These freezer-friendly Breakfast Burritos are stuffed full of scrambled eggs, roasted sweet potatoes, cheese and three kinds of meat. They make a hearty grab-and-go breakfast, perfect for busy mornings.
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Freezer Breakfast Burritos
These freezer Breakfast Burritos are one of my absolute favorite meal prep breakfast recipes. They’re easy to make and incredibly hearty, chock full of scrambled eggs, cheese, sausage, ham, bacon bits and roasted sweet potatoes.
While they do require a bit of time to make initially, keep in mind that you’ll be doing yourself a favor for many mornings to come. In fact, you can easily double this recipe, eliminating any excuse for skipped breakfasts for months. Below, you’ll find ideas for healthy variations and substitutions along with tips for storing and freezing.
Healthy Breakfast Burrito Variations
If you are looking for way to make your Breakfast Burritos a little healthier, here are a few simple ideas:
- Add grilled veggies (mushrooms, bell peppers and onions all taste great)
- Use half whole eggs and half egg whites
- Use a gluten-free, low-carb or plant-based tortilla
- Skip the cheese
Ingredients in Breakfast Burritos
- Tortillas - this recipe calls for 10” flour tortillas, often marked as burrito tortillas. They need to be at least 10” in order to hold all of the filling.
- Sweet Potatoes - you can choose whether or not to leave the skin on or off. Dice into small, ⅓” pieces before roasting.
- Olive Oil - this is to coat the sweet potatoes before cooking. You could substitute avocado oil if you prefer.
- Sausage - any kind of uncooked Italian or breakfast sausage will work great.
- Bacon - use your favorite kind of bacon to make bacon bits. You could also use premade bacon bits, but making your own is incredibly quick and easy.
- Ham - any type of ham works great, or you could substitute turkey.
- Cheese - I like to use shredded cheddar cheese or shredded pepper jack for Breakfast Burritos.
- Eggs - any kind of large eggs work great.
- Water - this is to add to cook the eggs. You could also use milk instead.
- Butter - either salted or unsalted butter works great to make scrambled eggs. You could substitute olive oil, too.
- Salt and Pepper
How to Make this Breakfast Burrito Recipe
- Cook the sweet potatoes. Place potatoes in a large mixing bowl, drizzle with about olive oil and mix until well-coated. Spread the diced sweet potatoes onto a parchment paper lined baking sheet and bake for about 40 minutes in a preheated 425 degree oven, or until the edges are golden brown. Remove from the oven and set aside.
- Cook the sausage. Heat a nonstick skillet over medium heat, then add the Italian sausage with about 2 tablespoons of water. Use a spatula to break up the pieces of the sausage and cook until no longer pink. Transfer to a paper towel-lined plate to cool. Set aside.
- Cook the bacon. Cut bacon into ½" pieces and cook in a nonstick skillet over medium heat until golden and crispy. Transfer to a paper towel-lined plate to cool. Set aside.
- Cook the eggs. In a large mixing bowl, add the eggs, water or milk, salt and pepper and whisk aggressively. Melt butter in a nonstick skillet over medium heat, then add the beaten eggs and cook over medium low. When the edges start to set, use a spatula to stir the eggs, cooking until there are big pillowy folds. Remove eggs from the heat and set aside.
- Warm tortillas. Heat a large griddle over medium high heat and add a tortilla. Let warm for about 1 minute, then flip and warm the other side for about 45 seconds. Wrap in a kitchen towel to keep warm, then repeat with the rest of the tortillas. Cut parchment paper into 12" squares and place a piece of parchment paper between each tortilla. Set aside.
- Assemble the burritos. In a large bowl, combine the scrambled eggs, sweet potatoes, and meat mixing gently. Place about ½ cup of filling into the center of a tortilla, then sprinkle with cheese. Fold the sides of the tortilla in about 2" then roll into a burrito. Wrap each breakfast burrito in the parchment paper you used to separate each tortilla. Repeat with the remaining tortillas.
- Serve or freeze. Serve warm with salsa, or freeze for later. Enjoy!
How to Freeze Breakfast Burritos
These burritos are perfect for freezing and reheating at a moment’s notice:
- Place your assembled burritos on a sheet tray in the freezer for about 1 hour.
- Once slightly frozen, transfer to gallon freezer bags and store for up to 3 months.
- To reheat, remove a burrito from the freezer and place on a microwave-safe plate. Keep the parchment paper on and reheat in the microwave for 60-90 seconds, or until warmed through. Serve with salsa and enjoy!
