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Easy Freezer Breakfast Burritos for Busy Mornings

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These make-ahead freezer breakfast burritos are packed with eggs, sausage, bacon, hash browns, and cheese. Perfect for busy mornings, just grab one from the freezer, heat, and go.

Ingredients

Scale
  • 12 large eggs
  • ¼ cup milk
  • 2 tablespoons butter
  • 1 pound breakfast sausage
  • 8 slices bacon
  • 3 cups frozen shredded hash browns
  • 2 cups shredded cheddar cheese
  • 10 large flour tortillas (10-inch, burrito size)
  • Salt and black pepper to taste
  • Optional: diced bell peppers, chopped onions, black beans, salsa verde, fresh cilantro

Instructions

  1. Cook the bacon: Place bacon slices in a cold large skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave about 1 tablespoon of bacon grease in the pan.
  2. Cook the sausage: In the same skillet, add breakfast sausage. Break it up with a spatula and cook over medium-high heat for 5-7 minutes, until browned and cooked through. Transfer to a bowl and set aside.
  3. Crisp the hash browns: In a medium skillet, add a drizzle of oil or butter. Spread frozen hash browns in an even layer. Cook over medium heat for 5-6 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper. Transfer to a large mixing bowl.
  4. Scramble the eggs: In a medium bowl, whisk eggs with milk, salt, and pepper. Melt butter in the large skillet over medium-low heat. Pour in eggs and let set for 30 seconds. Gently push cooked edges toward center with a spatula. Continue for 3-4 minutes until eggs are soft and slightly underdone. Transfer to the bowl with hash browns.
  5. Combine the filling: Add crumbled bacon, cooked sausage, and shredded cheese to the bowl with eggs and hash browns. Add optional add-ins if using. Stir gently until evenly distributed. Taste and adjust seasoning.
  6. Cool the filling completely: Spread filling on a baking sheet or wide dish. Let sit at room temperature for 15-20 minutes, stirring occasionally.
  7. Assemble the burritos: Lay a tortilla flat. Spoon about ⅔ cup filling into the center, forming a log shape. Fold sides inward over filling. Fold bottom edge up and over filling, tucking snugly. Roll burrito away from you until sealed.
  8. Wrap each burrito: Tear off a 12-inch sheet of parchment or wax paper. Place burrito seam-side down in center. Fold paper over burrito, then fold ends under like wrapping a present.
  9. Flash freeze: Place wrapped burritos on a baking sheet in a single layer. Freeze for 2-3 hours until solid.
  10. Transfer to freezer bags: Once frozen, transfer burritos to gallon-size freezer bags. Squeeze out air before sealing. Label with date and contents. Store for up to 3 months.

Notes

Do not overcook the eggs; they should be slightly underdone as they will finish cooking when reheated. Cool the filling completely before assembling to prevent soggy burritos. Use room-temperature tortillas to avoid cracking. Wrap burritos tightly to prevent freezer burn. Reheat directly from frozen without thawing.

Nutrition

Keywords: freezer breakfast burritos, make-ahead breakfast, breakfast burritos, freezer meals, easy breakfast

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