Freezer Breakfast Burritos
Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!
Now you guys really don’t have an excuse to skip breakfast.
I mean it. Put down the instant oatmeal because the best breakfast burrito is coming your way.
This bad boy is filled with all that is good and pure – refried beans, eggs, cheese, breakfast sausage, and of course, tater tots. You can’t have a breakfast burrito without the tots. And you can freeze these as needed.
Just be sure to freeze them after assembling, not after they go in the oven.
You also want to make sure to use room temperature ingredients to avoid sog city.
They can be frozen a month ahead in individual servings, wrapped in aluminum foil – dated and stacked in a Ziploc bag. See? Done and done.
Freezer Breakfast Burritos
Ingredients
- 2 cups frozen tater tots
- 2 tablespoons olive oil
- 8 links breakfast sausage, casing removed
- 8 large eggs, lightly beaten
- ⅓ cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) can refried beans
- 8 8-inch flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
- Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately.
Notes
Did you make this recipe?
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I’ve made these a couple times now and they are delicious! We are food snobs in our house, not even going to lie. It shocks me how tasty these are even coming out of the microwave. There’s not too many recipes I don’t tweak, and honestly, this one doesn’t need it. I might get adventurous and try adding some avocado slices next time just because we love it. This recipe is definitely a keeper!
Omg… there are amazing!! I used the Mission Tortillas large burrito super soft style. And, used Del Real Frijoles Refritos rather than canned. The store was out of the sausage I like so I used bacon instead- cooked it extra crispy and then chopped it up, reserving a tbsp of bacon grease. I also used Simply Potatoes Southwest style hashbrowns in lieu of tator tots since it’s what I prefer.
I did do diced jalapeños, diced onion, and a mixture of diced red/orange/yellow bell peppers and I followed the suggestion of someone else on here- baked them and then immediately wrapped them in foil and placed them in the freezer.
I’m a full time nanny; and so I need something quick and easy to reheat. I warmed it up in the microwave for about 2 min, flipping halfway (and used a damp paper towel) and it was perfect.
I love this recipe and make it probably 3 times a year for groups or to stuff my freezer for easy breakfasts later on! I make substitutions according to what I like or what I know the people I’m serving like. The proportions in this recipe are great. I do find that sometimes it takes longer to reheat the frozen burritos than indicated.
Any thoughts on making them a day in advance and then heating them up in the morning without freezing? Or freezing them, taking them out to defrost the night before to be heating in the morning? Do you think they would be soggy if not frozen right away?
These are SO GOOD! We did our without beans and changed the cheese for one we found at the farmers market.
A few comments: with an 8×8 tortilla, it is very hard to use all the ingredients. Only make them as full as you can while still being able to wrap! Additionally, I found that reheating for 4 minutes in the microwave is actually a bit too long and they come out piping hot – 3 minutes and turning halfway worked just fine for us (and they’re still really hot!).
Also, after baking I immediately wrapped each tightly in aluminum foil (while still hot) and suck them in the freezer. It worked out perfectly.
I will say, these are by far more tasty and affordable than buying frozen breakfast sandwiches or burritos. We will be keeping this recipe around!!
It says in the instructions to serve immediately. I would like to know how to freeze and reheat them. It would be. Terrific thing to have on hand in our RV travels.
NOTES
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
For freezing them do we do that after we make them in the oven so the burrito is sealed? or do we not heat in oven – and just freeze them after assembling in ziplock? LOVE THIS IDEA!
Ashley, did you read the article?
“Just be sure to freeze them after assembling, not after they go in the oven.”
Such an amazing idea! As someone who much prefers a savoury, cooked breakfast as opposed to yoghurts/fruit/overnight oats these are absolutely perfect for me. I prep on a Sunday and breakfast for the whole week is sorted. If I’m watching calories I just omit the tater tots, use low carb tortillas and swap pork sausages to turkey. Being able to freeze and reheat in the microwave means I can grab and reheat when I’m working in the office, saves me so much time and money.
Great recipe!!
These were delicious! Will definitely be including them as a staple in my breakfast meal prep rotation. So far I have only tried microwaving them after refrigerating them but not yet reheating after freezing them–I am pretty confident they’ll turn out great that way too, though. 🙂
I did find the portions a bit off. I came out with 14 burritos and not 8 (using Old El Paso regular flour tortillas). I also couldn’t find tater tots/potato gems anywhere in a local supermarket so I just cut some potatoes (skin on) into roughly 5 cm cubes, seasoned with olive oil and herb/garlic seasoning and roasted them in the oven. I found that 1 tbsp refried beans, 6 small pieces of potato, 1/4 cup sausage/egg mixture, about 1 tbsp of diced tomato and 1.5 tbsp of shredded cheese on each burrito worked well (with a large pinch of coriander).
