Makeahead Freezer Breakfast Burritos Classic Crowdpleaser
Table of Contents
Recipe Introduction
Freezer Breakfast Burritos are my weekend lifesaver. Ever rushed out with crumbs and regret? This one tastes like a smoky diner wrap.
It has bright salsa notes too. Honest, it feels like breakfast and comfort food in one.
Quick Hook
I grew up near a taquería. Breakfast burritos became our grab and-go thing. The flavor profile is savory, slightly smoky, and fresh with cilantro.
This Freezer Breakfast idea keeps mornings calm. Oh my gosh, it really does.
Brief Overview
Burritos began in northern Mexico. They crossed borders and became a US morning staple. The recipe is easy. Active prep is about 20 minutes.
Cook time adds 25 minutes. Assembly takes 15 minutes more. Cool before freezing about 20 30 minutes. Makes eight 10 12 inch burritos.
Serve with salsa, sour cream, or fruit.
Main Benefits
Top health win: each burrito gives solid protein. It’s about 22 grams protein and 470 kcal per serving. That keeps you full until lunch.
This is perfect for busy mornings and feeding a crowd. It’s also ideal as freezer meal prep breakfast. make-ahead breakfast burritos save time and stress.
What makes this special? The potato egg-cheese combo wins every time. You can swap sausage for black beans. Vegetarian freezer burritos work great.
I once made these for a camping trip. They thawed and heated like champs. Friends asked for the recipe on repeat.
Safety note: always reheat to 165° F ( 74° C) . That keeps things safe and tasty. For a crisp finish, microwave then sear in a hot skillet.
If you wonder how to reheat frozen burritos, that two-step trick is gold.
Ready to see the ingredients? Below you’ll find the exact list and measurements. This Breakfast Burritos Recipe is detailed and forgiving.
It’s also the kind of homemade frozen breakfast burritos you’ll actually use. Let’s roll up our sleeves and get into the ingredients.
Main Ingredients
If you want reliable Freezer Breakfast Burritos, use solid basics.
Potatoes & veg: 1 lb (450 g) russet or Yukon Gold, peeled and diced.
Add 1 tbsp (15 ml) vegetable oil, 1 small yellow onion (about 3/4 cup / 120 g ), and 1 red bell pepper (about 1 cup / 150 g ).
Season with 1/2 tsp (2.5 g) kosher salt, divided, and 1/4 tsp (0.5 g) black pepper.
Protein (pick one): 12 oz (340 g) breakfast sausage, or 8 oz (225 g) cooked bacon, or 2 cups (360 g) canned black beans.
If beans, add 1 tsp (2 g) ground cumin and 1/4 tsp (1 g) smoked paprika. These make great vegetarian freezer burritos.
Eggs & cheese: 12 large eggs, 1/4 cup (60 ml) milk, 1/2 tsp (3 g) kosher salt, 1/4 tsp (0.5 g) pepper, and 2 cups (200 g) shredded cheddar or Monterey Jack.
Assembly: 8 large flour tortillas, 1/2 cup (120 g) salsa, 1/3 cup (80 g) sour cream, 1/4 cup (10 g) cilantro. Wrap in foil and plastic wrap.
Quality notes: use waxy potatoes for texture. Buy pliable tortillas. Get fresh, bright eggs. Choose cheese that melts well. Honestly, quality matters here.
Seasoning Notes
Essential combo: cumin, smoked paprika, and a pinch of salt. Add garlic powder sparingly.
Aromatics: onion and pepper. Cilantro brightens everything.
Salsa adds acidity.
Flavor enhancers: a splash of lime or a dash of hot sauce. These lift the whole burrito.
Quick swaps: sausage → bacon or beans. Milk → none for lighter eggs. Cheese → pepper jack for kick.
For a make-ahead breakfast burrito twist, mix herbs into the eggs before scrambling.
