These freezer breakfast burritos loaded with eggs, cheese, and sausage are a great way to start your mornings. Even better? Save money, time, and calories when you batch cook and stock your freezer with these breakfast burritos for a quick reheat and eat healthy breakfast recipe that keeps you out of the drive-thru.
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Having a healthy breakfast ready to grab and go is a must in our household. We leave the house early, and if we don’t grab something fast from the refrigerator or freezer, then it’s guaranteed we will go to the drive-thru, which is not good for our budget or waistline.
For this reason, I make it a priority to keep our freezer stocked with a variety of breakfast items. Our favorites include baked oatmeal cups, overnight oats, steel-cut oatmeal, frozen smoothie kits, sausage egg muffins, frozen breakfast sandwiches, and these freezer breakfast burritos.
Reasons you’ll love this recipe
- Healthier breakfast burrito – It’s likely a fast-food breakfast burrito, or one you purchase in the freezer section of the grocery store, is filled with preservatives, additives, and other processed ingredients. Making a healthier version means you control the ingredients.
- Filling and portion control – This breakfast burrito recipe includes high-protein eggs and sausage wrapped into a tortilla wrap to keep you full all morning. All the ingredients are measured out ahead of time, so you know exactly how much you’re eating for breakfast.
- Reheat and eat – It takes less time to heat a homemade breakfast burrito than it does to drive to the nearest fast food joint.
- Batch cook and freeze – This is my personal favorite! You can meal prep breakfast for the month in less than an hour!
These are the simple ingredients I use most often when making this classic breakfast burrito recipe. However, this recipe is versatile; I’ll give ingredient substitutions below.
- Ground breakfast sausage – Many store-bought breakfast sausage options include additives and preservatives, so I like to make homemade breakfast sausage most of the time. All you need to do is use ground pork (or turkey) and stir in the seasonings. However, If I purchase breakfast sausage, I prioritize buying the highest quality available. My advice is to read the label; the fewer ingredients, the cleaner it is.
- Whole eggs – I like using large organic cage-free eggs.
- Seasonings – granulated garlic, onion powder, salt, and pepper give the burrito filling delicious flavor.
- Salsa – Any salsa will work in this recipe, so use your favorite.
- Shredded cheese – I’ve used a variety of cheese in these burritos. When I’m in a rush, I’ll just grab a bag of shredded taco cheese. However, when I have more time, I love to shred a combination of pepper jack and cheddar.
- Tortillas – Medium-sized tortilla shells are the perfect size for breakfast burritos.
How to Make Freezer Breakfast Burritos
- Start by cooking the sausage. Spray a large skillet with cooking spray and then add the ground breakfast sausage and cook until no longer pink. Break the sausage into small pieces as it’s cooking. Drain any extra fat.
- While the sausage is cooking, prepare the eggs. Crack each egg into a large bowl and whisk together, with the seasonings, until yokes are blended.
- After the sausage cooks, add the eggs into the pan with the sausage. Using a spatula to move the eggs around until just set and looks like scrambled eggs, it’s okay if the eggs still look a little moist; you don’t want to overcook and get dry eggs. Remove the skillet from the heat. You can also cook the sausage and eggs seperately. Cook the sausage first, wipe out the pan, and then cook the eggs. Add the sausage back into the eggs and continue with recipe.
- Into the eggs and sausage, stir in the salsa and then the cheese. If the skillet isn’t big enough to accommodate the ingredients, add everything into a large bowl. Give the burrito filling a taste, and if you need to, season with salt and pepper.
- For assembling the burritos, lay the tortilla flat and scoop ⅓ – ½ cup of filling into the center. Fold in the sides of the tortilla and then roll the burritos.
- Wrap each burrito in plastic wrap or parchment paper and then transfer the wrapped burritos into freezer bags, label, and then place in the freezer. You can also wrap the burritos in aluminum foil.
- Don’t freeze the burritos hot; let them come to room temperature before sticking them into the freezer – this prevents ice crystals from forming and freezer burn.
- If you don’t want to use plastic wrap, you can place the burritos next to each other on a baking sheet and flash freeze for 3 hours or until completely frozen. Then transfer the frozen burritos into a freezer bag and place them back into the freezer.
How to Store the Recipe
After you wrap the breakfast burritos, either store them in the refrigerator for up to 5-7 days or freeze them for up to 3 months.
To reheat the breakfast burritos
If you can, place the frozen breakfast burrito into the refrigerator the night before. In the morning, remove from plastic wrap (if using) and wrap in a paper towel. Place the burrito in the microwave and heat on high for 2-3 minutes or until hot.
