Easy Freezer Breakfast Burritos (3-Ways)
Set your freezer up for breakfast success with these easy freezer breakfast burritos. With three different ways to dish them out, potato, sausage, and bacon, these easy breakfast meal prep burritos are the perfect way to start your day!
I am a huge fan of breakfast but I don’t always have the time to whip up a fresh breakfast every morning. When we had our son, I made a stash of freezer breakfast burritos that honestly sustained me for three months of morning breast feedings.
These simple breakfast burritos consist of scrambled eggs and one mix-in each (potato and egg, sausage and egg, and bacon and egg). They are easily adaptable and can be bulked up as much as you want. I like to keep it simple and then dress them up when there is time.
As we prepare for baby #2, I know my future self will thank me for having a stash of these (and maybe some peanut butter lactation bites) on hand.
Why We LOVE these Easy Breakfast Burritos
Potato, bacon, sausage, and egg breakfast burritos provide a variety of breakfast flavors in an easy to make, meal-prep recipe. If you are looking to make a massive stash of grab and go breakfasts, this in the breakfast prep for you! Some of the reasons these easy breakfast burritos are constantly in our freezer include:
- One-handed meal. These burritos are perfect for eating with one hand while you do anything else you might need to be doing with the other.
- Easy to make in bulk and freeze. Seriously, you could be looking at roughly 18 burritos here unless you decide to go the extra mile and double the batch while the skillet is fired up. Great for when you are short on time in the mornings but still want something delicious and homemade.
- Filling and flavorful. These breakfast burritos are more flavorful than any store-bought option out there and they keep you full long after you finish.
How to Make Dairy-Free Breakfast Burritos
Ingredients You’ll Need
- Breakfast Potatoes– These easy, oven roasted potatoes are the star of the Egg and Potato Burrito. Made with just a handful of ingredients they also make an excellent side for any brunch or breakfast.
- Breakfast Sausage– Pick your favorite breakfast sausage to make the Sausage and Egg Burritos, I used Jimmy Dean’s regular breakfast sausage for this recipe.
- Bacon– Again, pick your favorite bacon for the Egg and Bacon Burritos. I like to use a thick cut bacon, typically applewood smoked.
- Eggs– Depending upon how many burritos you plan to prep you might be looking at upwards of 36 eggs, so prepare accordingly.
- Tortillas– The size of the tortilla determines the amount of filling you will need per burrito. I have made these with both 6-inch and 8-inch tortillas and find they work perfectly.
- Salt and pepper– Optional since I think the fillings are plenty salty enough, but I am not one to stop you from adding a dash (seriously an 1/8th a teaspoon at most on the salt).
Now that you know what ingredients you will need for this recipe, I will walk you through the basic steps for each burrito variety.
Burrito #1: Egg and Potato Burrito
To start, you will need to make these Easy Breakfast Potatoes.
- Prepare for baking. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash and peel the potatoes.
- Dice the potatoes into 1/2-inch cubes.
- Mix the seasonings. In a small bowl, stir together salt, pepper, garlic powder, paprika, oregano, and cornstarch. Set aside.
- Coat the potatoes. Place the diced potatoes into a medium bowl and coat with olive oil.
- Season the potatoes. Sprinkle the seasoning over the potatoes and stir to coat evenly.
- Bake. Pour the potatoes onto the prepared baking sheet and bake for 45 minutes. Stir about every 15 minutes to make sure they evenly bake.
Once your potatoes are roasted and ready it’s time to make the burritos.
- Scramble eggs: In a mixing bowl whisk together eggs, salt, and pepper.
- Cook the eggs: Add the eggs to a large skillet over medium-high heat. Scramble and cook until just cooked through.
- Mix with potatoes: Toss the roasted potatoes into the skillet with the eggs and stir to combine.
- Divide the filling: Remove the skillet from the heat and measure 1/4 cup-1/2 cup of potato and egg filling into each tortilla.
- Wrap: Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
- Label and freeze: Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Burrito #2: Sausage and Egg Burrito
- Cook sausage: In a large skillet over medium-high heat, brown and crumble the breakfast sausage until cooked through.
- Remove the sausage from the pan, but leave any remaining grease to cook the scrambled eggs.
- Scramble eggs: In a mixing bowl whisk together eggs, salt, and pepper.
- Cook eggs: Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.
- Mix with sausage: Toss the cooked sausage into the skillet with the eggs and stir to combine.
- Divide filling: Remove the skillet from the heat and measure 1/4 cup-1/3 cup of sausage and egg filling into each tortilla.
- Wrap: Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
- Label and freeze: Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Burrito #3: Bacon and Egg Burrito
- Fry bacon: In a large skillet over medium-high heat, cook the bacon until cooked through.
- Remove the bacon from the pan, and drain the bacon grease before cooking the scrambled eggs.
- Chop bacon into bits: Chop the cooked bacon into bite sized pieces.
- Scramble eggs: In a mixing bowl whisk together eggs, salt, and pepper.
- Cook eggs: Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.
- Mix with bacon: Toss the cooked and chopped bacon into the skillet with the eggs and stir to combine.
- Divide the filling: Remove the skillet from the heat and measure 1/4 cup-1/3 cup of bacon and egg filling into each tortilla.
- Make burrito: Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
- Label and Freeze: Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Freezing and Reheating FAQs
How do you Freeze a Breakfast Burrito?
Looking to freeze your breakfast burrito so it won’t get soggy? Here are a few tips and tricks to keep in mind.
- Use room temperature tortillas for filling. This way they don’t condense in the plastic wrap and leave the burrito soggy.
