Easy Breakfast Burritos (for the freezer!)

I call these “Easy Breakfast Burritos,” but I’m here to tell you my family has been eating them for breakfast, lunch, dinner and snack! Even my 7th grader who claims she “doesn’t really like eggs” has been gobbling these up like it’s her job.

And I have to admit it does feel good to have a double batch of these on hand in our freezer for when that ravenous tween/teen hunger strikes! I did cut some in half before freezing just so they’ll last a little longer. Hard to think of a better weekday breakfast than one of these along with a fresh piece of fruit – yummy! :)

Easy Breakfast Burritos for the Freezer on 100 Days of Real Food

Here’s a little video to show you how EASY it is!

Easy Breakfast Burritos (for the freezer!) 2

Freezer Friendly Breakfast Burritos

Make a double batch of these easy breakfast burritos. They are delicious no matter what time of day, and freezer-friendly to boot. WooHoo!
4.6 from 7 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 6 burritos

Ingredients
  

  • 2 tablespoons ghee aka clarified butter
  • 1 baking potato cut into 1/4″ dice (russet – medium to large size)
  • 1/2 onion cut into small dice
  • 1 large green bell pepper cut into small dice
  • 1/2 teaspoon salt + more to taste
  • pepper to taste
  • butter for cooking
  • 1 pound breakfast sausage
  • 10 eggs beaten
  • 1 cup grated cheese either cheddar, Monterey Jack, Swiss or a mix
  • 6 whole wheat tortillas large

Instructions
 

  • In a large skillet over medium-high heat, melt the clarified butter. Add the diced potatoes and cook for 5 to 6 minutes, stirring occasionally.
    Potatoes in Breakfast Burritos on 100 Days of Real Food
  • Stir in the diced onion and bell pepper along with 1/2 teaspoon salt and pepper (to taste). Cook for 3 to 4 more minutes until the veggies are soft. Set aside.
  • In the same skillet (wiped clean) or a separate skillet, melt a couple of teaspoons of the butter (or you can use olive oil) over medium heat. Add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
  • In the same skillet (wiped clean) or a separate skillet, melt a couple more teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), then stir in the grated cheese and salt & pepper, to taste.
    Eggs in Breakfast Burritos on 100 Days of Real Food
  • Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, potato mixture and eggs on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day. To reheat: defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.

Notes

  • We recommend organic ingredients when feasible.
  • Gluten-free if served with gluten-free tortillas.
Nutrition Facts
Nutrition Facts
Freezer Friendly Breakfast Burritos
Amount Per Serving
Calories 625 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 17g106%
Cholesterol 360mg120%
Sodium 1185mg52%
Potassium 516mg15%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 4g4%
Protein 31g62%
Vitamin A 745IU15%
Vitamin C 25.2mg31%
Calcium 275mg28%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Prepping Easy Breakfast Burritos for the freezer

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46 thoughts on “Easy Breakfast Burritos (for the freezer!)”

  1. Hi There!

    I’ve made these burritos before and my family loves them – even requested them for an upcoming camping trip. I came back to double check the recipe, but this doesn’t look like the correct recipe for the easy breakfast burritos. Can you point me in the right direction?

    Thanks so much!

    1. Hi! Sorry about the confusion. We have fixed the issue and it should be the correct recipe now. Thanks for letting us know. – Nicole

    1. I had this issue, too. The rubbery-ness comes from having to heat something that is already fully cooked. I found the best way is to under cook the eggs. Leave the scrambled eggs a bit watery, and any folded eggs, cook on just one side. This way, you “finish” cooking the egg when you heat it up from the freezer. This is what worked best for me. I hope it works for you as well!

  2. I made these burritos last night and I found them to be outstanding! I’ve been a silent blog reader for awhile now, but these burritos truly warranted me to speak up! I used soft taco shells and came out with 10 well-stuffed breakfast burritos…absolutely worth the time commitment! Thanks for the great recipe!

  3. 5 stars
    I make these all the time and love them. I don’t want to share them with my family . I like adding green onion (right at the end) in addition to the white onion. They freeze really well and I just pop it in the fridge to thaw overnight so I can heat it in the oven the next morning.

  4. 3 stars
    These were delicious but readers beware – these are not “easy!” The many different steps took a long time – the chopping, the cracking, the whisking, the cooking, the assembly, the wrapping . . . . I did really like having them in the freezer once they were done. But man, this was a time commitment. Misleading title!

