These Freezer Breakfast Burritos are filled with eggs, sausage, cheese, and potatoes for a hearty, protein packed breakfast. Make a batch ahead of time and keep your freezer stocked with a homemade option that's ready for those busy mornings.
Our mornings are always the busiest. Between feeding the kids and the chickens, I'm always racing the clock to get my two oldest to school on time. Some mornings go smoothly, and well... some just don't! Having my freezer stocked with made-from-scratch meals like these strawberry blueberry muffins and these breakfast burritos makes me feel so much better, even in the middle of the chaos. I love knowing my kids are starting their day with a hearty meal that is homemade.
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Key Ingredients & Substitutions
- Sausage - I like to use loose breakfast sausage because it crumbles easily. If you have links or pre-made patties, you can just chop them up before mixing with the other ingredients.
- Potatoes - I typically just grab russets for these burritos. They roast up beautifully and are always in my pantry. You can substitute with frozen shredded hashbrowns if you prefer. Just cook them how you normally would before adding them to the burritos.
- Cheese - Cheddar is my go-to! Feel free to substitute with whatever you have on hand.
- Tortillas - I use 9-inch flour tortillas for these, which make a great size for breakfast burritos. Substitute with smaller or larger tortillas if needed and adjust the filling accordingly.
- Add-ins - Diced and sautéed peppers and onions are fantastic in breakfast burritos.
See the recipe card below for the full list of ingredients and measurements.
How To Make Freezer Breakfast Burritos
These burritos are all about the assembly line. Once your ingredients are prepped, they come together quickly. Here's how I pull it all together:
- Toss the diced potatoes with oil and spices, then roast until golden and tender.
- In a skillet, brown the breakfast sausage until fully cooked. Remove from the pan, wipe out, add the butter and the eggs and scramble.
- Mix the potatoes and sausage in with the eggs, then place a portion in the lower third of each tortilla. Sprinkle with cheese.
- Fold the left and right sides in toward the center, pull the bottom of the tortilla up and over the filling.
- Continue rolling upward until the burrito is tight and the seam is on the bottom.
- Continue with remaining tortillas. Once done, cool completely before freezing. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Warm the tortillas before rolling to prevent tearing.
- If freezing, let the burritos cool completely before storing.
- Serve with your salsa or hot sauce!
Storage & Reheating
Once your burritos have cooled completely, wrap them individually in plastic wrap or parchment paper and place them in a large freezer bag or an airtight container. Freeze for up to 3 months.
To reheat: For the best results, thaw a burrito in the fridge overnight. In the morning, wrap it in a paper towel and microwave for 30-45 seconds, or until hot. If you are heating straight from the freezer, use the defrost setting first to make sure it's hot all the way through.
Frequently Asked Questions
You can wrap your breakfast burritos in plastic wrap, parchment paper, or foil before placing in a freezer bag or airtight container for freezing.
You can warm them in a microwave for about 20 seconds before rolling, or one by one in a skillet over medium low heat.
I hope these Freezer Breakfast Burritos help make your busy mornings a little more manageable! It's such a relief knowing there's a hearty, homemade meal waiting in the freezer when the house gets hectic.
-Sky🩷
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📖 Recipe
Freezer Breakfast Burritos
Ingredients
- 10 ounces potatoes ¼-inch diced
- 2 tablespoons olive oil
- ¾ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon pepper
- 10 ounces breakfast sausage
- 1 tablespoon butter
- 6 large eggs
- 5 flour tortillas 9-inch tortillas
- ¾ - 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F and line a sheet tray with parchment paper.
- Place the potatoes on the prepared pan and toss with 1 tablespoon of oil, paprika, salt, and pepper. Spread out into an even layer. Place in the oven and cook for 25-30 minutes, or until fully cooked.
- While the potatoes are cooking begin browning the sausage in a skillet, crumbling it as it cooks. When done remove from the pan and strain off excess fat on a paper towel lined plate. Set aside until needed.
- Mix the eggs together with a little milk or heavy cream if desired. Season with salt and pepper, if desired. Add the butter to a skillet over medium heat and scramble. Remove from the heat.
- Add the sausage and cooked potatoes to the pan with the eggs. Mix well, taste and adjust seasonings if needed. Allow to cool before assembling the burritos.
- Warm the tortillas in the microwave for 20 seconds to make them easier to work with.
- Lay out the tortillas and divide the mixture between them, placing the mixture in the lower third of each tortilla. Sprinkle with cheese. Tuck in the sides, fold up the bottom, and roll tightly.
- When completely cooled, individually wrap the burritos with plastic wrap then place in a freezer bag or container. Freeze until needed. Enjoy!
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