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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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!