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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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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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.
What if I don’t have the half and half is it critical or just makes the eggs creamier?
Yes, the half and half is to create a creamier consistency but you can certainly omit.
My experience with most sausages is that they contain plenty of their own fat without the addition of oil. Much less fat to drain after cooking.
………. Do I dare ask how do you reheat….. Duh!
Hi, I didn’t really want to thoroughly read the entire instructions OR even the comments.
How do you heat these?
Just kidding, you were very kind to answer everyone of those….
Thank you for the recipie and instructions
Look so tasty! I’ll have to give these a try!!
Lanell I was JUST thinking the same thing.. Lol I have got to hand it to her for answering that same reheating question about a billion times lol
I always read comments first, chances are if you have a question someone else did too!
And I’m excited to try these, the hubs never gets a hot breakfast on weekdays since he sleep till the last minute
Ive made these types of burritos before, when tou make a large batch and freeze for grab and go breakfasts. The problem I have with them is upon reheating the eggs they are always a soggy drippy mess and the eggs are spongey. Any tips as to why thats happening or how to stop it?
Lindsay, here is a great forum discussing the spongey egg issue at hand:
http://www.chowhound.com/post/freezing-scrambled-eggs-549782
Hope that helps!
I’ve experienced this as well, but if you cook the potatoes in an oven (instead of a oil) then they will be a bit dry so if you intend to freeze then do this and when you reheat the eggs and sausage juices will be absorbed into that drier potato mash.. also slightly undercook the eggs so they will not be so spongey when reheated?
LOVE! THEY ARE AMAZING! Super easy assembly and they heat up perfectly at work.
I brought a frozen burrito to work, microwaved it for 2 minutes on one side and then 45 seconds on the other. Perfectly heated through, though I had to eat it with a fork and knife (because of the heat AND the size, it’s a big burrito y’all). The ends of the tortilla got a little hard but all of the good stuff is in the middle anyways.
Delicious, will definitely make these again!
Kudos to you for repeating, and repeating, and repeating the heating instructions. Come on people….read more than once if you don’t understand. Love your website and your recipes.
To reduce calories, if that is a concern, eliminate the tater tots from the filling and use 2% milk vs. half and half. If you really want the tater tots, cook them separately while reheating the burritos.
Didn’t see in the other comments so I don’t think this was asked…
What if I want to use egg whites, what do you suggest? Just 8 egg whites?
Maybe about 12-16?
Ok! I am in Canada and I have never seen tater tots here, what could I use instead please? Are frozen hash browns the same thing? Or maybe I should try dicing a potato, par boiling and then frying?
Frozen hash browns would be a great substitute!
I’m curious where you are in Canada because I’ve never been anywhere that I couldn’t find Tater Tots. M&M Meats even has them, as do all the grocery stores. 🙂
Not only are these awesome for the mornings where we don’t want to cook but these are perfect for new moms! I did something similar (but lunch style) for when I had my son and it was a huge lifesaver.
These sound incredible!
Made these for my family this weekend and everyone loved them! I forgot they shouldn’t be cooked before freezing ( baked them all!) so I put the uneaten burritos into the fridge and heated them up this morning. Still delicious this am. Great recipe as it’s forgiving and quite amazing. I used less beans but increased the cheese and tomatoes. And, because I called it a burrito, everyone added salsa. While it’s a little time consuming to prepare, the happy smiles on my family’s face was well worth every moment. Next time, I may replace the sausage with bacon and add the salsa inside the burrito! Thank you for a great recipe!
I’m wanting to bake them for the crispy tortilla but also freeze them for my husband to reheat at work. Did they hold up well after reheating even though you baked them first?
I accidentally based all of mine too & plan to serve them tomorrow AM. Should I still bake them at 400 degrees to reheat? I hope I didn’t ruin them!
I bet these would be fabulous with some spinach cooked with the eggs and diced avocado added to the burrito as well.
These look awesome!
These look so delicious and filling! I love getting breakfast burritos from a local cafe near work, but I’m sure these are much more flavorful AND affordable. Thanks for sharing!!
Keshia
http://www.queenlifeblog.com