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
I’ve made these, with just a little different twist, and took them on a long camping trip. What a great idea!! Everyone loved them and had enough to share with other camper’s. Saves so much on cooking and cleaning. Thanks for posting.
Yay! These look great. I’ve been reading a lot lately that fat isn’t as bad as they once thought. Low fat isn’t really the thing anymore. Maybe I’ll make mine with bacon or regular sausage. 🙂
Great post! This was already on my to-do list for the weekend, so I’m glad to see your recipe. What I’ve learned since getting married is that if I cook to fill my very tall, high-metabolismed husband, I will eat things that my much smaller frame cannot handle on a regular basis. I’m trying to do a lot of freezer meals so he can eat whatever he’s in the mood for, while I enjoy a big salad or a bowl of oatmeal. Dieting was WAY easier when I was single!
I made these and they turned out great! Delish! Thanks for the great breakfast idea.
These look awesome. I wonder if they could be cooked in the oven. I have an issue with soggy things… and I like being able to put everything on a pan and cook it instead of microwaving individually. Or maybe if I put them on the grill…
Great on the grill
Crazy! I made these this morning for the freezer without seeing this post. Same exact turkey sausage and everything!
I got these down to 7 WW Points by doing the following:
Brown 18 oz lite Jimmy Dean sausage (I’m trying to watch my cholesterol, and this had half the cholesterol of the turkey sausage. Remove from pan and set aside.
While sausage is cooking, rehydrate 4 cups of potato shreds (Auguson Farms) in 4 cups water in covered but vented container for 5 minutes; let sit in microwave until sausage is browned and removed from skillet. Drain potatoes before adding to skillet.
Add potatoes to skillet after sausage has been removed. Let potatoes brown, then add 6 eggs and 6 egg whites (again, trying to watch my cholesterol) which have been beaten. Add sausage back in, and stir until eggs are cooked. Place 1/2 cup mixture on each of 18 Maya’s 100-calorie wheat tortillas. Sprinkle with 2 T. shredded cheese. Wrap and freeze and heat as directed. I served it with fresh restaurant style salsa! So delish!
I love this idea and the great recipe w/ a few veggies mixed in. Someone told me once that they heats theirs in the oven each morning while they get ready (still in the foil). Ever hear of that or have any idea what temperature and time I should use?
I’ve tried a version of these a couple of times, but was always sorely disappointed when I reheated them since I always ended up with rubbery tortillas and still-cool centers. Suggestions?
I haven’t had a problem with either one (the defrosting step helps a lot!), but one thing you can do is wrap it in a damp paper towel when you pop it into the microwave. 🙂
We like breakfast for lunch on Sundays after church and this would be perfect for the days when we have extra meetings and don’t want to wait for pancakes. Or for an after school snack for my hungry teenage boy. Thanks!