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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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!
This just took my breath away! I can’t wait to try these! It’s like you opened my heart, looked inside, and saw what was missing… daily breakfast burritos!
For real: is the first time that we cook this after freezing? What is the microwave setting (high?low?medium? etc,) Your instructions are unclear–that’s why you’re getting so many questions. If you cut and paste those ambiguous cooking instructions to these queries of mine, I’ll just unsubscribe to you after years of enjoying your recipes. Forever. Responding as you’ve done is both obnoxious and insulting. Life is too short.
Yes, “for real”, the first time that this is cooked is after freezing. If you read through the recipe in its entirety, you will see that the asterisk * for freezing instructions is prior to cooking.
Some microwaves do not have a low, medium, or high setting. You can reheat in a standard setting until heated through. Easy peasy.
Your comment is very rude and uncalled for so please remember that this is a food blogging community. Kindness goes a long way, John. 🙂
Question, do you need to thaw them before baking them? Or can they go straight from the freezer to the oven ?
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. Thawing is not needed.
Good response to a rude person! Go on, girl 🙂
Thanks for the clarification. I agree that it took me to get to this comment (a lot of scrolling) to finally see that if you are freezing, you DO NOT cook/bake them first before freezing.
So I can definitely see/understand the frustration.
HEY YO CHUNGAH! Absolutely love everything I’ve tried from you. So I’m thinking about these lovely breakfast burritos for our trip to Breckenridge, Co. Our drive will be about 15 hours. Any extra tips for freezing, and transportation? I’m wondering if they might thaw and get soggy in the cooler on the way there. Let me know what you think. Thanks. By the way you rock in the kitchen, I love your style!
Thank you, Chelsea! Other than packing a lot of ice and making sure the burritos are properly packed in Ziploc bags, we don’t have any additional pointers. 15 hours is a long time, and we can’t guarantee that they won’t get soggy, so please use your best judgement when it comes to food safety. I hope it works out!
Looks amazing. I work in an office and would be reheating these in a shared kitchen. Do you think heating these in the microwave would stink up the place (in a negative way) because of the eggs?
Hard to say, if you can, try re-heating one at home to see?
Hi , have your cookbook! Love it and your additional recipes. Also, you have such patience with repeated questions over and over
Now my question…not seen so far. I am on Weight Watchers and as you suggested, you may leave off the tater tots. Can you tell me how that would factor in with the Nutritional count so I may figure the point value?
Thank you!
Hi Nancy! We recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Awesome recipes and instructions. Very detailed with all the info… Bless your heart for having to constantly/repeatedly answer questions that have the answers in the recipe/addtl info… But I am also guilty of quickly reading and overlooking details… Thanks for being patient with us!
You’re very sweet Olivia! Of course 🙂
These look awesome!!..i just started a new job that requires waking up super early and I am eager to have an easy way to make breakfast without having to stop somewhere on the way or spend even 10 minutes cooking something and dealing with mess….I would have never thought to premake burritos.
Just my two cents, props to you for answering the questions over and over so patiently and without sarcasm! That was hard to muster through reading, considering I ALWAYS read the comments/reviews of recipes before I try them. I didn’t feel confused about how to reheat them ( it felt pretty obvious…microwaves=convenience) until I went back to re-read the recipe a second time, and after that I can understand how it might be confusing to some people. Personally, I don’t think baking them after you’ve cooked all the ingredients is really necessary…I think thats adding an extra step. I usually heat the tortilla wraps in the microwave while the eggs and veggies are cooking so they are nice and soft when I wrap them up. If it were my recipe I would just end it with “….wrap it up burrito style and serve immediately! If you plan on freezing some, wait for them to cool a bit to avoid sogginess, then wrap them tightly with plastic wrap or aluminum and set them in the freezer etc…to reheat, blah blah blah…..” I can understand why baking them might add some crispyness back to the texture, but I can understand why it confused some people. Thanks!