Freezer Breakfast Burritos

8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Freezer Breakfast Burritos are the perfect meal-prepping recipe that you can make months in advance and easily customize.

Breakfast just got a whole lot easier with this simple meal prep recipe that you can use to make breakfast for the whole week or enjoy for months. For more savory breakfast options, try Breakfast Casserole and Oven Scrambled Eggs

Sabrina’s Freezer Breakfast Burritos Recipe

Freezer Burritos are an excellent meal prep option that you can make up to 3 months in advance. They taste as amazing as freshly cooked burritos, and make your morning so much easier. Just transfer a burrito from the freezer to the fridge the night before. Then reheat it in the morning, and dig into the perfect breakfast. 

Freezer Breakfast Burritos Recipe

Freezer Breakfast Burritos are the perfect meal-prepping recipe that you can make months in advance and easily customize.
Yield 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound pork breakfast sausage
  • 12 large eggs , whisked well
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup sharp cheddar , shredded
  • 8 flour tortillas , burrito sized
  • 1 cup pico de gallo

Instructions

  • Add the pork sausage to a large cast iron skillet on medium heat and cook through, crumbling it up until no longer pink, then remove from the pan.
  • Add in the eggs and cook, scrambled, until just set, about 2-3 minutes then remove from the pan and season with salt and pepper.
  • To assemble the burritos layer the tortilla first then the cheese, eggs, sausage, and pico de gallo before folding in the sides and rolling closed.
  • Wrap each burrito tightly in foil before storing in a larger ziplock bag.

Note: You want to avoid sour cream or avocados in these freezer sandwiches as the textures will not be pleasant when they defrost.

    Notes

    Note: click on times in the instructions to start a kitchen timer while cooking.
    To reheat the Frozen Breakfast Burritos in the microwave, start by removing the foil. Wrap the frozen burrito in a damp paper towel and place it on a microwave-safe plate. Microwave the burritos for 2-4 minutes until heated through. Discard the paper towel and serve. You could also place the burritos on a baking sheet and heat them in the oven at 350 degrees until warmed through for 25-30 minutes frozen, or about 7-10 minutes thawed. Thaw the burrito overnight in the fridge, and cook on stovetop with medium heat till warmed through, about 5 minutes on each side.

    Nutrition

    Calories: 358kcal | Carbohydrates: 20g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 336mg | Sodium: 1246mg | Potassium: 302mg | Fiber: 1g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 3mg

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    Cooked burrito halved on plate with avocado slices

    About the Author: Sabrina Snyder

    Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

    Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

    She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

    She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

    As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

    Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

    As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

    Sabrina lives with her family in sunny California.

    Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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