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Freezer Breakfast Burritos

This easy Freezer Breakfast Burritos recipe, with potatoes, egg, cheese and sausage is one of the finest ways to start off your mornings. The best breakfast burritos not only taste great but also make life so much easier for everyone. They serve up a power-packed balanced meal to help you and the family conquer any hectic mornings!

For more easy breakfast recipes try my sausage crescent roll breakfast casserole, brioche French toast casserole, sausage cream cheese casserole and Hawaiian roll breakfast sliders.


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Homemade Breakfast Burritos for Meal Prep

These make ahead freezable breakfast burritos are perfect for a delicious busy morning breakfast during back to school.

My boys love these kid friendly burritos to grab for a quick snack any time of the day or for breakfast on the go to reheat quickly.

Save money and skip the morning drive through lines by having these sausage breakfast burritos ready to go in the freezer.

Breakfast burritos cut in half on parchment paper

Serve it with my pico de Gallo, quacamole, Cracker Barrel cheesy hash brown casserole, white queso dip, cinnamon rolls and blueberry French toast casserole.

Egg breakfast burritos on parchment paper.

Breakfast Burritos Ingredients

Breakfast burrito ingredients in small bowls and laid out on a counter.
  • Russet Potatoes – 12 ounces or 2 potatoes cut into 1/2 inch cubes
  • Avocado Oil – or use what oil you prefer to use, I used avocado oil for its healthier high smoke point
  • Breakfast Sausage – 1/2 pound, I used ground sausage but precooked sausage links work well and make the meal prep faster
  • Eggs – 8 large eggs
  • Milk – whole milk helps to keep the eggs creamy and moist
  • Salt and Black Pepper
  • Butter – use sated or unsalted butter that you prefer to use
  • Tortillas – 6 large size (10 inch) tortillas or 8 medium sized (8 inch) flour tortillas
  • Cheese – grated cheddar cheese or use your favourite cheese
  • Salsa

Parchment paper is great for wrapping burritos because it is microwave and oven safe so you don’t have to remove the wrapping when reheating them. I prefer to use the unbleached parchment paper.

Sausage and egg breakfast burritos on parchment paper.

Substitutions & Variations: So easy to customize your way as you can substitute for the sausage or add in bacon, ham, ground beef, steak and beans. Add in or make it vegetarian without the sausage using vegtables like bell peppers, mushrooms, spinach, tomatoes and onions. Tater tots can be used instead of potatoes. Spice them up with your favorite Tex Mex spices.

Potato and egg breakfast burritos on parchment paper.

How To Make Freezer Breakfast Burritos

Step by step images for how to make breakfast burritos.

STEP ONE – Heat a large frying pan over medium-high heat. Coat pan with avocado oil then add potatoes. Sprinkle ½ teaspoon of salt and stir potatoes until evenly coated with avocado oil. Allow to cook, stirring occasionally, until you can easily stab with a fork (about 8 minutes). Remove from heat and set aside.

STEP TWO – In a small frying pan over medium-high heat, cook breakfast sausage until no longer pink. Remove from heat and set aside.

STEP THREE – In a mixing bowl, whisk the eggs, milk, pepper and remaining salt. Melt butter in a frying pan over medium-low heat, swirl pan around to coat the bottom with butter. Pour in egg mixture, allow eggs to cook for a few seconds, then scrape the bottom with a wooden spoon or spatula to allow curds to form. Continue this process until fully cooked (about 3-4 minutes). Remove from heat and set aside.

Handy tip: Soft Eggs!

I like to keep the scrambled eggs on the soft side on the soft side for this breakfast burrito recipe as it allows them to “finish” cooking when heated in the microwave without becoming dry or rubbery.

Step by step images for how to make breakfast burritos.

STEP FOUR – To assemble burritos, lay down a square of parchment paper with a tortilla on top. Divide the potatoes, sausage, eggs, cheese, and salsa in even portions and layer on the tortilla (roughly ¼ cup each ingredient, slightly more for potatoes and 2 tablespoons of salsa each burrito). 

STEP FIVE – Wrap burrito in tortilla, then wrap in parchment paper. Place in a freezer bag and repeat process for all burritos. Store in the freezer for up to 3 months.

STEP SIX – Alternatively, you can serve burritos immediately after assembly! Microwave each burrito for 20-30 seconds before serving to heat up and melt cheese.

Cheese and egg breakfast burritos on parchment paper.

Storage and Reheating Instructions

Store the breakfast burritos in the freezer wrapped in parchment and in an airtight container or freezer zip bags for up to 3 months.

Store them in the fridge in an airtight container or zip bag for up to 3 days.

Reheat frozen burritos individually in the microwave for 2 1/2 to 3 minutes in the parchment paper.

To reheat burritos stored in the fridge microwave for 30 to 40 seconds or until heated through.

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Freezer breakfast burritos on a piece of parchment paper.

Freezer Breakfast Burritos


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  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 8 burritos

Description

This easy Freezer Breakfast Burritos recipe, with potatoes, egg, cheese and sausage is one of the best ways to start off your mornings. The best breakfast burritos not only taste great but also make life so much easier for everyone. They serve up a power-packed balanced meal to help you and the family conquer any hectic mornings!


Ingredients

3 cups russet potatoes, cut in 1/2 inch cubes

3 tablespoons avocado oil

1 teaspoon salt, divided in half

1/2 pound breakfast sausage

8 large eggs

1/4 cup milk

1/2 teaspoon black pepper

1 tablespoon butter

68 tortillas

2 cups grated cheddar cheese

1 cup salsa


Instructions

  1. Heat a large frying pan over medium-high heat. Coat pan with avocado oil then add potatoes. Sprinkle ½ teaspoon of salt and stir potatoes until evenly coated with avocado oil. Allow to cook, stirring occasionally, until you can easily stab with a fork (about 8 minutes). Remove from heat and set aside.
  2. In a small frying pan over medium-high heat, cook breakfast sausage until no longer pink. Remove from heat and set aside.
  3. In a mixing bowl, whisk the eggs, milk, pepper and remaining salt. Melt butter in a frying pan over medium-low heat, swirl pan around to coat the bottom with butter. Pour in egg mixture, allow eggs to cook for a few seconds, then scrape the bottom with a wooden spoon or spatula to allow curds to form. Continue this process until fully cooked (about 3-4 minutes). Remove from heat and set aside.
  4. To assemble burritos, lay down a square of parchment paper with a tortilla on top. Divide the potatoes, sausage, eggs, cheese, and salsa in even portions and layer on the tortilla (roughly ¼ cup each ingredient, slightly more for potatoes and 2 tablespoons of salsa each burrito). 
  5. Wrap burrito in tortilla, then wrap in parchment paper. Place in a freezer bag and repeat process for all burritos. Store in the freezer for up to 3 months.
  6. Alternatively, you can serve burritos immediately after assembly! Microwave each burrito for 20-30 seconds before serving to heat up and melt cheese.

Notes

Storage and reheating instructions:

Store the breakfast burritos in the freezer wrapped in parchment and in an airtight container or freezer zip bags for up to 3 months.

Store them in the fridge in an airtight container or zip bag for up to 3 days.

Reheat frozen burritos individually in the microwave for 2 1/2 to 3 minutes in the parchment paper.

To reheat burritos stored in the fridge microwave for 30 to 40 seconds or until heated through.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-American

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