This article is all about homemade frozen breakfast burritos.
Mornings That Feel a Little Lighter
When my husband used to work outside the home, his commute was about an hour each way. Every morning was a blur—coffee, keys, and the hope that he remembered his lunch. These homemade frozen breakfast burritos became our saving grace.
He’d grab one from the freezer, toss it in his bag, and let it thaw on the way to work. By the time he got there, a quick minute in the microwave and breakfast was ready.
Now that he works from home, the routine looks different—but the burritos still make regular appearances in our freezer. Because honestly? Our whole family loves them.
They save me so much time on busy mornings. Making breakfast burritos fresh every day for whoever’s hungry adds up, but having a stash ready to go feels like a small miracle.
When I’m in a good rhythm and have these prepped, mornings flow smoother. The kids can grab one themselves, everyone’s fed, and I can sip my coffee in peace for five minutes. That’s a win in my book.
Parts of this post were drafted with the help of AI, then reviewed, updated, and edited by me to reflect my personal experience and voice. I always aim to share real-life content that’s helpful, honest, and rooted in my day-to-day rhythms.
This post contains affiliate links. That means I may earn a small commission (at no extra cost to you) if you choose to purchase through my links. I only share products I use and love in my own home.
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Homemade Frozen Breakfast Burritos
Simple, real-food breakfasts for busy mornings
These burritos are one of my favorite sanity-savers. When mornings are wild, or everyone’s hungry at once, having a freezer stocked with these is a small miracle. They’re hearty, flexible, and full of flavor — without being fussy.
🧺 Ingredients (makes 12–16 burritos)
- 12–16 flour tortillas (8-inch works best; use homemade if you like!)
- 12 eggs
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 ½ pounds breakfast sausage, bacon, or leftover cooked meat (roast or pulled pork are amazing too)
- 4 medium potatoes, diced small (or use frozen hash browns to save time)
- 1 small onion, chopped
- 1 bell pepper, chopped (optional)
- 2 tablespoons butter or oil
- Salt and pepper, to taste
- Optional: salsa, hot sauce, or spinach for extra flavor and color
🍳 Directions
- Cook the potatoes & veggies
In a large skillet, heat butter or oil over medium heat. Add diced potatoes, onion, and pepper. Season with salt and pepper. Cook until tender and golden, about 10–12 minutes. Remove from pan and set aside. - Cook the meat
In the same pan, brown your sausage or bacon until cooked through. Drain if needed and set aside. - Scramble the eggs
Whisk the eggs in a large bowl and pour into the same skillet. Cook gently over medium-low heat until just set — don’t overcook; they’ll finish in reheating later. Season with salt and pepper. - Assemble your burritos
Lay out the tortillas. Spoon a small amount of potatoes, eggs, meat, and cheese onto each. Don’t overfill — about ½ cup total filling per burrito is perfect. Add salsa or extras if you’d like. - Roll & wrap
Fold in the sides and roll tightly. Wrap each burrito in parchment paper or foil. Label with the date and contents if you want (your future self will thank you!). - Freeze
Place wrapped burritos in a freezer-safe bag or container. Freeze for up to 3 months.
🔥 To Reheat
- Microwave Method:
Remove wrap and place burrito on a plate. Defrost for about 1 minute, then heat on full power for another 1–2 minutes, or until warmed through. - Skillet Method (for the best texture):
Defrost in the microwave for about 1 minute, then heat in a dry skillet over medium heat for 2–3 minutes per side, until golden and crispy. - Overnight Thaw:
You can also move a few burritos from freezer to fridge the night before — if you remember 😉 — and heat them up in the morning.
💛 Tips for Real Life
These are perfect for older kids or teens to grab and heat up themselves.
Make a double batch — eat some fresh for dinner, and freeze the rest.
Let everyone choose their fillings for a fun family dinner prep night.
Keep it simple. If all you have is eggs and cheese, that’s still a win.
The Classic Combo We Love
You can fill these burritos a hundred different ways, but here’s our tried-and-true base:
- Crispy potatoes or hash browns
- Scrambled eggs
- Shredded cheese
- A protein like browned breakfast sausage or bacon
Sometimes I’ll get creative and use leftover roast or pulled pork—and honestly, they’re delicious.
This recipe is flexible. Use what you have and what your family likes. That’s the beauty of real-life cooking—it bends with your season.
How We Reheat Them (So They Stay Soft and Tasty)
If you’ve ever bitten into a reheated burrito that was tough or leathery, you know the struggle.