Frequently Asked Questions
As long as they are individually wrapped in parchment and stored in airtight freezer bags, your Breakfast Burritos should last in the freezer for up to 3 months.
The best way to prevent a soggy burrito is to make sure that your burritos are completely cooled before freezing them. This helps prevent extra condensation from building up. It also helps to make sure you have rolled your burritos tightly, then individually wrapped them in parchment paper before freezing.
Nope! The beauty of freezer-friendly Breakfast Burritos is that you can microwave them straight out of the freezer and enjoy your reheated burrito in just a couple of minutes.
Storing and Reheating Freezer Breakfast Burritos
- Refrigerator: store extra Breakfast Burritos for up to 2 days in the fridge.
- Freezer: to freeze, place assembled burritos on a sheet tray in the freezer for about 1 hour. Then, transfer to gallon freezer bags and store for up to 3 months.
- To reheat: pull burritos from the freezer and transfer to a microwave-safe plate. Reheat in the microwave for 60-90 seconds, or until warmed through.
Breakfast Burrito Recipe
Ingredients
- 8 10" Flour Tortillas
For Breakfast Burrito Toppings
- 1 pound Sweet Potatoes cut into ⅓" dice
- 3 Tablespoons Olive Oil
- ¼ pound Italian Sausage casing removed
- ¼ pound Bacon
- ¼ pound Ham cut into ¼" pieces
- ¾ pounds Shredded Cheddar Cheese
For Scrambled Eggs
- 8 large Eggs
- 2 Tablespoons Water or milk
- 2 Tablespoons Butter
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
To Prepare the Toppings
- Preheat oven to 425 degrees F.
- Sweet Potatoes: Place diced tomatoes in a large mixing bowl, drizzle with about 3 tablespoons of olive oil and mix until well-coated. Spread the diced sweet potatoes onto a parchment paper lined baking sheet and bake for about 40 minutes or until the edges are golden brown. Remove from the oven and set aside.
- Sausage: Heat a nonstick skillet over medium heat, then add the Italian sausage with about 2 tablespoons of water. Use a spatula to break up the pieces of the sausage and cook until no longer pink, for about 5-8 minutes. Transfer to a paper towel-lined plate to cool. Set aside.
- Bacon: Cut the bacon into ½" pieces and cook in a nonstick skillet over medium heat until the bacon bits are golden and a little crispy. Transfer to a paper towel-lined plate to cool. Set aside.
- Scrambled Eggs: Crack eggs into a large mixing bowl, add about 2 Tablespoons of water or milk, salt and pepper and whisk aggressively. Melt 2 tablespoons of butter in a nonstick skillet over medium heat, then add the beaten eggs and cook over medium low. When the edges start to set, use a spatula to stir the eggs, cooking until there are big pillowy folds and the eggs are still a little glossy. Remove the eggs from the heat and set aside.
How to assemble Breakfast Burritos
- Heat a large griddle over medium high heat and add a tortilla. Let warm for about 1 minute, then flip and warm the other side for about 45 seconds. Wrap in a kitchen towel to keep warm, then repeat with the rest of the tortillas. Cut parchment paper into 12" squares and place a piece of parchment paper between each tortilla. Set aside.
- In a large bowl, combine the scrambled eggs, sweet potatoes, sausage, bacon and diced ham, mixing gently.
- Place about ½ cup of the filling into the center of a tortilla, then sprinkle with cheese. Fold both edges of the tortilla in about 2" then roll into a burrito. Wrap each breakfast burrito in the parchment paper you used to separate each tortilla. Repeat with the remaining tortillas.
- Serve warm with salsa, or freeze for later. Enjoy!
Notes
- Place assembled burritos on a sheet tray in the freezer for about 1 hour. Once slightly frozen, transfer to gallon freezer bags and store frozen for up to 3 months.
Nutrition
More Of the Best Breakfast Recipes
- Popovers
- Whole Wheat Cinnamon Rolls
- Pumpkin Muffins
- Belgian Waffles
- Strawberry Cream Scones
- Baked Denver Omelet
- Three Cheese and Pesto Quiche
- Perfect Buttermilk Pancakes
- More Meal Prep Recipes
- More Breakfast Recipes
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These hearty freezer Breakfast Burritos are perfect for a grab-and-go breakfast. They're filled with scrambled eggs, melted cheese, sausage, ham, bacon and roasted sweet potatoes.
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