Make a batch of freezer breakfast burritos for a quick and easy on-the-go breakfast. Whole wheat tortillas are filled with chicken, sausage, eggs, vegetables, and cheese, then frozen until ready to eat.
Freezer breakfast burritos are my secret to easy, hassle free mornings. They are filling enough to keep you going all morning and are made with protein-packed, flavorful ingredients.
You can make an entire batch of 12 freezer burritos in less than an hour, and they will keep for up to 3 months in the freezer. There's nothing better than having a hot and filling breakfast without all the extra work.
These breakfast burritos are filled with nutritious ingredients like ground turkey sausage, ground chicken, onions, bell pepper, and eggs. Plus you can easily customize your freezer burritos with your favorite ingredients.
Ingredients and substitutions
- Olive oil - Can be substituted with any cooking oil you have on hand.
- Onion - Adds flavor to your burrito filling.
- Bell pepper - Adds flavor to your burrito filling. Can be made with any color bell pepper. For a little heat, feel free to add a diced jalapeno or poblano pepper.
- Seasoning - Salt, pepper, paprika, and garlic powder add mild flavor to the filling.
- Ground chicken & sausage - Any ground meat can be used in this recipe, like ground turkey or ground beef. I used a combination of ground chicken breast and ground turkey sausage for a high protein breakfast burrito.
- Eggs - You'll need six large eggs for this recipe.
- Cheese - I recommend using thin sliced cheddar cheese (as shown in the photos), pepper jack, or American cheese for this recipe.
- Tortillas - Any 8" tortillas work in this recipe. I used whole wheat tortillas in the photos.
Tips and tricks
Allow scrambled eggs to cool - Hot scrambled eggs continue to release moisture (steam) as they sit. Wrapping hot scrambled eggs into your burritos traps in that moisture, which makes the burritos soggy when frozen and thawed. Instead, allow the scrambled eggs to cool to room temperature before assembly.
Add more heat - If you'd like a spicier breakfast burrito, add a diced jalapeno, diced poblano, or your favorite hot salsa.
Storing for optimal freshness - Wrap each burrito tightly in foil, then store in a freezer safe container like a freezer bag or tupperware container. This helps ensure your burritos stay fresh as long as possible.
Thawing and reheating
Thawing - Transfer burrito(s) from the freezer to the refrigerator to thaw overnight.
Stovetop - Heat a nonstick skillet over medium heat and warm the burrito for about 3-4 minutes per side. The tortilla will turn out lightly browned and crispy using this method. I only recommend the stovetop method for thawed burritos.
Oven - Preheat a toaster oven or standard oven to 350 degrees Fahrenheit. Unwrap your burrito and bake for 10 to 15 minutes or until warmed through in the center. Burrito can be frozen or thawed using this method.
Microwave - If you're in a hurry, pull a burrito straight from the freezer in the morning. Remove any foil/wax paper, wrap in a damp paper towel, and microwave for 1-2 minutes, or until the burrito is thawed and warmed through.
Freezer Breakfast Burritos
- 2 tablespoons olive oil, divided
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 16 ounces ground chicken
- 16 ounces ground hot breakfast sausage
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 6 large eggs
- 12 slices of cheddar cheese
- 12 8" tortillas
- In a sauté pan over medium heat, add 1 tablespoon olive oil. Once hot, add sliced onion and bell pepper. Cook, stirring occasionally, until veggies are lightly browned and onions begin to turn translucent - about 3 to 4 minutes. Remove from pan and set aside.
- Add ground chicken and sausage to skillet. Season with salt, pepper, paprika, and garlic powder. Cook for about 3-4 minutes before stirring to get a nice brown crust on the bottom side. Stir and continue cooking for 3-4 minutes, or until meat is cooked through.
- In a bowl, whisk eggs. In a fresh nonstick pan over medium heat, add 1 tablespoon of olive oil and eggs. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside to cool.
- Lay out 12 tortillas on top of 12 squares of foil. Lay one slice of cheese in the middle of each tortilla. Then, evenly distribute vegetables, meat, and eggs between the tortillas. Tightly wrap up each burrito and wrap in foil.
- Store burritos in a gallon size freezer bag until ready to thaw and reheat.
- Stovetop - Thaw burrito in refrigerator the night before. Over medium heat, add a drop of olive oil to pan. Once heated, add burrito and cook for 3-4 minutes on each side, or until browned and crispy.
- Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for about 1-2 minutes, or until heated through.
- Toaster oven/oven - Preheat to 350 degrees Fahrenheit and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito. Check and add more time as needed to warm through.
- Burritos will keep for about 3 months in the freezer in optimal conditions.
- To thaw burritos, transfer to the refrigerator to allow to thaw overnight.