Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!! Now you guys really don’t have an excuse to skip breakfast. I mean it. Put down the instant oatmeal because the best breakfast burrito is coming your way. This bad boy is filled with all that is good and pure – refried beans, eggs, cheese, breakfast sausage, and of course, tater tots. You can’t have a breakfast burrito without the tots. And you can freeze these as needed. Just be sure to freeze them after assembling, not after they go in the oven. You also want to make sure to use room temperature ingredients to avoid sog city. They can be frozen a month ahead in individual servings, wrapped in aluminum foil – dated and stacked in a Ziploc bag. See? Done and done. Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!! Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large 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 to the skillet and cook, whisking, until they just begin to set. Gently whisk 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.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately. *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. *TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. Freezer Breakfast Burritos - Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

Try this Freezer Breakfast Burritos Recipe for an easy meal on busy mornings that everyone will enjoy. Loaded with eggs, cheese and more for the perfect breakfast on the go or at home. Want to save this? Just enter your email and I’ll send it right to you, plus great new recipes weekly! Breakfast burritos are so easy to make. They freeze great and taste delicious. I can’t tell you the times this freezer meal has saved us on busy mornings. Whether it has been trying to get to school, early morning ball games or even church. Having these delicious burritos in the freezer has been such a blessing. You will be so glad you made these. If you love Easy Breakfast Recipes and Freezer Meal Recipes as much as I do check out these other family favorites. These are the perfect grab and go breakfast ideas. Taco Bell Breakfast Crunchwrap, Tasty Breakfast Sandwiches or Easy Starbucks Egg Bites will make your morning so much easier. You just set up an assembly line and it is really that simple to make your burritos! Less than an hour of work and you have a freezer full of easy breakfasts! We cook the eggs, sausage and anything else we add and then assemble the burritos. In just under an hour of work, you can have 20 burritos in your freezer. Ready for a ton of easy breakfasts for the week. We love these because it is so easy to heat them up while getting ready. Then my family can eat them on the go if needed. My entire family loves these. I have even made simple egg and cheese burritos for the kids. They are so easy to customize to everyone’s taste. Everyone will enjoy this breakfast idea. Check out these 10 Easy Crockpot Freezer Meals in an Hour! If you have leftovers for these breakfast burritos, you can easily store in the fridge for up to 5 days. This is a great recipe to meal prep with for the week. Wrap in plastic wrap to easily reheat. Simply take the frozen burrito out of the freezer. Wrap the burrito in a damp paper towel. Then reheat freezer burritos in the microwave for about 2 minutes on a microwave-safe plate. It is that simple. If you want, you could place them in the fridge the night before, but it isn’t necessary When reheating breakfast burritos be careful to not overheat. When eggs are reheated to long it can release moisture making the burritos soggy. Also make sure to add salsa when you are serving the burritos and high content veggies. These items can also release moisture leaving your burritos soggy. If you make these Easy Breakfast Burrito Recipe, make sure to leave us a comment. We love hearing from you. Try Freezer Breakfast Burritos Recipe for an easy meal on busy mornings that everyone will enjoy. Loaded with eggs, cheese and more for a great breakfast. Want to save this? Just enter your email and I’ll send it right to you, plus great new recipes weekly. Brown Sausage and set aside in a bowl.

These easy Breakfast Burritos are absolutely delicious, made with diced hash brown potatoes, bell peppers, eggs, and cheese. I’ve also included instructions for freezing and reheating them for a quick on-the-go breakfast. My Freezer Breakfast Sandwiches have been so popular that I’m really excited to share another of our favorite freezer friendly recipes with you all! These are perfect for busy mornings when you want to start the day with a hearty breakfast. There are a few things I love to keep stocked in my freezer at all times and easy freezer meals and snacks (like these healthy freezer muffins) are at the very top of that list! My husband and kids LOVE when I make a batch of breakfast burritos for the freezer. We stick a few in the fridge overnight and in the morning I can quickly heat up a hearty breakfast for my kids, and my husband packs his to bring to work, where he can reheat it in the office microwave. You could even pack these for a camping trip and reheat them in the morning campfire. They’re so practical for many different occasions, and I love how flavorful and hearty they are. But what I love most is how easy it is to make a big batch of them! Cook hashbrowns Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns. Breakfast Burritos made with diced potatoes, bell peppers, eggs, and cheese that are freezer friendly for an easy grab-and-go breakfast. Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns. Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper. Add the diced bell peppers and continue cooking, tossing occasionally, for another 5 minutes or so, or until the potatoes start to get golden the sides. Meanwhile, add the eggs and water to a bowl and whisk well with a fork. Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them. Combine the eggs and potatoes. Taste and season with additional salt and pepper, as needed. Add crushed red pepper flakes, if desired. Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a heaping ½ cup of the potato mixture to the tortilla and fold it tightly into a burrito. If serving immediately, I like to toast them in a large skillet for a few seconds on all sides. Serve with your favorite hot sauce, if desired. Breakfast Burritos made with diced potatoes, bell peppers, eggs, and cheese plus tips for freezing and reheating.

