Freezer Breakfast Burritos
These Freezer Breakfast Burritos are the perfect grab-and-go breakfast meal prep! They’re loaded with all of your favorite breakfast fixings, protein-packed, and will keep you full all morning long.
Stock your freezer and thank yourself later!
How to Make a Breakfast Burrito for Breakfast Meal Prep
These make-ahead Freezer Breakfast Burritos are the ultimate freezer meal prep in my opinion. Think postpartum, helping a friend, you name it. Stock yours, or anyone’s freezer, and just provide them with the reheating instructions below!
I really love any recipe that I can prepare ahead of time and reheat quickly when I don’t have time for a sit-down breakfast, and now that we are parents, having these has been a lifesaver for both me and hu husband Mike.
This breakfast burrito recipe is loaded with healthy ingredients (customize yours!), takes just 20 minutes to prep, and can be frozen ahead of time and reheated quickly in the microwave or toaster oven. They’re the perfect handheld, on-the-go breakfast!
I pack mine full of spicy Italian sausage, fluffy scrambled eggs, home fries, black beans, and the perfect blend of seasonings, but feel free to get creative with your favorite burrito add-ins. This recipe is simple, customizable, and so delicious!
This breakfast burrito recipe is loaded with all of the best breakfast ingredients! Eggs, home fries, beans, sausage, cheese, and more! Scroll down for the full recipe.
- Eggs: scrambled eggs make the perfect breakfast burrito filling.
- Italian Sausage: I use spicy Italian sausage but use whatever variety you prefer.
- Cheese: I like to add freshly grated cheddar cheese, but all cheese is fair game. Use your favorite!
- Beans: I like to use drained and rinsed canned black beans, but pinto beans would work as well.
- Tortillas: use large tortillas. The 10”-12” size works best for me!
Quick Home Fries
- Ghee, Butter, or Oil: I like to use ghee for its rich flavor, but whatever you have on hand is fine.
- Garlic: as always, freshly minced garlic is the way to go.
- Potatoes & Veggies (for quick home fries): I use a blend of onion, green bell pepper, red bell pepper, and russet potatoes to make home fries. You can also make my Air Fryer Home Fries!
- Seasonings: a simple combination of garlic granules, paprika, sea salt, black pepper, and cayenne pepper adds so much flavor to the filling.
The truth is, you can put just about anything you like in your meal prep breakfast burritos (but well, not everything!). The trick is to make sure that the filling isn’t too wet or you’ll end up with soggy burritos.
Here are some other ideas for these freezer breakfast burritos:
- Add bacon. Cook the bacon on a sheet pan in the oven with the home fries or fry it in a skillet!
- Swap the potatoes. Swap the diced potatoes out for Cinnamon Roasted Sweet Potatoes, tater tots or shredded potatoes. Be sure to cook them first! Or toss in my Air Fryer Home Fries!
- Spice them up. Give your burritos a kick of heat with diced jalapeño or green chiles. I love mixing these in with the scrambled eggs.
- Add other add-ins! I like adding scallions and chopping them finely so they incorporate well into the filling.
- Make them vegetarian. Leave out the meat and add more beans!
- Use another meat. Swap the Italian sausage out for diced ham, shredded chicken, chorizo, or breakfast sausage.
What to Avoid in a Breakfast Burrito Recipe if Freezing
While there are so many ingredients that are fair game for freezer burritos, there are a couple of ingredients you should avoid:
- Avocado. It just doesn’t freeze well. Instead, serve your reheated burrito with sliced avocado or guacamole!
- Dairy. Cheese is fine, but I definitely don’t recommend other dairy ingredients like sour cream. They become watery when thawed and can cause your burrito to be soggy.
- Watery ingredients. Anything that’s more liquid than solid, like salsa, guacamole, lettuce, and raw tomato, should be avoided in the freezer. Again, they get too watery when thawed and that can cause texture problems. Instead, top your breakfast burrito with them once you’re ready to eat!
Let’s Talk Tortillas!
When it comes to freezer breakfast burritos, size does matter! A bigger tortilla will stand up better next to the filling. We want it to be sturdy and fully wrapped so the burrito can hold its shape.
