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. For more great ideas, check out our Freezeable Lunch Ideas.
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
- Healthy Breakfast Bowls
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 ¼" dice (russet - medium to large size))
- ½ onion (cut into small dice)
- 1 large green bell pepper (cut into small dice)
- ½ 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 ½ 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
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