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Easy Freezer Breakfast Burritos: Best Make Ahead Recipe

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These make-ahead freezer breakfast burritos are packed with eggs, sausage, potatoes, and cheese. Spend one hour prepping and enjoy breakfast for two weeks—just microwave and go.

Ingredients

Scale
  • 10 large flour tortillas (10-inch)
  • 12 large eggs
  • ¼ cup milk (whole, 2%, or non-dairy)
  • 1 pound breakfast sausage (mild or spicy)
  • 2 medium potatoes (Russet or Yukon Gold, diced into ¼-inch cubes, about 1 cup)
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • Salt and black pepper to taste
  • Optional: diced bell peppers, onions, black beans, or salsa

Instructions

  1. Cook the sausage: Heat a large non-stick skillet over medium-high heat. Add the sausage and break it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and let cool.
  2. Par-cook the potatoes: Dice the potatoes into small cubes (about ¼ inch). Place in a small saucepan and cover with cold water. Bring to a boil, then reduce to a simmer. Cook for 3-4 minutes until tender but not falling apart. Drain and set aside to cool slightly.
  3. Scramble the eggs: In a large bowl, whisk the eggs with the milk, a pinch of salt, and a few cracks of black pepper. Wipe out the skillet used for sausage (or use a clean one) and set over medium-low heat. Add a little butter or oil, then pour in the eggs. Stir gently with a rubber spatula, pushing cooked eggs from edges toward center. Cook until just set (still slightly soft). Remove from pan and let cool.
  4. Combine the filling: In a large mixing bowl, combine the cooked sausage, par-cooked potatoes, and scrambled eggs. Toss gently to distribute evenly. Add the shredded cheese and stir again. Taste and adjust salt and pepper if needed. Let the filling cool completely (about 20 minutes).
  5. Assemble the burritos: Lay a tortilla flat on your work surface. Spoon about ½ cup of filling into the center, spreading it into a log shape. Fold the sides in, then fold the bottom flap over the filling, tucking tightly. Roll the burrito away from you, keeping sides tucked in, until you have a neat cylinder. Repeat with remaining tortillas and filling.
  6. Wrap for freezing: Tightly wrap each burrito in parchment paper, twisting the ends like a candy wrapper. Place wrapped burritos on a baking sheet in a single layer, not touching. Freeze for 1-2 hours until solid.
  7. Store: Transfer frozen burritos to a freezer-safe zip-top bag. Squeeze out as much air as possible, seal, and label with the date. Keep for up to 3 months.

Notes

Let the filling cool completely before assembling to prevent soggy tortillas. Par-cook potatoes for best texture. Flash-freeze burritos individually before bagging. For a crispy tortilla, microwave 1 minute then pan-fry 2-3 minutes per side. Reheat frozen burrito in microwave 90 seconds to 2 minutes, flipping halfway.

Nutrition

Keywords: freezer breakfast burritos, make ahead breakfast, breakfast burritos, freezer meals, easy breakfast, meal prep breakfast

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