These breakfast burritos are stuffed with fluffy scrambled eggs, crispy breakfast potatoes, savory sausage, and melty cheese, and they hold up beautifully in the freezer for weeks. I love making a double batch — eat them fresh off the skillet in 30 minutes, or stock the freezer for grab-and-go mornings whenever meal prep breakfast burritos are on the menu.
Pro tip: My family and I eat these breakfast burritos for dinner just as often as we eat them for breakfast — they’re seriously that good!
Why You’ll Love These Breakfast Burritos
- Works for now or later: These breakfast burritos taste great fresh off the skillet or pulled from the freezer for a meal-prepped breakfast.
- 23g of protein: Filling enough to double as breakfast-for-dinner.
- Easy to customize: Swap the eggs, potatoes, or protein without losing the formula.
- Freezer-tested, not just freezer-friendly: I’ve made and frozen these breakfast burritos more times than I can count, so I know exactly how they hold up — this isn’t a guess.
“These breakfast burritos saved me during postpartum! I made 24 ahead of time, froze them, and had them almost every morning – so good! I’ve now made batches for my other pregnant friends, the best gift! Highly recommend.” – Hannah
“We started making these months ago and have been a lifesaver for our early mornings when working. We’ve tried using hash browns instead of potatoes, and that’s been great too! Easy to make, heat and eat. YUM!” – Stephanie
Key Ingredients
- Tortillas: Large or burrito-size tortillas hold the most filling. I’ve tested these with both wheat and white flour tortillas and both work great, but corn tortillas tend to rip when you roll them this full, so I’d stick with flour here. You can also make my 2-ingredient protein tortillas!
- Scrambled eggs: Simple scrambled eggs work great for breakfast burritos because they let you get eggs in every single bite.
- Breakfast sausage: I like to cook my breakfast sausage with a little maple syrup — it adds the perfect touch of sweetness against the savory eggs and potatoes.
- Breakfast potatoes: A few simple spices and diced onion turn these into a savory, satisfying base that also brings potassium and fiber to the burritos.
- Cheese: Shredded cheddar jack is my go-to for melty, gooey pockets of cheese, but any shredded cheese you have on hand will work.
How I Build the Perfect Assembly Line
Once everything is cooked, I set up an assembly line in this order: eggs, then potatoes, then sausage, then cheese. The order matters more than you’d think when you’re making a big batch of breakfast burritos. I always keep the wetter ingredients — the eggs and potatoes — toward the center of the tortilla, away from the edges, so the tortilla doesn’t get soggy before you even get to eat it. And I sprinkle the cheese in early, right on top of the warm eggs, so it starts to melt and acts almost like glue holding everything together when you roll.
Tips for the Best Breakfast Burritos
- Warm the tortillas before rolling: Microwave each tortilla for about 10-15 seconds to make it more pliable before wrapping so it doesn’t crack.
- Freeze them for later: If you’re not planning to eat your burritos right away, no fear — wrap them tightly in aluminum foil and freeze. These freezer breakfast burritos have been tested and approved by many.
- Don’t freeze with sour cream: I don’t recommend freezing these breakfast burritos with sour cream or Greek yogurt inside. Add those ingredients right before serving, since the texture can get a bit weird after freezing and thawing. Fresh homemade salsa is one of my favorite toppings to add right before digging in.
- Crisp the outside before serving: For an extra-good bite, finish the burrito seam-side down in a hot, dry skillet for a minute or two before serving. It toasts the tortilla and gives you a little crunch against the soft filling.
Variations to Try
These easy make ahead breakfast burritos have all the simple fixings I love, but go nuts and make ’em your own style! My family eats these for breakfast-for-dinner just as often as we eat them for breakfast — here are some favorites I’ve tried:
- Egg swaps: Swap the eggs with tofu to make a delicious tofu scramble, or use egg whites for a lighter option.
- Potato swaps: Roasted sweet potatoes would also taste fantastic and add a lovely hint of sweetness. You can also use a different type of potato, like red potatoes or baby Dutch yellow potatoes.
- Protein swaps: Feel free to switch up the ground breakfast sausage with sliced Italian sausage, chorizo, or whatever ground meat you have on hand!
- Other additions: Elevate these breakfast burritos with other great add-ons like bacon, bell pepper, hot sauce, black beans, or pico de gallo.
Storage, Freezing & Make-Ahead Tips
If you’re planning on having these delicious breakfast burritos within the week, they can be stored in an airtight container or bag in the fridge for up to 4 days.
Craving more ideas? Check out my full roundup of Make-Ahead Breakfast Recipes for more freezer-friendly mornings.
If heating from frozen, unwrap and place on a plate, then into the microwave. Use the defrost setting for 2 to 3 minutes, flipping every minute, then microwave on high for 60-90 seconds or until hot.
If heating from thawed, microwave on high for 60 to 90 seconds.