Welcome to the only Breakfast Burrito recipe you will ever need! Once you know the basics of this amazing make-ahead meal, you are going to be unstoppable. The possibilities are endless! I will show you all my tips and tricks for how to customize, how to store in the freezer, how to defrost and reheat, and most especially, how to garnish when you are ready to serve because even the best breakfast burritos are nothing without proper toppings. Nothing, I say! Originally published November 24, 2023. Happy Day-After-Thanksgiving! Have you recovered from your turkey hangover yet? Are you enjoying this modern age of Christmas shopping in bed in your pajamas (rather than duking it out at 4 am at Best Buy?) So spoiled, right? We are all enjoying some much needed nap and movie-watching time over here. Thanksgiving is one of my favorite holidays, but it can be exhausting! Although, we can never agree on what to watch. Last night Eric wanted to finish off T-day with a family movie and was trying to sell us on Godzilla. We have a 3 and 7 year old?? Nothing says happy holidays and Christmas cheer like giant deadly prehistoric monsters that will keep the children awake for weeks. Want to save this recipe? Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please! I made 7 pies for a gathering of 14 people because I’m ridiculous. I can’t seem to stop myself. Although, I can’t deny the genius of what I’ve done: not only did I get every single pie I wanted for my holiday, but I’ve also essentially taken care of my own breakfasts for the next several days. Cheese: Classic cheddar is my fav, but Gouda, Pepper Jack, and Colby Jack are all good options. Whatever you use, you want to shred it by hand at home. Pre-shredded cheese has powder added to it that helps it from sticking together, but then it doesn’t stick together as well in your burrito. And the cheese kind of works like our burrito glue. Hash browns: Yes, I know we are already eating this on a tortilla. But last I checked, breakfast burritos are not diet food. Embrace this double carb moment. You do NOT want to miss out on this hash brown crispy crunchiness. We are getting there with the saved bacon grease from before, whaaaat yes, please!” Eggs: The most important thing to remember is that the eggs must be cooked slow slow slow. You want super creamy soft eggs for a burrito, not overcooked dry ones. We are adding cream cheese (yessssss) to get amazing results!! All the details are below! Tortillas: We’re looking for Goldilocks size here, not too big and not too small. Too small, and everything will fall out, too big and all you get is tortilla. Try for around a 10-12″ or “burrito” (large) size. (If you are making these for kids, use the soft taco size but just know that you will not be able to add nearly as much filling.) Flour is going to be the best option since corn tortillas are naturally smaller and don’t hold up as well.

These freezer breakfast burritos are stuffed with scrambled eggs, scallions, bell pepper, bacon, and cheese, making them a delicious, protein-packed way to start the day! Freeze them for meal prep so you can have them ready all week long. Frozen breakfast burritos are a quick and convenient way to get a nutritious breakfast on even the busiest mornings. Your whole meal, wrapped in a portable package—ready to heat and eat. With eggs, veggies, bacon, and cheese all in one, you don’t need anything else! Even though these are breakfast burritos, they also make a fabulous, easy dinner. Add a side of refried beans and some cilantro-lime rice and you have breakfast for dinner, south-of-the-border style. A satisfying breakfast. Some grab-and-go breakfast recipes leave you feeling hungry an hour or two later. Not these breakfast burritos! With eggs, bacon, veggies, and cheese wrapped up in a low-carb tortilla you’ll feel full until lunchtime. Quick and easy to make. These freezer breakfast burritos are so simple to make, so you can easily double or triple the recipe and have breakfast ready-to-go for the whole family all month long! Customizable. Add your favorite veggies, breakfast meats, and cheeses to make this breakfast burrito recipe your own. Here’s an overview of the ingredients you’ll need to make breakfast burritos. Scroll down to the recipe card below for exact measurements. Center cut bacon – This adds lots of smoky, savory flavor, and cooking the eggs in the bacon fat makes the scramble extra delicious. Eggs – Protein-packed eggs replace the rice in a traditional burrito. These easy freezer breakfast burritos are a delicious, protein-packed way to start the day with scrambled eggs, veggies, bacon and cheese. Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion. Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate. In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper. Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside. On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling. If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

