Breakfast, Egg Dishes, Recipes

Freezer Breakfast Burritos

These make-ahead freezer breakfast burritos are the key to Ben’s heart! They’re full of potatoes, sausage, and cheesy eggs and taste great!

Freezer Breakfast Burritos | thepajamachef.com

Ben’s always excited when eggs go on sale because he knows that means it’s time for me to make another batch of freezer breakfast burritos for him! He absolutely loves these things, and I have to admit–I do too. 🙂 They’re great to keep in the freezer for busy mornings. Since Ben has started teaching, we’re on a slightly different [read: early] schedule. I love sending him off to work with a good breakfast, even though that sounds so 1950s housewife. 🙂 But what I don’t love is waking up at 5:20 to make him that breakfast. Enter freezer breakfast burritos! There when you need ’em!

Freezer Breakfast Burritos | thepajamachef.com

I have to admit that I’ve been making these burritos off and on for years. When we lived in Indiana, Ben worked 10 minutes from home and he’d often take his breakfast to work so he could use as much of his morning for other things, like sleeping in and working out. Now he usually eats them at home before I get up. Works for me either way!

Freezer Breakfast Burritos | thepajamachef.com

One of the greatest things about these burritos is that they are super customizable. I’ve made them with bacon instead of sausage, and occasionally I’ll sneak some veggies in there with the eggs like peppers, onion, or spinach. Spinach was not his fave addition to these burritos but I liked it! 🙂 I’ve even done a Mexican version, with black beans and salsa instead of sausage, and taco seasoning instead of fresh herbs. No matter how you make ’em, these are a great addition to your freezer. Ben’s even been known to take them for lunch occasionally.

Freezer Breakfast Burritos | thepajamachef.com

The recipe below reflects the amounts I usually use when making these burritos–1 egg per tortilla, 1/2 pound sausage and 1 cup cheese per 10 tortillas. Though you can buy large burrito-size tortillas, I make mine with fajita size tortillas because that’s a better serving size for us. I think there’s about 1/2 cup filling in each burrito but you could certainly adjust the recipe to make bigger burritos if you have more of an appetite. 🙂 These are a great breakfast alone, or can also be served with a piece of fruit or some yogurt. Enjoy!

one year ago: Strawberry Chocolate Chip Cookie Bars
two years ago: Asian Peanut Veggie Dip
three years ago: Avocado Egg Salad
four years ago: African Peanut Pineapple Stew

Freezer Breakfast Burritos

  • Servings: 10
  • Print

Ingredients:

  • 1/2 pound breakfast sausage
  • 1 cup potatoes, shredded [from 1 large or 2 small russet potatoes]
  • 10 eggs
  • 1/3 cup loosely packed chopped fresh herbs, of choice – parsley, cilantro, dill, oregano, etc. – I usually use a combination or about 1 tablespoon [total] dried herbs
  • freshly ground pepper, to taste
  • 10 flour tortillas – I usually use fajita size but burrito size would work too–you may just need more filling
  • 4-6 ounces shredded cheddar cheese
  • Sriracha sauce, optional

Directions:

In a skillet set over medium heat, brown sausage and discard almost all the grease. Return sausage to pan. Add potatoes and cook on low heat for 3-5 minutes, until translucent, then set aside.

Crack all the eggs in a medium bowl, then whisk in herbs and pepper. Add to another skillet set over medium-low heat, cooking until just set. It’s okay if the eggs are a little runnier than you might normally eat them since they will be cooked again in the microwave later.

Assemble the burritos by dividing the sausage and potato mixture between the tortillas, then topping with eggs and a little cheese. This should be about 1/2 cup filling per burrito. Drizzle some Sriracha over the cheese if desired, then roll burritos. Wrap in a piece of foil or Saran wrap, then place in a freezer safe gallon size ziptop bag. Freeze for up to 2 months, if they last that long! When ready to eat, remove wrapping and heat in a paper towel for 90 seconds-2 minutes. Eat immediately.

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18 thoughts on “Freezer Breakfast Burritos”

  1. I’ve been meaning to do a big batch of freezer breakfast burritos or english muffin sandwiches, so thank you for the reminder! These look awesome + I love how you’ve customized them in the past. I’d actually love them with a bunch of veggies added in, but my husband wouldn’t be a huge fan, ha! Maybe a half batch of one type for me, and a less veggie-ish portion for him =)

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