I also watched a youtube tutorial of a burrito being rolled as I read from the comments that some people struggled–definitely make sure to roll the burrito tight and use your hands (wear gloves if you prefer) to make sure the filling is densely packed to make it easier!
Do you Cook these fully before freezing ?
So that would bake them fully let them cool wrap & freeze ?
No. Freeze after assembly.
I always freeze/refrigerate after baking them, that way when I reheat in the microwave, they have a nicer texture to the outside.
My husband is obsessed with these breakfast burritos. It is the perfect solution to his very early breakfast routine. Delicious and nutritious! Thanks so much for this make ahead recipe!
Well, I’m one of those who read a lot of the comments but not all & also didn’t catch the “*” about freezing before baking so….now what? All baked but I want to freeze. Are they ruined? (They smell delish, by the way).
Answered my own question. Took a couple fully cooked out of the freezer today, wrapped in a damp paper towel & microwaved 1 minute, flipped it over, one minute more. Delicious!!!
Thank you Laurie! I wanted to make these cooked in advance for my husband. He doesn’t have enough time to fry them before work so having it precooked would save so much time! Now that I know it works cooked, I want to give this a try!
AHH-MAY-ZING!! With a few tweaks for personal taste, we now have delicious breakfast burritos in our freezer anytime. Subbed precooked Spanish style rice for Tater Tots and Mexican Pork Chorizo for breakfast sausage. Cooked the chorizo for about 10 min to dry it out (no oil needed) then pushed it to 1 side & scrambled the eggs, swirling in the chorizo while eggs were still a little wet. Omitted the tomatoes & cilantro & served them with fresh cut salsa instead. Will do them “wet” next time, drizzled with enchilada sauce & more shredded cheese.
I made this with a few tweaks as to what I had on hand. Used tomatoes, jalapeño, onion, and green peppers, diced. Used the small soft taco tortillas and instead of trying to wrap them like a burrito I folded them in half and pressed down to spread the eggs to the edges. Think quesadilla in lieu of burrito.
To freeze. are they to be frozen before baking or afterwards?
We make these a lot and the oven cooking almost turns them into Chimichangas… we recommend the microwave method so the burrito is soft and the cheese melts with the beans nicely. Only two subs in recipe are adding jalapeno and green chile. We also use 10 or 12 inch burritos.. the 8 inch are difficult to get all those yummy ingredients in. 🙂
What an amazing recipe indeed! My husband’s favorite. For personal taste, I also use chorizo instead of breakfast sausage and I leave out the tater tots. 26 eggs and 16 chorizo sausages make 11 large breakfast burritos. My husband’s preferred method is to gently defrost in microwave and then pan fry in oil.
These are a huge hit in our house, thank you! I must admit I am a bit burrito rolling challenged even after watching some videos on how to. They way my family goes through these I will get lots of practice.
I made these last weekend and I can see where the the freezer instructions are confusing. It says to “re-heat” but then it says not to cook first, so you’re really not re-heating, you are cooking the first time.
I wrapped mine in foil and froze. I put them in the oven at 400 degrees for 40 minutes and they were still cold in spots. I left the foil on for this step. I now have the foil off to cook a bit longer. I can’t imagine cooking at 400 degrees without foil for that long, they would burn.
The other comment I have is using the ingredients listed, we almost couldn’t roll ours up. I would reduce the amount of everything inside.
Can I omit the beans?
Question: If you are freezing, do you cook them first? I know that is probably a dumb question, but I just want to make sure! Thank you!
Courtney, did you read the article?
“Just be sure to freeze them after assembling, not after they go in the oven.”
so yummy
I am keto so I used low carb tortillas, omitted the beans and tots and these were fantastic. I may try using soy black beans next time to add more fiber and some spinach. Fantastic idea for a crowd bc you can make ahead! Thank you!!
Just wanted to thank you for this recipe. My daughter had a baby during the pandemic and I wanted to help out by making something easy for her and her husband to heat up but their tastes are very discriminating. This recipe was a hit! Ive been asked for another batch, so congrats on being awesome 🙂
These are really good – I love the use of tater tots. I am apparently burrito-challenged because I had trouble rolling them up with so much delicious filling so I went with a larger tortilla and it was just perfect.
These are so delicious. A crowd-pleaser for sure!
This is pretty tasty. I just made it. I had a few substitutions: cooked black beans, turkey breakfast sausage, and I mistakenly bought finely chopped tomatoes-which was very much like a sauce. The tater tots are a really great with this. Oh, I definitely need practice rolling tortillas, I didn’t really how easy they can break
Yummo!!
I made these with Egg beaters and turkey sausage. Awesome and a lot less fat.
