This post contains affiliate links. Please read our disclosure policy.
Why I Always Keep Freezer Breakfast Burritos on Hand: If mornings in your house are anything like ours, freezer-friendly breakfasts are a lifesaver. These Freezer Breakfast Burritos are packed with hearty ingredients, wrap up easily, and reheat beautifully. I love having them on hand for early mornings, busy weekends, or when everyone’s hungry and no one wants to cook.
We pop a big batch in the freezer or the fridge, and then my kids grab them and pop into the air fryer for 15-20 minutes for a super-easy and hearty breakfast meal prep. With two very hungry and busy teenagers, these are The Freezer Breakfast Burritos I Rely on Every Week!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make The Ultimate Make-Ahead Freezer Breakfast Burritos
These Freezer Breakfast Burritos are an easy make-ahead breakfast that freezes and reheats beautifully. Hearty, filling, and perfect for busy mornings, they’re a simple way to have breakfast ready in minutes.
Ingredients to Make Freezer 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!
Steps to Cook Make-Ahead Breakfast Burritos for the Freezer
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. For extra flavor, add a diced onion.
Cook Hashbrowns and Scrambled 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 & Serve!
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, or cook in the Air Fryer at 350 for about 15 minutes (this is our favorite method.)
Tips to Make The Best Freezer Breakfast Burritos for Busy Mornings
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.
What to Serve with Breakfast Burritos
Click here to view more egg recipes!
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Click here to view the web story for this recipe!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
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.
Meal Prep Frozen Breakfast Burritos 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.
