Freezer Breakfast Burritos You’ll Actually Look Forward to Eating
Freezer breakfast burritos are the ultimate make-ahead meal for busy mornings when you need something fast, filling, and delicious.
Whether you’re feeding hungry teenagers, meal prepping for the week, or just trying to make mornings a little easier, this breakfast recipe is a total game-changer.
Once you see how simple and satisfying they are, you’ll never go back to skipping breakfast again.
These burritos are packed with protein, super customizable, and easy to reheat—perfect for grab-and-go mornings or lazy weekend brunches.
You can make a big batch in under an hour and enjoy them all week.
How to Make Frozen Breakfast Burritos
- Scramble the eggs with milk, season with salt and pepper, and cook until just set.
- Cook sausage or bacon, and drain any excess grease.
- Sauté any veggies you’d like to include.
- Cook hash browns or potatoes until golden.
- Let everything cool to prevent soggy tortillas when reheating.
- Lay out each tortilla and layer on eggs, meat, potatoes, cheese, and any extras. Remember: Less is more! Overfilled burritos are hard to roll and can burst during reheating.
- Fold in the sides, then roll tightly into a burrito.
How to Freeze Breakfast Burritos
- Wrap each burrito individually and tightly in parchment paper or aluminum foil.
- For added freezer protection, place them in a large zip-top freezer bag or airtight container. To avoid freezer burn and keep them tasting their best, try removing as much air as possible from the freezer bag before sealing.
- Write the date and contents on the bag. Freeze burritos for up to 3 months.
- You can reheat your burritos by unwrapping them and microwaving on a plate for 2–3 minutes, flipping halfway. Or in the oven by wrapping them in foil and baking at 375°F for 25–30 minutes.
Nope. You can reheat directly from frozen.
Use room-temperature tortillas and steam them slightly in the microwave for 10–15 seconds before filling.
You can freeze breakfast burritos for up to 3 months. They’ll still be safe to eat after that, but the flavor and texture might start to decline. For the best results, eat them within 1–2 months.
Skip ingredients that don’t freeze well, such as:
Fresh tomatoes or watery salsas that will make the burrito soggy when thawed.
Lettuce or raw greens, sour cream or soft cheeses like brie or goat cheese.
Foil is best for wrapping burritos individually—especially if you plan to reheat in the oven or toaster oven.
Plastic wrap or parchment can work too, but always place wrapped burritos in a freezer-safe zip-top bag or airtight container to prevent freezer burn.
Looking for even more easy breakfast ideas to round out your mornings? Be sure to check out these delicious and helpful recipes too!
- This hearty Breakfast Casserole is perfect for feeding a crowd or prepping ahead for the week.
- Add something sweet on the side with a slice of this moist and flavorful Blueberry Bread recipe.
- Serve your burritos with a crispy side of Easy Air Fryer Potatoes—they’re ready in minutes!
- Planning a brunch? Don’t miss this fun guide on How to Set Up a Pancake Bar with all the toppings and mix-ins.
How to Make Breakfast Burritos
Ingredients
- 14 oz pack Ground breakfast sausage
- Second protein ham, ground chicken, bacon
- 2 cups Chopped red or gold potatoes
- ½ cup purple red onion
- ½ cup red green and yellow diced bell peppers 6-8 eggs
- ½ tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups shredded cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Flour tortillas
Instructions
- Melt 2 tbsp butter with 3 tbsp olive oil over medium heat.
- Add potatoes and cook about 7-8 mins before adding in onions and peppers. Sauté for an additional 3-4 mins. Remove from heat and set aside.
- Cook proteins, drain and set aside
- Scramble eggs, seasoning lightly with salt and pepper. Start by adding the eggs to the center of the tortilla.
- Lightly mash down with the back of a spoon to hold the rest of the ingredients. Add your proteins on top of the eggs, followed by the sautéed potatoes and veggies and top with cheese.
- Roll the burrito tightly. When rolling up your burrito, make sure not to stuff it too full or else they'll be tricky to roll up.
- Lay on a baking sheet burrito seam side down.
- Spray the top of each burrito with cooking spray.
- Bake in a 350 degree f oven for a cooking time of 15-20 minutes until tortillas are crispy around the edges. Allow to cool slightly before serving or freezing for later use.
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