Breakfast Burritos (Make Ahead)
Published 1/31/2024 • Updated 12/21/2024
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These Freezer Breakfast Burritos are the perfect grab-n-go breakfast choice for your busy mornings. They are made with scrambled eggs, breakfast potatoes, sausage, and cheese for a filling, delicious breakfast.
I absolutely love making a double batch of these so that I have a freezer full of meals when there’s “nothing to eat.” We often eat these breakfast burritos for dinner they are so good!
Make-ahead breakfast burritos are truly our secret weapon for breakfast success. I can not count on 2 hands the number of times I’ve made this recipe we love it so much! I’ve also made these as an easy post-partum meal for many friends and family members.
When you get up in the morning, grab a burrito from the freezer, unwrap it, stick one in the microwave or oven while you’re brushing your teeth, and BOOM. It’s ready for you to devour quickly before you leave or travel with you to work!
What’s in Our Breakfast Burritos?
- Tortillas
- Scrambled eggs
- Breakfast potatoes
- Ground breakfast sausage
- Cheese
Top Tips for Make Ahead Breakfast Burritos
- Don’t freeze with sour cream: we don’t recommend freezing these meal prep breakfast burritos with sour cream or Greek yogurt. Add those ingredients to the burritos right before serving.
- Freeze them for later! If you’re not planning to eat your burritos right away, no fear! You can easily wrap these guys up with aluminum foil and reheat later. These freezer breakfast burritos have been tested and approved by many.
- Microwave your tortilla: For easy wrapping, microwave the tortilla for about 10-15 seconds to make it more pliable before wrapping. You could also steam the tortilla in a damp paper towel in the microwave.
Other Variations We’ve Tried
These easy make ahead breakfast burritos have just all the fixings that we like, but go nuts and make ’em your own style! Here are some family favorites we’ve tried:
- Eggs: Swap the eggs with tofu to make a delicious tofu scramble, or use egg whites for a lighter option.
- Potatoes: Roasted sweet potatoes would also taste fantastic. It’ll give these burritos a lovely hint of sweetness. You can also use a different type of potato like red potatoes or baby Dutch yellow potatoes.
- Sausage: Feel free to switch up the ground breakfast sausage with sliced Italian sausage, or whatever ground meat you have on hand! We particularly love chorizo with the eggs and potatoes!
- Other additions: Elevate these make-ahead breakfast burritos even further with other great add-ons like bacon bits, bell pepper, cheddar cheese, hot sauce, black beans, pico de gallo, or green onions.
How to Store & Freeze Your Burritos
If you’re planning on having these delicious breakfast burritos within the week, they can be stored in an airtight container or bag in the fridge for up to 4 days.
If you’re meal prepping for the future, let your burritos cool and then tightly wrap them in tin foil. Transfer these meal prep breakfast burritos into a freezer-safe gallon-size bag and store them in the freezer for up to 3 months.
Once out of the freezer, here are your reheating options:
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
- If heating from thawed, microwave on high for 60 to 90 seconds.
More Breakfast Burrito Recipes
Check it out!
Make Ahead Breakfast Recipes
Learn how to freeze this recipe for later in our Make-Ahead Breakfast Recipes Freezer Meal Prep post! Plus, you’ll get 7 other freezer breakfast recipes, too!
Breakfast Burritos (Make Ahead)
Ingredients
Scrambled Eggs
- 8 large eggs
- 2 tablespoons unsweetened almond milk
- salt and pepper, to taste
- 1/2 tablespoon of olive oil or nonstick cooking spray
Roasted Potatoes
- 2 large Idaho potatoes, cubed
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 2 teaspoons garlic powder
- salt and pepper, to taste
Breakfast Sausage
- 1/2 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 1/2 white onion, finely diced
- 1 lb. breakfast sausage, pork or chicken or chorizo
Other
- 10 8- inch tortillas, plain or whole wheat
- 1 cup shredded cheddar cheese
Instructions
Scrambled Eggs
- Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
- Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
- Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.
Roasted Potatoes
- First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
- Prep potatoes by cubing into small chunks. Then place on baking sheet.
- Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
- Use hands to toss to make sure everything is evenly coated.
- Roast for 30 minutes at 400ºF. Toss half way through. Set aside.
Breakfast Sausage
- Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
- Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
- Use a spatula to sauté until fully cooked. Set aside.
Burritos
- First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
- Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
- Make your burritos by folding two sides in and then rolling.
- Eat your burritos right away or freeze for later.
- To freeze: Tightly wrap each burrito in tin foil, ensuring no pockets of air. Then, write the name and date on each burrito for later!
To Reheat
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
- If heating from thawed, microwave on high for 60 to 90 seconds.
Tips & Notes
- Store in the freezer for up to 3 months.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe! The only change was the addition of a healthy spoonful of pinto beans as requested by my Mexican American husband.
Perfect for on the go! Made exactly 10 burritos and had a little filling left over for dinner. Will definitely be making again.
Made this morning- outstanding – problem is I was only able to make 4 burritos for freezing. Between my son & I, we ate 6 servings of filling before I could get the burritos made😂. I will definitely make again!
LOL! We’d love it if you could give us a star rating for this recipe!
We started making these months ago and have been a life saver for our early mornings when working. We’ve tried using hash browns instead of potato’s and That’s been great too! Easy to make, heat and eat. YUM!
I make them about once a month, too! A double batch for the entire month <3
I’m stocking up my freezer before I have a baby and these are perfect! I can hold a burrito in one hand and a baby in the other haha! Thanks for the recipe!
I’ve been doing these for about 12 years now.
Monday mornings I get up early to make them before the (4) kids school. I just keep them in the refig. for a hot breakfast (brainfood for school instead of cereal) or a quick healthy snack after school or sports. I used about 2 dz. eggs and by Thurs. morning, they are gone!
I admit, we don’t get to freezing them. Plus, the freezing process changes the texture of the eggs. I love that I can do it all in one pan making cleanup a breeze for a week’s worth!
Tip: Don’t use plastic wrap. They will stick. Only foil.
All the adds on your blog make it really hard to read what you wrote! The page is constantly moving up or down every time one of the many ads changes. I know you’re probably trying to earn money from these ads being on your website but it is taking away from the quality of your blog! Hope you can fix whatever ad is making your blog jumpy & slow
Thanks so much for the feedback!!
Wanting to thaw and re heat in oven. What temperature and for how long do I “cook” burritos strait from freezer to oven? Thanks!
Hey Kristy. I haven’t tried this, but I suggest defrosting in the microwave, it will go much faster. Or, alternatively, you can defrost in the fridge overnight and then bake in the oven! Hope this helps!
Can I make the day before and not freeze or will they get soggy?
You can totally do that!
Delicious! I used sweet potatoes (because yum) and find these such an easy, filling grab and go breakfast for busy mornings.
I’m all about sweet taters!