Easy Freezer Breakfast Burritos
Easy Freezer Breakfast Burritos are a quick and easy way to start your morning. They save time and reduce stress on busy days. After making this many times, I know the best way to make them taste fresh and delicious. Crispy and golden, they’re a breakfast favorite. Try this recipe with my Easy Crockpot Chicken Fajitas for a great meal combo. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Crockpot Chicken Fajitas and Easy Potsticker Noodle Bowl.
Why This Easy Freezer Breakfast Burritos Is Pure Comfort
- Save time on busy mornings
- Freeze for later use
- Taste fresh and delicious
- Easy to make in batches
What You'll Need for Easy Freezer Breakfast Burritos
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 large eggs
- 1 cup shredded cheddar cheese
- 1 sausage link, cooked and crumbled
- 1 cup diced bell peppers
- 1 cup diced onions
- 12 large flour tortillas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- Optional: Salsa
- Optional: Shredded lettuce
- Optional: Diced tomatoes
- Optional: Guacamole
- Optional: Sour cream
📝 Ingredient Notes
- Eggs: Use large eggs for best texture.
- Cheese: Shredded cheddar melts well and adds flavor.
- Sausage: Cook and crumble for even distribution.
- Tortillas: Use flour tortillas for better hold and flavor.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Freezer-safe containers — Keeps burritos fresh and organized for freezing. → See on Amazon
How to Make Easy Freezer Breakfast Burritos
- Step 1: In a bowl, whisk together eggs, salt, pepper, garlic powder, and paprika.
- Step 2: Heat olive oil in a skillet over medium heat. Add crumbled sausage, bell peppers, and onions. Cook until tender.
- Step 3: Stir cooked vegetables into the egg mixture. Add shredded cheese and mix well.
- Step 4: Divide the mixture evenly among tortillas. Roll each burrito tightly and place on a baking sheet.
- Step 5: Wrap burritos in parchment paper and freeze for up to 3 months.
- Step 6: To reheat, unwrap and bake at 375°F (190°C) for 15–20 minutes, or until golden and crispy.
Cook's Tips for Perfect Easy Freezer Breakfast Burritos
- Common mistake and fix: Burritos can be soggy if not rolled tightly. Roll each burrito snugly to prevent moisture from making them wet.
- Cooking tip: Use a non-stick skillet for even cooking and better texture.
- Storage tip: Freeze burritos in parchment paper to prevent them from sticking together.
- Reheating tip: For a crispy exterior, reheat in the oven instead of the microwave.
Storing & Reheating Easy Freezer Breakfast Burritos
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make up to 3 days ahead and store in the fridge.
Freezing Easy Freezer Breakfast Burritos
Freeze in parchment paper for up to 3 months.
How to Reheat Without Drying It Out
Oven: Bake at 375°F (190°C) for 15–20 minutes. Microwave: Microwave for 1–2 minutes, but may cause sogginess.
Recipe Notes
- Chef tip: For a better texture, cook the eggs first and then mix with the veggies and cheese.
- Best substitution: Use any type of cheese you like, such as mozzarella or pepper jack.
- Make-ahead: Make a batch and freeze for future use. No need to thaw before reheating.
- Scaling: Double or triple the recipe to make a larger batch.
- Troubleshooting: If the burritos are too wet, drain excess moisture from the vegetables before mixing.
Want to level up this recipe?
Non-stick skillet — Prevents sticking and ensures even cooking. → Check price on Amazon
Easy Freezer Breakfast Burritos
Ingredients
Main Ingredients
- 12 large eggs
- 1 cup shredded cheddar cheese
- 1 sausage link, cooked and crumbled
- 1 cup diced bell peppers
- 1 cup diced onions
- 12 large flour tortillas
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
Optional Toppings
- Salsa
- Shredded lettuce
- Diced tomatoes
- Guacamole
- Sour cream
Instructions
- Step 1: In a bowl, whisk together eggs, salt, pepper, garlic powder, and paprika.
- Step 2: Heat olive oil in a skillet over medium heat. Add crumbled sausage, bell peppers, and onions. Cook until tender.
- Step 3: Stir cooked vegetables into the egg mixture. Add shredded cheese and mix well.
- Step 4: Divide the mixture evenly among tortillas. Roll each burrito tightly and place on a baking sheet.
- Step 5: Wrap burritos in parchment paper and freeze for up to 3 months.
- Step 6: To reheat, unwrap and bake at 375°F (190°C) for 15–20 minutes, or until golden and crispy.
Notes
- Chef tip: For a better texture, cook the eggs first and then mix with the veggies and cheese.
- Best substitution: Use any type of cheese you like, such as mozzarella or pepper jack.
- Make-ahead: Make a batch and freeze for future use. No need to thaw before reheating.
- Scaling: Double or triple the recipe to make a larger batch.
- Troubleshooting: If the burritos are too wet, drain excess moisture from the vegetables before mixing.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in parchment paper for up to 3 months.
- Oven reheat: Bake at 375°F (190°C) for 15–20 minutes.
- Microwave reheat: Microwave for 1–2 minutes, but may cause sogginess.
- Make ahead: Make up to 3 days ahead and store in the fridge.
Nutrition Per Serving
- Calories: 300
- Protein: 15g
- Fat: 12g
- Carbs: 18g
- Fiber: 2g
- Sugar: 0g
- Sodium: 700mg
- Cholesterol: 220mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Freezer Breakfast Burritos FAQs
Yes, you can make them ahead and freeze for up to 3 months. Just wrap each burrito in parchment paper before freezing.
Sogginess can happen if the vegetables are too moist. Drain excess moisture from the diced veggies before mixing them into the egg and cheese mixture.
Yes, you can freeze them for up to 3 months. Wrap them in parchment paper first to prevent them from sticking together.
Yes, you can reheat them in the air fryer at 350°F (175°C) for 8–10 minutes for a crispy exterior.
You can use a plant-based egg substitute like tofu or a commercial egg replacer for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Easy Freezer Breakfast Burritos and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