- Allow the fillings to cool off a little bit before rolling into the burritos.
- Keep the fillings dry. Wait to add salsa, hot sauce, and other wet toppings until after you reheat the burrito to keep the tortilla from soaking in the moisture and getting soggy.
How long can you freeze a breakfast burrito?
These easy freezer breakfast burritos last up to 3 months when wrapped in plastic wrap and kept in an air-tight container.
That said, 1 month is usually about how long I keep them in the freezer (mostly because they are so darn easy and good).
How to Reheat a Frozen Breakfast Burrito
Please keep in mind that every microwave is different and the settings might need to be adjusted based on your personal preference and the strength of your microwave.
- To reheat, remove a burrito from the plastic wrap and wrap in a paper towel.
- Using a power setting of 50% heat the burrito for about 60 seconds.
- Turn the burrito over and heat at 100% for about 30-45 seconds.
Helpful Kitchen Tools
Making these freezer friendly breakfast burritos is much easier with the help of these simple kitchen utensils:
- Skillet– A large non-stick skillet makes cooking the sausage, bacon, and all of the scrambled eggs a breeze.
- Meat Chopper– Used for crumbling up the sausage while it cooks through.
- Sheet Pan– A large rimmed sheet pan is perfect for roasting potatoes as well as laying out the tortillas for burrito assembly.
Serving Suggestions
When you are ready to heat and eat these savory breakfast burritos, here are a few different ways I like to dress them up and dish them out.
- Dip the burritos in salsa.
- Top with fresh chopped cilantro.
- Stuff with creamy avocado or a side of fresh guacamole.
- Add a schmear of refried beans into the burrito.
- Sprinkle in some non-dairy cheese such as Violife Just Like Colby Jack Shreds.
- Top with some hot sauce.
If you plan to make a batch of these breakfast burritos to serve a crowd you can prep a few different sides to go along with them as well:
- Mom’s Fruit Salad
- Breakfast Potatoes
- Fresh made bacon
- Tater tots
More Breakfast Recipes to Try Next
- Traditional Dairy-Free Cinnamon Rolls
- Apple Pie Baked Oatmeal
- Vanilla Chocolate Chip Protein Pancakes
- Everything Bagel Scallion Biscuits
If you tried these freezer breakfast burritos and enjoyed them, feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Freezer Breakfast Burritos (3-Ways)
Learn how to make potato and egg, sausage and egg, and bacon and egg breakfast burritos that are perfect for stocking your freezer making breakfast meal prep a breeze!
Ingredients
Burrito # 1: Potato and Egg Burritos
- 1 pound Potato washed, peeled, and cubed
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ¼ teaspoon Paprika
- ½ teaspoon Oregano
- ½ Tablespoon Cornstarch
- 6 Eggs
- ⅛ teaspoon Salt and Pepper optional
- 6 Tortillas flour
Burrito #2: Sausage and Egg Burritos
- ½ pound Breakfast Sausage
- 6 Eggs
- ⅛ teaspoon Salt and Pepper optional
- 6 Tortillas flour
Burrito #3: Bacon and Egg Burritos
- 6 strips Bacon
- 6 Eggs
- ⅛ teaspoon Salt and Pepper optional
- 6 Tortillas flour
Instructions
Burrito #1: Potato and Egg Burritos
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
Wash and peel the potatoes. Dice the potatoes into 1/2-inch cubes.
-
In a small bowl, stir together salt, pepper, garlic powder, paprika, oregano, and cornstarch. Set aside.
-
Place the diced potatoes into a medium bowl and coat with olive oil.
-
Sprinkle the seasoning over the potatoes and stir to coat evenly.
-
Pour the potatoes onto the prepared baking sheet and bake for 45 minutes. Stir about every 15 minutes to make sure they evenly bake.
-
In a mixing bowl whisk together eggs, salt, and pepper.
-
Add the eggs to a large skillet over medium-high heat. Scramble and cook until just cooked through.
-
Toss the roasted potatoes into the skillet with the eggs and stir to combine.
-
Remove the skillet from the heat and measure 1/4 cup-1/2 cup of potato and egg filling into each tortilla.
-
Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
-
Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Burrito #2: Sausage and Egg Burrito
-
In a large skillet over medium-high heat, cook and brown the breakfast sausage until cooked through.
-
Remove the sausage from the pan, but leave any remaining grease to cook the scrambled eggs.
-
In a mixing bowl whisk together eggs, salt, and pepper.
-
Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.
-
Toss the cooked sausage into the skillet with the eggs and stir to combine.
-
Remove the skillet from the heat and measure 1/4 cup-1/3 cup of sausage and egg filling into each tortilla.
-
Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
-
Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Burrito #3: Bacon and Egg Burritos
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In a large skillet over medium-high heat, cook the bacon until cooked through.
-
Remove the bacon from the pan, and drain the bacon grease before cooking the scrambled eggs.
-
Chop the cooked bacon into bite sized pieces.In a mixing bowl whisk together eggs, salt, and pepper.
-
Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.
-
Toss the cooked and chopped bacon into the skillet with the eggs and stir to combine.
-
Remove the skillet from the heat and measure 1/4 cup-1/3 cup of bacon and egg filling into each tortilla.
-
Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.
-
Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!
Recipe Notes
How to Reheat a Frozen Breakfast Burrito
Please keep in mind that every microwave is different and the settings might need to be adjusted based on your personal preference and the strength of your microwave.
- To reheat, remove a burrito from the plastic wrap and wrap in a paper towel.
- Using a power setting of 50% heat the burrito for about 60 seconds.
- Turn the burrito over and heat at 100% for about 30-45 seconds.
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