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Easy freezer breakfast burritos, packed with hearty potatoes, fluffy eggs, melted cheese, and fresh scallions, offer a convenient and delicious start to any morning. Once prepared, these savory wraps can be stored in the freezer and reheated in minutes, ensuring a wholesome meal even on the busiest of days.
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Simple Prepped Freezer Breakfast Burritos
Freezer breakfast burritos provide a convenient and delicious option for those busy mornings when there’s just no time to cook. These burritos pack a flavorful punch with crispy tater tots, savory sausage, melted cheese, and fluffy eggs all wrapped snugly inside a soft tortilla. The addition of scallions brings a fresh, oniony bite that elevates the overall taste. With the contrast of textures and well-balanced flavors, every bite is a delightful experience.
What makes these burritos even more appealing is their freezability. Once prepared, they can be stored in the freezer and reheated in a matter of minutes, ensuring a hot and satisfying meal to kickstart the day. Whether you’re a student rushing to an early class or a working professional with back-to-back meetings, these freezer breakfast burritos guarantee you won’t have to compromise on a hearty morning meal.
How to Make Breakfast Burritos
First you will need to assemble the following ingredients:
- Tater Tot Crowns (2 1/2 cups) – Tater tot crowns offer a crispy exterior that leads to a soft, potato-rich center with a hint of saltiness.
- Olive oil (1 tbsp) – Olive oil boasts a smooth, fruity profile with undertones of pepper and sometimes a slight bitterness.
- Italian Sausage (1 lb) – Italian sausage delivers a bold, savory punch, often accentuated by spices such as fennel and red pepper flakes.
- Scrambled Eggs (12) – Eggs have a mild, creamy flavor, with the yolk providing a rich, almost buttery taste and the white being more neutral.
- Cheddar Cheese (1 1/4 cup) – Cheddar cheese tempts the palate with its sharp, tangy richness, exuding a certain creamy meltiness.
- Scallions (2) – Scallions introduce a fresh, oniony zing, with a crispness that’s milder than traditional onions.
- Flour Tortillas (8) – Flour tortillas have a soft and pliable texture, showcasing a slightly chewy and subtly wheaty flavor. Perfect for these freezer breakfast burritos!
Use this Method to make the Freezer Burritos:
Cook sausage. Heat the oil in a nonstick skillet, add the sausage, cook, and crumble into small bits
Eggs. Cook the scrambled eggs and make sure you bake the tater tot crowns before assembling.
Assemble. Place each tortilla out, add the tater tot crowns first then layer on the eggs and sausage. Add the cheese and scallions on the top. Fold in the ends and roll each tortilla, place seam side down and wrap in the parchment paper or cling wrap.
Freeze. Place the wrapped burritos in a gallon ziplock bag and store in the freezer up to two months.
Reheat. When ready to reheat bake at 400 degrees for about 25 minutes, flipping halfway. You can also reheat in the microwave on a place for 4-6 minutes flipping halfway.
Tips and Tricks for Simple Freezer Breakfast Burritos
Making freezer breakfast burritos is both an art and a science. If you’re keen on crafting the perfect batch with tater tots, sausage, cheese, eggs, scallions, and tortillas, consider the following tips and tricks:
Tater Tot Preparation: Opt for tater tot crowns or thinner variations for a more even distribution within the burrito. Bake them slightly crispier than you might normally, so they don’t become too soggy when reheating.
Sausage Selection: Choose good-quality Italian sausage or any other preferred type. Remove from the casing and crumble it up while cooking. This ensures even distribution throughout the burrito.
Egg Texture: Scramble the eggs to a soft consistency, as they will cook a bit more during the reheating process. Overcooked eggs can become rubbery upon reheating.
Tortilla Tips: Warm your tortillas slightly before assembling. This makes them more pliable and less likely to tear. Use burrito-sized tortillas to hold all the ingredients without overstuffing.
Layering Logic: Layer your ingredients in such a way that the wetter ingredients (like scrambled eggs) are buffered by drier ones (like tater tots or sausage). This minimizes sogginess.
Cooling is Crucial: Before wrapping and freezing, allow all cooked ingredients to cool to room temperature. This prevents steam from getting trapped inside, which can lead to a soggy burrito when defrosting.
Wrap Right: Use a double wrapping method – first with parchment paper and then with aluminum foil. The parchment ensures the burritos don’t stick to the foil, and the foil keeps them airtight.
Label and Date: If you’re making a big batch, it’s easy to forget how long they’ve been in the freezer. Use a permanent marker to write the date and contents on the foil.
Freezing Formation: When freezing, lay the burritos in a single layer until they’re fully frozen to prevent them from sticking together. After they’re solid, you can stack them to save space.