To keep the tortilla from drying out, use a microwave a coffee cup of water with the burrito. If you’re using parchment paper, leave the burritos in the parchment paper; you don’t need the paper towel.
If you want a crispy tortilla, then cook it in a skillet for a minute or so on each side after the burrito is warmed up.
You can also cook the frozen breakfast burritos in the oven – this can be done directly from frozen or thawed overnight in the refrigerator. Using this method will take considerably longer but does yield excellent results.
Remove the plastic wrap or parchment paper and wrap the burritos in foil. Cook in a 400-degree oven for 40 minutes or until the center is hot. Remove the foil and cook for another 5 minutes or until the tortilla is crispy.
- Reduce the fat by swapping the eggs – Use egg beaters (equivalent to 12 eggs) or half egg whites in this recipe to lower the fat. If you’re planning to freeze these breakfast burritos, don’t use all egg whites because the eggs will be rubbery after you reheat them.
- Switch out the meats – As I said, you can use ground turkey (or even chicken) in place of pork if you’re making homemade breakfast sausage for this recipe. You can also swap in ham, Canadian bacon, or cooked crumbled bacon. Or, for a meatless breakfast burrito, leave the meats out.
- Pick your favorite tortilla – You can use whole grain, low-carb, or even a gluten-free tortilla when making freezer breakfast burritos. Of course, you can use white flour tortillas too.
- Stir in beans and veggies – For more protein, fiber, and bulk. Breakfast burritos are also delicious with sauteed onions and bell pepper. I recommend chopping the peppers and onions into small pieces before adding them to the eggs to make them easier to eat in the burrito.
- Don’t overstuff the freezer burritos – I know it’s tempting to add all of your favorite burrito fillings, but too much will cause the tortilla shell to split open, and it will also take longer to reheat. I find that ½ cup of filling is the maximum amount you can comfortably add to a tortilla before rolling up into a breakfast burrito.
- Take out the night before – This isn’t 100% necessary, but it does reduce cooking time when reheating the burritos. If you know that you’re going to enjoy a burrito in the morning, then take it out of the freezer and put it into the refrigerator to thaw overnight.
- Serve with your favorite condiments – These sausage and cheese breakfast burritos are delicious with sour cream, extra salsa, guacamole, or hot sauce.
The best way to keep frozen breakfast burritos from getting soggy is to keep the amount of liquid you use to a minimum. I like to stir in a ¾ cup of salsa for flavor, but that’s about it.
It also helps to drain the liquid from the sausage or any veggies you saute before adding the eggs.
Another tip for keeping the tortillas intact is with the tortilla itself. Most tortillas I use do hold up great with breakfast burritos. Gluten-free tortillas are the only variety that I’ve found can be tricky with texture after reheating it. The brand I use most often is Mission. They offer delicious white, low-carb, and gluten-free tortillas.
This is my favorite breakfast burrito tip to give. First, wrap the frozen burrito in a paper towel if you’re not using parchment paper. Then place a coffee cup of water in the microwave next to the burrito. The steam from the water will keep the tortilla from drying out and getting hard. I know this is an extra step but, trust me, it works like a charm.
More healthy breakfast burritos
If you love the idea of having breakfast ready to heat and eat, then check out this breakfast freezer recipes post for more ideas.
Did you make this recipe?
Have you tried these freezer breakfast burritos yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
Freezer Breakfast Burritos
- Mixing Bowls
- Large skillet
- Plastic wrap or parchment paper
- Gallon size freezer bags
- 2 lbs high-quality ground breakfast sausage can make homemade
- 18 large eggs
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup salsa use your favorite
- 1 1/2 cups shredded cheddar or taco cheese
- 20 medium-size flour tortillas
- Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.
- In a large bowl, whisk together the eggs and spices until blended. Add to the skillet with sausage. Cook until the eggs are set (about 5 minutes). Push the eggs around with a spatula as they cook to create scrambled eggs. Remove from the heat. You can also cook the sausage and eggs separately. Cook the sausage first, wipe out the pan, and then cook the eggs. Add the sausage back into the eggs and continue with the recipe.
- Add salsa and cheese to the sausage and egg mixture. Let the fill cool slightly before adding to the tortilla.
- Lay the tortilla flat and scoop ⅓ – ½ cup of filling into the center. Fold in the sides of the tortilla and then roll the burritos.
- Wrap each burrito in plastic wrap or parchment paper and then transfer the wrapped burritos into freezer bags, label, and then place in the freezer. You can also wrap the burritos in aluminum foil. Don’t freeze the burritos hot; let them come to room temperature before sticking them into the freezer – this prevents ice crystals from forming and freezer burn.