Very adaptable recipe. I used smaller tortillas second time. Agree with writer who cut hers in half. I leave out potatoes, some leave out beans. Easy, great for whole family. They all add or leave out whatever they want. Label for each and freeze
I doubled the recipe and tried to freeze them but my husband and teenager son ate them so fast I had to make another batch three days later. Thanks for the yummy recipe.
I just have a question. You helpfully give substitution values for Half & Half. My understanding is the same as you stated, i.e. Half & Half is half whole milk and half cream. So why do you suggest substituting 3/4 whole milk and 1/4 cream? Or 2/3 skim milk and 1/3 cream? Seems to me it should be half milk and half cream. I could see increasing the percentage cream with the skim milk to compensate for the low fat content of the milk, but not reducing it! I do not understand. Thank you.
P.S. I appreciate your including nutritional values for your recipes. Since I have to enter the net carbs in my insulin pump, that information is very helpful.
You can absolutely substitute 1/2 cup whole milk and 1/2 cup heavy cream but I find that 3/4 cup whole milk and 1/4 cup heavy cream lends more richness and creaminess than half and half (so why add more heavy cream when you don’t need to, right?).
You can read more about half and half substitutes here:
https://www.thekitchn.com/4-easy-ways-to-make-your-own-halfandhalf-substitute-tips-from-the-kitchn-216621.
I made these but with a twist. I wanted it to be a little note low cal so I used fat free terrier beans and only skim milk. I will look for low fat cheese next time. They are large I think for one person. We split ours in two and even for the freezer, we cut them in half.
Making about 32 (wish me luck!) of these for a camping trip. I am leaving out the beans and veggies and just doing the tator tots, cheese, sausage and eggs. I’m wondering if step 6 is necessary if you’re not serving right away? Or do you bake it twice? I’m sorry, I feel like it’s a silly question but wasn’t sure!! Thanks so much for taking the time.
Wow, 32 breakfast burritos! You are a rockstar, Holly! You can definitely skip step 6 if you are not serving immediately. Good luck! 🙂
My family LOVES these breakfast burritos!!! I’m a vegetarian so I cannot comment for myself, but my boys and husband rave over these and have asked me to make them again.
That’s so great! Thanks for sharing with us, Anna! 🙂
I haven’t made these yet but am planning to for a High School graduation brunch. I’m thinking about reheating using a Nesco. Thoughts on this???
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
We made them and they were a huge hit for my daughter’s graduation brunch party. We reheated in the oven and then threw them in our Nesco. Everyone loved them. Made 5 dozen and had maybe 4 left.
That’s so great! Thanks for sharing with us, Julee! 🙂
What’s a Nesco?
Nesco is a brand of electric roaster. Looks similar to a Crock-Pot or any other slow cooker.
It’s a good thing to make big batches of burritos in the evening and freeze them so that the next day you could just fry in the next day and it’s ready to eat.
What is your fave brand of tortillas?
I personally love Mission. 🙂
I’ve thought about making these for my family for awhile because we always buy the store bought breakfast burritos. If you automatically freeze them, do you need to put them in the oven first or just prep at room temperature and obv. Cook the sausage. Love your blog!
Hi Ashley, to freeze you still follow all of the instructions and then cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Hope that helps!
The recipe shows refried beans on the ingredients but I don’t see them anywhere in the recipe, are you supposed to put them in the burrito?
Please refer to step #5:
5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
Do you heat in the oven with the foil on or off? Can’t wait to make these.
I prefer to heat in the oven with the foil if it is browning too quickly.
That is way too much fat for one burrito!
Was that comment necessary, really? You could have exclaimed that to yourself and scrolled on.
I disagree. It’s good to know other people’s opinion’s about the size of each burrito.
Nahhh dude the fat makes them taste fire. If it’s too much fat, use low fat alternatives. ¯\_(ツ)_/¯ I made these with slight alterations and they are BOMB. Prepped Sunday for easy burritos on the go! Thanks! Love them.
This looks delicious, but there isn’t an ingredient list or a list of directions?? This was also the case for the last recipe I tried to look at which was the sheet pan breakfast. I can figure that one out by watching the video, but I would like this one!
My apologies. The website was undergoing a system update earlier today but all recipes have now been restored (you may need to clear your cache). Thank you so much for your patience.
Could you sub breakfast sausage instead? How much weight is 8 sausage links?
Also do you know how many cups of potatoes you get out of a bag? I’m going to be making this for a crowd.
You can absolutely substitute something else for the breakfast sausage. I have found that 1 package of breakfast sausage is 12 ounces (about 14 links). A bag of potatoes can vary by size so the amount of cups it yields can also vary. Hope that helps!
Thank you for the breakfast burrito recipe. Trying to get the boys to eat healthy as I transition to full time work has been awful actually. I’ve printed a few more of your freezer and crockpot recipes. I think this is going to work!
I oil sprayed the Aluminum foil before wrapping so they wouldn’t stick while reheating.