Equipment Needed
Essential tools: large nonstick or cast iron skillet, spatula, mixing bowl, baking sheet, knife, and measuring tools.
Freezer supplies: foil, plastic wrap, and freezer bags.
Microwave safe plate for reheating.
Common alternatives: use a heavy frying pan instead of cast iron. Use parchment if you lack a baking sheet.
Final tip from my chaos tested weekend: cool fillings before wrapping. Double wrap tightly. Reheat to 165° F ( 74° C) for safety.
Oh my gosh, these homemade frozen breakfast burritos saved my mornings. Try a batch. You’ll thank me.
Cooking Method
I love make-ahead meals. Nearly one in three adults skip breakfast. Freezer breakfasts fix that. My kitchen smells like diner grease and cilantro sometimes.
You know that cozy, smoky vibe? That’s this recipe.
Prep Steps
Get your mise en place. Dice potatoes to 1/2 inch cubes. Chop onion and red pepper. Crumble 12 oz sausage or warm 2 cups black beans.
Whisk 12 eggs with 1/4 cup milk. Shred 2 cups cheese. Lay out 8 tortillas.
Save time by chopping ahead.
Use a sheet pan to cool fillings fast. Keep a bowl for each filling. Safety note: cool fillings before wrapping.
Hot filling traps steam and causes freezer burn.
step-by-step Process
- Cook potatoes in 1 tbsp oil until golden. Cook about 8– 10 minutes . Look for tender cubes.
- Add onion and pepper. Season with 1/4 tsp salt. Cook another 4– 6 minutes until caramelized.
- Brown sausage or warm beans with cumin. Cook until no pink remains. Sausage takes 6– 8 minutes .
- Scramble eggs on low heat. Remove at soft set. Eggs will finish off heat.
- Warm tortillas briefly. Fill each with 3/4 cup potatoes, 3/4 cup eggs, and 1/4 cup cheese. Roll tight.
- Wrap tight in plastic and foil. Freeze seam side down until firm, about 2 hours . Store up to 2 3 months .
Visual cues: potatoes golden. Sausage well browned. Eggs soft set, not rubbery. Reheat until internal temp reaches 165° F ( 74° C) . That’s the safety number.
Pro Tips
Toast tortillas briefly for pliability. Use a 3/4-cup scoop for even portions. Double wrap to avoid freezer burn.
Common mistakes: wrapping hot fillings.
Overfilling tortillas. Skipping the firm freeze step.
make-ahead option: prepare fillings two days ahead. Chill in fridge. Assemble just before freezing.
Freezer Breakfast Burritos are life changing. They beat takeout on busy mornings. Want tips on how to reheat frozen burritos in a low-watt microwave? I’ve got your back.
Recipe Notes Serving Suggestions
Oh my gosh, these Freezer Breakfast Burritos are a lifesaver. I make a batch every Sunday. They look simple but feel diner level fancy.
For plating, slice one in half on a warm plate. Sprinkle cilantro. Add a lime wedge. Use a small ramekin of salsa for dipping.
For crowds, line a baking tray with halved burritos. It looks festive.
Complementary sides? Think fresh fruit salad or oven-roasted breakfast potatoes. A crisp green salad works too. Beverages: strong brewed coffee, cold brew, or fresh orange juice. Honestly, a grapefruit soda is fun.
Storage Tips
Cooling is key. Hot fillings trap steam and ruin tortillas. Spread fillings on a sheet to chill fast. Wrap each burrito tight in plastic. Then wrap in foil.
Freeze flat in a single layer first. Once firm, stack them. Use within 2 3 months for best flavor. These are classic Frozen Burritos and shelf stable in a deep freeze.
Reheating rules are simple. For how to reheat frozen burritos, microwave from frozen 1 1. 5 minutes, flip, then another 1 1.
5 minutes. Oven method: bake foil wrapped at 400° F ( 200° C) for 25 30 minutes. Always heat to 165° F ( 74° C) internally.
