Freezer Breakfast Burritos
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These freezer breakfast burritos are made with tater tots, eggs, beans and cheese, great for meal prep! Easy to make and fully customizable!
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Why you’ll love freezer breakfast burritos
- Freezes and reheats like a dream. This is an excellent make-ahead, meal prep friendly, portable breakfast that you can simply grab-and-go and reheat in just minutes!
- Completely customizable. Although this breakfast burrito is fully loaded with refried beans, eggs, cheese, breakfast sausage, and tater tots, you can mix and match your favorite proteins, cheeses, and vegetables.
- Budget-friendly. This is also a great recipe to use up leftover ingredients, making this incredibly cost-effective whether it’s meal prepping for the busy weeks ahead or feeding a large crowd.
How to make freezer breakfast burritos
- Cook the tater tots. Bake or air fry the tater tots according to package instructions.
- Cook the breakfast sausage. Crumble the sausage in a large cast iron skillet over medium high heat. Drain the excess fat and set aside.
- Cook the eggs. Add the eggs to the skillet, stirring until they just begin to set. Stir in the half and half and continue cooking, stirring gently, until soft scrambled.
- Assemble the burritos. Spread the refried beans on each warmed tortilla, followed by tater tots, sausage, eggs, cheeses, tomatoes (skip if freezing), and cilantro. Fold in the left and right sides of the tortilla, then roll up tightly from the bottom. Pro tip for freezing: wrap each assembled burrito tightly with plastic wrap, then aluminum foil to prevent freezer burn. Freeze up to 1 month.
- Bake. Place the assembled burritos seam-side down on a baking sheet coated with nonstick spray. Bake at 400°F until warmed through, about 12-15 minutes.
How to warm tortillas
Stovetop
Heat each tortilla on a hot cast iron skillet over medium high heat (not using any oil) until puffed and toasted, about 15-30 seconds on each side.
Microwave
Wrap 4-5 tortillas in a stack in a damp paper towel or kitchen towel, heating for 20-30 seconds.
Oven
Wrap 5-8 tortillas in a stack in aluminum foil, baking for 8-10 minutes at 350°F until warmed through.
freezing and storage
Storage
Leftover burritos can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15 minutes.
Freeze before baking
Wrap each assembled burrito, before baking, tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 1 month.
Reheating after freezing
- Microwave: Remove the aluminum foil and plastic wrap, then wrap the burrito in a damp paper towel to keep the tortilla soft. Microwave for 4-6 minutes, turning halfway.
- Oven: Wrap the burrito in aluminum foil only (removing the plastic wrap) and bake at 400°F for 25-30 minutes, or until warmed through. Alternatively, thaw overnight in the fridge, then reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
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Tools For This Recipe
Freezer Breakfast Burritos: Frequently Asked Questions
Scrambled eggs, cooked breakfast sausage (or bacon), tater tots, refried beans, and cheese are all excellent options. Avoid watery ingredients such as salsa, fresh tomatoes, guacamole, and sour cream if freezing.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
The burritos can keep in the freezer for up to 1 month.
Not at all! The burritos can be reheated from frozen (thawing is completely optional).
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, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large cast iron 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, and cook, stirring frequently, until they just begin to set. Gently stir 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.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place the burritos, seam-side down, onto the prepared baking sheet and cover with aluminum foil. Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately.
Equipment
Notes
- Use room temperature ingredients. Let the filling ingredients cool down before assembling the burritos to prevent any sogginess.
- Soften the tortillas. Warm the tortillas first to make them soft and pliable to work with (without tearing).
- Tater tots are key. Skip the roasted potatoes and use crispy tater tots instead, adding a much-needed crunch in every single bite.
- Do not overfill. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Skip the fresh ingredients. Omit the fresh ingredients, such as salsa, tomatoes, avocado, and sour cream if freezing, adding them fresh after reheating.
- Freeze before baking. Freezing the burritos before baking will lock in freshness and avoid a soggy texture.
- Make it crispy. For a crunchy outside, cook the microwaved burrito in a hot skillet for 2 minutes on each side over medium high heat (or in an air fryer at 350°F for 2 minutes).
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SO GOOD. I make a double batch of these every 2 weeks so we have them for easy grab/go breakfasts (or lunches). I freeze them uncooked and reheat in the microwave. Sometimes I make them per the recipe, other times I add a little diced ham with the sausage. Forgot the tater tots once and realized how important they are. Thanks Chungah!!
Making these for the millionth time today. So easy to customize and they truly are damn delicious. Today’s subs are cottage cheese for half and half, turkey sausage, no tomatoes. A bag of these have also made a good gift for families with new babies
Hi! Where can I see a video of this recipe? The video on this page says “My Other Recipes”.
Thanks in advance!
Thank you
Perfect for me and they are delicious
These were delicious! I was looking for something that was fast and easy for breakfast and these burritos fit the bill. I froze them (uncooked) and had one for breakfast today. I warmed it up in the micro and had some hot sauce and avocado with it. Yummy!!
Great breakfast burritos! I just made a double batch to freeze and have on hand for busy weekdays or camping, and we love them. I’ve tried quite a few breakfast burrito recipes, and this one is by far the best I’ve tried! The balance of ingredients is just right, and I especially like the addition of diced tomatoes, which adds a little bit of acid and freshness even after freezing.
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!