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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I make these every year for our Family Reunion! I follow your recipe and add Chorizo and Pico de Gallo to the burritos. Toppings to choose from were Jalapeño Aioli, sour cream and salsa. Yummy! Everyone loves them!!!
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.