Learn how to make breakfast burritos with this recipe intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings! The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Oops! Something went wrong. Our team is working on it. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm. Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl. Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool. Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first. Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat. Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Learn how to make breakfast burritos stuffed with crisp bacon, scrambled egg, cheese, and hash browns wrapped in foil for easy freezing and reheating.

Mornings just got easier with these satisfying breakfast burritos made with eggs, spinach, serrano peppers and cheese. These burritos can last for months in the freezer and reheat within minutes in the microwave, so keep a stash on hand for when you need a quick, healthy breakfast. As a registered dietitian nutritionist, Wendy Lopez is passionate about accessible and inclusive nutrition education. She is the co-author of the cookbook 28-Day Plant-Powered Health Reboot, the co-host of the Food Heaven Podcast and the co-founder of Food Heaven, an online platform that provides resources on cooking, intuitive eating and body respect. She has a food and nutrition column in Self magazine and is a recipe developer for a number of national food brands. Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. Whisk eggs, salt and pepper in a large bowl. Heat oil in a large nonstick pan over medium-low heat. Add serrano and paprika; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes, To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months. To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium (or 50% or Defrost) for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes. (Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.) Freeze for up to 3 months. Originally appeared: EatingWell.com, August 2022 Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. These freezer breakfast burritos, packed with eggs, cheese and spinach, are the perfect make-ahead breakfast recipe.

These burritos are not only delicious and protein-packed, but they also reheat beautifully straight from the freezer. Plus, they’re fully customizable, so you can tweak them to fit your taste preferences or dietary needs. Whether you’re meal prepping for the week or just looking for a quick and healthy meal, this lemon herb chicken recipe of the breakfast world will soon become a staple in your kitchen. Beginner-Friendly: No complicated steps, no special equipment—just simple, wholesome ingredients assembled in a tortilla. Time-Saving Meal Prep: Make a batch over the weekend, freeze, and enjoy a hot breakfast in minutes throughout the week. Nutritious & Satisfying: Packed with protein from eggs and sausage, fiber from beans, and energy-boosting carbs from tater tots. Customizable: Whether you prefer bacon over sausage, want to add veggies, or go completely vegetarian, this recipe adapts to your needs. Perfect for On-the-Go: Grab one from the freezer, heat it up, and take it with you—ideal for busy mornings! Each ingredient in this quick and healthy meal has a purpose, from flavor to texture and nutrition. Here’s what you’ll need: Flour tortillas: Soft and flexible, perfect for rolling up without breaking. Whole wheat tortillas are a healthier option. Eggs: The protein-packed star of the burrito. Scramble them gently for a soft texture. Breakfast sausage: Adds savory, hearty flavor. Swap with turkey sausage, bacon, or even chorizo for a spicy twist. Refried beans: A creamy, fiber-rich addition that keeps everything together. Black beans or mashed pinto beans work as well. Tater tots: These crispy bites add an irresistible crunch. Hash browns or roasted diced potatoes are great alternatives. Shredded cheese: A blend of cheddar and Monterey Jack creates a melty, gooey texture. Use your favorite cheese! Roma tomatoes & cilantro: Freshness and a hint of brightness balance the richness of the other ingredients. Olive oil: Used to cook the sausage and eggs, adding depth of flavor. Salt & pepper: Essential seasonings to enhance the taste. Optional Add-Ins: Sautéed bell peppers, onions, jalapeños, avocado slices, or a dollop of sour cream can take these burritos to the next level. These freezer breakfast burritos are the perfect grab-and-go meal for busy mornings. Packed with eggs, sausage, tater tots, and melty cheese, they’re hearty, flavorful, and easy to make ahead. Whether you’re meal prepping for the week or need a satisfying breakfast in minutes, these burritos will keep you fueled all morning. Bake the tater tots: Preheat the oven to 400°F and lightly grease a baking sheet. Arrange the tater tots in a single layer and bake according to the package instructions until golden and crispy. Set them aside to cool. Cook the sausage: Heat olive oil in a large skillet over medium-high heat. Add the breakfast sausage, breaking it into crumbles as it cooks. Stir occasionally until browned, about 3–5 minutes. Drain any excess grease, leaving about 1 tablespoon in the skillet for the eggs. Scramble the eggs: Reduce heat to medium-low. Pour the beaten eggs into the skillet, stirring gently as they begin to set. Add half-and-half for extra creaminess and season with salt and pepper. Continue stirring until the eggs are soft and slightly firm but not dry. Remove from heat. Assemble the burritos: Lay each flour tortilla flat on a clean surface. Spread a thin layer of refried beans down the center.

