In addition to being a great, protein-packed breakfast for busy, on-the-go mornings, these Freezer Breakfast Burritos are actually one of our favorite dinners as well. I make these in huge batches and freeze them, so on those days when I just don’t feel like cooking, I can pull a few burritos out of the freezer and chop up some fruit and everyone is happy.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Always use real butter if you can.
- Eggs
- Salt and pepper
- Water – A little water added to the egg mixture helps it cook up light and fluffy.
- Tabasco sauce – This doesn’t make them spicy, just adds a nice kick of flavor.
- Turkey breakfast sausage – Or regular or light breakfast sausage of your choice.
- Onion
- Bell pepper
- Shredded cheddar cheese – Or other cheese. Pepper jack is great!
- Whole wheat tortillas – Or whatever large, foldable burrito-sized tortilla you’d like.
How to Make Freezer Breakfast Burritos
- You’ll whisk up some eggs, water, Tabasco sauce, salt and pepper and scramble it all up in a pan.
- Then you’ll cook some breakfast sausage, peppers, and onions.
- Top a tortilla with some of the scrambled eggs and the meat and veggie mix. Add a little handful of shredded cheese, and roll it all up.
- Wrap each burrito tightly in foil, then place all of the burritos into a zip-top bag and freeze.
- When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa.
Storing and Other Tips
- You can freeze these burritos for up to 2-3 month.
- If you’d like, you can store finished burritos in the fridge. Just enjoy them within 3-4 days for best results.
Frequently Asked Questions
Can I add other things to these burritos?
Definitely. Add other veggies or greens to your scramble, change up the meat used (bacon or ham are great), add cooked hash brown potatoes, etc. A little hot sauce or enchilada sauce would be great in there, too. I would avoid cream sauces if freezing.
Can I cook several burritos at once?
Yep! Leave them in their foil wrappers and arrange them in a single layer on a baking sheet. Bake at 350°F for 35-45 minutes, flipping halfway through. Just make sure they reach an internal temperature of 165°F.
Freezer Breakfast Burritos
Breakfast burritos are a simple, filling breakfast you can prep ahead for a quick meal on the go!
Servings burritos
Ingredients
- 3 tablespoons butter
- 12 eggs
- ¼ cup water
- pepper or Tabasco sauce
- 1 lb. lean turkey breakfast sausage
- 1 onion diced
- 1 bell pepper any color, seeded and diced
- 12 100% whole wheat tortillas, 8-inch I used Tia Rosa soft taco tortillas
- 6-8 ounces shredded cheddar cheese
Instructions
- In a large skillet over medium heat, melt the butter. While the butter is melting, whisk together the eggs, water, salt, and pepper or Tabasco sauce. When the butter is melted, tilt the skillet to coat the pan. Add the eggs and allow them to cook until bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove.
- Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add the onions and peppers and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
- Place ⅓ cup scrambled eggs, ¼ cup of the sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil. Place the wrapped burritos into a large Ziploc bag and freeze.
- When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Notes
- You can freeze these burritos for up to 2-3 month.
- If you’d like, you can store finished burritos in the fridge. Just enjoy them within 3-4 days for best results.
Nutrition
Calories: 344kcal, Carbohydrates: 25g, Protein: 20g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 214mg, Sodium: 689mg, Potassium: 206mg, Fiber: 3g, Sugar: 3g, Vitamin A: 806IU, Vitamin C: 14mg, Calcium: 218mg, Iron: 2mg
Calories: 344kcal
Cost: $15
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Questions & Reviews
These really sound delicious! =)
I love Breakfast Burritos, they are great for a on the go breakfast.
Pinned!
I will definitely be making these soon. Also you have me hooked on Gilmore Girls!
Thank you Kate for another great recipe! I have three school
age kids so a quick healthy breakfast idea is always enjoyed
in our house. I started watching Gillmore Girls a couple months
ago and I’m already on season 6. I love watching it all alone
after my kids are in bed.
Can’t wait to try these!
I’m excited to try these. My boys turn their noses up at all of the easy breakfast foods–cereal, oatmeal, etc.– and I turn my nose up at the prospect of cooking first thing in the morning. This might be part of the solution.
I will have to try these. They would make a great lunch option for my toddler and I. I will have to try the turkey sausage sometime also. I am still searching for a sausage we like at our house.
Sara will you post a menu plan or what you eat during the day. I have a hard time thinking of meals that will work to lose weight that I like.
I’m not Sara, but I’m planning on doing that for one of our upcoming Scoop posts. 🙂 I will say, a typical day looks like:
BREAKFAST:
2 fried eggs
1 slice whole wheat toast with 1 teaspoon butter
1 cup low-sodium V8 juice
SNACK:
1 cheese stick
1 orange
LUNCH:
Lemon-Dill Tuna Salad in lettuce cups
SNACK:
1 cup sugar snap peas
2 tablespoons Dill-Feta Greek yogurt dip
DINNER:
Salad made from lettuce, our taco chicken, grape tomatoes, avocado, shredded cheddar cheese, red onion slices, and dressing
SNACK:
2 squares Lindt orange dark chocolate
Yum and then some! Here in Texas, I’ll use black beans instead of sausage if I want to save on a couple calories. I’ll also be bad sometimes and do bacon with refried beans and potatoes. That keeps the hubs happy! Mmm, now I’m hungry and need verde salsa.
I love this idea! This is way less expensive that getting a Starbucks breakfast sandwich or Good Times breakfast burrito on the way to work. And far healthier too!
I always high five myself when I pull dinner out of the freezer and pop it into the oven. But never thought I could do a freezer breakfast meal! I could even sleep in and have my husband get these going on the weekends (maybe!?) and then could cut up that fresh fruit to make everyone happy. We’re like that too, family would love this meal. Just not the Gillmore Girls, Ha! We liked Chopped here =)