why make this recipe
Freezer breakfast burritos save you time. You can make a batch on a day off and eat fast, hot breakfasts all week. They cost less than buying a ready-made meal. They work for busy mornings, work lunches, or snacks on the go.
introduction
These Freezer Breakfast Burritos give you 12 ready meals that heat in minutes. You can pair them with a simple side. For a quick extra, try an easy potato side like the air-fry breakfast potatoes guide for a crisp, warm plate.
how to make Freezer Breakfast Burritos
Make these burritos in three parts: cook the filling, assemble the burritos, and freeze them. Cook eggs soft so they stay moist after reheating. Wrap each burrito tight to keep the shape and stop freezer burn.
Ingredients :
- 12 large eggs
- 1/2 cup milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (10-inch) flour tortillas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Directions :
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Pour egg mixture into the skillet and cook, stirring occasionally, until set but still moist.
- Remove eggs from skillet and set aside.
- Warm tortillas slightly to make them pliable.
- Layer each tortilla with a portion of scrambled eggs, crumbled sausage, cheddar cheese, and Monterey Jack cheese.
- Fold in the sides of the tortillas and then roll them up tightly to form burritos.
- Wrap each burrito individually in plastic wrap and then in aluminum foil.
- Place wrapped burritos in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, remove foil and plastic wrap, wrap in a damp paper towel, and microwave on high for 1-2 minutes, or until heated through.
how to serve Freezer Breakfast Burritos
Serve hot with salsa, hot sauce, or sour cream. You can add fresh cilantro or chopped green onions for color. A side of fruit or the potatoes from the air-fry guide makes a full meal.
how to store Freezer Breakfast Burritos
Keep burritos wrapped in foil and plastic inside a freezer-safe bag. Press out as much air as you can. Store in the freezer for up to 3 months. After reheating, eat right away. Do not refreeze a burrito that has been thawed and heated.
tips to make Freezer Breakfast Burritos
- Cook eggs just until they set; slightly moist eggs reheat better.
- Warm tortillas for 10–15 seconds in the microwave to make rolling easy.
- Cool cooked sausage and eggs before wrapping to avoid soggy burritos.
- Label the bag with the date so you know how long they have been frozen.
- If you freeze lots, stack burritos flat in a single layer first, then move to a bag to save space.
variation (if any)
- Make them vegetarian: swap sausage for cooked beans or sautéed veggies.
- Add potatoes: small cooked diced potatoes make them heartier.
- Change cheese: use pepper jack for spice or Swiss for a mild taste.
- Make them spicy: add chopped jalapeños or a spoon of chipotle sauce.
FAQs
Q: How long do these burritos stay good in the freezer?
A: Up to 3 months. After that the taste and texture drop.
Q: Can I bake them instead of microwaving?
A: Yes. Unwrap and bake at 350°F (175°C) for 20–25 minutes until hot.
Q: Can I make smaller or larger burritos?
A: Yes. Use smaller tortillas for snack size or larger ones for big meals. Adjust filling amounts.
Q: Do I need to thaw before reheating?
A: No. You can reheat from frozen in the microwave or oven. Microwaving is fastest.
Q: Can I freeze without foil and plastic?
A: Use freezer-safe wrap that prevents air. Foil plus plastic wrap works well to keep them fresh.
Freezer Breakfast Burritos
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Freezing
- Cuisine: American
- Diet: Meat
Description
Make a batch of Freezer Breakfast Burritos for quick and easy meals all week long. Perfect for busy mornings and easy to store.
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (10-inch) flour tortillas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Pour egg mixture into the skillet and cook, stirring occasionally, until set but still moist.
- Remove eggs from skillet and set aside.
- Warm tortillas slightly to make them pliable.
- Layer each tortilla with a portion of scrambled eggs, crumbled sausage, cheddar cheese, and Monterey Jack cheese.
- Fold in the sides of the tortillas and then roll them up tightly to form burritos.
- Wrap each burrito individually in plastic wrap and then in aluminum foil.
- Place wrapped burritos in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, remove foil and plastic wrap, wrap in a damp paper towel, and microwave on high for 1-2 minutes, or until heated through.
Notes
For best results, cook eggs just until set and keep them slightly moist for reheating. Avoid soggy burritos by letting fillings cool before wrapping.
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 240mg
