9 Reviews / 4.6 Average
Make a double batch of these easy breakfast burritos. Loaded with eggs, potatoes, sausage, and veggies, they are a complete meal. They are delicious no matter what time of day, and freezer-friendly to boot. WooHoo!
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I call these “Freezer Friendly BREAKFAST Burritos,” but I’m here to tell you that my family has been eating them for breakfast, lunch, dinner, and snack! Even my older daughter, who claims she “doesn’t really like eggs,” has been gobbling these up like it’s her job.
And I have to admit, it does feel good to have a double batch of these on hand in our freezer for when that ravenous tween/teen hunger strikes! I did cut some in half before freezing just so they’ll last a little longer. Hard to think of a better weekday breakfast than one of these along with a fresh piece of fruit—yummy! :)
Table of Contents
- Why My Family Loves TheseBreakfast Burritos
- AreBreakfast BurritosHealthy?
- What are the BestTortillasto Use?
- Can I Make These Into VegetarianBreakfast Burritos?
- How toFreeze
- How to Reheat
- Freezer Friendly Breakfast Burritos
Why My Family Loves TheseBreakfast Burritos
As I mentioned above, we enjoy these burritos any time of the day. Because theyfreezeso well, I love stocking ourfreezerwith them so that we have them ready for busy mornings (or afternoons) for a quick meal or snack. Since they are so portable, we’ve also packed them in the cooler when we go camping. But best of all, you can pretty much add any of your favorite vegetables, as I did in thisMexican version.
AreBreakfast BurritosHealthy?
They can be! Especially if you use whole-wheat tortillas (more on that below) and fresh ingredients. They can include different types of protein and veggies—I always recommend using organicingredients if you can. When it comes to sourcing qualitysausage we love to buy locally raised meats, but if you can’t, organic is the next best option. Be sure to check outButcherBox because they deliver high-quality, humanely raised, organic meat frozen right to your doorstep!
What are the BestTortillasto Use?
Of coursehomemade whole-wheat tortillas are an amazing choice, but I realize not everyone always has the time for that. I like to make my own so I can ensure they have no more than5-ingredients and are 100% whole-grain with no added sugars. But, if you’re short on time, I’d recommendEzekiel sprouted graintortillas found in the frozen section.
Can I Make These Into VegetarianBreakfast Burritos?
Absolutely! Just omit thesausageand increase the eggs and veggies to make them vegetarian. That’s the great thing aboutbreakfast burritos, you can make them however you’d like by adding your favoriteingredients.
How toFreeze
After you’ve assembled and rolled them up, simplywrapeach one in foil and place them in a big freezer-safe bag.
How to Reheat
When you’re ready to enjoy your burritos, pull them out of thefreezerand defrost in the fridge overnight. My girls don’t mind eating them cold, but you can heat them in theoven (or toaster oven) till warm or remove the foil and heat in themicrowavefor about 30 to 60 seconds (or until warm throughout).
Tip: While I haven’t had this issue, some of our readers have mentioned their eggs becoming rubbery after reheating for too long. I would suggest cooking the eggs a little less in the beginning if this is a concern.
Other Quick & Easy Breakfasts:
- Make-ahead Egg Biscuit Bites
- Breakfast Casserole Bites
- 6-Ingredient Cereal Bars
- Cinnamon Raison Yogurt Biscuits
- Our Favorite Overnight Oats
Freezer Friendly Breakfast Burritos
Make a double batch of these easy breakfast burritos. Loaded with eggs, potatoes, sausage, and veggies, they are a complete meal. They are delicious no matter what time of day, and freezer-friendly to boot. WooHoo!
9 Reviews / 4.6 Average
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course: Breakfast, Dinner, Lunch,
Cuisine: Mexican
Method: Freezer Friendly
Diet: Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 6 burritos
Ingredients
- 2 tablespoons ghee (aka clarified butter)
- 1 baking potato (cut into 1/4″ dice (russet – medium to large size))
- 1/2 onion (cut into small dice)
- 1 large green bell pepper (cut into small dice)
- 1/2 teaspoon salt (+ more to taste)
- pepper (to taste)
- butter (for cooking)
- 1 pound breakfast sausage
- 10 eggs (beaten)
- 1 cup grated cheese (either cheddar, Monterey Jack, Swiss or a mix)
- 6 whole wheat flour tortillas (large)
Instructions
Prepare
In a large skillet over medium-high heat, melt the clarified butter. Add the diced potatoes and cook for 5 to 6 minutes, stirring occasionally.
Stir in the diced onion and bell pepper along with 1/2 teaspoon salt and pepper (to taste). Cook for 3 to 4 more minutes until the veggies are soft. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple of teaspoons of the butter (or you can use olive oil) over medium heat. Add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple more teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), then stir in the grated cheese and salt & pepper, to taste.
Assemble
Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, potato mixture, and scrambled eggs on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day.
Reheat
Defrost in fridge overnight and heat in oven till warm or remove foil and heat in themicrowave.
Video
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Notes
- These are pretty flavorful as-is, but you might want to add some salsa or hot sauce if you like it spicy.
- We recommend organic ingredients when feasible.
- Gluten-free if served with gluten-free tortillas.
Nutrition Facts
Nutrition Facts
Freezer Friendly Breakfast Burritos
Amount Per Serving
Calories 658Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 370mg123%
Sodium 1219mg53%
Potassium 518mg15%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 4g4%
Protein 31g62%
Vitamin A 861IU17%
Vitamin C 25mg30%
Calcium 276mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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