These easy Freezer-Friendly Breakfast Burritos - full of fluffy eggs, sausage, cheese, peppers, and onions - are one of my favorite make-ahead breakfasts for busy mornings. One of the best meal prep breakfast recipes ever!
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When you're in a hurry and you don't have time to make breakfast but you still want something substantial, having a stash of these breakfast burritos in your freezer can be a real life-saver. Just heat one up, and you've got a delicious hearty breakfast that will fuel you until lunch!
Oh, my gosh! I LOVE these breakfast burritos! I think I could eat one every single day and be completely happy and never get sick of them. They are so delicious and satisfying.
Now, you can absolutely make a batch of these burritos and eat them fresh, but the BEST part about them is that they are great for meal prepping because they freeze and reheat really well. It is sooo worth it to take an hour and make a batch (or two!) to put in the freezer so you are stocked up for the week and beyond!
All you do is cook up some breakfast sausage along with some peppers and onions (get some veggies with breakfast!), scramble up some eggs, then mix everything together with some cheese and let it cool. Then wrap it up in tortillas and freeze. Super easy!
On the day you want to eat them, just heat them up, and breakfast is served! What a great time saver!
Ingredients You Need
- Bulk breakfast sausage
- Red bell pepper
- Onion
- Salt and pepper
- Butter
- Eggs
- Milk
- Cheese (I use cheddar)
- Burrito-size flour tortillas (about 10 inches in diameter)
Want to make your own breakfast sausage? It's easy! Check out my Homemade Breakfast Sausage recipe.
How to Make Freezer-Friendly Breakfast Burritos
How to Heat the Brekafast Burritos if You Want to Eat Them Now
If you'd like to eat your breakfast burritos (or some of them) right away rather than freezing them, place the wrapped burritos in a preheated 400°F oven for 10 to 15 minutes or until heated through.
If you would like to get the tortilla just a bit crispy, open up the foil and let them bake for another 5 minutes or so.
How to Freeze the Breakfast Burritos
To freeze the breakfast burritos, label and date each wrapped burrito, then place the wrapped burritos in freezer bags and freeze. They should last in the freezer for up to 3 months.
How to Reheat Frozen Breakfast Burritos
You can reheat your frozen breakfast burritos either in the microwave or in the oven (or a toaster oven).
IN THE MICROWAVE:
The microwave is the quickest way and is the best option when you're really in a hurry. Remove the foil from the burrito. Wrap the burrito in a paper towel and microwave on high for about 4 minutes or until heated through, turning the burrito halfway through.
If you'd like to crisp the tortilla, place the burrito in a dry nonstick skillet over medium heat and cook, turning, until the tortilla is lightly browned and crisp on all sides.
IN THE OVEN:
Reheating the burritos in the oven or the toaster oven will take quite a bit longer (especially if you haven't thawed them out), but if you have the time while you're getting ready, I think this method gives you the best results.
Keep them wrapped in the foil and reheat in a 400°F oven for 45 minutes to 1 hour or until heated through, turning once halfway through. Open the foil and continue to bake for another 5 to 10 minutes to lightly crisp the tortilla if you'd like.
For either method, you can shorten the cooking time if you thaw the burritos first (just put them in the refrigerator the day before).
Tips & Tidbits
- Make sure your fillings have mostly cooled off before assembling the burritos. Hot filling equals soggy burritos. No one wants a soggy burrito.
- I like to cook my eggs separately from the sausage and veggies. Why? Even though it dirties another pan, I like nice big pieces of fluffy egg in my burritos. If you cook the eggs together with sausage and veggies, the eggs kind of get lost.
- Don't overcook your eggs. Remember, you will be reheating the burritos again before you eat them, and you don't want them to get rubbery.
- Even if you plan to eat your whole batch of burritos during the week, I would still recommend freezing them because they will most likely just get soggy while they are sitting in the fridge. Freezing them will preserve their texture so much better.
- These breakfast burritos are customizable! Don't like peppers? Leave 'em out. Add other veggies. Add some potatoes. Change up the cheese. Try whole-wheat or other flavored tortillas. Add some taco seasoning. Use bacon or ham instead of sausage - or use beans instead for a meatless option. It's totally up to you!
These breakfast burritos are yummy as is, but my favorite way to eat them is with salsa. Salsa makes everything better! Want to make your own? It's super simple. Give my Quick & Easy Homemade Salsa a try!
We always hear that we shouldn't skip breakfast. Well, there's no need to skip breakfast if you do some easy meal prepping. These burritos are a great place to start!
I hope you try this Freezer-Friendly Breakfast Burritos recipe and love it as much as I do. Thanks for visiting today!
More Breakfast Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Freezer-Friendly Breakfast Burritos
Ingredients
- 1 pound bulk breakfast sausage
- 1 red bell pepper, diced (about 1 cup)
- 1 medium onion, diced (about 1 cup)
- salt and pepper, to taste
- 12 large eggs
- ¼ cup milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 8 burrito-size (about 10" in diameter) flour tortillas
Instructions
- Cook the sausage in a large skillet over medium heat until just cooked through, crumbling it as you go.
- Add the bell peppers and onions. Continue cooking until the veggies are crisp-tender. Season mixture to taste with salt and pepper. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, and some salt.
- In a large skillet (I use non-stick), melt the butter over medium heat. Add the egg mixture and cook, scrambling, until the eggs are just set (be careful not to overcook the eggs because you will be reheating the burritos, and you don't want them to get rubbery).
- Add the eggs to the sausage mixture and stir to combine. Allow the mixture to cool almost completely before assembling the burritos (this is important; if you assemble the burritos while the mixture is still hot, your burritos will likely end up soggy).
- Place one flour tortilla on your work surface. Place ⅛ of the egg mixture in the middle of the tortilla. Sprinkle with 2 tablespoons cheese. Fold in the left and right sides of the tortilla, then roll up. Wrap in foil. Repeat with the remaining ingredients, making 8 burritos total.
- TO FREEZE THE BURRITOS: Label and date each burrito; place the burritos in freezer bags. They should last in the freezer for up to 3 months.
- IF YOU WOULD LIKE TO EAT THE BURRITOS (OR SOME OF THEM) IMMEDIATELY RATHER THAN FREEZING: Preheat the oven to 400°F. Place the wrapped burritos in the oven and bake for 10 to 15 minutes or until heated through. If you'd like to crisp up the tortilla a bit, open the foil and bake for an additional 5 minutes.
- TO REHEAT THE FROZEN BURRITOS IN THE MICROWAVE: Remove the foil from the burrito. Wrap the burrito in a paper towel and microwave on high for about 4 minutes or until heated through, turning the burrito halfway through. If you'd like to crisp the tortilla, place the burrito in a dry nonstick skillet over medium heat and cook until the tortilla is lightly browned and crisp on all sides.
- TO REHEAT THE FROZEN BURRITOS IN THE OVEN: Preheat the oven to 400°F. Keep the burritos wrapped in the foil and bake for 45 minutes to 1 hour or until heated through, turning once halfway through. Open the foil and continue to bake for another 5 to 10 minutes to lightly crisp the tortilla if you'd like.
Notes
- For either reheating method, you can shorten the cooking time by thawing the burritos the day before you want to eat them (just put them in the refrigerator).
- Cooking times shown at the top of the recipe reflect only prepping the burritos. They do not include reheating times.
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