I call these “Freezer Friendly BREAKFAST Burritos,” but I’m here to tell you that my family has been eating them for breakfast, lunch, dinner, and snack! Even my older daughter, who claims she “doesn’t really like eggs,” has been gobbling these up like it’s her job.
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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! :)
Why My Family Loves These Breakfast Burritos
As I mentioned above, we enjoy these burritos any time of the day. Because they freeze so well, I love stocking our freezer with them so that we have them ready for busy mornings (or afternoons) for a quick meal or snack. Since they are so portable, we’ve also packed them in the cooler when we go camping. But best of all, you can pretty much add any of your favorite vegetables, as I did in this Mexican version.
Are Breakfast Burritos Healthy?
They can be! Especially if you use whole-wheat tortillas (more on that below) and fresh ingredients. They can include different types of protein and veggies—I always recommend using organic ingredients if you can. When it comes to sourcing quality sausage we love to buy locally raised meats, but if you can’t, organic is the next best option. Be sure to check out ButcherBox because they deliver high-quality, humanely raised, organic meat frozen right to your doorstep!
Check out our Easy Breakfast Ideas too!
What are the Best Tortillas to Use?
Of course homemade whole-wheat tortillas are an amazing choice, but I realize not everyone always has the time for that. I like to make my own so I can ensure they have no more than 5-ingredients and are 100% whole-grain with no added sugars. But, if you’re short on time, I’d recommend Ezekiel sprouted grain tortillas found in the frozen section.
Can I Make These Into Vegetarian Breakfast Burritos?
Absolutely! Just omit the sausage and increase the eggs and veggies to make them vegetarian. That’s the great thing about breakfast burritos, you can make them however you’d like by adding your favorite ingredients.
How to Freeze
After you’ve assembled and rolled them up, simply wrap each one in foil and place them in a big freezer-safe bag.
How to Reheat
When you’re ready to enjoy your burritos, pull them out of the freezer and defrost in the fridge overnight. My girls don’t mind eating them cold, but you can heat them in the oven (or toaster oven) till warm or remove the foil and heat in the microwave for about 30 to 60 seconds (or until warm throughout).
Tip: While I haven’t had this issue, some of our readers have mentioned their eggs becoming rubbery after reheating for too long. I would suggest cooking the eggs a little less in the beginning if this is a concern.
Other Quick & Easy Breakfasts:
- Make-ahead Egg Biscuit Bites
- Breakfast Casserole Bites
- 6-Ingredient Cereal Bars
- Cinnamon Raison Yogurt Biscuits
- Our Favorite Overnight Oats
Be sure to check out our Back to School Breakfast Ideas too!
Freezer Friendly Breakfast 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 flour tortillas (large)
Instructions
Prepare
- 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.
- 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.
Assemble
- Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, potato mixture, and scrambled 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.
Reheat
- Defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.
Video
Notes
- These are pretty flavorful as-is, but you might want to add some salsa or hot sauce if you like it spicy.
- We recommend organic ingredients when feasible.
- Gluten-free if served with gluten-free tortillas.
Nutrition Facts
All the boys in my family love sausage, but I struggle to find some that is unprocessed. Besides ordering from an online service, do you have any other suggestions for finding guilt free sausage for this recipe?
It can definitely be difficult to find, but I would check your local butcher or farmers market first. – Nicole
These are yummy! I modified them a bit – bacon instead of sausage, cheddar and jack cheese, added a can of black beans. My son suggested adding a layer of fresh spinach before rolling, it was great!
Yum! Glad to hear they were a hit! Love the idea of adding some spinach, too. – Nicole
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!
Hi! Sorry about the confusion. We have fixed the issue and it should be the correct recipe now. Thanks for letting us know. – Nicole
Has anyone tried these with bacon?
Hi Louisa, if you do, we recommend Applegate bacon. You can read more about that here: https://www.100daysofrealfood.com/bacon-hot-dog-labels-decoded/
– Nicole
I’ve had trouble with the eggs being rubbery when I reheat these. Any advice to keep this from happening?
While we haven’t had this issue yet, maybe try cooking them a little less? – Nicole
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!
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!
That’s great! Glad to hear you loved them. – Nicole
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.
Haha! Share the love of the burritos :) Glad you like them so much. – Nicole
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!
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.
Hi Janine,
Lisa will defrost them overnight in the fridge and then her girls will eat them cold (they don’t mind). – Nicole
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?
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
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?
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!
Lisa makes her own whole-wheat ones, but you can just look for 100% whole-wheat at the store. – Nicole
Would this hold together alright without cheese? I just don’t like cheese (I know).
Hello. While cheese does bind the ingredients together, it is not necessary. The toothpick is helpful, too.
Is there a reason you guys used ghee AND butter for this recipe? Just curious why not one or the other. :-) Thanks!
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!
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!
Chicken sausage will work fine. :)
We use the Whole Foods chicken sausage and it works great!
I am eating a burrito RIGHT NOW and pinning at the same time… (I’m a multi tasking pro!) … and I came across your recipe. Love it. Pinning it for later. :)
Is there a breakfast sausage you recommend?
Hi there. Look for an organic sausage. Lisa does buy Applegate products.
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.
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.
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.
Hi,
Love this recipe. What is the nutritional information, specifically fat and calorie content?
Thank you.
Hi there. We do not provide nutrtion details. This post helps explain the philosophy behind that: https://www.100daysofrealfood.com/healthy-eating-defined/.
If you don’t fold the ends in doesn’t the filling just fall out? How do you keep it together?
Perhaps they open one end of the foil and eat it that way. Otherwise, you will need to fold in the ends.
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.
You can fold the ends in, or just wrap in foil and open one end while eating. – Nicole
For food that gets reheated, I know it’s common to either undercook slightly or just barely cook through so that it doesn’t get overdone when you heat it up again. Do you think these would benefit from that at all?
Hi there. Breakfast burritos are a staple in my freezer. I’ve never undercooked the meat before freezing.
I’ve been needing something like this for my husband to replace all his gas station burritos! I”m adding Hatch chilies.
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.)
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.
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.
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.
Defrost overnight, and then wrap it in a paper towel and heat for about a minute or until warm. – Nicole