Weekday mornings just got easier with these delicious make-ahead Breakfast Burritos! Loaded with eggs, tater tots, sausage, and cheese, they’re freezer friendly and great for breakfast on the go, camping, hiking, regular breakfast or even dinner.
Best Breakfast Burrito Recipe
If I’m being totally honest, school mornings drive me to drink. The entire morning routine is always so stressful. BUT, these Breakfast Burritos are right up 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.
This Breakfast Burritos recipe will become your new best friend, too. Prep them over the weekend, freeze them, 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!
Breakfast Burrito Ingredients
- What to put in a breakfast burrito? For ours, we include Tater Tots, cooked Italian sausage, scrambled eggs, shredded cheese, and chopped scallions. Breakfast Burritos are so versatile, though.
- Recipe variations: 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.
- Can breakfast burritos be made with 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.
How to Make Breakfast Burritos
Making freezer breakfast burritos is easy! Here are a few tips to make preparing them quick and efficient. (For all the details, scroll below to the complete printable recipe card.)
- 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!
- Ingredients should be at room temperature. You want your ingredients to be room temperature before assembling to avoid your burritos being soggy.
- 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.
- Do I bake breakfast burritos 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 breakfast burritos 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.
- Do I have to freeze breakfast burritos? Nope! You can certainly assemble, bake, and enjoy right away.
How to Reheat Breakfast Burritos
- If thawed. 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 through.
- Reheat directly from the freezer. 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.
- Wrap them in foil. 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.
- Let stand. After reheating, let your burritos stand for 2-3 minutes before eating.
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!
More Lifesaver Breakfast Recipes:
- Overnight Oats (So versatile, filling, and delish)
- Hard Boiled Eggs (Protein rich grab and go)
- Banana Muffins (Quick and easy, using only one bowl)
- Sheet Pan Pancakes (No flipping, no waiting)
- Just Crack An Egg (scramble meal kit)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
- 2 & 1/2 cups Tater Tot Crowns
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sausage (or breakfast sausage)
- 8 scrambled eggs (with salt and 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.
- Make the best scrambled eggs ever!
- 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.
- 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.
Reader Questions and Reviews
I chose your recipe because it looked so good and very easy. Now let me tell you how versatile it is! When I got out to the freezer to get my sausage and tots, the freezer was OFF! It had to have been off for quite some time because everything was completely thawed. You can imagine how heartbreaking that was! So I came in and shuffled through my refrigerator freezer I ended up with some maple breakfast brown and serve little piggies and O’Brien potatoes. It was great! I will be using this recipe again, thank you!
I love that you have good details like eating right away vs. freezing. I am not an intuitive cook. Things have to be spelled out. By the way, the scramble link you gave DID make the best scramble ever. Thank you for your insight.
I’ve made these so many times. Love them!
Thank you! They were delicious!
YUM. Loved these!! I made them for my kiddos and hubs! Thanks for the breakdown and recipe!