Reheating the breakfast burritos
- If you can, place the frozen breakfast burrito into the refrigerator the night before. In the morning, remove from plastic wrap (if using) and wrap in a paper towel. Place the burrito in the microwave and heat on high for 2-3 minutes or until hot.
- You can also cook the frozen breakfast burritos in the oven – this can be done directly from frozen or thawed overnight in the refrigerator. Using this method will take considerably longer but does yield excellent results. Remove the plastic wrap or parchment paper and wrap the burritos in foil. Cook in a 400-degree oven for 40 minutes or until the center is hot. Remove the foil and cook for another 5 minutes or until the tortilla is crispy.
This is exactly what I was looking for! I am not much of a morning eater and like something light, like a Md’s breakfast burrito.
I halved the recipe, strained the liquid out of the salsa, because the moisture made me nervous. Otherwise, the only change I would make for the next batch is I found that there was too much sausage, if that’s a thing?
Definitely part of my morning rotation, thank you!
Alicia Carpenter says
I made a batch of 20 of these breakfast burritos and they were a big hit. The only problem was that my 29 year old son ate 17 of them in 3 days!!!
Tammy Overhoff says
That’s great! Oh yeah these don’t last very long with my teenagers too!
These are so delicious! I was in a habit of grabbing fast food breakfast in the mornings, but these delicious breakfast burritos helped me kick that habit! I put in some homemade hashed browns (boiled a few potatoes and shredded them) and switched the sausage to no meat or bacon. I have made these twice now and LOVE them! I thought I lost this recipe and was devastated. Glad I found it online again! Thanks for sharing!
Tammy Overhoff says
Yay, so happy you found these burritos again! We love these too and I make them often. I warm them up as my girls are getting ready for school and then we take them on the way. It saves me a ton of money and these burritos are so much healthier.
Can’t wait to read more of your freezer recipes!
About how long do these burritos keep for in the freezer before they go bad?
I made these this morning after at least a month of procrastination. Really good! They are for my husband to take in his 18 wheeler (he has a small freezer) I am hoping they come out of the freezer as tasty as they went in 🙂 I added about a cup of shredded southwest style hashbrowns, that I just browned in a dry pan (at his request) ended up with 15 burritos. If he likes them, and why wouldnt he, I’ll be making them again. I didnt want to add salsa, because I dont like it, but these would have been dry without it. Having added extra potatoes, I added about a half cup more salsa. I used a really thick kind. Thanks for the recipe!
What kind of salsa did you use??
Tammy Kresge says
wegmans organic medium
Chris C says
Hi! I’ve been looking for a ‘one pot’ burritos that I can prepare and freeze ahead of time .. I will be making these for 200 each morning (3 mornings) to go with many other things set out. (husbands and wives Pastor’s School) Curioius if you have ever warmed them up in the oven? Im thinking 325-350 for ummm say 10 minutes ? I would lay them out on baking sheets I guess loosely wrapped in foil? Think that sounds anywhere close to reasonable? I need them to be wrapped so they are able to grab and go with their coffee/juice? Any thoughts would be greatly appreciated!
Heather Considine says
Maybe I missed it but what size Tortillas do you use?
How long do these stay good in the freezer for?
Can’t wait to look at more of your recipes!
I just made this recipe and followed it to the letter. It was delicious and my husband loved it too. I stumbled across your website and am so grateful to have found it!
We make these for when we go camping and either put them on a grill or campfire. Of course when doing this we wrap them in foil.
Kim Rollman says
I love all your great ideas. I have been using Weight Watchers so thank you for including all the nutrition info. So I can track. We are allergic to eggs and my son is a potato lover so we do diced potatoes, refried beans, and cheese. I use whole grain tortillas to add nutrition and go light on the potatoes and cheese in mine. They freeze well.
Love these… I found Jennie-o turkey breakfast sausage and then used half egg-white only from Egg Beaters. I used 1/2 cup cheese and 3/4 cup picante. After all was complete, I put all of it in a strainer covered with paper towel to drain off some of the juice. Super yummy. Happy Family!
Sharyn Mulqueen says
I had trouble finding turkey sausage (truthfully I didn’t look very hard) so decided to make some. I used ground turkey breast and “sausage seasoning” – sage, fennel seed, nutmeg, etc. Mushed it all together and let it sit to meld the flavors. Then just browned, crumbled and proceeded. It was SUPER easy and tasty and obviously saved A LOT of calories/fat. Needed a wee bit of butter (seriously, wee – like 1 T for the whole batch) since the ground turkey breast had virtually 0 fat. What a great recipe.