breakfast burritos recipe

Freezer Breakfast Burritos make for a delicious, nutritious, satisfying breakfast on those busy mornings you need to grab-and-go. Chock full of hash browns, sausage, bacon, eggs, and cheese all rolled in a flour tortilla and secured with heavy-duty foil, you can make up a big batch on Sunday and eat all week long! 

Freezer Breakfast Burritos Recipe

eggs

milk

salt and pepper (to taste)

shredded Mexican blend cheese (divided)

olive oil

hash browns

Italian sausage

bacon bacon

extra large burrito-size flour tortillas

16-inch long pieces of Reynolds Wrap Heavy Duty Foil

avocado

In a large skillet over high heat, add hash browns. Drizzle with oil and season generously with salt and pepper. Cook for 6-10 minutes, stirring occasionally, til crispy. Set aside.

Prep the hash browns

In a medium bowl whisk together eggs, milk, and salt and pepper to taste. Add to a greased skillet and stir occasionally over medium heat for 6-8 minutes until mostly cooked. Stir in 1/2 cup cheese. Set eggs aside.

Prep the eggs

Cook sausage in a large skillet over high heat, breaking up with a spoon or spatula, about 8-10 minutes until browned. Set aside.

Prep the sausage

Cook bacon until crispy.  Roughly chop and set aside.

Prep the bacon

Microwave your tortillas for 20-30 seconds until warm and pliable. Assemble burritos by portioning out the hash browns, eggs, sausage, bacon, and cheese into the center of each tortilla. Roll the burritos tightly.

Place each burrito in the center of a piece of foil. Fold the ends of the foil over the burrito, then roll tightly. Place in a ziploc bag, press out excess air, and seal the bag. Freeze until ready to use.

Assemble Burritos

When ready to use, bake burritos wrapped in the foil, in a preheated oven at 400 degrees for 12-15 minutes. Unwrap and garnish with any desired toppings and enjoy!

Reheat and serve

Breakfast Burritos

Tbsp butter, plus 1 teaspoon (divided use)

hash brown potatoes ((if frozen thawed))

red bell pepper

lb mild pork breakfast sausage

tsp dark chili powder

tsp garlic salt salt

onion powder

tsp black pepper

tsp cumin

sour cream

cheddar cheese

baby spinach leaves (additional as needed)

onions

10 inch flour tortillas (warmed)

vegetable oil

sour cream and salsa

To make the filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just until beginning to soften.

To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain, excess fat from skillet. Remove to a plate.

To make the eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.

To assemble: Divide 3/4 cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.

Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.

Heat vegetable oil in a clean skillet.  Brown tortillas over medium-high heat just until lightly golden on both sides, turn for even browning. (Start seam side down.)

Serve immediately with salsa and sour cream, if desired.

Our easy Breakfast Burritos recipe is the ultimate protein-packed, make-ahead breakfast for busy mornings. Packed with eggs, sausage, cheese, and your favorite fillings, they reheat perfectly and make a quick, healthy breakfast.

Freezer Breakfast Burritos

oil (, avocado, olive or

lb pork sausage

bell pepper (, diced)

onion (, diced)

water (,

salt and pepper

½ cups shredded cheese (, your favorite kind)

flour tortillas* (, burrito size)

hot sauce, sour cream, salsa, avocado (for serving, if desired)

Cook Hashbrowns: Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.

Sauté Vegetables: Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.

Cook Sausage: Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.

Scramble Eggs: Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.

Assemble: Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not freezing, I like to add hot sauce, salsa, sour cream, and avocado inside the burritos). Fold it tightly into a burrito. If serving immediately, I like to toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.

Meal prepped these last night for a week of work coming up. Tried one today—Absolutely delicious! I added onions before the hash browns. Also the recipe didn’t seem to need that entire amount of hash browns or maybe my skillet was too small. I also grilled them a bit after assembling to seal the burritos. 

They turned out absolutely perfect and I can’t wait to do this again. I was nervous about microwaved eggs but heated up on the pan for a couple minutes after microwaving, with some salsa and sour cream on the side they truly are amazing the next day, and will freeze the rest after a couple days. Thank you!

Sounds great - question can I toast them before freezing?

These were delicious! Such a great idea to make a big batch and keep in the freezer for a quick and filling breakfast. I added some sausage and my family loved it. Thank you!

Top 3 breakfast burritos recipe recipes from across the web

The most viewed breakfast burritos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Freezer Breakfast Burritos Recipe

Breakfast Burritos

Freezer Breakfast Burritos

Top 3 breakfast burritos recipe recipes from across the web

The most viewed breakfast burritos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Freezer Breakfast Burritos Recipe

Breakfast Burritos

Freezer Breakfast Burritos

The most viewed breakfast burritos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine