Would like to learn how to make breakfast burritos with potatoes for the freezer? Keep reading and you’ll understand why we love them so much for the day’s most important meal. Freezer burritos are a great way to have a quick and filling meal with simple ingredients on busy mornings. They can be enjoyed at home or on the go.
Any ingredients and spices will work. Vegetarian? Vegan? Gluten-Free? This recipe can be accommodated to fit your needs. I will be using some traditional breakfast items to show you how our family likes to eat our breakfast burritos. Make up a bunch and freeze them to enjoy whenever you like!
So what exactly is a breakfast burrito? A breakfast burrito is a combination of breakfast items rolled up in a flour or corn tortilla. Choose from any breakfast meat like bacon, ham, or sausage. Select your favorite cheeses and scramble up some eggs. To boost mine up, I like to fry up some potatoes and add those to the mix.
Planning Friendly Breakfast Burritos
Take some time and decide on what ingredients you want to put in your burritos. It’s a good idea to prepare all your ingredients and have them ready to stuff your tortillas. Pre-cooked freezer meats make this breakfast staple come together quickly. See how I prep meat for the freezer here.
Hash browns, shredded potatoes, and even sauteed onions and peppers would roll up nicely. Add any vegetables you like as well. And don’t forget the cheese! We love adding some shredded cheese to this because when you heat it up the cheese melts it all together.
Today I made a big batch with a couple of different varieties by changing out the meat. I used bacon in my last batch and that tasted great. Today I am using ham and sausage both of which have been pre-cooked and stored in the freezer.
To Make Breakfast Burritos Like Me
- Large flour tortillas (18)
- 18 large eggs, scrambled and seasoned with salt and pepper
- 20 oz bag of shredded potatoes, fried
- 1 pound of pre-cooked ground breakfast pork sausage
- 1 heaping cup of diced or cubed ham
- 2 cups shredded cheese (I used a blend of mild cheddar and colby jack)
Eggs For Easy Make-Ahead Freezer Breakfast Burritos
Scrambled eggs are the backbone of this dish. Eggs are packed with protein and nutrients including vitamin D. They pair perfectly with most other breakfast items and are easy to make. I whipped up a dozen and a half to make 18 breakfast burritos (about one egg per burrito).
I am a scrambled egg purist, no fancy stuff for me. Take a large bowl and crack in the eggs, then beat them either by hand or a hand-cranked mixer until bubbles form. Pour your egg mixture onto a preheated skillet with some melted butter and salt and pepper to taste. Mix around with a silicone spatula until cooked through about 3-4 minutes. Remove from the heat and set aside.
Meats For Easy Make-Ahead Freezer Breakfast Burritos
I am a meal prepper. I usually spend some time prepping and pre-cooking my food when I get home from the grocery store. I’ll cut up the broccoli, slice the cucumber into some sugary vinegar water, and most importantly I cook all the meat. I will pre-cook and then freeze bacon, chicken, ground beef, and ground sausage, and dice and slice up ham. See how I do that here. When I go to make a dish like this, all I need to do is reheat it.
Today I used ham, sausage, and bacon. I just heated them through on a griddle. I used this griddle to cook the meats, shredded potatoes, and eggs. Very few dishes to wash!
Potatoes and Tortillas For Easy Make-Ahead Freezer Breakfast Burritos
I love adding potatoes to my breakfast burritos. They add just the right texture and flavor to go alongside the other ingredients. It is easy to brown them up on a griddle or in a large skillet over medium heat. I always add them to my quiches as well.
For the tortillas, use the large burrito-sized ones. I find that you can wrap them up nicely so none of the fillings spill out. Smaller ones could work but you’ll need to lessen the amount of filling. If you like the taste of corn tortillas, you could line your flour tortilla with a corn tortilla on the inside. Corn tortillas tend to rip easily so I use flour for these breakfast burritos.
Cheese For Make-Ahead Breakfast Burritos
Cheese is one of the best parts of this easy breakfast burrito recipe. You can use any type of cheese that you enjoy most. My kids prefer colby jack, mozzarella or cheddar cheese, but you can use a fancier cheese like gruyere or fontina. Shredded cheeses work best for a more uniform distribution. The cheese will melt and bring all your fillings together.
