Freezer Breakfast Burritos make mornings on the go easy! Heat in the microwave from frozen and in minutes you have a hearty and delicious meal!
Breakfast is so easily skipped on busy mornings; we don’t always have time to make our favorites like Corned Beef Hash with drippy fried eggs. Recipes like these breakfast burritos and make ahead casseroles like this Sausage Breakfast Casserole are the best way to make mornings easy and delicious!
Freezer Breakfast Burritos
Burritos of any kind are really one of my boys most favorite foods. Whether they get them out or make them at home, they could honestly eat them every day.
They love these Freezer Breakfast Burritos on busy school mornings, for after school snacks or for dinner. I’m telling you, they’ll eat them any time of the day.
And what can be better than a meal for any time of the day that your kids can heat up themselves? Oh my friends, I guarantee you, these burritos are going to become a staple in your freezer.
Ingredients For Breakfast Burritos
As you might imagine, the ingredients for these Freezer Breakfast Burritos can be easily customized to your liking. We’ll get to more of that a little further down in the post!
- Scrambled Eggs
- Shredded Cheddar Cheese
- Crumbed Pork Sausage
- Diced Potatoes
- Flour Tortillas
How Do You Make Breakfast Burritos?
We’ll go over the basic steps here but for the full instructions and ingredient amounts, head to the recipe card at the bottom of the post.
- Grab a bag of frozen diced potatoes from the store and cook them according to the package directions until they are crispy and brown. You can definitely use a fresh potato, too. Just dice it into small pieces like you see here add them to a skillet with a little oil and butter and you’ll get the same result.
- For these burritos we used pork sausage, but you can swap out Italian sausage with the casings removed, too. Add to the same skillet that you cooked the potatoes in (or vice versa, it really doesn’t matter which you cook first) and cook until the sausage is browned through.
- Scramble the eggs, also in the same pan, and remove to a bowl. For this recipe, we don’t recommend runny scrambled eggs as the liquid will make the burritos soggy.
- To Assemble: Add a portion of the eggs, cheese, potatoes and sausage to the center of a tortilla. Fold the sides of the tortillas in towards the center, then fold the tortillas in half, tucking the sides in again as you roll to form a burrito.
- Set aside and repeat with the remaining tortillas so you have six breakfast burritos. We like to take our Freezer Breakfast Burritos another step and crisp them up in a skillet. Doing this adds flavor and texture to the finished burrito, especially when you go to heat them back up again.
Can I Keep These Breakfast Burritos Vegetarian?
Sure! If you’re looking to keep these breakfast burritos meat-free, just leave out the sausage altogether. Try adding more vegetables like peppers and onions, spinach or chopped broccoli.
If you’re a fan of the “Impossible” meat-free type products, they do have a ground beef substitute that would also work great in these breakfast burritos!
Do You Have To Freeze These Burritos?
Nope! We do love meal prepping with these burritos to have an easy breakfast waiting for us. But if you know that you’re going to eat these in a few days, the refrigerator will work just fine.
Wrap the burritos in plastic wrap or aluminum foil to keep them fresh and then warm in the microwave for a minutes or so when you need them.
Because we took the extra step to add a crispy outside to the tortillas, the burritos will still be nice and crisp upon reheating.
What Other Ingredients Can I Use To Make Breakfast Burritos?
So like I said, we stuck with the basics here, but there are SO many different vegetables and proteins that you can add to breakfast burritos. We’ll list some of our favorites here.
Instead Of Sausage Try:
- Shredded chicken
- Ground Beef
- Ground Pork
- Bacon
- Ham
- Impossible Beef
- Tofu
Other Vegetable Options:
- Bell peppers
- Broccoli
- Spinach
- Diced tomatoes
- Onions
- Cabbage
Another good idea is to try using a low carb tortilla and skipping the potatoes if you’re looking to make these Freezer Breakfast Burritos a low carb breakfast.
Don’t just save these breakfast burritos for breakfast! We love heating these up for a quick lunch or dinner, too. You can even add a side salad or vegetable side dish to make the meal complete.
Looking For More Make Ahead Breakfast Ideas?
- Crustless Ham & Broccoli Quiche
- Western Hash Brown Casserole
- Taylor Ham Egg & Cheese Casserole
- Southwestern Breakfast Burritos
- Maple Sausage Crescent Rolls
Freezer Breakfast Burritos
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThese Freezer Breakfast Burritos make mornings a breeze! Filled with cheese, sausage, potatoes and eggs, it’s a delicious, hearty, portable breakfast on the go!
Ingredients
- 20 ounce package of diced potatoes, fresh or frozen (see note)
- 1 pound pork sausage (can also swap out Italian sausage removed from casings)
- 8 ounce block of cheddar cheese, shredded
- 10 eggs, beaten with salt and pepper to taste
- 1 tablespoon butter
- Kosher salt and fresh black pepper to taste
- 6 large, burrito-size flour tortillas
Instructions
- Cook the potatoes in a large skillet according to the package directions. If the potatoes are unseasoned, season them with salt and pepper to taste. Once brown and crispy, transfer to a bowl and set aside.
- Add the sausage to the same skillet and cook while breaking up into crumbles, until browned and cooked through. Transfer to a bowl and set aside.
- Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, without leaving them too runny as the liquid will make the burritos soggy. Transfer the eggs to a bowl, then remove the skillet from the heat.
- Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese. Fold the tortillas up burrito style, ending with the seam down.
- Wipe out the skillet and then heat over medium heat. Spray with cooking spray or add a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crisp until brown on each side, about 1 minute on each side. Repeat with the remaining burritos.
- If you aren’t freezing these burritos, they will last in the refrigerator for up to 3 days.
To Freeze And Reheat The Burritos:
- Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.
- Place the burrito on a microwave-safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute, depending on the size of your burrito. Just give it a few more seconds if the filling isn’t warmed through.
Recipe Notes
You can grab either fresh or frozen diced potatoes; the fresh version is usually found in the butcher department. Cook according to the package directions. This is also a great way to use up leftover baked potatoes!
- Category: Breakfast / Brunch
- Method: Stove Top
- Cuisine: American
