Weekday mornings just got easier with these delicious Make-Ahead Freezer Breakfast Burritos! Loaded with eggs, tater tots, sausage, and cheese!
It’s hard to believe that in three and a half weeks my kids will be back in school. Summer break goes by so fast!
I’m already dreading thinking about breakfasts during the week…because school mornings drive me to drink. BUT, these Freezer Breakfast Burritos are my ally. My best friend. My lifeline. I relied on them all last year and again recently when dear friends of ours visited from out of town.
These Freezer Breakfast Burritos will become your new best friend, too. Prep them over the weekend and you’ve got breakfast for the entire week. They reheat so well and since they’re portable, you can grab and go on the way to school or work. Plus they fill you up until lunchtime!
Do I have to freeze these?
Nope! You can certainly assemble, bake, and enjoy right away.
Do I bake them first before freezing?
You will want to freeze them after assembly, not after they go in the oven.
Once the tortillas are filled and rolled, you’ll wrap them in either aluminum foil or plastic wrap. Then place them in a single layer on a baking sheet to flash freeze (about an hour) before transferring them to a resealable freezer-safe plastic bag for long-term storage.
How long will they last in the freezer?
These burritos can be stored in the freezer for 1 month. They will actually keep longer, but the quality will noticeably decrease. Label your freezer bag with the recipe name and date to keep track.
How do I reheat them?
For best results, I recommend thawing in the refrigerator overnight, then bake in a 400 degree F oven for about 25 minutes, flipping over halfway. But who can remember to thaw the night before? Lol.
To reheat directly from the freezer, you can bake in a preheated 400 degree F oven for about 35-40 minutes OR place in the microwave on a microwave-safe plate; cover with a paper towel and cook 4-6 minutes, flipping halfway through.
If using aluminum foil to wrap your burritos, keep the foil on while baking in the oven and then remove it about 5 minutes toward the end. Remove the foil if reheating in the microwave. If using plastic wrap to wrap your burritos, remove it before placing in the oven or microwave.
After reheating, let your burritos stand for 2-3 minutes before eating.
Can I use corn tortillas?
The short answer, no. The long answer – corn tortillas don’t wrap or freeze as well as flour tortillas. Plus, they’re simply not big enough. For breakfast burritos, you really need “large” flour tortillas that are 10 to 12 inches. Anything smaller and you’ll have a tough time wrapping it around your filling and also run the risk of everything falling apart. But feel free to use whole-wheat tortillas. If you store your tortillas in the refrigerator, bring them to room temperature or microwave them for a few seconds until pliable, before assembly.
Can I make ingredient substitutions for the filling?
You bet! Breakfast Burritos are so versatile. You could use bacon instead of the pork sausage. Or sausage links instead of crumbles. If you want to go Vegetarian, use beans (drained and rinsed) instead of the meat. Use cooked shredded hash browns in place of the Tater Tots. And switch up the cheese! Cheddar, Swiss, and Pepper Jack are all wonderful.
Tips for assembly
1. Set up an assembly station. Tear off squares of aluminum foil or plastic wrap and have bowls ready with each ingredient. Then distribute equal amounts of each ingredient onto each tortilla. Then roll them up. In no time, you’ll have all your burritos ready to go!
2. Ingredients should be at room temperature. You want your ingredients to be room temperature before assembling to avoid your burritos being soggy.
3. Eggs should not lay directly on the tortilla. Avoid putting your eggs directly on the tortilla; this is another culprit of soggy burritos. You want either the meat or cheese to be the bookends.
There are so many variations to keep your breakfast burritos varied and interesting. Have a bunch of different ingredients ready and you could double, or even triple this recipe, to stock your freezer. It’s truly the best meal prep ever!
other lifesaver breakfast recipes we love
(Make-Ahead) Freezer Breakfast Burritos
- 2 1/2 cups Tater Tot Crowns
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian pork sausage (or sweet breakfast sausage)
- 8 large eggs
- 1/2 cup half n half
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons unsalted butter
- 1 1/2 cups shredded Cheddar cheese
- 2 whole scallions , diced
- 8 large (10-inch) flour tortillas
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
- Cook tater tots according to package directions.
- In the meantime, warm olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles with a wooden spoon, until cooked through and no pink remains. Drain off fat; transfer to a bowl. Wipe out the skillet.
- Follow these instructions to make your scrambled eggs (which include the half-n-half, kosher salt, and butter.)
- IF you are eating these right away and NOT freezing them, you'll want to evenly divide and distribute the ingredients into 8 portions down the center of each tortilla: approximately a scant 1/3 cup of the cooked sausage. Top with 5-6 tater tot crowns, 1/3 cup of the scrambled eggs, 2-3 tablespoons of cheese, and a little sprinkle of scallions.
- Fold in opposite sides of each tortilla, then roll snugly from the bottom up. Place seam side down on the prepared baking sheet.
- Place into the oven and bake until heated through, about 12-15 minutes.
- Let stand 2-3 minutes, then eat and enjoy!
- If you ARE freezing these, see the recipe notes (below) for directions.
- If you are freezing these for later, follow directions through step 6, BUT wait for all of your ingredients to be room temperature before assembling your burritos. DO NOT BAKE. Instead, wrap each burrito in tinfoil or plastic wrap, then place onto the baking sheet seam side down, in a single layer. Transfer the baking sheet to the freezer to flash freeze (about an hour), then transfer them to a resealable freezer-safe plastic bag for long-term storage, labeling the bag with the recipe name and date to keep track.
- To reheat: (1) For best results, I recommend thawing in the refrigerator overnight, then bake in a 400 degree F oven for about 25 minutes, flipping over halfway. (2) To reheat directly from the freezer, you can bake in a preheated 400 degree F oven for about 35-40 minutes, or (3) place frozen burritos in the microwave on a microwave-safe plate; cover with a paper towel and cook 4-6 minutes, flipping halfway through.
• If using aluminum foil to wrap your burritos, keep the foil on while baking in the oven and then remove it about 5 minutes toward the end. Remove the foil if reheating in the microwave.
• If using plastic wrap to wrap your burritos, remove it before placing in the oven or microwave.
• After reheating, let your burritos stand for 2-3 minutes before eating.
- These burritos can be stored in the freezer for 1 month. They will actually keep longer, but the quality will noticeably decrease.
- Half-n-Half is equal parts whole milk and heavy cream.
- FOR FURTHER INSTRUCTION AND TIPS, PLEASE REFER TO THE ENTIRE ARTICLE.