil in a skillet over medium heat. Place 1-2 burritos at a time in the skillet, cooking for a couple of minutes on each side until golden brown. Serve immediately or store the burritos by wrapping them in foil and freezing them in a large sealable bag.
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