  5. For your girl’s lunches, do you warm in the morning, wrap in foil and put in their lunches? do they stay warm? Does the tortillas get soggy?
    Looking for ideas for my son for lunches this upcoming year.

    1. Hi Janine,
      Lisa will defrost them overnight in the fridge and then her girls will eat them cold (they don’t mind). – Nicole

  6. Brenda Donaldson

    I have seen on the Facebook page that you also give these to your kids in their lunches. Do you warm them up first? Or just put them in the lunch box straight from the freezer?

    1. 100 Days Admin

      If you pull them out from the freezer the night before to put in the lunch box, they should be defrosted by the time lunch comes around. Lisa’s girls don’t mind eating them “cold” so no need to warm up. – Nicole

  7. What brand of tortillas do you recommend? So many that I see in stores have so many added ingredients. Just wondered if there was a brand you recommend?

    1. 5 stars
      She actually has a recipe for her homemade whole wheat tortillas in one of her cookbooks. It might be on her website as well. If I was guessing, thats probably what she used. I highly recommend this cookbook!

    2. Lisa makes her own whole-wheat ones, but you can just look for 100% whole-wheat at the store. – Nicole

    1. Amy Taylor (comment moderator)

      Hello. While cheese does bind the ingredients together, it is not necessary. The toothpick is helpful, too.

    1. I like the ghee for the potatoes so it won’t burn when cooked at a higher temperature and for so long. You could certainly use the ghee for the eggs as well, if you’d like!

  8. Can’t wait to make these. I may try substituting chicken sausage, as I am trying to eat leaner. Has anyone tried this substitution? Also might add mushrooms. I love the versatility of these! Thank you for posting!

  9. 4 stars
    I have made similar breakfast burritos before and I tuck in the ends as I roll it up, then I place them on a cookie sheet (open end down). When the tray is full I place the cookie sheet in the freezer till burritos are frozen (a couple hours) and then place each one in a large freezer bag and store. When they are frozen they stay together even after heating. I heat with a paper towel around or under it in the microwave for 1 min.

  10. My kids (and me) love breakfast burritos! You can change up what you fill with depending what you have on hand. I reheat in the microwave. Do be careful as when you reheat from the freezer, to get the inside filling warm sometimes the tortilla is really hot.

  11. 5 stars
    I have made a similar recipe quite often and we love them! Reheating tip – I microwave them 1-2 min to warm the insides. While they are heating, I put a skillet on the stove over med heat, then toss the warmed burritos in for a couple minutes per side to give them a nice crisp outside edge! Very quick and awesome.

    1. That’s sort of what I do, except I use wax paper bags. I also use Mexican chorizo sausage and leave out the cheese, salt and pepper – plenty tasty! I also fold my sides in before rolling closed so nothing falls out.

    1. Amy Taylor (comment moderator)

      Hi there. Breakfast burritos are a staple in my freezer. I’ve never undercooked the meat before freezing.

  12. How do they reheat in the microwave? I can’t imagine turning on the oven for breakfast–way too much forethought at an hour when my brain is still booting up.
    I read someplace recently that the reason eggs explode in the microwave is that the yolks and whites heat at different speeds. I have had exploding egg mess in the microwave, and so it gives me pause now. But maybe scrambled mixes the whites and yolks enough not to blow up? (I’d rather ask you than try it myself.)

    1. If you wrap them in parchment paper instead of foil and then put in a zip lock for the freezer you can take one at a time out of the bag and pop the burrito (still wrapped in parchment paper) in the microwave for a minute or 2 and they heat up very nicely with no splattering mess.

    2. I’ve been making something very similar for a long time. We use the microwave to reheat. If you remove the foil and cover the burrito with a damp paper towel, it helps keep it moist and allows it to heat through from frozen in 3-4 minutes each.

    3. We have breakfast burritos once a week in our breakfast rotation. I precook breakfast sausage and add the sausage and grated cheese directly to the eggs while scrambling. Then I freeze in layers divided by a piece f parchment (not individual wrapped)and take out the night before to thaw in the fridge. My kids microwave them when ready to eat. They are especially yummy with a smear of guacamole. Though since I make my tortillas from scratch, assembly is anything but fast. I usually make a quadruple batch so I am stocked for a few months.

    4. Defrost overnight, and then wrap it in a paper towel and heat for about a minute or until warm. – Nicole

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