If you want a crispy shell, pan-sear one minute per side after microwaving.
Variations
Vegetarian twist? Swap sausage for black beans. Add roasted sweet potato and corn. These make awesome Vegetarian freezer burritos .
Need gluten-free? Use large gluten-free tortillas. Try dairy-free cheese too. Seasonal swaps: summer adds charred corn and pico. Fall loves roasted butternut or sweet potato.
Nutrition Basics
Each burrito is about 470 kcal. They give roughly 22 g protein. Fiber sits near 4 g per burrito. These are balanced for a quick meal.
Key health wins: eggs boost protein and choline. Beans add fiber and iron. Potatoes give potassium and comfort carbs. Overall, you get energy to power a morning.
I learned one hard lesson. Don’t rush cooling. I once froze warm burritos. They iced over and tasted sad. Now I chill everything first. Simple step, huge payoff.
Go make a batch. Your future self will thank you.
Frequently Asked Questions
How long do Freezer Breakfast Burritos keep in the freezer, and what’s the best way to store them?
For best quality, use your Freezer Breakfast Burritos within 2 3 months, though they remain safe longer if kept frozen steadily. Double wrap tightly (plastic wrap first, then foil) or vacuum seal, remove as much air as possible, label with date, and freeze seam side down until firm before stacking to avoid misshapen burritos.
What’s the quickest foolproof way to reheat a frozen burrito so it’s hot in the middle but the tortilla doesn’t go soggy?
For speed, unwrap foil, remove plastic, and microwave on high about 1 1.5 minutes per side for a 1000 W microwave (times vary check the center reaches 165°F / 74°C).
For a crisper finish, finish or reheat from frozen in a 400°F (200°C) oven for 25 30 minutes (15 minutes if thawed), unwrapping for the last 5 minutes to brown, or give a minute per side in a hot skillet after microwaving to get that diner style crust.
How do I stop the burritos from getting freezer burned or soggy?
Cool fillings thoroughly on a baking sheet to prevent steam buildup, portion tightly, then wrap snugly in plastic and foil to block air vacuum sealing is ideal if you have the gadget.
Also reduce free liquid (drain beans, drain or blot cooked meats, or roast potatoes instead of steaming) and avoid adding salsa or sour cream before freezing; add those fresh after reheating to keep the tortilla from getting soggy.
Can I make vegetarian or gluten-free Freezer Breakfast Burritos, and will they still freeze well?
Yes swap the meat for black beans, roasted sweet potato, or seasoned tofu and use gluten-free tortillas or large corn tortillas warmed until pliable; these substitutions freeze and reheat fine if you manage moisture.
For vegetarian versions, add a binding ingredient (like a bit of mashed potato or extra cheese/egg) to keep the filling cohesive, and choose sturdier GF wraps or slightly smaller portions to avoid cracking when reheating.
If I swap proteins or cheeses, do I need to change cooking or freezing steps?
Not really cook whatever protein through (sausage fully browned, bacon crisped, beans warmed and seasoned) and drain excess fat or liquid before combining with potatoes and eggs to prevent sogginess.
Cheese type mainly affects saltiness and meltiness: higher fat cheeses melt creamier but boost calories and sodium, so adjust seasoning or portions if you’re watching nutrition.
How can I scale this for a crowd and keep reheating simple for a brunch or busy week?
Work assembly line style on two baking sheets cook fillings in batches, portion with a scoop for consistency, freeze wrapped burritos in a single layer until firm, then bag and stack.
For feeding many, bake foil wrapped burritos on sheet pans at 400°F (200°C) from frozen (about 25 30 minutes) so you can reheat multiple at once, and set out a toppings station (salsa, yogurt, hot sauce) so guests can customise.
Makeahead Freezer Breakfast Burritos Classic Cro
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 470 kcal |
|---|---|
| Protein | 22 g |
| Fat | 24 g |
| Carbs | 42 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 750 mg |