I plan on heating at 370 for 40 min so they heat throughout.
**I also used yogurt in replacement of half n half
Also used cooked bacon instead of sausage.
I had black beans that I pureed and reduced on stovetop.
I just assembled these burritos and they seem pretty tasty. I couldn’t get the stuff to stay inside in an 8″ burrito so I just got some larger sized ones and they are in freezer now! LOL, I did a reverse of Goldilocks starting with small size and then graduating to large regular size burritos. I also tried soft taco sized ones but the big ones worked best. Love your recipes! Love your cookbook! We have extended family here for dinner every week and I often use one of your recipes.
I have made breakfast burritos a couple times and this is what I have discovered with reheating after freezing.
1. Anytime I make them with some kind of potato inside (diced or tots), the potato heats up MUCH slower than the rest of the burrito when reheating in the microwave. So I end up with cold bits of potato.
2. It MUST be wrapped in foil if reheating in the oven because otherwise it will completely dry out the tortilla.
My personal preferred method is to have them wrapped in foil and cooked in the oven as directed above (400 for 30-40 minutes) Comes out very tasty and cooked perfect! I would love to hear if others have found a way to heat evenly in the microwave. 🙂
Would recommend when reheating in microwave to put a mug of water or the tortilla gets crunchy
Ah, I made these and was so excited! BUt then I just tried to microwave a frozen one, for 5 min. It TOTALLY charred the burrito, making it hard as a rock and all the way through totally burnt. SO sad!!!
Hello fellow posters and Damndelicious staff (Chungah and gang!). I am so excited to make these for my families annual camping trip next weekend! Just wondering…..for those who said they also made these for a camping trip, how did you heat them? Throw them in a frying pan? Over a grill with open flame/fire? We won’t have a microwave or oven to use haha. Thank you so much for any feedback. And Chungah….this is my number one go to website for recipes and cooking. I recommend it to so many people. Such great food and wonderful variety. Good job girl!! Keep it up
I didn’t read a lot and this may have already been stated but I haven’t read the instructions. Just went straight for the comments and saw a bunch of confused people.
1. Make the burritos according to her recipe
2. FREEZE the burritos if you’re going to be saving it for later.
3. If you froze it, reheat it in the microwave or bake it
Yikes..238mg cholesterol . I would make these without sausage & use only one of the cheeses. I make very good scrambled eggs with only 2% milk. No cream needed at all. That would bring down the calories, fat & cholesterol & sodium. And the burritos would still taste very good. Also, pico de gallo instead of tomatoes & cilantro. And of course slip in some avocado slices after cooking & right before eating!
Feel free to make any changed necessary to fit your dietary needs. Not everyone is on the low fat band wagon, to each their own. No need to judge.
These are THE BEST. I make them in huge batches so we have lots to take camping over the summer. I leave out the refried beans but stick to the rest of the recipe to the letter. I’ve also used ham but sausage is better. We LOVE these with a side of salsa and sour cream. Delicious!!
Aw we love that! Thanks, Sue!
This just took my breath away! I can’t wait to try these! It’s like you opened my heart, looked inside, and saw what was missing… daily breakfast burritos!
For real: is the first time that we cook this after freezing? What is the microwave setting (high?low?medium? etc,) Your instructions are unclear–that’s why you’re getting so many questions. If you cut and paste those ambiguous cooking instructions to these queries of mine, I’ll just unsubscribe to you after years of enjoying your recipes. Forever. Responding as you’ve done is both obnoxious and insulting. Life is too short.
Yes, “for real”, the first time that this is cooked is after freezing. If you read through the recipe in its entirety, you will see that the asterisk * for freezing instructions is prior to cooking.
Some microwaves do not have a low, medium, or high setting. You can reheat in a standard setting until heated through. Easy peasy.
Your comment is very rude and uncalled for so please remember that this is a food blogging community. Kindness goes a long way, John. 🙂
Question, do you need to thaw them before baking them? Or can they go straight from the freezer to the oven ?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Good response to a rude person! Go on, girl 🙂
Thanks for the clarification. I agree that it took me to get to this comment (a lot of scrolling) to finally see that if you are freezing, you DO NOT cook/bake them first before freezing.
So I can definitely see/understand the frustration.
HEY YO CHUNGAH! Absolutely love everything I’ve tried from you. So I’m thinking about these lovely breakfast burritos for our trip to Breckenridge, Co. Our drive will be about 15 hours. Any extra tips for freezing, and transportation? I’m wondering if they might thaw and get soggy in the cooler on the way there. Let me know what you think. Thanks. By the way you rock in the kitchen, I love your style!
Thank you, Chelsea! Other than packing a lot of ice and making sure the burritos are properly packed in Ziploc bags, we don’t have any additional pointers. 15 hours is a long time, and we can’t guarantee that they won’t get soggy, so please use your best judgement when it comes to food safety. I hope it works out!
