Make-ahead Freezer Breakfast Burritos are the nicest thing you can do for your future self! Fill them with eggs, potatoes, and cheese for a tasty breakfast any day.
All of the recipes I share on the blog are tested and approved here at home, but these Freezer Breakfast Burritos quickly shot to the top of everyone’s list of favorites! I made a huge batch to test and photograph and they were gone in a matter of days. Success! This is a win no matter your household size since they go in the freezer to be reheated as needed. Meal preppers rejoice!
Burrito Ingredient Prep
A little bit of prep pays off big time in flavor here. Start with a saute of bell pepper, onion, and potatoes on the stove top. While those are cooking, scramble all the eggs and set them aside. Now your fillings are ready!
Freezer Breakfast Burrito Ingredients
I kept it pretty classic with these Freezer Breakfast Burritos: potatoes, eggs, cheese, bell peppers and onions. They are so versatile, though! You could add anything you like…
- Bacon or sausage
- Mushrooms
- Green chiles
- Beans
Once they’re reheated, I love to top mine with a little salsa. You could get fancy with some sliced avocado or a dollop of sour cream, too!
You need to do a little less than you think with burrito fillings. I know how tempting it is to load them up! But if you want everything to stay in its place, you need to go light. One spoonful of eggs, one spoonful of potatoes, a sprinkle of cheese. That’s a wrap!
Lots of troubleshooting went into this perfect burrito fold! I had to eat so many messy burritos, but I did it, guys. I did it for you!
- We start with a tortilla laid flat on the table.
- One spoonful of eggs, one spoonful of potatoes, a sprinkle of cheese.
- Fold the sides of the tortilla in.
- Now start rolling from the bottom!
The No-Spill Burrito Fold
The perfect burrito fold all comes down to this final little fold of the tortilla. Right before you roll the tortilla closed into a tidy little burrito, do one final fold of the edges. This makes sure everything is tucked in nice and tidy so you get the perfect blend of breakfast burrito flavor in every bite!
Freezing Breakfast Burritos
Look at that line of delicious breakfast burritos! Your future sleepy morning self is already thanking you for making this amazing meal. Wrap each burrito individually in foil, then store in a freezer-safe bag. They’re fine in the freezer for up to 3 months, if they last that long (they won’t last that long).
More Breakfast Recipes
- Broccoli Breakfast Bake
- Breakfast Tacos
- Make Ahead Artichoke & Goat Cheese Breakfast Bake
- Spinach Breakfast Muffins
- Shakshuka
- Loaded Frittata Muffins
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Make-ahead Freezer Breakfast Burritos are the nicest thing you can do for your future self! Fill them with eggs, potatoes, and cheese for a tasty breakfast any day.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 small Yukon gold potatoes, small dice
- ½ onion, small dice
- 1 bell pepper, small dice
- 3/4 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 10 eggs
- 8 extra-large burrito size tortillas
- Shredded Mexican blend cheese
Instructions
- Preheat large skillet over medium/high heat. Add olive oil and potatoes. Cook for 5-7 minutes until they begin to soften. Add the onion, bell pepper, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon garlic powder. Cook until veggies are cooked through, about 10-12 more minutes. Once veggies are done cooking set them aside.
- Meanwhile, make the eggs. Whisk the eggs in a bowl with ¼ teaspoon salt, and ¼ teaspoon pepper. Heat a nonstick pan over low/medium heat. Add butter to the pan and add the eggs. Cook over low heat, constantly stirring eggs until scrambled. Once cooked, transfer to a plate and set aside.
- Start to assemble the burritos. Lay your tortilla on a flat surface. Add a large spoonful of eggs (about ¼ cup) in the bottom half of the tortilla, centered. Add a large spoonful of the potato mixture, followed by a couple tablespoons of shredded cheese.
- Fold the two opposite sides of the tortilla in and over the food. Then fold up the bottom over the food, making sure the sides are tucked. Before continuing to roll, fold in a small part of the burrito on the top and continue rolling until tightly wrapped. (See pictures above to help)
- Continue until all burritos are filled. Wrap each burrito in foil and store in a freezer safe bag. Store in the freezer for up to 3 months.
- To thaw frozen burritos, remove foil and place on a microwave safe plate. Microwave for 1-2 minutes or until heated through. Serve with your favorite salsa for dipping.
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Kaila
They kind of look browned on top. Did you fry them?
I’m excited to try these though! I know some folks who used to do this in the summer when their work schedule gets more hectic! Glad to see an easy to follow recipe.
Life is but a Dish
Sometimes I throw them on the skillet to warm then up