Home » Breakfast Burritos make ahead and freeze!

Breakfast Burritos make ahead and freeze!

Homemade breakfast burritos are something I always have in my freezer. All you need are a few basic ingredients. Full of scrambled eggs, roasted potatoes, onions, peppers, cheese and don’t forget the bacon sausage, or ham! They are so easy to add whatever you love to them. Eat them for breakfast, a quick lunch, and if your day gets busy and you need dinner they work for that too!

breakfast burrito in cut in half on a gray plate with berries and sour cream and ketchup in small glass cups tan napkin is to the right of the plate with a silver fork and knife

This is an updated version of my old recipe, same ingredients simpler technique. Easy breakfast burritos  This recipe is a family favorite, my kids love them, and they work for every meal,  it’s nice to know there is something homemade in the freezer, that can be reheated in the microwave in a matter of minutes, for all the times we need a quick meal. I love that I can make them to my taste. I can change them up per my families taste and label them for those who like bacon, or those who rather not have cheese, but would love avocado and salsa. Breakfast burritos are one of my goto meals that I bring to friends after they have a baby. Add a fruit salad and some whole wheat granola date chocolate chip cookies and you have yourself the best post natal gift ever! I have made them for team dinners, for Holiday Brunch, you name it there isn’t a bad time to serve up breakfast burritos!

breakfast burrito ingredients on a round wood cutting board wiht a tan napkin underneath

This recipe is very versatile and so easy to make your own, so keep in mind the ingredients below are a guideline. See Tips & Variations for more ideas!

  • eggs
  • breakfast sausage, bacon or ham
  • small potatoes
  • sweet onion
  • red bell pepper, green bell pepper, yellow or orange bell pepper
  • olive oil
  • milk
  • salt
  • pepper
  • colby jack cheese
  • burrito sized tortillas, whole wheat tortillas, or specialty wraps
top photo is of onions and peppers on a baking sheet, bottom photo is of cubes of potato on a baking sheet

Wash and cut 3 pounds of potatoes into small cubes. Drizzle 1 tablespoon of olive oil over sheet pan and grease the pan, spread potato cubes out on sheet pan sprinkle with salt and pepper and bake at 400 degrees for 20-30 minutes, move potatoes around with a spatula after about 15 minutes. Do the same for onions and peppers. Drizzle 1 tablespoon of oil on baking sheet, grease pan, spread onions and peppers over olive oil bake at 400 degrees for 20 minutes. Remove potatoes, onions, and peppers to a bowl and let cool.

demonstration of eggs and milk being whisked together in a glass bowl.

Crack eggs into a bowl, add milk, salt, and pepper and whisk. Set aside.

breakfast sausage spread out evenly over baking sheet top of pan is on top of a tan colored napkin on a gray table

Brown breakfast sausage in a skillet on stovetop. Remove excess grease from pan, however leave just enough to grease baking sheet. Spread breakfast sausage out over a baking sheet, using fingers smear sausage around so that it greases the pan.

pouring egg mixture over the sausage that is spread over the sheet pan.

Pour egg mixture over the breakfast sausage.

sprinkling cheese over egg, sausage mixture

Sprinkle 2 cups of shredded cheese over eggs and sausage. Place in 400 degree oven and bake for 10 minutes or until egg is firm and cooked through. Note: you can use the same pan you roasted potatoes and or onions and pepper on, no need to clean!

baked egg, sausage, and cheese in a baking sheet cut into squares.

Cut into 12 even squares. As even as possible, as you can see mine are not perfect.

left is sheet pan with eggs, middle is tortilla wrap on a round wood cutting board, in upper right hand corner is the bowl of potatoe, onion, and peppers

Assemble ingredients. You will need plastic wrap or aluminum foil to wrap breakfast burritos in for freezing and a freezer safe zip-loc storage bag.

square of egg in the middle of the tortilla wrap with potatoes and peppers on top

Place a square of eggs in the middle of the burrito wrapper, scoop approximately 1/3 cup of potato/onion/peppers on top.

assembly of breakfast burritos on a round wood cutting board

Fold in both sides of wrap over the filling.

rolling breakfast burrito up from the bottom to the top. bowl of potatoes onions peppers in upper right hand corner wraps in lefthand corner

Roll burrito up from the bottom, tucking in the wrap and the burrito filling as you go. The first one might be not so purdy, but you will get the hang of it! Practice makes perfect breakfast burritos.

two hands rolling up a breakfast burrito, on a round wood cutting board covered with plastic wrap

Roll until seam is at the bottom, wrap tightly with plastic wrap or aluminum foil. If I am going to freeze these I prefer freezing in plastic wrap.

Breakfast burrito sliced in half with one half resting on the other half so you can see the egg and potatoes on the inside, next to it is berries with mint leaves

Possibilities are endless! Here are a few ideas for make-ahead breakfast burritos….

