These make-ahead freezer breakfast burritos are super simple to make and loaded with everything we love about breakfast. It’s an easy make-ahead recipe so there’s no thought about breakfast in the morning!
I take breakfast very seriously. You could say that I’m a breakfast snob and I would agree with that statement. Breakfast just got a lot easier, much quicker, and just as satisfying as my favorite avocado toast.
I’ll be honest, I’m not one to meal prep on a regular basis— it’s just not my thing. I occasionally prep dinner or have a few things on hand for lunch but that’s about it. But now that I have Elle, I need to make sure that I’m eating breakfast when I wake up otherwise it doesn’t happen.
Today’s freezer breakfast burritos recipe comes from finding random ingredients in the refrigerator and pantry while also wanting breakfast on hand. I made it last week and as I gobbled it down, I kept saying, “I have to share this, I have to share this, I have to share this.” These make breakfast much easier— it’s less I need to do in the morning.
How To Make Freezer Breakfast Burritos
- Cook the sausage: This only takes about 5-7 minutes. You want it to be fully cooked but also slightly browned.
- Make the potatoes: You’ll add the potatoes into the skillet and allow to brown. These take about 10 minutes.
- Make the eggs: Whisk the eggs, milk, salt, and pepper together. These you will cook over low heat. You’ll stir constantly, until scrambled— about 5-7 minutes.
- Assemble: Layer on each and roll up the tortilla.
Customize Them (Substitution Ideas!)
I’ve made these breakfast burritos more than I can count. Here are some substitutions that I’ve tried:
- Meat: Instead of using ground sausage, you can use bacon or ham. If you’re vegetarian, you can omit the meat or use a meat-free substitution.
- Vegetables: You can add vegetables to the scrambled eggs such as spinach, zucchini, mushrooms, etc.
- Cut Carbs: To lower the carbs a bit, you can omit the potatoes.
- Cheese: Feel free to use any kind of cheese you prefer.
- Potatoes: To make things quicker, you can use store-bought breakfast potatoes or hash browns like these.
How To Freeze Breakfast Burritos
It’s important to properly store the burritos since they are being stored in the freezer. Here’s a few tips to ensure their freshness:
- Wrap the burritos tightly in plastic wrap and then wrap them in foil. The key is to make sure they are tightly wrapped so they don’t fall apart.
- Store the burritos in a large zip-topped bag. This not only keeps them together so they don’t get destroyed, but you can also label the bag with the date they were made.
Try These Make-Ahead Breakfast Recipes Next
- Banana Oat Pancakes
- Peanut Butter Banana Muffins
- Banana Oat Muffins
- Vanilla Almond Granola
- Peanut Butter Granola
Freezer Breakfast Burritos
- 1 pound ground sausage
- 1 and 1/2 Tablespoons olive oil
- 1/2 pound potatoes (GET NAME)
- 1 bell pepper, diced
- 1/4 cup yellow sweet onion, diced, about 1/2 small
- 1 and 1/2 teaspoons salt, divided
- 1 and 1/2 teaspoon pepper, divided
- 1/2 teaspoon garlic powder
- 12 large eggs
- 1/4 cup milk
- 8 large burrito size tortillas
- 1/2 cup shredded cheddar cheese, optional
- Heat a large skillet, 10-inch or more, over medium heat. Add the ground sausage to the skillet. Cook for about 5 minutes, while breaking it apart. Remove from the skillet, place in a bowl, and set aside.
- To the same skillet, add 1 Tablespoon olive oil, potatoes, peppers, and onions. Add 1 teaspoon salt, 1 teaspoon pepper, and garlic powder. Stir together, then press down into the skillet. Let the potatoes cook for 5 minutes. Then, repeat for another 5 minutes. This helps the potatoes get browned while cooking them through.
- While the potatoes cook, start the eggs. Whisk the eggs, milk, 1/2 teaspoon salt and 1/2 pepper together in a large bowl. Heat a large skillet, 10-inch or more, over low heat. Add the olive oil and eggs. Cook the eggs, stirring constantly, until scrambled— about 5-7 minutes. Once cooked, set aside.
- Now, assemble the burritos. Lay the tortilla on a flat surface. Add a large spoonful of eggs (about 1/4-1/3 cup) to the bottom half of the tortilla, centered. Then, add a spoonful of the potatoes, and then the sausage. Fold the two opposite sides of the tortilla in and over the food. Then fold up the bottom over the food, making sure the sides are tucked tightly. Before rolling, fold in the top part of the burrito, into a triangle, then continue rolling tightly. Continue until all burritos are made.
- Wrap each burrito in foil and store in a freezer safe bag. Burritos stay frozen for up to 3 months. To thaw, remove the foil, place on a microwave safe place, and cover in a damp paper towel. Microwave for 1-2 minutes or until heated through.
- Milk: If you’ve never added milk to your eggs, you have to try it! You can use any type of milk for this recipe. I normally use oat or almond milk to keep it dairy-free. You can also omit completely.
- Tortillas: Make sure that you’re using the burrito size or larger tortillas otherwise it will be too much filling.
- Cheese: Use what you have on hand or your favorite cheese.
- Meat: If vegetarian you can omit or use a bake meat option.
- Potatoes: You can buy the prepped breakfast potatoes to make it easier.