Looks amazing. I work in an office and would be reheating these in a shared kitchen. Do you think heating these in the microwave would stink up the place (in a negative way) because of the eggs?
Hard to say, if you can, try re-heating one at home to see?
Hi , have your cookbook! Love it and your additional recipes. Also, you have such patience with repeated questions over and over
Now my question…not seen so far. I am on Weight Watchers and as you suggested, you may leave off the tater tots. Can you tell me how that would factor in with the Nutritional count so I may figure the point value?
Thank you!
Hi Nancy! We recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Awesome recipes and instructions. Very detailed with all the info… Bless your heart for having to constantly/repeatedly answer questions that have the answers in the recipe/addtl info… But I am also guilty of quickly reading and overlooking details… Thanks for being patient with us!
You’re very sweet Olivia! Of course 🙂
These look awesome!!..i just started a new job that requires waking up super early and I am eager to have an easy way to make breakfast without having to stop somewhere on the way or spend even 10 minutes cooking something and dealing with mess….I would have never thought to premake burritos.
Just my two cents, props to you for answering the questions over and over so patiently and without sarcasm! That was hard to muster through reading, considering I ALWAYS read the comments/reviews of recipes before I try them. I didn’t feel confused about how to reheat them ( it felt pretty obvious…microwaves=convenience) until I went back to re-read the recipe a second time, and after that I can understand how it might be confusing to some people. Personally, I don’t think baking them after you’ve cooked all the ingredients is really necessary…I think thats adding an extra step. I usually heat the tortilla wraps in the microwave while the eggs and veggies are cooking so they are nice and soft when I wrap them up. If it were my recipe I would just end it with “….wrap it up burrito style and serve immediately! If you plan on freezing some, wait for them to cool a bit to avoid sogginess, then wrap them tightly with plastic wrap or aluminum and set them in the freezer etc…to reheat, blah blah blah…..” I can understand why baking them might add some crispyness back to the texture, but I can understand why it confused some people. Thanks!
Thank you, Chungah for your fast reply! I will plan on cutting them in half then (guessing it would be better to do this after baking, just before serving)…….2 more questions …
1) .I have a spiral ham , do you think I could successfully swap out the ham for the breakfast sausage?
2) I see you have a homemade tater tot recipe on here…would love to try and use in your breakfast burrito recipe. Since the recipe says frozen tater tots (but also states make sure all ingredients are room temp- can I make your tater tot recipe at the same time as other ingredients and assemble when they are all at room temp? I am assuming there is no benefit of freezing.
1) Yes, that sounds amazing!
2) Yes! Nothing beats homemade tots, right?
Hi there,
These look great! I need to make something for a staff breakfast, but have a night commitment until 9:00 the night before, so this could be the make ahead answer! I have a question though, since other items will be served, do you have recommendation for smaller servings….c an I cut them in half or would they just fall apart?
You can certainly cut them in half!
My first time trying these, and I have just a few tweaks: To cut down on the calorie count, I peeled and diced one large sweet potato (white) and boiled in the skillet for about 10 minutes – it’s not crunchy but lower fat content and glycemic count (if your diabetic). I also used 2 cups of Mexican mixed shredded cheese instead of the 2 separate cheeses, it’s basically the same mix and cheaper to buy. I used salsa-flavored refried beans instead of plain because there’s no other spices. And next time I’ll use burrito-size tortillas, I had a lot of leftover filling — which will make great reheated scrambled eggs for breakfast! The recipe as written I’m sure is delicious, I just had a few suggestions for making it easier and a bit healthier. Thanks for posting this, I’m using it for my breakfast at work all week!!!
Hi,
I have reheated my burritos as directed after freezing. I’ve even tried a damp paper towel, the burritos end up with the tortilla getting hard after cooling for a minute or so. What am I doing wrong? Any suggestions?
Oh no! Are you freezing the burritos before they are being baked?
if i wanted to make them ahead of time but only for the week and so I DONT put them in the freezer, should I bake them? Or put them right in the fridge as if I was freezing them? Also, how long will they keep in the fridge?
Yes, you can place them in the refrigerator but as I am not an expert on food safety, I cannot really say with certainty – sorry, Kaity! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I accidently left out 1/2 and 1/2. Is it going to make a difference?
It shouldn’t make a huge difference.
I just made these. Pretty yummy! I didn’t have any refried beans, so I made some from scratch using canned pinto beans, onions, garlic and chicken stock. Smash it all together and viola! It took longer than expected, but it was great!
Just tried this recipe, and its wonderful and easy. Definitely a keeper. I added some red peppers to my eggs, all the flavors together are amazing. They freeze and reheat well.