I use 10-12” tortillas and they work great!
I’ve tested these with grain-free burrito size burritos and they work if heated properly. If gluten isn’t an issue or you’re making for someone’s freezer, go for whole wheat or regular flour tortillas.
Warming your tortillas for rolling:
In a skillet: Heat a skillet over medium heat, and warm your tortillas for a few seconds on each side until warm.
In the microwave: Wrap a stack of tortillas in damp paper towels or a damp kitchen towel and microwave for 15-30 seconds, or until warm.
How to Make a Breakfast Burrito
This breakfast burrito recipe takes a little prep, but then you have a ton of breakfast burritos ready to go for the freezer!
Make the Home Fries
- Sauté the aromatics: Heat oil, butter, or ghee in a skillet over medium heat. Add the garlic, onion, and pepper and cook until the veggies are soft.
- Add the potatoes: Mix in the diced potatoes, then add in the seasonings.
- Bake: Transfer the skillet to the oven and bake. Set aside and cool.
*Alternatively, make my Air Fryer Home Fries
Cook the Meat and Eggs
- Cook the bacon: You can cook the bacon in the oven or in a skillet.
- Scramble the eggs: Crack the eggs into a bowl and whisk. Pour into a nonstick skillet and scramble to your liking.
- Cook the sausage: Heat a skillet over medium heat with ghee or oil. Add the sausage and cook fully. Remove and cool, then add to a food processor and pulse once or twice.
Assemble the Breakfast Burritos
- Warm the Tortilla: I find it easier to roll up the burritos when your tortillas are warm!
- Fill the tortilla: Lay a tortilla flat onto a clean work surface. In the center, add home fries, bacon, sausage, black beans, and scallions.
- Fold the burrito: Fold in the sides of the tortilla, then roll it up. Use your fingers to keep all of the filling in as you roll.
- Serve or store: Enjoy these burritos right away, or store them in the fridge or freezer until you’re ready to serve!
Folding a Burrito
One of the best parts of freezer burritos is that they’re an easy grab-and-go breakfast. However, “grab-and-go” only works if the burrito is folded well. If it’s thrown together, the filling will spill out everywhere and you’ll end up hungry and nibbling off of an empty tortilla.
Here is my method for rolling a burrito:
- Warm the tortilla for a few seconds in the microwave to soften it (or see above for how to warm on the stove). This makes it easier to work with.
- Add the fillings to the bottom/center of the tortilla.
- Fold in the left and right sides of the tortilla.
- Wrap the tortilla up from the bottom, using your fingers or a spoon to pack the filling in as you go.
- Wet your finger and rub a little bit of water on the very edge of the tortilla to seal it together.
- If wrapping to freeze: Lay out your foil, wax paper, or plastic wrap in a diagonal. Fold over the foil, plastic wrap, or wax paper that’s underneath to wrap it up tight, then label and store!
How to Store Freezer Breakfast Burritos
You can store the assembled breakfast burritos either in the fridge or for a longer period of time in the freezer!
How to freeze them:
- Wrap each individual burrito in plastic wrap, wax paper, or aluminum foil. I like to place my foil/wrap diagonal for easy to wrap!
- Lay the wrapped burritos on a sheet pan and flash freeze until frozen solid. I find once they’re wrapped individually, they don’t usually stick, so you can perhaps skip this method if short on time.
- Once frozen, place in a ziplock bag for long-term storage.
Note: If your wrap job is less than stellar (it happens!), simply wrap once more before heading to the freezer.
Wrapping for the freezer
Here are a few of my best tips for storing freezer burritos!
- Wrap individually. I wrap each burrito up individually in plastic wrap, wax paper, or foil. This makes it easy to grab one or two at a time for reheating.
- Roll diagonally. The easiest way for me to wrap up a burrito is to fold it up in the foil at a diagonal. This makes it super easy to wrap and unwrap.
- Flash freeze. Freeze the burritos first on a sheet pan until solid before storing them all together.
- Store in bags. Once the burritos are frozen, transfer them to a larger ziplock bag for longer storage.
- Label. Date the bags so you know when the burritos were made. This makes it so much easier to keep track of how long they’ve been in the freezer.
