Breakfast Burrito Recipe (Freezer Friendly)
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My Breakfast Burrito Recipe is freezer friendly —and a hot topic in my family and social circle! Imagine everything you love about your morning meal in a soft, pillowy tortilla: fluffy eggs, savory sausage, and melty cheese. You can crank out 8 of these yummy freeze ahead breakfast burritos in just an hour!
Breakfast Burrito Recipe for the Freezer
Ask anyone… this is the best make ahead breakfast burrito you’ll ever taste!!
It’s not just the usual bacon and eggs — although we use those too. But we’re also throwing in juicy tomatoes, yummy tater tots, and fresh herbs!
You know what they say… the first meal of the day is most important! So have fun with it by making all sorts of tasty and convenient recipes!
Some of my favorites include sliders, cheesy sausage pinwheels, and jalapeno popper taquitos. They’re different, they’re delicious, and they’re downright delectable!
Ingredient Notes and Substitutions
- Tater Tots – These are prepared before making this breakfast burrito recipe for the freezer, so you could even make ’em homemade.
- Bacon – Applewood-smoked bacon adds a gorgeous, mouthwatering depth that you wouldn’t expect — and that’s part of what makes this the BEST freezer breakfast burrito recipe!!
- Sausage – I typically use a breakfast or country sausage, but some family members insist on sage sausage.
What I’m trying to say is that any flavor, any protein, and any preference works!
- Tortillas – Flour tortillas are my preference, but corn tortillas are just as delicious!
- Cheese – In the spirit of ease, I use a shredded cheese blend for breakfast burrito recipe freezer prep.
Mexican is my go-to, but you can never go wrong with cheddar or Monterey Jack.
- Tomatoes – Let’s use Roma! Remove the seeds and dice them nice and small. Or you could use your favorite salsa.
Tips for Making the Best Freeze Ahead Breakfast Burritos
- Fresh herbs are the secret weapon!
The one thing that sets a restaurant-quality meal apart from a mediocre homemade one is fresh, flavorful ingredients!
And herbs are the absolute easiest, surefire way to add tons of bright flavor to any breakfast burrito recipe for the freezer!
I love parsley — clean-tasting, a little peppery, and smells great! Dill, cilantro, and basil are all excellent and tasty, too.
- Let ingredients cool before assembling.
Make sure the meats and eggs aren’t too hot before adding them to the tortilla. This always leads to soggy tortillas and overcooked filling.
If you prefer, you can cook the filling ingredients the day before and store them in the refrigerator until it’s time to assemble.
- Want to serve these right away?
Go right ahead! This breakfast burrito is freezer and freshly prepared-friendly!
Preheat the oven to 400ºF. In the meantime, wrap each burrito in aluminum foil, line them up on a baking sheet, and bake for 10-12 minutes.
Then, you’re good! Keep in mind that these are really hot right out of the oven, so let them sit for a bit before digging in.
Prep Ahead
- Bake tater tots
- Cook bacon and sausage
- Scramble eggs
- Chop tomatoes and parsley
Kitchen Tools You Will Need
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- I use my 8-cup Pyrex measuring cup for tasks like this. And it’s the best bowl for making and pouring pancakes too!
- Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
Serving Suggestions
When you grab a breakfast burrito from the freezer, reach for some hashbrowns too!
Then, munch on your wrap as is or top with sour cream, guacamole, salsa, or any of your favorite sauces.
Storing and Reheating Make Ahead Breakfast Burrito
Once they’re prepared, they will keep in the freezer for up to 3 months! After that, heat them one at a time in the microwave for 2 to 3 minutes.
You can wrap freeze ahead breakfast burritos in either aluminum foil or plastic wrap. Remember to unwrap completely then rewrap in a paper towel before microwaving.
If you plan on warming them in the oven, go with the aluminum foil. You can stick them right in without unwrapping!
Freezer Breakfast Burrito Recipe FAQ
Transfer each breakfast burrito from the freezer right into the microwave.
Don’t let them sit in the fridge or at room temperature — the ingredients will soak through the tortilla as they thaw.
They absolutely are! My freezer breakfast burrito recipe is going to end all stigmas that frozen meals can’t be as good as fresh ones.
The ingredients are expertly prepared and perfectly curated for a filling, bulky, and balanced meal. They just so happen to be frozen for a bit before you eat them!
You can make this breakfast burrito freezer recipe however you’d like, as long as the individual ingredients freeze well.
Try black beans or pinto beans, veggies like bell peppers and onions, or even some rice!
Breakfast Burrito Recipe (Freezer Friendly)
Ingredients
- 8 ounces frozen tater tots, 1/2 of a 16-ounce bag
- 1 pound applewood-smoked bacon, cooked and chopped
- 1 pound breakfast sausage
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large flour tortillas
- 8 ounces shredded Mexican cheese blend
- 2 Roma tomatoes, seeds removed and diced
- a handful of fresh parsley, chopped
Instructions
- Prepare tater tots according to package directions. I prefer mine in the oven until crispy.
- Meanwhile, prepare bacon. I love my bacon in the oven. 400ºF on a baking sheet. Cook 15-25 minutes or until desired doneness is reached. Remove from the oven. Allow to cool and chop into bite-size pieces.
- In a medium skillet over medium-high heat, cook the breakfast sausage. Be sure to break the meat up with a spatula as it cooks. Once cooked completely, drain (if necessary) and set aside.
- In a large bowl (I use an 8-cup measuring cup) combine eggs, milk, salt, and pepper. Whisk until completely combined.
- Spray a large skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled and no liquid is left in the pan, about 5 minutes. Do not cook until they are completely dry, or they will be very dry in the burrito.
- To assemble burritos: lay one burrito on the counter. Add about 1 ounce of cheese. Top with a sprinkle of tomatoes and parsley. Add sausage, bacon, about 1/2 cup egg mixture and a big spoon of tater tots.
- Fold the outer edges into the burrito and hold in place with your middle, ring and pinky fingers. Gather the edge of the burrito closest to you with your thumb and index finger. Fold the burrito over and around the filling, tuck the edge under the filling. It should look like a burrito with one side open now. Pull the rolled portion of the burrito snug as you continue to roll the rest of the burrito, folding in the sides of the untucked side like an accordion a few times until the burrito is closed.
- Place the burrito seam side down on a sheet of foil or plastic wrap. Wrap the burrito snuggly and place it in a one-gallon freezer bag. Repeat until all burritos are in the freezer bag. Freeze for up to 3 months.
- Reheat Directions: Remove foil or plastic wrap from the burrito and wrap it with a paper towel. Microwave for 2-3 minutes or until heated through.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2016, updated and republished April 2024
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We made these last night and they were so darned tasty! Ready to go to the store and pick up more ingredients.
I've got to make these. Our mornings are so busy trying to get him off to school early while we get ourselves ready.
I am trying to stock y freezer, tis looks as if this will help fit the bill.
Sounds perfect for my crazy life right now! Wondering if they'd be good with potatoes O'Brien rather than tater tots?
What brand of flour tortillas do you use? The ones I used don't roll well and tear too easily.
These are really good! It is super convenient to have them already ready to go in the morning too!