A freezer stocked with breakfast burritos is like having a personal short-order cook on call. These make-ahead burritos are packed with fluffy eggs, cheese, potatoes, and your choice of protein, then wrapped and frozen so a hot, hearty breakfast is always 90 seconds away.
Make a big batch on the weekend and you'll thank yourself every rushed weekday morning for a month.
Why you'll love this recipe
- Freezer-friendly. Stash a dozen and reheat as needed.
- Filling. Protein and carbs to power your whole morning.
- Customizable. Build them with whatever fillings you love.
Tips for the best results
Cook the eggs slightly underdone — they'll finish when reheated and stay tender. Let all the fillings cool before wrapping so the tortillas don't get soggy. Wrap tightly in foil or parchment, then bag them, to prevent freezer burn.
Make-Ahead Freezer Breakfast Burritos
Hearty egg, cheese, and potato breakfast burritos you can freeze and reheat in minutes.
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Ingredients
- 8 large flour tortillas (burrito size)
- 10 eggs, beaten
- 2 tbsp butter
- 2 cups frozen diced hash brown potatoes
- 1 lb (450 g) breakfast sausage or bacon, cooked and crumbled
- 1.5 cups shredded cheddar
- 1/2 tsp salt
- 1/4 tsp black pepper
- Salsa, for serving (optional)
Instructions
- Step 1. Cook the hash browns in a skillet according to the package until golden and crisp; set aside.
- Step 2. Melt the butter in the same skillet over medium-low. Add the eggs with salt and pepper and cook, stirring gently, until just barely set (slightly underdone). Remove from heat.
- Step 3. Lay out each tortilla and layer with eggs, potatoes, cooked sausage or bacon, and cheese, keeping fillings toward the center.
- Step 4. Fold in the sides, then roll up tightly into a burrito. Let cool completely.
- Step 5. Wrap each burrito in foil or parchment and freeze in a labeled bag. To reheat: unwrap and microwave 1.5-2 minutes, turning halfway, until hot throughout.
Make it your own
Go vegetarian with black beans and sautéed peppers, add spinach or pico de gallo, or swap cheddar for pepper jack. A smear of refried beans helps hold everything together and adds creaminess.
Frequently asked questions
How long do they keep frozen? Up to 1 month wrapped well. They're best reheated, not thawed and eaten cold.
Can I reheat them in the oven? Yes — keep them in foil and bake at 350°F (175°C) for about 20 minutes, or until hot through.
Will the tortillas get soggy? Not if you cool the fillings first and wrap them tightly. Reheating crisps things back up, especially if you finish in a dry skillet.
