Freezer-Friendly Breakfast Burritos
Hearty breakfast burritos filled with sausage, crispy potatoes, scrambled eggs and cheddar. Make a batch, freeze them, and reheat for grab-and-go mornings.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 8 burritosEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Breakfast burritos are one of the best make-ahead breakfasts. A big batch takes about 45 minutes, and every one of them can be frozen and reheated in minutes on a busy morning.
The key to burritos that reheat well is keeping the filling fairly dry: cook the potatoes until crisp, drain the sausage well and scramble the eggs until just set, then let everything cool before rolling.
Equipment you'll need
- Large skillet
- Large nonstick skillet
- Foil or freezer bags
Tips for success
- Keep salsa and other wet toppings on the side rather than inside freezer burritos.
- Toast a freshly rolled or reheated burrito seam side down in a dry skillet for a crisp exterior.
- Label the bag with the date so you know how long they have been frozen.
Substitutions and variations
- Swap the sausage for crumbled cooked bacon, diced ham or black beans.
- Use roasted diced sweet potato instead of hash browns.
- Add sautéed peppers and onions to the filling.
Storage and reheating
To store: Refrigerate wrapped burritos for up to 3 days, or freeze for up to 3 months.
To reheat: Remove the foil, wrap in a damp paper towel and microwave from frozen for 2 to 3 minutes, turning halfway, until steaming hot in the centre (165°F / 74°C). Or bake foil-wrapped at 375°F (190°C) for 30 to 35 minutes.
Recipe
Freezer-Friendly Breakfast Burritos
Hearty breakfast burritos filled with sausage, crispy potatoes, scrambled eggs and cheddar. Make a batch, freeze them, and reheat for grab-and-go mornings.
- Prep
- 15 min
- Cook
- 30 min
- Cool
- 15 min
- Total
- 1 hr
- Yield
- 8 burritos
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Crisp the potatoes
Heat the oil in a large skillet over medium-high heat. Add the potatoes in an even layer with 1/4 teaspoon of salt and cook, turning occasionally, for 10 to 12 minutes until golden and crisp. Transfer to a plate.
Step 2: Cook the sausage
Add the sausage to the same skillet and cook, breaking it up, for 6 to 8 minutes until browned and cooked through with no pink remaining. Drain on paper towels.
Step 3: Scramble the eggs
Whisk the eggs, milk, the remaining salt and the pepper. Cook in the nonstick skillet over medium-low heat, stirring gently, until softly set but not wet, 4 to 5 minutes. Transfer to a plate.
Step 4: Cool the fillings
Let the potatoes, sausage and eggs cool for about 15 minutes. Warm fillings create steam that makes the tortillas soggy in the freezer.
Step 5: Assemble
Warm the tortillas briefly so they are pliable. Divide the potatoes, sausage, eggs and cheese among them, placing the filling in a line just below the centre. Fold in the sides and roll up tightly.
Step 6: Wrap and serve or freeze
Serve immediately with salsa, or wrap each burrito tightly in foil, place in a freezer bag and freeze.
Cuisine: Tex-Mex · Course: Breakfast
Estimated nutrition per serving
- Calories
- 610
- Protein
- 28 g
- Fat
- 35 g
- Carbs
- 45 g
- Fibre
- 3 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/breakfast-burritos
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