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.

Freezer Breakfast Burritos

This freezer Breakfast Burritos Recipe is 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 require a bit of time to make initially, keep in mind that you’ll be doing yourself a favor for many mornings.  You can easily double this recipe, eliminating excuses for skipped breakfasts for months.  Below, you’ll find ideas for healthy variations, substitutions, and tips for storing and freezing.

how to Breakfast Burrito stacked on top of each other. breakfast burritos recipe freezer.

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, 1/3” 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 freeze breakfast burritos. Three side-by-side prep photos showing a tray with roasted sweet potatoes, a pan full of scrambled eggs and a large bowl full of cooked sausage, bacon bits and diced ham. what it make for breakfast.

How to Make this Breakfast Burrito Recipe

  1. 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.
  2. Cook the sausage.  Heat a nonstick skillet over medium heat, then add the Italian sausage with about two tablespoons of water.  Use a spatula to break up the sausage pieces and cook until they are no longer pink.  Transfer to a paper towel-lined plate to cool.  Set aside. 
  3. Cook the bacon.  Cut bacon into 1/2″ 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.
  4. Cook the eggs.  Add the eggs, water or milk, salt, and pepper in a large mixing bowl and whisk aggressively.  Melt butter in a nonstick skillet over medium heat, add the beaten eggs, and cook over medium-low.  When the edges start to set, use a spatula to stir the eggs until there are big pillowy folds. Remove eggs from the heat and set aside.
  5. 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.
  6. Assemble the burritos.  Mix gently in large bowl, scrambled eggs, sweet potatoes, and meat. Place about 1/2 cup of filling into the center of a tortilla, then sprinkle with cheese.  Fold the sides of the tortilla in about 2″, then roll it into a burrito.  Wrap each breakfast burrito in the parchment paper you used to separate each tortilla.  Repeat with the remaining tortillas.
  7. 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 it on a microwave-safe plate.  Keep the parchment paper on and reheat it in the microwave for 60-90 seconds or until warm.  Serve with salsa, and enjoy!
Two large flour tortillas cooking on a flat skillet. fresh tortillas for breakfast burritos freezer.

Frequently Asked Questions

How long can you store Breakfast Burritos in the freezer?

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.

Why is my burrito soggy?

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.

Do I need to thaw the burritos before reheating them?

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 them to a microwave-safe plate.  Reheat in the microwave for 60-90 seconds or until warm.
5 from 1 vote

Breakfast Burrito Recipe

Author The Carefree Kitchen
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.
Prep: 45 minutes
Total: 45 minutes
Yields8 people

Ingredients

  • 8 10" flour tortillas

For Breakfast Burrito Toppings

  • 1 pound sweet potatoes, cut into 1/3" dice
  • 3 tablespoons olive oil
  • 1/4 pound Italian sausage, casing removed
  • 1/4 pound bacon
  • 1/4 pound ham, cut into 1/4" pieces
  • 3/4 pounds shredded cheddar cheese

For Scrambled Eggs

  • 8 large eggs
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black 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 1/2" 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 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 1/2 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

Freezing: store 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

Calories: 485kcal | Carbohydrates: 27g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 1000mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10352IU | Vitamin C: 10mg | Calcium: 361mg | Iron: 3mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Breakfast
Cuisine American, Mexican, Tex-Mex
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!

More Of the Best Breakfast Recipes

If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you. It helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

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.

Categories:

, , , , ,
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love