Breakfast Burritos {Freezer Friendly}

Easy and delicious Breakfast Burritos that are filled with eggs, cheese, sausage, potatoes and peppers make the perfect grab and go breakfast recipe. Enjoy them the same day or make extra and freeze them for later.

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Those weekday mornings can be a crazy time, am I right? It’s a flurry of activity as everyone is getting ready to get where they need to go. So, it makes it really easy to skip out on breakfast or eat something quick that isn’t super nutritious or filling.

But breakfast is the most important meal of the day! That’s why I’ve come up with the easiest freezer friendly breakfast burritos to keep your mornings moving quickly.

Spend a bit of time on the weekends making batches of freezer breakfast burritos and freezer breakfast sandwiches, and you won’t have to worry about breakfast all week long!

Why You’ll Love Breakfast Burritos

• They are the best meal prep breakfast item. Each burrito will store in the freezer for a long time, and you can make as big of a batch as you want.
• It will only takes 35 minutes to make a batch of eight fresh burritos!
• You can easily customize each burrito so that you can have different flavors. Don’t get burnt out on the same thing over and over. Instead, make the burritos taste a bit different each time with different toppings and fillings.

Ingredients for Freezer Breakfast Burritos

• Olive oil – A little oil will help make sure that the potatoes, peppers, and onions don’t stick to the pan. Feel free to use another oil or melted butter if you prefer.
• Ground breakfast sausage – Use your favorite type of breakfast sausage in this recipe. Spicy sausage would give your burritos a bit of kick, but regular sausage is great too!
• Frozen cubed potatoes O’Brien – This is a mixture of diced potatoes, diced bell peppers, and diced onion. Buying it in a frozen mix takes a lot of prep time off of this dish, but feel free to use fresh veggies and chop them yourself.
• Eggs – Whisk a few eggs together in a bowl to scramble into the filling for these burritos. Did you know eggs are a nutritional powerhouse that contribute to health and well-being at every age and life stage and in any diet.
• Salt and pepper – A little salt and pepper is all the seasoning that this tasty make ahead breakfast recipe needs.
• Shredded Mexican cheese – I like the flavor that Mexican blend cheese provides, but you can use any shredded cheese that you want. Melty cheese is the best part of burritos!
• Flour tortillas – If you can find fresh flour tortillas around town, they make the best option but store-bought ones work great too.
• Extra toppings for serving:
  • Salsa
  • Sour cream
  • Chopped cilantro
  • Chopped green onions
  • Diced avocado

What can I add or substitute in these freezer breakfast burritos?

Along with a variety of different toppings, you can change up the actual burrito filling too. Swap out the breakfast sausage with some chopped bacon or diced ham. A big bag of frozen hash browns can be used in place of the diced potatoes. Or, add different veggies into the mix like diced tomatoes, spinach, and even broccoli.

Feel free to use any type of cheese you want too! Pepper jack cheese, cheddar cheese, and Monterey jack cheese are all tasty options. And serve with some hot sauce for a spicy kick.

How To Make Freezer Breakfast Burritos

It may seem like there is a lot to do to make these yummy burritos, but it really only takes about a half hour! Your future self will thank you for these make ahead burritos. Here’s how to make them:

Make the burrito filling

Heat oil in a large skillet over medium-high heat.

Place the potatoes O’Brien into the hot skillet and cook according to package instructions. Once cooked, remove from the pan and place onto a plate lined with paper towels.

Add sausage to the skillet and cook until no pink remains. Then drain off the grease.

Pour the potatoes back into the skillet with the sausage, then add the scrambled eggs into the mixture.

Stir frequently as the eggs cook, then add salt and pepper to the egg mixture to taste.

Remove the burrito filling from the heat.

Build the burritos

Heat each tortilla in the microwave for 8-10 seconds.

Then spoon the potato sausage filling onto the bottom ⅓ of each flour tortilla. Sprinkle a little cheese over the meat and then fold the burrito.

Fold in the sides first, then fold the ends over and roll the burrito tightly.

Once all the filling is used, quickly wipe out the skillet with a paper towel and turn on the heat to medium.

When the skillet is hot, spray it with non-stick cooking spray. Place each burrito seam side down in the skillet until browned. Flip and toast the other side. (If you are freezing the burritos, skip this step and see below on how to store burritos.)

Serve immediately or store for later!

How to Store Breakfast Burritos

FREEZER: To freeze these burritos, skip the toasting them. Instead, wrap each completed burrito in foil or parchment paper. Then place them into a freezer-safe Ziploc bag or container. Store in the freezer for up to 2 months.

