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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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!