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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I have a question anyone…… I have a missionary homecoming in a few weeks. We will have people coming over after our church which is first thing in the morning. I was thinking of doing breakfast foods but having a hard time coming up with ideas of items to serve fast but that I don’t have to be standing over a stove/griddle the whole time. These seem to fit the bill (but I’d gladly take any other suggestions). Does anyone know if I could make these ahead, freeze them and them reheat in the oven still wrapped in the tin foil? Then maybe keep warm in a crock pot on the warm setting? If so, how long and at what temp would I do them in the oven?
Yes, you could definitely make these ahead of time!
Have you ever reheated these in a crockpot? We are traveling and need to have something I can make ahead of time, freeze, and then reheat in a crockpot.
I haven’t…I don’t know how they’d do because there is nowhere for the moisture to go and I’m worried they’d stick to each other. Maybe I should experiment, haha!
I made some yesterday for the first time to send with my husband and kids for a weekend at in a rustic cabin. I guess but a lot of the measurements were the same. I thought of adding hashbrowns to it but I think I would need bigger tortillas. We like to buy Maya tortillas. They have 80 calorie white tortillas and I think the wheat are 90 calorie. It’s surprising how different tortillas can be in calories. I didn’t freeze mine but wondered about that to make ahead for kids breakfasts.