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Busy mornings are so much easier with these Easy Freezer Breakfast Burritos waiting in your freezer! Packed with fluffy eggs, savory sausage, and melty cheddar cheese, they’re a simple make-ahead breakfast that’s perfect for meal prep and ready in minutes.
This time of year I am always looking for recipes I can prep in bulk and have on hand for our busy homeschool days. While I love making a nice breakfast for the boys, time doesn’t always allow that and I am always grateful to pull some of these breakfast burritos out of the freezer and warm them up so we can be nourished and on our way to a great day. I promise you’ll thank your future self for prepping a batch of these burritos.
Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Freezer Breakfast Burritos
Please see the recipe card at the bottom of this post for the full recipe details.
- Add the breakfast sausage to a large skillet over medium heat. Cook until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess grease, then transfer the sausage to a plate to cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Melt the butter in a large skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring often, until the eggs are soft and just set. Avoid overcooking the eggs so they stay tender after freezing and reheating.
- Allow the cooked sausage and scrambled eggs to cool for 10–15 minutes before assembling the breakfast burritos. Cooling the filling helps prevent the tortillas from becoming soggy in the freezer.
- Warm the flour tortillas in the microwave for 15–20 seconds, or until soft and flexible. This makes them easier to fold without tearing.
- Place a tortilla on a flat surface. Add a layer of shredded cheddar cheese, followed by the scrambled eggs and cooked sausage. Be careful not to overfill the tortilla.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
- Wrap each breakfast burrito tightly in parchment paper. Place the wrapped burritos in a freezer-safe bag or airtight container and freeze for up to 3 months.
- Remove the parchment before reheating. Wrap the frozen burrito in a damp paper towel and microwave for 2–3 minutes, flipping halfway through, until heated through. Serve warm with salsa, hot sauce, or your favorite breakfast toppings.
Recipe Tips
Don’t overcook the eggs. Cook the scrambled eggs until they’re just set. They’ll finish cooking when you reheat the breakfast burritos, which keeps them soft and fluffy instead of rubbery.
Let the filling cool before assembling. Warm fillings create steam that can make the tortillas soggy after freezing. Cooling everything first helps the burritos keep their texture.
Warm the tortillas first. Microwave the tortillas for 15–20 seconds so they’re soft and flexible. This makes them much easier to roll without tearing.
Don’t overfill the burritos. A little filling goes a long way. Overstuffed breakfast burritos are harder to roll and more likely to fall apart.
Roll them tightly. Folding in the sides before rolling creates a secure burrito that stays together during freezing and reheating.
Wrap each burrito individually. Wrap each one tightly in parchment paper before placing them in a freezer-safe bag. This helps prevent freezer burn and makes it easy to grab one at a time.
How to Store & Reheat
If you plan to enjoy your breakfast burritos within a few days, wrap them individually in parchment paper or place them in an airtight container. Store them in the refrigerator for up to 4 days.
To freeze, let the burritos cool completely before wrapping each one tightly in parchment paper. Place the wrapped burritos in a large freezer-safe bag or airtight container and freeze for up to 3 months.
How to Reheat
Microwave (From Frozen):
Remove the parchment paper, wrap the burrito in a damp paper towel, and microwave for 2½–3 minutes, flipping halfway through, until heated through.
Recipe Variations
There are so many ways you can make this recipe your own or simply use whatever you have on hand.
- Switch up the Breakfast Meats: Use bacon, turkey bacon, turkey sausage, or ham.
- Pick your Favorite Cheese: I usually just use what I have on hand and cheddar is my go-to but Monterey Jack, mozzarella, or Colby Jack are all great options.
- Add all the Veggies: If you want some extra nutrition mix in some spinach, peppers, onions, or mushrooms. Just make sure to cook them first to get as much water out as you can.
- Pick the Tortillas your Family Enjoys: I love to make my own but you can pick whatever tortillas are your families go-to brand.
Frequently Asked Questions
More Breakfast Recipes You’ll Love
Easy Freezer Breakfast Burritos
Ingredients
- 10 large flour tortillas burrito size
- 10 large eggs
- ¼ cup whole milk
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound breakfast sausage
- 2 cups shredded sharp cheddar cheese
Instructions
- Cook the breakfast sausage in a large skillet over medium heat until browned and fully cooked. Drain any excess grease and set aside to cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Melt the butter in a skillet over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs are just set.
- Let the eggs and sausage cool for 10–15 minutes.
- Warm the tortillas for 15–20 seconds in the microwave to make them easier to roll.
- Divide the cheese, eggs, and sausage evenly among the tortillas. Fold in the sides and roll each tortilla tightly into a burrito.
- Wrap each burrito in parchment paper and place them in a freezer-safe bag.
- Freeze for up to 3 months.
Notes
- Let the filling cool before assembling to help prevent soggy tortillas.
- Don’t overcook the eggs—they’ll cook a little more when reheated.
- Warm tortillas before rolling to keep them from cracking.
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
