Make-Ahead Freezer-Friendly Breakfast Burritos

Add these Make-Ahead Freezer-Friendly Breakfast Burritos to your meal prep rotation! My version includes sausage, veggies, eggs and cheese wrapped in a large tortilla. Easy to make, customize, and enjoy during the week!

Make-Ahead Freezer Friendly Breakfast Burritos are totally underrated. You just have to keep it simple. Make your ingredients, then turn your counter into a burrito assembly conveyor belt style setup!

I love this recipe because I love burritos, breakfast, and things made-ahead. It’s 100% food prep heaven.

Watch how to make this Make-Ahead Freezer Friendly Breakfast Burritos recipe (1 min 26 secs):

What are the ingredients in these Make-Ahead Freezer Friendly Breakfast Burritos?

The ingredients for my version of breakfast burritos are pretty simple. I like them with a lot of flavor, so I use seasoned sausage – and add a little more flavor myself! Plus eggs and cheese, of course.

Here are the specific ingredients I used, along with some options and discussion for each:

• avocado or olive oil – I use avocado oil to cook the peppers and onions for this recipe. Feel free to use either one.
• bell pepper & yellow onion – These are the veggies I prefer in my breakfast burritos. You can switch it up with other veggies, but I recommend keeping away from veggies that release a lot of moisture like mushrooms or tomatoes.
• garlic powder & chili powder – For a bit more flavor on top of the seasoned meat, I add some garlic and chili powder to help flavor the veggies. This is optional or you pick one or the other.
• seasoned ground chicken sausage – This is one of my little shortcuts for these breakfast burritos. Using pre-seasoned sausage (pork or chicken should both work) helps add a lot of good flavor to the burritos. I’ve used both breakfast seasoned and Italian seasoned in my breakfast burritos, both work great.
• butter or oil – A second amount of butter or oil is needed to cook the eggs and keep them from sticking. I actually use reserved bacon fat for this, but I know not everyone has that on hand. Eggs taste best cooked in bacon fat, butter or ghee, in my opinion. Use your favorite!
• eggs – Vital for breakfast burritos! I use 10 eggs for 8 burritos. I’ve found this number works well. You get a little over one egg each, and it feels like just enough for each burrito.
• burrito size flour tortillas – I strongly recommend using large, burrito size flour tortillas to make these freezer-friendly breakfast burritos. That way, everything fits and they’re always easy to wrap with no rips.
• shredded cheddar cheese – Gotta have cheese on my breakfast burritos! Use your favorite kind here.
• sea salt & fresh ground black pepper – I use a bit of fine sea salt and fresh ground black pepper to round out all the other seasonings and make these burritos perfect.

How do you make these Freezer Friendly Breakfast Burritos?

It’s relatively simply to assemble these burritos – don’t be intimidated! All you need to do is prepare the ingredients, let them all cool, then assemble and store the burritos. You’ll be glad you did once those weekday mornings roll around 🙂

First, cook the meat and veggie mixture. Start with the veggies – cook them with the seasonings in the oil until softened. After a few minutes, add the ground meat, break it up, and cook that until completely done. All of this should take around 12 minutes.

Set that aside, and then work on the eggs. Make sure they’re whisked with salt and pepper. Heat your cooking fat in the same pan if you want, then pour the eggs in and cook until just done.

The eggs inside the burritos will cook a little bit further when you reheat the burritos. So by just barely cooking the eggs, you’re ensuring they won’t overcook later.

Let both the veggie meat mixture and the eggs cool to room temperature before you start assembling the breakfast burritos.

Set all your burrito ingredients out so you have a burrito assembly station, as pictured. One by one, add some cheese, a couple scoops of meat veggie mixture, and a big scoop of eggs to each tortilla.

Wrap your burritos (detailed instructions below!) and then do the same wrapping technique with some parchment paper. I prefer to wrap my burritos in parchment paper – sometimes the foil can stick to the tortilla.

How do you wrap the breakfast burritos so they don’t come open?

Here are my tips and method for wrapping your breakfast burrito so it stays closed and no filling comes out.

1. Do NOT overfill your burrito. This is a very common mistake. Fill it only with about 1 and 1/2 cups of filling maximum, plus cheese.
2. Use large, burrito size tortillas. This is how you fit everything in – use the right size tortillas or use less filling according to the size of your tortillas.
3. Use room temperature tortillas. This will prevent them from ripping.

Here’s an explanation of how I wrap my burritos. Please see the pictures as well – they show the whole process a bit better.

Step 1: Pull the sides of the tortilla over each end of filling until tight.
Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1.
Step 3: Tuck the bottom of the tortilla you folded in Step 2 under the burrito, also tucking the sides from the top and bottom of the tortilla.
Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom. There you go!

My Tips for Making the Best Homemade Breakfast Burritos:

Here are my best tips for making homemade freezer-friendly breakfast burritos:

• let everything cool to room temperature before assembling!
• cook your eggs until just barely cooked, that way they won’t overcook when you reheat
• skip wet filling ingredients like salsa or mushrooms
• use large tortillas so everything fits! I used 10 inch size
• thaw frozen burritos overnight before reheating for best quality!

How do you meal prep these Make-Ahead Freezer-Friendly Breakfast Burritos?

There are a couple different ways to prepare these breakfast burritos ahead. Do what works best for you and your schedule!

1. Partial prep & cook later: Give yourself a headstart for later by prepping and cooking your meat veggie mixture and eggs ahead of time. This is more helpful if you’re going to enjoy some burritos later when you do assemble.
2. Complete prep & store in the fridge: This is my favorite method and what I do most often because I don’t mind eating this for a few days in a row. Completely prep and assemble your burritos. Wrap and store them in the fridge for up to 4 days, then cook during the week as you want to eat them.
3. Complete prep & freeze: Completely prep and assemble your breakfast burritos. Wrap and store them in the freezer for up to 3-6 months for best quality.
4. Mix of 2 & 3: Completely prep and assemble all of your breakfast burritos. Keep a couple in the fridge for the week, and freeze the rest!

What should you serve with these breakfast burritos?

My favorite way to eat these breakfast burritos are hot with a bit of salsa on the side. That being said, you could add some fruit or something sweet on the side if you want!

How to store assembled breakfast burritos:

Wrap each burrito tightly in parchment paper or foil, then store multiple burritos in an airtight container or freezer bag. I like parchment paper better because there’s no chance of sticking.

Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.

How to freeze assembled breakfast burritos:

Wrap each burrito tightly in parchment paper or foil, then store multiple burritos in an airtight container or freezer bag. Label the bag with the name of the recipe and date made. Store in the freezer for up to 3-6 months for best quality.

How to reheat assembled breakfast burritos:

From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: 

• Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown;
• Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven);
• Toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through.
• I would not recommend completely microwaving, they’ll probably be a bit soggy that way.

From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw.

If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.