For a crispier tortilla, finish the burrito in a dry skillet over medium heat, or in a 350°F oven or toaster oven, for a few minutes after microwaving. It only takes a couple extra minutes, but it makes a big difference in texture if you have the time.
Troubleshooting
- Soggy burrito: Usually caused by watery fillings, like potatoes or salsa that weren’t drained or cooled first. Let hot components cool slightly before assembling, and keep wet toppings like salsa toward the center, away from the tortilla itself.
- Burrito falls apart when rolled: Cold tortillas crack. Warm them 10-15 seconds in the microwave, or briefly in a dry skillet, before filling.
- Rubbery eggs after reheating: Slightly undercook the scrambled eggs before assembling — they’ll finish cooking during the reheat.
- Freezer burn: Wrap tightly in foil with no air pockets, then bag in a freezer-safe zip-top bag, pressing out excess air before sealing.
More of My Favorite Breakfast Recipes
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Heat a large skillet or cast-iron skillet over medium-high heat. Add the potatoes and onion, drizzle with 1.5 tablespoons olive oil, and season with the Italian seasoning, sea salt, and chili powder. Brown for 3-4 minutes without stirring too often, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, stirring occasionally, until a fork slides easily into a potato cube. Covering the pan traps steam so the potatoes cook through without burning the outside.
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Meanwhile, cook the sausage in a separate skillet over medium-high heat. Break it into small crumbles with a spatula and stir in the maple syrup. Cook for 6-8 minutes, until no pink remains and the edges look lightly caramelized from the syrup. Remove from the pan and set aside; the maple syrup can burn if left over high heat too long, so keep an eye on it once it’s mostly cooked.
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Add the eggs and milk to a large bowl and whisk together until no streaks of white remain. Add the salt and whisk again. Whisking in the milk first helps keep the eggs tender instead of rubbery once they hit the hot pan.
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Wipe out the skillet used for the sausage and set it over medium-high heat. Add 1 tablespoon olive oil, and once it’s shimmering and fragrant (about 30 seconds), pour in the egg mixture. A pan that’s not hot enough yet will make the eggs stick and cook unevenly.
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Let the eggs set for about 30 seconds around the edges of the pan, then use a spatula to fold them toward the center as they cook. Keep gently folding, without fully scrambling, for 2-3 minutes. Add the cheese and continue folding until the eggs are just set with no visible liquid egg remaining, then remove from the heat immediately — carryover heat will keep cooking them, and pulling them slightly underdone here prevents rubbery eggs after reheating later.
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Lay the tortillas on a clean, flat surface. Warm each one for 10-15 seconds in the microwave if it feels stiff, since a cold tortilla is more likely to crack when rolled. Layer the eggs, potatoes, sausage, and cheese down the center of each tortilla, keeping the wetter fillings away from the edges, then fold in the sides and roll tightly away from you.
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Serve immediately, or let the burritos cool for 15-20 minutes before storing. Refrigerate in an airtight container for up to 4 days, or wrap each burrito tightly in foil with no air pockets and freeze in a zip-top bag for up to 3 months.
- I use a pre-seasoned breakfast sausage; this adds flavor to the burrito. If you use plain ground meat, I recommend seasoning it with salt, Italian seasoning, sage, and pepper.
- Any type of ground sausage or plant-based ground can be used in this recipe.
- If you are running short on time, frozen breakfast potatoes can be used. They are already cooked and are usually pre-seasoned.
Calories: 543 kcal, Carbohydrates: 41 g, Protein: 23 g, Fat: 32 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can you freeze breakfast burritos?
Yes! Let the cooked burritos cool completely, then wrap each one tightly in aluminum foil and store in a freezer-safe gallon bag for up to 3 months. I don’t recommend freezing them with sour cream or Greek yogurt inside, since the texture can turn watery after thawing — add those toppings fresh after reheating instead.
How do you reheat frozen breakfast burritos?
Unwrap the burrito and place it on a microwave-safe plate. Use the defrost setting for 2-3 minutes, flipping halfway, then microwave on high for 60-90 seconds until hot throughout. For a crispier tortilla, finish with 1-2 minutes in a dry skillet or toaster oven after microwaving.
What tortillas work best for breakfast burritos?
Large or burrito-size flour tortillas are the easiest to work with — both wheat and white flour hold up well to rolling and freezing. Corn tortillas tend to crack and tear when rolled this full, so I’d save those for tacos instead.
How long do breakfast burritos last in the fridge?
Once assembled and cooled, they’ll keep in an airtight container or bag in the fridge for up to 4 days, making them a solid grab-and-go option for the week even if you don’t freeze them.
Can I make these breakfast burritos vegetarian?
Absolutely — swap the breakfast sausage for black beans, extra veggies, or a plant-based sausage alternative. The eggs, potatoes, and cheese all stay vegetarian as written.
How much protein is in one breakfast burrito?
Each burrito packs about 23g of protein, thanks to the eggs, sausage, and cheese, making these filling enough to double as a breakfast-for-dinner meal.
Photography by: The Wooden Skillet
