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.

Print Recipe

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

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

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.