  • Black Bean and Salsa: Drain and rinse two 15 ounce cans of black beans. Add black beans and salsa. I like to use a thick and chunky variety of jarred salsa. Spoon beans and salsa over egg square; at this point you can add potato mixture as well or leave out all together.
  • Bacon or Ham: Use any combination you like of meat. I have used all three. Or ham instead of bacon and vice versa. Or you can leave the meat out. It is you burrito you can make it how you like.
  • Cheese: This is also an area you can go crazy or Not. Add more cheese. Add no cheese. Add feta cheese pepper jack or monterey jack cheese. More cheese please! Feel free to add as much of your favorite cheese as you like!
  • Egg Alternative: If you have an egg product alternative that you love, use it! You will need enough to equal 12 large eggs.
  • Vegetarian Breakfast Burritos: Use egg alternative if you are vegan, with 1/2 cup vegetables. You can also add beans for extra protein.
  • Wraps: You can use flour tortillas or you can also use any specialty wraps that are burrito size. I used spinach wraps in some of the photos for this recipe.
  • Serving for a breakfast buffet: If you are planning on eating them soon after you make them or the next day. Wrap breakfast burritos in aluminum foil and place them on a baking sheet and place them in a 300 degree oven for 45 minutes. You can also keep them warm in a crock pot. If you are reheating from cold they will take longer in oven or crock pot than if you are eating them the same day you make them.
  • Serve with: Ketchup, Salsa, a side of Hot Sauce, Sriracha, pico de gallo, guacamole
  • Extra Vegetables: The sky is the limit add in hour favorite veggies. You can really add anything you like. Add green chiles to beaten eggs. Black bean and Sweet Potatoes with bacon is delish!
  • Avocado works best if you add it as a side. If you are going to eat your burritos as soon as you make them, otherwise I would serve with guacamole or diced on the side.
  • Tip 1: Place flour tortillas on a plate place a damp paper towel over the tortillas and put in microwave for 20 seconds this will make tortillas easier to fold around burrito filling.
  • Tip 2: You can put the onions, peppers, and potatoes on the same baking sheet. The only problem with this is that the pan may get a little crowded and the potatoes won’t brown as well, but you just want them done they don’t have to be super brown.
  • Tip 3: Breakfast potatoes alternative -Use tater tots or crispy hash browns squares in place of cubed potatoes.
  • Tip 4 : Reheating frozen burritos, allow to thaw, or remove plastic wrap and place in microwave on a glass plate for 2-3 minutes. Heat skillet over medium heat place thawed burrito in pan for 5 minutes on each side. Thaw and place in air fryer for 5 minutes.

These easy breakfast burritos are perfect for busy mornings or an easy lunch and the best way to get a dose of protein. You will want to make a double batch. I promise these are the best breakfast burritos you won’t ever eat a fast food burrito again!

Breakfast burrito sliced in half with one half resting on the other half so you can see the egg and potatoes on the inside, next to it is berries with mint leaves

Breakfast Burritos

Step by step instructions to make delicious versatile breakfast burritos for eating right away or freezing to have on hand for quick last minute meal.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 26 minutes
assembley 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 8 burritos
Calories 438 kcal


  • 13×18 sheet pans
  • frying pan for browning sausage or cooking bacon
  • plastic wrap
  • aluminum foil
  • freezer safe zip loc bags


  • 3 pounds small potatoes see notes
  • 1 pound Breakfast Sausage or bacon or cubed ham or a combo
  • 1 Green Pepper diced
  • 1 Red Pepper diced
  • 2 cups Onion diced
  • 12 Eggs
  • 1/2 cup milk
  • Salt and Pepper to taste
  • 2 cups shredded Cheese cheddar, Colby, Monterey jack, Colby jack, mozzeralla….pick your favorite
  • 12 Burrito sized Flour Tortillas or Wraps


  • In a 5 quart non stick skillet brown the sausage. Remove excess grease, but do not remove all excess grease. Place browned sausage on a baking sheet using fingers smear sausage around to grease the pan.
  • In a separate bowl whisk together eggs, milk, salt, and pepper. Slowly pour egg mixture over sausage and sprinkle with 2 cups of cheese. Bake at 400° for 10 minutes or until eggs are cooked through and no longer runny. Cut into 12 equal squares.
  • Wash potatoes and cut into small cubes, place 1 tablespoon of olive oil on baking sheet and smear around to coat the pan spread out potatoes on sheet and bake at 400° for 20-30 minutes about half way through move potatoes around on pan to allow them to brown on all sides. Remove from oven and allow to cool.
  • Wash, core, and cut up bell peppers. Chop onion. Grease baking sheet with 1 tablespoon of oil and spread peppers and onion around on the pan. Bake at 400° for 20 minutes. Remove from oven and allow to cool.


  • Place burrito wrap on top of plastic wrap or aluminum foil. Put a square of egg in the middle and top with 1/3 cup of potatoes, onion, and peppers. Fold in both sides and then fold bottom up over filling rolling away from yourself. Wrap tightly. Set aside and move on to the next one.
  • Or wrap in foil and keep warm in oven on a baking sheet for put to 1 hour.
  • If cooking from frozen, reheat in microwave for 90 seconds, on high. You can place burrito in a skillet to brown the tortilla. You only need to to heat for 1 minute on each side.


Calories: 438kcalCarbohydrates: 11gProtein: 25gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 317mgSodium: 647mgPotassium: 361mgFiber: 1gSugar: 3gVitamin A: 766IUVitamin C: 15mgCalcium: 271mgIron: 2mg
Keyword bacon, blue cheese, breakfast,, burrito, eggs, freezer meal, sausage
Tried this recipe?Mention @eat2gather or tag #eat2gather!
Breakfast Burritos - easy to make ahead and freeze!

There you have it!  The most requested recipe in my everyday life.  Now it’s on the blerg for all the world to see, have, use, and eat!

Happy weekend!  Stay warm! ♥ Sheila

More recipes that are easy to freeze:

Annettes Chicken Verde Enchiladas
Beef and Bean Enchiladas
Shepherds Pie
Spaghetti Sauce
Three Bean Turkey Soup

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5 from 1 vote (1 rating without comment)

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