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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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!
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