Packed with eggs, cheese, and your favorite fillings, they’re easy to make ahead and heat up in minutes for a delicious, stress-free start to your day. Freezer Breakfast Burritos are perfect for those hectic mornings when you barely have time to make coffee, let alone cook a full breakfast. Instead of reaching for a sugary cereal or skipping breakfast altogether, you can have a wholesome, satisfying meal ready in minutes. These burritos are also incredibly versatile—you can customize them with your favorite fillings, ensuring you never get bored with your breakfast options. Here’s what you’ll need to make a basic batch of Freezer Breakfast Burritos: Start by cooking the potatoes in a skillet with a little oil until they’re golden and crispy. Remove and set aside. In the same skillet, sauté the onions and bell peppers until they’re softened. Add the cooked sausage or bacon to the skillet to warm it through. In a separate pan, scramble the eggs until they’re just set. Season with salt and pepper. Lay out the tortillas on a clean surface. Evenly distribute the scrambled eggs, cooked potatoes, sausage or bacon, and sautéed vegetables onto each tortilla. Sprinkle with cheese. Fold in the sides of each tortilla, then roll them up tightly. Be sure to tuck in the sides as you roll to keep the filling inside. Wrap each burrito in foil or plastic wrap and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Properly wrapping and storing your burritos is key to keeping them fresh. I recommend wrapping each burrito tightly in plastic wrap first, then covering it with a layer of foil. This double-wrap method helps prevent freezer burn and keeps your burritos tasting fresh for longer. When storing them in the freezer, make sure to lay them flat in a single layer until they’re frozen.

Stock your freezer with these hearty breakfast burritos and never skip breakfast again! Made with potatoes, eggs, sausage, and cheese, these freezer-friendly breakfast burritos are delicious, filling, and reheat beautifully! Looking for more make-ahead breakfast recipes perfect for busy mornings? Don’t miss Homemade Egg McMuffins, Overnight Oats, and Crockpot Maple Brown Sugar Oatmeal. Save this recipe! Get this sent to your inbox, plus get new recipes from us every week! When it comes to breakfast on a busy morning, nothing tops a grab-and-go breakfast. Even better when said breakfast features crispy breakfast potatoes, savory breakfast sausage, fluffy scrambled eggs, and melty cheese, and keep you satisfied for hours. And these breakfast burrito have it all and then some! Mix and match the fillings to create a breakfast burrito you and your family will love. Then wrap them up, stash them in the freezer, and you will have a hearty breakfast (or brinner) ready and waiting for you! Happy Cooking! xo Kristen You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection. Large Flour Tortillas: Be sure to use large flour tortillas, often labeled burrito-size, which will leave you plenty of room for your fillings and hold up well. This is not the time to use corn tortillas, as they tear easily and are often quite small. Cheddar, Colby, Monterey jack, feta, and cotija are all great options. Other Filling Ideas: Black beans black beans, cooked and crumbled tofu, pickled jalapenos, and/or sauteed vegetables like peppers, onions, spinach, or summer squash. When making freezer-friendly breakfast burritos, avoid ingredients that don’t freeze well and/or that are watery. I recommend avoiding raw vegetables, sour cream, salsa, and avocado, unless you are serving immediately after assembling. The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post. Prepare Potatoes. If you aren’t using leftover cooked potatoes, you want to start this recipe off by cooking diced potatoes with onions and peppers if desired, until golden brown and fork-tender. Scramble Eggs. For fluffy, creamy scrambled eggs, cook whisked seasoned eggs low and slow over medium heat, stirring often, but gently. Once the eggs are set remove them from the heat. Stuff Burritos. Regardless of the fillings you add to the burritos, it is best lay the fillings in a narrow strip on the center of tortilla and not overstuff. This will make the burritos easy to tightly roll and secure the fillings inside.