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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Thank you, Chungah for your fast reply! I will plan on cutting them in half then (guessing it would be better to do this after baking, just before serving)…….2 more questions …
1) .I have a spiral ham , do you think I could successfully swap out the ham for the breakfast sausage?
2) I see you have a homemade tater tot recipe on here…would love to try and use in your breakfast burrito recipe. Since the recipe says frozen tater tots (but also states make sure all ingredients are room temp- can I make your tater tot recipe at the same time as other ingredients and assemble when they are all at room temp? I am assuming there is no benefit of freezing.
1) Yes, that sounds amazing!
2) Yes! Nothing beats homemade tots, right?
Hi there,
These look great! I need to make something for a staff breakfast, but have a night commitment until 9:00 the night before, so this could be the make ahead answer! I have a question though, since other items will be served, do you have recommendation for smaller servings….c an I cut them in half or would they just fall apart?
You can certainly cut them in half!
My first time trying these, and I have just a few tweaks: To cut down on the calorie count, I peeled and diced one large sweet potato (white) and boiled in the skillet for about 10 minutes – it’s not crunchy but lower fat content and glycemic count (if your diabetic). I also used 2 cups of Mexican mixed shredded cheese instead of the 2 separate cheeses, it’s basically the same mix and cheaper to buy. I used salsa-flavored refried beans instead of plain because there’s no other spices. And next time I’ll use burrito-size tortillas, I had a lot of leftover filling — which will make great reheated scrambled eggs for breakfast! The recipe as written I’m sure is delicious, I just had a few suggestions for making it easier and a bit healthier. Thanks for posting this, I’m using it for my breakfast at work all week!!!
Hi,
I have reheated my burritos as directed after freezing. I’ve even tried a damp paper towel, the burritos end up with the tortilla getting hard after cooling for a minute or so. What am I doing wrong? Any suggestions?
Oh no! Are you freezing the burritos before they are being baked?
if i wanted to make them ahead of time but only for the week and so I DONT put them in the freezer, should I bake them? Or put them right in the fridge as if I was freezing them? Also, how long will they keep in the fridge?
Yes, you can place them in the refrigerator but as I am not an expert on food safety, I cannot really say with certainty – sorry, Kaity! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I accidently left out 1/2 and 1/2. Is it going to make a difference?
It shouldn’t make a huge difference.
I just made these. Pretty yummy! I didn’t have any refried beans, so I made some from scratch using canned pinto beans, onions, garlic and chicken stock. Smash it all together and viola! It took longer than expected, but it was great!
Just tried this recipe, and its wonderful and easy. Definitely a keeper. I added some red peppers to my eggs, all the flavors together are amazing. They freeze and reheat well.
Sorry but, what is “tater tots” ???
Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized for their cylindrical shape and crispy exterior. “Tater Tots” is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.
Now I see that Green Giant brand has Veggie Tots next to the tater tots in the freezer section. I tried them last night and they were a delicious healthier substitute for the tater tots.
I needed to up my protein as I’m a vegetarian and I have been cycling A LOT. This is perfect! My grocery store didn’t have tater tots (WHAT GROCERY STORE DOESN’T HAVE TATER TOTS!???), so I subbed hash browns. I also just substituted veggie sausage links for the real stuff, and it was fantastic! Thanks so much for another winning recipe!
Re: gluten free. I have found that udi’s makes a great gluten free tortilla that rolls better than the corn ones.
Made these for my ultra picky husband and he actually scarfed it down on the way to work this morning!! I’m really bad at burrito rolling, so I did bake them before freezing and they came out wonderfully.
The calories and nutrients are a big plus for my hubby. AND I’ll be making my own for post-partum survival in the Fall.
Thanks for all of the time and effort you put into making my life deliciously easier <3
Hi! I am gluten free and would love to try these with corn tortillas to make them GF. Any recommendations when using corn tortillas? I know they can be more brittle than flour tortillas. Thanks!
I actually haven’t tried these with corn tortillas just yet – let me know how they turn out for you. 🙂
Thanks for this great idea…made probably 100+ so far, everyone loves them…a few things I’ve found through lots of trial:
– can replace tots with mexican rice for a healthier alternative (or just add it!)
– can leave out sausage for a tasty vegetarian version…also, fwiw bacon and ham do not seem to reheat well post-freezing
– absolutely, as noted, let ingredients get to room temp before assembly for freezing!
– use smaller-sized tortillas and make this recipe for 12 burritos…tons of carbs/protein so they go a long ways
– add jalapeños!!!
– spread beans first and put other stuff on top, then layer with cheese to cover eggs, helps with ‘sealing’ when you reheat
– after rolling, flatten them slightly into rectangular sizes
– reheat*** seem down for 2 minutes; flip and add 45 seconds…THEN for the best result, put in toaster over at 300 until the tortilla just begins to brown
– don’t burn your mouth on hot beans!
Love the site!
Do the tomatoes re-heat well? That is my only concern. Was thinking they wouldn’t so I was going to omit them…
Thanks for the awesome tips! I appreciate you coming back to share your experience. I will be making these soon! Thanks
These look delish and I was wanting to make them for my camping trip. 🙂 Instead of using sausage links I like to use ground sausage. Would you say this recipe would need a pound of sausage? Or how much ground sausage equals 8 sausage links? TIA!
About 1/2 – 3/4 pound I would say. 1 pound sounds like a lot!
Just finished making these – another great recipe, Chungah! I made mine bigger so only got. 7 but they were excellent. Baking them turned them crispy and less messy to eat. Going into the rotation – thanks.
Dang look at that nutritional numbers on this. Ouch
I tried reading through the questions to be sure mine was unique… you have the patience of a saint!! 😉
I’ll probably gobble these bad boys down before I can even freeze them, but how long would you say these keep “fresh” in the freezer?
Never mind! I found the answer.. you already wrote it in the recipe.
When reheating after freezing, do you leave the plastic wrap on, or do you take it off?
You can leave it on or off. It’s up to you!
I read through a bunch of comments, but didn’t notice one asking about coming these immediately. If I’m not going to freeze these, is the cook time the same?
I completely understand the reheating instructions ( sorry you had to do it over and over again.) My question is in the recipt – up thru step 5 is very clear. Starting with the end of this step do you go ahead with step 6 and bake as directed. Then wrap & freeze OR do you skip step 6 and go straight to wrap and freeze. Then apon time to ready for eating do the REHEATING instructions you have given so often? I am assuming that the REHEATING INSTRUCTIONS “replace” step 6 oven heating ready to eat instructions when using the freezing method. . I sure hope I have not confused the issue more as I want to try this recipt.
Yes, you are correct, Gwen. The reheating instructions replace step #6.