Here’s what works for us:
- Defrost in the microwave for about one minute, then toast in a pan for a few minutes until the tortilla gets lightly crisp.
- Or, if you’re short on time, defrost and heat all at once in the microwave.
- You can also thaw them overnight in the fridge… but I’ll be honest, I rarely remember to do that.
A Small Habit That Pays Off
Making a big batch of burritos does take a bit of time that day, but it’s still so much faster than cooking breakfast from scratch every morning.
And the payoff?
- One less meal to think about.
- A freezer full of easy wins.
- A little more independence for the kids in the morning.
That’s the kind of slow growth I love—simple steps that make everyday life smoother.
My Grace-Based Prep Tip
If you’ve been wanting to try freezer cooking but it feels overwhelming, start here:
You don’t have to do everything in one day.
Pick one meal you want to double, and choose a time you won’t feel rushed.
Here’s what I often do:
Make breakfast burritos for dinner one night this week. While they bake, wrap the extras in foil, label them, and pop them in the freezer.
Dinner’s done, and you’ve got breakfasts ready for the days ahead.
That’s grace-based homemaking—nourishing your family while giving yourself a break.
Tired of Wondering What’s for Dinner?
If you loved the simplicity of these make-ahead breakfast burritos, you’re going to love the calm that comes from having dinner figured out, too.
That’s exactly why I created the From-Scratch Dinner Starter Kit — a free resource to help you simplify mealtime without stress, guilt, or endless decision fatigue.
Inside, you’ll find:
- 🍲 5 real-food dinners your family will actually eat (and you can make on tired nights)
- 🗓️ A flexible meal rhythm planner that helps you stop starting from scratch every week
- 🛒 A printable grocery list that keeps you organized and sane
Whether you’re in a busy season or just craving more peace around dinnertime, this is your gentle starting point.
👉 Sign up below to grab your free From-Scratch Dinner Starter Kit and take one small, grace-filled step toward calmer, more confident cooking.
Because feeding your family shouldn’t feel like a battle — it should feel like love made simple. 💛
This article is all about homemade frozen breakfast burritos.
Homemade Frozen Breakfast Burritos
Ingredients
- 12 –16 flour tortillas 8-inch works best; use homemade if you like!
- 12 eggs
- 1 ½ cups shredded cheese cheddar, Monterey Jack, or a mix
- 1 ½ pounds breakfast sausage bacon, or leftover cooked meat (roast or pulled pork are amazing too)
- 4 medium potatoes diced small (or use frozen hash browns to save time)
- 1 small onion chopped
- 1 bell pepper chopped (optional)
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Optional: salsa hot sauce, or spinach for extra flavor and color
Instructions
Cook the potatoes & veggies
- In a large skillet, heat butter or oil over medium heat. Add diced potatoes, onion, and pepper. Season with salt and pepper. Cook until tender and golden, about 10–12 minutes. Remove from pan and set aside.
Cook the meat
- In the same pan, brown your sausage or bacon until cooked through. Drain if needed and set aside.
Scramble the eggs
- Whisk the eggs in a large bowl and pour into the same skillet. Cook gently over medium-low heat until just set — don’t overcook; they’ll finish in reheating later. Season with salt and pepper.
Assemble your burritos
- Lay out the tortillas. Spoon a small amount of potatoes, eggs, meat, and cheese onto each. Don’t overfill — about ½ cup total filling per burrito is perfect. Add salsa or extras if you’d like.
Roll & wrap
- Fold in the sides and roll tightly. Wrap each burrito in parchment paper, plastic wrap or foil. Label with the date and contents if you want (your future self will thank you!).
Freeze
- Place wrapped burritos in a freezer-safe bag or container. Freeze for up to 3 months.
Notes
Remove wrap and place burrito on a plate. Defrost for about 1 minute, then heat on full power for another 1–2 minutes, or until warmed through. Skillet Method (for the best texture):
Defrost in the microwave for about 1 minute, then heat in a dry skillet over medium heat for 2–3 minutes per side, until golden and crispy. Overnight Thaw:
You can also move a few burritos from freezer to fridge the night before — if you remember 😉 — and heat them up in the morning. 💛 Tips for Real Life Make a double batch — eat some fresh for dinner, and freeze the rest. Let everyone choose their fillings for a fun family dinner prep night. Keep it simple. If all you have is eggs and cheese, that’s still a win. These are perfect for older kids or teens to grab and heat up themselves.
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