Freezer Breakfast Burritos

Making a batch of breakfast burritos to stash in the freezer was the single best thing I did for myself when I was pregnant. Every time I threw a homemade freezer burrito in the microwave to reheat, cradling my newborn in the other arm, I felt the love past me had for sleep-deprived, postpartum me.

Tasty burritos, filled with a combination of sausage, scrambled egg, potato, vegetables and cheese, are the easiest of meals, both to make ahead of time and to enjoy one-handed. The addition of veggies makes them feel more like a well-rounded meal than a breakfast sandwich, though those are a great make-ahead meal too!

These burritos would make a wonderful gift to drop off in a meal train to anyone with a new baby at home, or anyone recovering from surgery. And even when everyone is fully resourced, having breakfast burritos stashed in the freezer is a great way to simplify weekday mornings or busy weekends. Make a batch today, customizing them with any ingredients you like, and future you will thank yourself.

Ingredients for Freezer Breakfast Burritos

• Pork sausage: Bulk pork sausage adds flavor, fat and protein to these breakfast burritos. Breakfast sausage seasoned with sage is particularly good. You can also substitute turkey sausage, cooked bacon, cooked and diced smoked or link sausage, diced ham or Canadian bacon, if you prefer.
• Hash brown potatoes: Frozen cubed hash browns are a great shortcut to add substance to the filling for breakfast burritos. For the best flavor, brown them in the pan before adding the onion and pepper.
• Onion and green or red pepper: Adding some sauteed veggies to the scramble inside breakfast burritos helps them feel like a more well-rounded meal, and you can’t go wrong with the classic combination of onion and bell pepper from potatoes O’Brien.
• Eggs: Beaten eggs are scrambled with the other ingredients to bulk up the burrito filling.
• Flour tortillas: Soft and stretchy flour tortillas are the quick and easy vehicle for these breakfast burritos. Make sure to buy 8-inch tortillas. Anything smaller than 8 inches will be difficult to wrap without the end opening up, and anything larger than 10-inch tortillas will overwhelm the filling. Here are some ideas for how to use up extra tortillas.
• Cheese: Shredded cheese adds richness and helps bind the filling for these breakfast burritos. Use shredded cheddar, or swap in another medium-firm cheese such as pepper jack, Colby or smoked Gouda.
• Picante sauce and sour cream (optional): You only need these tasty extras on hand on the day when you’re ready to actually eat these breakfast burritos. Hot sauce and tangy sour cream are always a winning combination.

Directions

Step 1: Make the burrito filling

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In a large skillet, cook the sausage over medium heat until it’s no longer pink, then drain it. Add the potatoes, onion and pepper, then cook and stir for six to eight minutes or until tender. Add the eggs, then cook and stir until set.

Step 2: Fill the burritos

Molly Bolton for Taste of Home

Spoon the filling off center on each tortilla, then sprinkle it with cheese. Fold the sides and ends over the filling and roll up the burrito.

Step 3: Freeze the burritos

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Wrap each burrito in waxed paper and foil. Freeze them for up to one month.

When you’re ready to heat them up, remove the foil and waxed paper. Place each burrito on a microwave-safe plate, then microwave on high for 2 minutes to 2 minutes and 15 seconds, or until a thermometer reads 165°F, turning the burrito once during reheating. Let them stand for 20 seconds, then serve with picante sauce and sour cream, if desired.

Molly Bolton for Taste of Home

Freezer Breakfast Burrito Variations

• Add some spice: Season the egg mixture with ground cumin, cayenne, paprika, chili powder, chili flakes, seasoned salt or any other seasoning you like, to add a layer of flavor to the egg mixture.
• Buy flavored tortillas: Most supermarkets stock whole wheat flour tortillas or wraps flavored with ingredients such as sun-dried tomato and basil, spinach and herb, chipotle pepper or jalapeno. Add another layer of flavor by using one of these store-bought options.
• Crisp them up: To add some textural contrast to your breakfast burritos, crisp them over medium heat in a nonstick skillet for a few moments on each side to brown the tortilla slightly before eating them. You can also add a layer of crispy cheese on the exterior of your burritos for extra crunch and toasty cheese flavor. Sprinkle additional shredded cheddar cheese in a nonstick skillet over medium meat. Once it melts, place your finished breakfast burrito down onto the cheese at one side of the pan, then roll it toward the other side to encase it in the cheese. Let the wrap sit in the cheese for 10 to 15 seconds per side to adhere it to the tortilla.

How to Store Freezer Breakfast Burritos

Wrap each burrito in waxed paper, then foil. Store them in an airtight container in the freezer for up to a month. Don’t forget to write or tape the reheating instructions on the outside of the container!

How do you reheat freezer breakfast burritos?

To heat one up, remove the foil and waxed paper. Place the burrito on a microwave-safe plate. Microwave on high for 2 minutes to 2 minutes and 15 seconds, or until a thermometer reads 165°, turning the burrito over once as it cooks. Let it stand for 20 seconds before eating.

How long do breakfast burritos last in the freezer?

These make-ahead breakfast burritos can be stored in the freezer for up to a month. Longer than that, and the tortilla can lose moisture and become brittle, so we recommend using them up!

Freezer Breakfast Burrito Tips

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Can you keep freezer breakfast burritos in the fridge?

Definitely, and they’re a great option if you’re hosting a sleepover or attending an early morning sporting event. If you want to make these breakfast burritos ahead of time without freezing them, shape them and let them cool, then store them tightly packed, so they don’t unroll, in an airtight container in the refrigerator. Reheat them one at a time in the microwave, turning them over once during cooking, until a thermometer reads 165°. Let them stand for 20 seconds before eating. Premade breakfast burritos like these will last three to five days in the fridge.

How do you make freezer breakfast burritos more nutritious?

Use whole wheat or sprouted grain tortillas instead of regular flour ones. Swap pork sausage for turkey sausage, or low-fat refried beans to mitigate the cholesterol. Add more vegetables such as cooked spinach, mushrooms or corn to the scramble.

How do you keep frozen breakfast burritos from getting soggy?

One way to prevent a soggy breakfast burrito is to make sure the scramble is completely cooled before assembling the burritos so that no condensation gets trapped inside. Also, wrap the individual burritos tightly before freezing to keep them sealed and fresh.

Help! I can’t roll my breakfast burrito without it falling apart

If the tortilla is cracking as you try to roll it, you may be using stale tortillas, which are more brittle than fresh ones. Warm them in the microwave for a few seconds to make them more pliable. If the problem is that your filling is falling out, you’re likely trying to add too much!