How Do You Keep Frozen Breakfast Burritos from Getting Soggy?
There are a couple of ways you can ensure that your frozen breakfast burritos don’t get soggy:
- Don’t over-cook the eggs. Cooking eggs too long can cause them to “weep” or release moisture. To avoid this, cook them only until fluffy and no longer. I also recommend cooking them uncovered to allow excess moisture to evaporate.
- Don’t use ingredients with high water content. Watery ingredients like salsa can result in soggy burritos. I recommend leaving any thin sauces out and using them as dipping sauces instead.
- Pre-cook the veggies. As they cook, veggies release a lot of moisture. Always sauté the veggies before adding them to the burrito to cook out all that moisture.
How Long Can a Breakfast Burrito Last in the Freezer?
These burritos will last in an airtight container or ziplock bag in the fridge for up to 3 days or in the freezer for up to 3 months.
I don’t recommend freezing them longer than 3 months because they will begin to lose moisture and can develop freezer burn.
How Do You Reheat a Frozen Breakfast Burrito?
You can easily reheat the frozen breakfast burritos either in the microwave or in the oven!
To reheat in the microwave, unwrap and set on a plate with the seam side down, warm in the microwave for 3-5 minutes or until heated through.
To reheat in the oven, preheat the oven to 375ºF, keep them wrapped and bake for 30 minutes or until heated through! If you want your tortilla to crisp up in the oven, remove the foil halfway through baking.
Freezer breakfast burritos are also totally not limited to breakfast! Serve them as an easy lunch or weeknight dinner with a side of roasted veggies. The possibilities are endless!
More Breakfast Meal Prep Recipes You’ll Love
- Make-Ahead Baked Oatmeal Cups
- Breakfast Prep Baked Egg Cups
- Raspberry Oat Breakfast Bars
- Budget Friendly Smoothie Packs
Watch The Video:
Freezer Breakfast Burrito
These Freezer Breakfast Burritos are the perfect grab-and-go meal prep breakfast! They’re loaded with all of your favorite breakfast fixings, protein-packed, and will keep you full all morning long.
- Prep Time: 20 minutes
- Cook Time: 00:30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Breakfast
Breakfast Burrito Fillings:
- 8 eggs
- 3 spicy Italian chicken sausages, casing removed
- 1–15-ounce can black beans, drained and rinsed
- 1 cup cheddar cheese, more as desired
- 8 large tortillas (the 10-12″ size work best)
- 2 tablespoons ghee, butter, or oil of choice
- 2 cloves garlic, minced
- 1 large onion, diced small
- 1 green bell pepper, diced small
- 1 red bell pepper, diced small
- 4 medium russet potatoes, scrubbed and diced small
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Pinch cayenne pepper
- For the Home Fries: Pre-heat oven to 375°F. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes. Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes. Add in the potatoes and cook, stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan. Add in garlic, paprika, salt, pepper and cayenne and mix until well combined. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown. Let cool slightly. Place in a bowl and set aside for assembly. Alternatively, whip up my Air Fryer Home Fries!
- Cook Eggs: Crack the eggs into a bowl and whisk. Season with a pinch of salt and pepper. In a hot greased skillet, cook the eggs over medium heat until fluffy and cooked through, but don’t over cook! Set aside.
- Cook Meat: For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice, or chop finely.
- Black Beans: Drain and rinse black beans and set aside.
- To Assemble: Warm tortilla. Lay a tortilla flat. Place 2 tablespoons home fries, 2 tablespoons ssausage, ¼ cup eggs, 2 tablespoons black beans in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling.
- To Eat and Store: Either serve right away or wrap individually in plastic wrap or aluminum foil tightly. Let freeze individually on a sheet tray, and once frozen place in a labeled bag for long term storage, up to 3 months.
- To Reheat from Frozen: Unwrap wrapping and place on a plate with the seam side down. Reheat in a microwave for 3-5 minutes until heated through, or place in a oven, wrapped in foil, at 375 and bake for 30 minutes, or until heated through.
- Calories: 576
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 128mg
Keywords: freezer breakfast burritos, breakfast burrito recipe, how to make a breakfast burrito, breakfast meal prep
February 16, 2022
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