Freezer Breakfast Burritos
These Freezer Breakfast Burritos are hearty, flavorful, and perfect for busy mornings. Packed with fluffy eggs, savory fillings, and melty cheese, they reheat beautifully without losing texture or taste. It’s a make-ahead breakfast that keeps you full and makes mornings effortless.
Ingredients
Base Ingredients
- 10 large flour tortillas burrito size
- 12 large eggs
- 1 cup milk optional, for fluffy eggs
- 1½ cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
Protein Options (Choose One or Mix)
- 1 lb breakfast sausage cooked and crumbled
- 1 lb bacon cooked and chopped
- 1½ cups diced ham
- Cooked ground turkey or chicken
- Black beans or pinto beans for vegetarian version
Vegetable Add Ins (Optional but Recommended)
- Diced bell peppers
- Chopped onions
- Spinach or kale
- Mushrooms
- Diced potatoes or hash browns
Optional Extras
- Salsa or pico de gallo add sparingly
- Hot sauce
- Green onions
- Seasonings like paprika cumin, or garlic powder
Instructions
Step 1: Cook the Protein
- In a large skillet over medium heat, cook your chosen protein until fully done. Break sausage into small crumbles or chop bacon into bite-sized pieces. Remove from the skillet and set aside.
- If there’s excess grease, drain it. Too much fat can make burritos soggy when reheated.
Step 2: Cook the Vegetables
- Using the same skillet, add a little olive oil if needed. Sauté onions, bell peppers, mushrooms, or potatoes until softened and lightly golden.
- If using leafy greens like spinach, add them last and cook just until wilted.
- Remove vegetables from heat and let them cool slightly.
Step 3: Scramble the Eggs
- In a large bowl, whisk eggs with milk, salt, and pepper.
- Heat butter or oil in a clean skillet over medium-low heat. Add eggs and cook gently, stirring frequently. Remove from heat while eggs are still slightly soft and creamy.
- This prevents overcooking during reheating.
Step 4: Assemble the Burritos
- Lay tortillas flat on a clean surface.
- In the center of each tortilla, layer:
- Scrambled eggs
- Cooked protein
- Vegetables
- Shredded cheese
- Keep fillings centered and avoid overfilling. About ¾ to 1 cup total filling per burrito works best.
Step 5: Wrap the Burritos
- Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a secure burrito.
- Tight wrapping prevents air pockets and freezer burn.
Step 6: Cool Completely
- Place assembled burritos on a baking sheet and let them cool completely at room temperature. This step is important to prevent condensation inside the wrapping.
Step 7: Wrap and Freeze
- Wrap each burrito tightly in:
- Plastic wrap or parchment paper
- Then aluminum foil or place in a freezer-safe bag
- Label with the date and filling type.
- Freeze for up to 3 months.
Video
Notes
📝 Notes
- Use large flour tortillas; they wrap and freeze better than small ones.
- Let cooked fillings cool before assembling to avoid soggy burritos.
- Swap sausage with bacon, ham, or black beans for variety.
- Shred your own cheese for better melting and texture.
- Don’t overfill; tighter wraps freeze and reheat more evenly.
- Wrap each burrito in foil or parchment, then store in freezer bags.
- Reheat from frozen in the microwave or oven until hot throughout.