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freezer breakfast burritos

Freezer Breakfast Burritos

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.
4.92 from 12 votes
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Course: batch cooking, Breakfast, breakfast recipe, freezer breakfast recipe, freezer cooking
Cuisine: American
Keyword: breakfast burritos, freezer breakfast burritos, healthy freezer breakfast burritos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 people
Calories: 309kcal


  • 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.



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.
Cooking Tips
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 freezer breakfast 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.


Serving: 1g | Calories: 309kcal | Carbohydrates: 26g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 835mg | Fiber: 1g | Sugar: 2g