Sorry but, what is “tater tots” ???
Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized for their cylindrical shape and crispy exterior. “Tater Tots” is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.
Now I see that Green Giant brand has Veggie Tots next to the tater tots in the freezer section. I tried them last night and they were a delicious healthier substitute for the tater tots.
I needed to up my protein as I’m a vegetarian and I have been cycling A LOT. This is perfect! My grocery store didn’t have tater tots (WHAT GROCERY STORE DOESN’T HAVE TATER TOTS!???), so I subbed hash browns. I also just substituted veggie sausage links for the real stuff, and it was fantastic! Thanks so much for another winning recipe!
Re: gluten free. I have found that udi’s makes a great gluten free tortilla that rolls better than the corn ones.
Made these for my ultra picky husband and he actually scarfed it down on the way to work this morning!! I’m really bad at burrito rolling, so I did bake them before freezing and they came out wonderfully.
The calories and nutrients are a big plus for my hubby. AND I’ll be making my own for post-partum survival in the Fall.
Thanks for all of the time and effort you put into making my life deliciously easier <3
Hi! I am gluten free and would love to try these with corn tortillas to make them GF. Any recommendations when using corn tortillas? I know they can be more brittle than flour tortillas. Thanks!
I actually haven’t tried these with corn tortillas just yet – let me know how they turn out for you. 🙂
Thanks for this great idea…made probably 100+ so far, everyone loves them…a few things I’ve found through lots of trial:
– can replace tots with mexican rice for a healthier alternative (or just add it!)
– can leave out sausage for a tasty vegetarian version…also, fwiw bacon and ham do not seem to reheat well post-freezing
– absolutely, as noted, let ingredients get to room temp before assembly for freezing!
– use smaller-sized tortillas and make this recipe for 12 burritos…tons of carbs/protein so they go a long ways
– add jalapeños!!!
– spread beans first and put other stuff on top, then layer with cheese to cover eggs, helps with ‘sealing’ when you reheat
– after rolling, flatten them slightly into rectangular sizes
– reheat*** seem down for 2 minutes; flip and add 45 seconds…THEN for the best result, put in toaster over at 300 until the tortilla just begins to brown
– don’t burn your mouth on hot beans!
Love the site!
Do the tomatoes re-heat well? That is my only concern. Was thinking they wouldn’t so I was going to omit them…
Thanks for the awesome tips! I appreciate you coming back to share your experience. I will be making these soon! Thanks
These look delish and I was wanting to make them for my camping trip. 🙂 Instead of using sausage links I like to use ground sausage. Would you say this recipe would need a pound of sausage? Or how much ground sausage equals 8 sausage links? TIA!
About 1/2 – 3/4 pound I would say. 1 pound sounds like a lot!
Just finished making these – another great recipe, Chungah! I made mine bigger so only got. 7 but they were excellent. Baking them turned them crispy and less messy to eat. Going into the rotation – thanks.
Dang look at that nutritional numbers on this. Ouch
I tried reading through the questions to be sure mine was unique… you have the patience of a saint!! 😉
I’ll probably gobble these bad boys down before I can even freeze them, but how long would you say these keep “fresh” in the freezer?
Never mind! I found the answer.. you already wrote it in the recipe.
When reheating after freezing, do you leave the plastic wrap on, or do you take it off?
You can leave it on or off. It’s up to you!
I read through a bunch of comments, but didn’t notice one asking about coming these immediately. If I’m not going to freeze these, is the cook time the same?
I completely understand the reheating instructions ( sorry you had to do it over and over again.) My question is in the recipt – up thru step 5 is very clear. Starting with the end of this step do you go ahead with step 6 and bake as directed. Then wrap & freeze OR do you skip step 6 and go straight to wrap and freeze. Then apon time to ready for eating do the REHEATING instructions you have given so often? I am assuming that the REHEATING INSTRUCTIONS “replace” step 6 oven heating ready to eat instructions when using the freezing method. . I sure hope I have not confused the issue more as I want to try this recipt.
Yes, you are correct, Gwen. The reheating instructions replace step #6.
What if I don’t have the half and half is it critical or just makes the eggs creamier?
Yes, the half and half is to create a creamier consistency but you can certainly omit.
My experience with most sausages is that they contain plenty of their own fat without the addition of oil. Much less fat to drain after cooking.
………. Do I dare ask how do you reheat….. Duh!
Hi, I didn’t really want to thoroughly read the entire instructions OR even the comments.
How do you heat these?
Just kidding, you were very kind to answer everyone of those….
Thank you for the recipie and instructions
Look so tasty! I’ll have to give these a try!!
Lanell I was JUST thinking the same thing.. Lol I have got to hand it to her for answering that same reheating question about a billion times lol
I always read comments first, chances are if you have a question someone else did too!