Reheating Recommendations: To reheat, it’s best to first thaw the burrito in the refrigerator overnight. Remove the foil, but you can leave the parchment paper on. Heat in a microwave in 30-second intervals, turning occasionally, or in an oven at 350°F (175°C) until warmed through. For a crispier finish, a few minutes in a skillet or on a griddle works wonders.
FAQs
Ideally, you should consume them within 1-2 months for the best quality. However, they can technically be safe to eat for up to 3 months if stored properly.
It’s recommended to thaw the burrito in the refrigerator overnight for even reheating. However, if you’re in a hurry, you can microwave directly from frozen, but it may take longer and might heat unevenly.
Absolutely! This recipe is versatile. Feel free to add veggies like bell peppers or mushrooms, swap the sausage for bacon or ham, or use a different type of cheese. Just remember to avoid overly wet ingredients that might make the burritos soggy.
Sogginess can result from trapped steam during freezing or from overly wet ingredients. Make sure your ingredients are cooled before wrapping, and avoid overcooking the eggs initially, as they will cook more upon reheating.
You can, but corn tortillas are less pliable and more prone to breaking. If you choose to use them, be gentle during wrapping and consider using two tortillas per burrito for added strength.
Cook the eggs to a soft scramble initially, since they will cook further upon reheating. Undercooking them slightly at the start ensures a softer texture later.
Yes! Remove the foil, keep them in parchment, and bake at 350°F (175°C) until warmed through. This method often retains a better texture than microwaving.
It’s not recommended to reheat food multiple times, as it can increase the risk of foodborne illness. Only reheat what you intend to consume immediately.
Warm the tortillas slightly before assembling, which makes them more flexible. Also, be careful not to overstuff them.
Pre-mixing ingredients like the eggs, sausage, and scallions can help with even distribution. Alternatively, layering ingredients in a consistent order for each burrito ensures each one has a similar flavor profile.
What to Serve with Breakfast Burritos
Beverages:
- Coffee: A freshly brewed cup of coffee is the classic choice. Try a dark roast for a robust flavor or perhaps a latte or cappuccino if you prefer something creamier.
- Smoothies: Opt for a fruit smoothie, like a mango-banana or strawberry-blueberry blend, to add a refreshing and healthy touch to your meal.
- Orange Juice: The sweet and tangy nature of orange juice is a breakfast staple and contrasts nicely with the savory profile of a burrito.
- Hot Chocolate: For those cooler mornings, a mug of creamy hot chocolate can be quite comforting.
Sides:
- Fresh Fruit: A fruit salad or simply a plate of sliced fruits like melons, berries, or citrus can bring a refreshing balance to the rich burrito.
- Yogurt and Granola: This combo offers a crunchy, creamy texture and a touch of sweetness to contrast with the savory burrito.
- Avocado: Slices of creamy avocado or a dollop of guacamole can be a great addition, either inside or alongside the burrito.
Condiments:
- Salsa: A tangy tomato-based salsa or a fruitier version like mango salsa can enhance the flavors of your burrito.
- Hot Sauce: For those who like a kick, a few dashes of your favorite hot sauce can spice things up.
- Sour Cream: This offers a creamy contrast and can help tame the heat if your burrito is on the spicier side.
- Pico de Gallo: Freshly chopped tomatoes, onions, cilantro, and lime juice can bring an added layer of freshness.
Try my other favorite breakfast recipes:
try other breakfast recipes:
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Easy Freezer Breakfast Burritos
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Easy Freezer Breakfast Burritos
Equipment
Ingredients
- 2 & 1/2 cups Tater Tot Crowns, baked how the packing says
- 1 tablespoon olive oil
- 1 lb Italian sausage, or breakfast sausage
- 12 scrambled eggs, with salt, pepper, and butter
- 1 & 1/4 cups shredded Cheddar cheese
- 2 Scallions, diced
- 8 large, 10-inch flour tortillas
Instructions
- Preheat oven to 400 degrees F. Warm olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles with a wooden spoon, until cooked through and no pink remains. Drain off fat; transfer to a bowl. Wipe out the skillet.
- Make your scrambled eggs
- Evenly divide and distribute the ingredients into 8 portions down the center of each tortilla. Fold in opposite sides of each tortilla, then roll snugly from the bottom up. Place seam side down on the prepared baking sheet.
- Wrap each burrito in parchment paper or cling wrap. Place wrapped burritos in a gallon ziploc bag. Store in freezer for up to two months.
- See notes section for reheat options.
Notes
- Bake in a 400 degree F oven for about 25 minutes, flipping over halfway.
- To reheat directly from the freezer, you can bake in a preheated 400 degree F oven for about 35-40 minutes
- Place frozen burritos in the microwave on a microwave-safe plate; cover with a paper towel and cook 4-6 minutes, flipping halfway through
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
