Easy Freezer Breakfast Burritos
These freezer breakfast burritos are a delightful fusion of flavors and textures, effortlessly marrying convenience with culinary delight.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Breakfast
Cuisine: American
Keyword: breakfast, burritos, freezer breakfast, meal prep, meal prep breakfast, reheat burritos, tortillas
Servings: 8 Burritos
Calories: 552kcal
Author: Courtney O'Dell
- 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
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.
- 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
Serving: 1g | Calories: 552kcal | Carbohydrates: 36g | Protein: 25g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 886mg | Fiber: 2g | Sugar: 2g