And I’m excited to try these, the hubs never gets a hot breakfast on weekdays since he sleep till the last minute
Ive made these types of burritos before, when tou make a large batch and freeze for grab and go breakfasts. The problem I have with them is upon reheating the eggs they are always a soggy drippy mess and the eggs are spongey. Any tips as to why thats happening or how to stop it?
Lindsay, here is a great forum discussing the spongey egg issue at hand:
http://www.chowhound.com/post/freezing-scrambled-eggs-549782
Hope that helps!
I’ve experienced this as well, but if you cook the potatoes in an oven (instead of a oil) then they will be a bit dry so if you intend to freeze then do this and when you reheat the eggs and sausage juices will be absorbed into that drier potato mash.. also slightly undercook the eggs so they will not be so spongey when reheated?
LOVE! THEY ARE AMAZING! Super easy assembly and they heat up perfectly at work.
I brought a frozen burrito to work, microwaved it for 2 minutes on one side and then 45 seconds on the other. Perfectly heated through, though I had to eat it with a fork and knife (because of the heat AND the size, it’s a big burrito y’all). The ends of the tortilla got a little hard but all of the good stuff is in the middle anyways.
Delicious, will definitely make these again!
Kudos to you for repeating, and repeating, and repeating the heating instructions. Come on people….read more than once if you don’t understand. Love your website and your recipes.
To reduce calories, if that is a concern, eliminate the tater tots from the filling and use 2% milk vs. half and half. If you really want the tater tots, cook them separately while reheating the burritos.
Didn’t see in the other comments so I don’t think this was asked…
What if I want to use egg whites, what do you suggest? Just 8 egg whites?
Maybe about 12-16?
Ok! I am in Canada and I have never seen tater tots here, what could I use instead please? Are frozen hash browns the same thing? Or maybe I should try dicing a potato, par boiling and then frying?
Frozen hash browns would be a great substitute!
I’m curious where you are in Canada because I’ve never been anywhere that I couldn’t find Tater Tots. M&M Meats even has them, as do all the grocery stores. 🙂
Not only are these awesome for the mornings where we don’t want to cook but these are perfect for new moms! I did something similar (but lunch style) for when I had my son and it was a huge lifesaver.
These sound incredible!
Made these for my family this weekend and everyone loved them! I forgot they shouldn’t be cooked before freezing ( baked them all!) so I put the uneaten burritos into the fridge and heated them up this morning. Still delicious this am. Great recipe as it’s forgiving and quite amazing. I used less beans but increased the cheese and tomatoes. And, because I called it a burrito, everyone added salsa. While it’s a little time consuming to prepare, the happy smiles on my family’s face was well worth every moment. Next time, I may replace the sausage with bacon and add the salsa inside the burrito! Thank you for a great recipe!
I’m wanting to bake them for the crispy tortilla but also freeze them for my husband to reheat at work. Did they hold up well after reheating even though you baked them first?
I accidentally based all of mine too & plan to serve them tomorrow AM. Should I still bake them at 400 degrees to reheat? I hope I didn’t ruin them!
I bet these would be fabulous with some spinach cooked with the eggs and diced avocado added to the burrito as well.
These look awesome!
These look so delicious and filling! I love getting breakfast burritos from a local cafe near work, but I’m sure these are much more flavorful AND affordable. Thanks for sharing!!
Keshia
http://www.queenlifeblog.com
This is awesome, I have bookmarked this recipe and I am going to try it (:
Yummmmmy! As always, can’t wait to make these. I love your recipes. My hubby and I love breakfast burritos. Thanks for sharing.
Can I just say, OMG I LOVE YOU! Thank you so much for posting this. I am having a baby in 4 weeks and preparing my older child to go back to school, so I have been on a make n freeze rampage lately. This is by far, hands down THE BEST breakfast idea I have come by! Easy and delicious, and actually filling! Super convenient to heat n eat on the road to school while we’re running late, lol! Love it!!
P.S. You are so right about the tots! Nothing else could ever compare!!
Love your recipes and photos. So how do you reheat these? LOL — I’m just kidding! I think you’ve been asked that question a hundred times. Bless you for your patience. Thanks for the inspiring recipes 🙂
These burritos look amazing! I know what I’ll be making this weekend!
Paige
http://thehappyflammily.com
what is the calories for 1 burrito?
Each burrito has 532.6 calories.
I’m confused. Do you bake them and then freeze them? Or are you only baking them if you plan to serve them immediately?
It is best to freeze prior to baking.
Okay, you must have typo because of all responses you are getting on cooking. How long to bake in microwave if frozen uncooked, NOT reheat. Is it still 4-6? Please clarify.
Paula, there is no typo. The directions listed below are to “reheat” or “cook” from a frozen state as they are frozen before they are baked.
TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
You should re-write the directions because there is no mention of freezing in the directions, but these are called Freezer Burritos. People searching this recipe expect freezer/microwave instructions in the recipe, but the recipe only has fresh/oven-bake instructions. That’s why there are a million confused questions in the comments section.
JB, if you take another look, you will see that the freezer instructions is already included in the recipe. You can’t miss it! 🙂
If your instructions were completely clear, you wouldn’t be getting the same questions over and over. You never once specified in your directions if you should freeze before or after baking. So just a suggestion, drop the attitude with people when you’re not very descriptive i
n your directions.
Her directions are quite clear. How can you accuse someone of having an attitude when they answer ever repeat question over and over and over?!?
I understood the instructions – maybe because I read the whole thing. The asterisk after the instruction on how to fold was a dead give-a-way…
Right?! I can’t believe the amount of people blaming their own lack of reading comprehension on her… And then to mention her “attitude”… Wow.
Once frozen, how do you reheat them. Do they need to be thawed and can you microwave them.
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
I’m currently collecting freezer recipes for easy postpartum meals and this looks delicious!
What’s the best way to heat/cook these once frozen?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
I made freezer breakfast burritos a few weeks ago. Such a great idea for a quick, hearty breakfast since all the prep work is done ahead of time. So good and so much better than the ones at the drive thru.
Questions about freezing:
– Don’t bake before freezing?
– How to heat a frozen burrito?
These look really good. I want to get some in my freezer.
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
I’m wondering this too but she keeps answering with the same response and that’s not answering our question. I guess we’ll just have to experiment to find out lol!
It is best to freeze PRIOR to baking.
Or you could, ya know, actually read the text in the post that says to freeze them before they go in the oven so the poor woman doesn’t have to keep repeating herself….
Chungah, you’re a saint for even responding to the same questions over and over again…
Any recommendations on reheating in a microwave? These would be awesome to keep at work for breakfast but alas we only have a microwave.
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
These look really good! I intend to make them, I noticed there is red chunks in your picture. Is that red bell pepper or tomato, as it is not listed in your ingrediants. Thank You.
It’s diced Roma tomatoes. But bell peppers would also be a great addition.
So crazy question – if you freeze them prior to backing – how do you heat up to eat?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Sounds delicious! What are the instructions to cook after freezing?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
I’m cracking up at the same questions about reheating! These look amazing, I’m making them for my freezer meal group. Thank you!
Yes hilarious !
Hi. I didn’t see tomatoes in the recipe, but the pictured burritos appear to have tomato in them.
How do you reheat them.
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Should the eggs and milk, etc be room temperature before they are cooked in the skillet or should the skillet mixture cool down to room temperature before assembling the burritos?
The skillet mixture should cool down to room temperature prior to assembling.
Looks yummy! If you freeze these, can they be cooked from frozen? Do you have instructions?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Tired of answering that question yet? 😉
No kidding! Geez! Go back and read!!
LOL! I know! I was just thinking the same thing!! Don’t people read the whole thing before asking questions!!!
Do you have the calorie count for this recipe?
Each burrito has 532.6 calories.
Look delish! My son loves burritos. He is coming home for a visit soon, I’ll try the recipe. Thanks.
Hi – do these need to come back to room temperature to bake after freezing or can you bake them from frozen? They look amazing!
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
So if you freeze before you bake, can you microwave them to cook instead of baking?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
The picture shows peppers or fresh tomatoes in the burritos (red pieces) but there is none of that in the recipe??
It’s diced Roma tomatoes.
What’s the nutritional info on these?
Sodium?
Fat?
Carbs?
Calories?
Please refer to the nutritional information listed below the recipe.
Is that for one burrito or all 8? The serving size is blank and that seems like an unhealthy amount of cholesterol, sodium and fat if it is for one.
The nutritional information is for each burrito, which is actually quite large. I am sure it can be split into 2 servings.
What would the directions be for reheating the burritos? Thanks! I love you blog by the way. It is one of my go-to places for recipes!!!
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Looks yum!! How do you recommend reheating the frozen burrito?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
These look awesome! When you freeze them, do you bake them for the same amount of time directly from the freezer, or do they need to thaw first? Also, would you recommend using a microwave after they’ve been frozen?
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
What is the recommended cooking method for the frozen burritos? Do we pull out the night before and let it thaw in the fridge? Bake in the oven directly out of the freezer? If so, what is the bake time?
These look delicious, want to make sure I get the crispiest burrito in morning!
Thanks
To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through. Thawing is not needed.
Wow,it’s really yummy but I think it needs time to make this . The photos you took are elegant
It surprisingly takes little time- I took spinach, canned black beans, shredded carrot and salsa, laid out squares of foil, wraps on top, dumped everything in and wrapped up in foil…. only ten mins!
yummy … i really like it and try it soon