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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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).
Did you make this recipe?
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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.