REFRIGERATOR: You can store these burritos in the fridge using the same method as above. They’ll last for about 3 days. Feel free to toast them before refrigerating.

How to Reheat Breakfast Burritos

To reheat these burritos, place one a microwave-safe plate or dish and heat for about two minutes. Let the burrito rest for 30 seconds, then dig in

What to Serve with Freezer Breakfast Burritos

While these hearty burritos can be eaten on their own, you can pair them with other breakfast favorites too! Pour a glass of orange juice or a milk to drink with a fresh, hot burrito.

If you want some more on-the-go items to eat with your burrito, then make a batch of pancake bites or cranberry scones. A fresh orange smoothie or a yummy mixed berry smoothie would be great too!

You can skip the drive-thru for coffee in the morning too. Instead, make cold brew at home or even a caramel latte.

Say goodbye to the flavorless frozen burritos in the grocery store. This freezer friendly breakfast burrito recipe is a game-changer! If you love this recipe then check out my California burrito.

More On-The-Go Breakfast Recipes You’ll Love

• These Chocolate Chip Banana Muffins are the perfect little sweet treat for a quick breakfast.
• Donuts are never a bad idea, and homemade Boston Cream Donuts are so delicious!
• Pumpkin Cream Cheese Muffins are a popular recipe that you have to try!
• Grab a slice or two of Breakfast Pizza to eat while you’re running out the door in the morning!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 4 votes

Breakfast Burritos

Burrito Shells filled with eggs, cheese, potatoes, peppers and sausage for a hearty grab and go breakfast.

Prep:5 minutes mins

Cook:30 minutes mins

Total:35 minutes mins

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8

Ingredients

• ▢ 2 Tablespoons olive oil
• ▢ 1 pound ground breakfast sausage
• ▢ 2 cups frozen cubed Potatoes O’Brien with onions and peppers
• ▢ 8 eggs lightly beaten
• ▢ salt and pepper to taste
• ▢ 2 cups shredded Mexican cheese
• ▢ 8 10-inch flour tortillas
• ▢ For serving optional: Salsa, sour cream, chopped cilantro, chopped green onions, diced avocado

Instructions

To Make Burritos:

• Heat oil in a large skillet over medium-high heat until hot.
• Cook frozen potatoes according to package directions. Then remove them from the pan onto a paper towel-lined plate. Set aside.
• Add sausage to the same skillet and cook until no pink remains, about 5-7 minutes. Drain off the grease.
• Add the potatoes back to the skillet.
• Pour the lightly beaten eggs into the skillet with sausage and potatoes, cook until they are set, stirring frequently.
• Add salt and pepper to taste.
• Remove the burrito filling from the heat.
• Heat each tortilla in the microwave for 8-10 seconds to make it easier to roll.
• Spoon the filling onto the bottom ⅓ of each tortilla. Sprinkle cheese on top of the filling.
• Fold the sides and then the ends over and roll up the burrito as tightly as possible.
• Wipe out the skillet with a paper towel and turn the heat on medium. When the skillet is hot spray with non-stick spray, place burrito, seam side down in skillet and cook until browned, flip and toast the other side about 2 minutes per side, if desired.
• Serve immediately.

To Freeze Burritos:

• Skip step 11 and do not toast the burritos if you are going to freeze them.
• Wrap the burritos in foil or parchment paper. Add to a freezer-safe Ziploc bag or container.
• Place in the freezer and freeze for up to 2 months.

To Reheat Burritos:

• Place 1 burrito on a microwave-safe plate or dish and cook for 2 minutes or until heated through. Let rest for 30 seconds before eating.

Tips

FREEZER: To freeze these burritos, skip the toasting them. Instead, wrap each completed burrito in foil or parchment paper. Then place them into a freezer-safe Ziploc bag or container. Store in the freezer for up to 2 months.

REFRIGERATOR: You can store these burritos in the fridge using the same method as above. They’ll last for about 3 days. Feel free to toast them before refrigerating.

To reheat these burritos, place one a microwave-safe plate or dish and heat for about two minutes. Let the burrito rest for 30 seconds, then dig in!

Nutrition Information

Serving: 1burrito, Calories: 501kcal (25%), Carbohydrates: 25g (8%), Protein: 24g (48%), Fat: 33g (51%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 231mg (77%), Sodium: 825mg (36%), Potassium: 412mg (12%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 465IU (9%), Vitamin C: 5mg (6%), Calcium: 263mg (26%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.