Assemble The Ingredients For Easy Make-Ahead Freezer Breakfast Burritos
Begin by mixing all of the components of the breakfast burritos that you choose into a large bowl. Then lay out the tortillas and add some cheese.
Then put about half a cup of the filling on each – this amount depends on the size of the tortilla you use. I make them in all different sizes, the large burrito-size ones for my husband and the smaller fajita or taco-sized ones for the kids.
How To Wrap A Breakfast Burrito
Step by step on wrapping.
- Pile your filling up in the center and fold in the two sides.
- Flip the bottom flap up and over the folds.
- Gently tuck the top of the flap under the filling.
- Roll the rest of the way up.
After wrapping each burrito, place them seam-side down back onto the still-warm griddle. Let them cook for a minute, this will make the seam stay shut.
Storing The Breakfast Burritos
To store the breakfast burritos, let them cool to room temperature and then flash-freeze them on cooking sheets without them touching. I let mine go for about 3-4 hours. Freezing them on trays first ensures they won’t stick together in the freezer bags.
Then place them into labeled airtight containers such as freezer-safe ziploc bags (stops freezer burn), and store them in the freezer.
Alternative Fillings For Easy Freezer Breakfast Burritos
- Use egg whites only
- Turkey sausage
- Turkey bacon
- Diced cooked potatoes
- Pepper jack cheese for a kick
- Tator tots
- Bell pepper
- Black Beans
- Hot sauce
- Refried Beans
Reheating Instructions For Easy Breakfast Burritos
To reheat your frozen breakfast burrito, take one out of the freezer and wrap it in a slightly damp paper towel. Heat the frozen burrito in the microwave for 1-2 minutes. This will be a trial and error for you. All microwaves are different. Mine is 1,000 watts and my burritos reheat perfectly at 1:30 (one minute and 30 seconds) at a power level of 70%. Start with a lower time and squeeze the middle, if it’s cold keep going.
Did you know you could use the microwave at different power levels? This is a game-changer when it comes to reheating. Noodles at full power will turn crispy and burn. Try 50%. Reheating a dinner plate, I do 70%-80%. Food reheats much more evenly this way. Give it a try!
Wrapping Up For Easy Make-Ahead Freezer Breakfast Burritos
Delicious breakfast burritos are the perfect on-the-go food to eat in the morning. They provide nutrition and a sustainable fullness you can’t get with junk food. My kids enjoy them in the morning before school and I might have one for a quick lunch. Ready-to-go foods that are easy to eat and good for you are an important rule for me here at home.
We love these breakfast burritos at Inspired Homemaker. What ingredients would you choose to fill them with? I love inspiration!
How To Make Breakfast Burritos Recipe
- -Large flour tortillas (18)
- -18 large eggs, scrambled and seasoned with salt and pepper
- -20 oz bag of shredded potatoes, fried
- -1 pound of pre-cooked ground breakfast sausage
- -1 heaping cup of diced or cubed ham
- -2 cups shredded cheese (I used a blend of mild cheddar and colby jack)
- Prep all your ingredients.
- Scramble your eggs. On a griddle, melt some butter and pour beaten eggs on it to cook. Salt and pepper to taste. Using a spatula turn and stir the eggs until they are cooked through. Set aside.
- Heat up your pre-cooked meats and set aside.
- Brown your potatoes in a bit of butter and oil on the griddle. Set aside.
- Freshly grate your cheese.
- Lay our your tortillas on a flat surface and fill with equal portions of each breakfast item.
- Wrap up the tortillas (see photos in the post) and place seam side down on the griddle to seal it shut.
- Flash freeze on a cooking sheet and after 3-4 hours place into a gallon sized freezer bag.
- Reheat the burritos in the microwave 1-2 minutes depending on your appliance. (See notes in post)
Perfect for on the go.
Use anything you like for the filling.
Amount Per Serving: Calories: 328Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 16g
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