Freezer Breakfast Burritos
These freezer breakfast burritos turn one hour of cooking into eight hot breakfasts. Crisp potatoes, well-drained sausage and a fully cooled filling stop the tortillas from going soggy in the freezer, so each one reheats to a soft wrap with a hearty, cheesy middle.
Published
- Prep Time
- 20 mins
- Cook Time
- 30 mins
- Cool the filling
- 30 mins
- Total Time
- 1 hr 20 mins
- Servings
- 8 burritos
How do you make Freezer Breakfast Burritos?
Brown 450 g (1 lb) breakfast sausage, crisp 3 cups frozen shredded hash browns, and scramble 10 eggs until just set. Cool the filling completely, then divide it and 1 1/2 cups cheddar between 8 large flour tortillas and roll tightly. Wrap and freeze for up to 3 months. Microwave from frozen for 2-3 minutes, until 74°C (165°F) in the centre.
- Total time
- 1 hr 20 mins
- Calories
- 575 per serving
- Protein
- 27 g
- Yield
- 8 burritos
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Filling
Burritos
To serve
Equipment
Large non-stick frying pan · Large baking sheet · Whisk · Parchment paper and foil · Large freezer bags
Quick Directions
Brown the sausage
Cook the sausage in a large non-stick frying pan over medium-high heat for 8-10 minutes, breaking it into small crumbles, until browned with no pink left and cooked to 71°C (160°F).
Crisp the potatoes
Heat the oil in the same pan over medium-high heat.
Scramble the eggs
Whisk the eggs, milk, salt and pepper.
Cool the filling
Gently mix the sausage, potatoes and eggs on the baking sheet, spread out in a thin layer and leave to cool completely, about 30 minutes.
Roll the burritos
Warm the tortillas in the microwave for 20-30 seconds so they bend without cracking.
Wrap and freeze
Wrap each burrito in a square of parchment paper, then in foil.
Reheat from frozen
Remove the foil, keep the parchment on and microwave for 1 minute, turn over and microwave for 1-2 minutes more, until hot to 74°C (165°F) in the centre.
Step-by-Step Instructions
Follow these detailed steps to make the perfect freezer breakfast burritos.
Brown the sausage
Cook the sausage in a large non-stick frying pan over medium-high heat for 8-10 minutes, breaking it into small crumbles, until browned with no pink left and cooked to 71°C (160°F). Tip onto a plate lined with paper towel to drain and wipe out the pan.
Crisp the potatoes
Heat the oil in the same pan over medium-high heat. Add the frozen hash browns in an even layer with a pinch of salt and cook for 10-12 minutes, turning every few minutes, until golden and tender. Spread on a large baking sheet with the sausage.
Scramble the eggs
Whisk the eggs, milk, salt and pepper. Melt the butter in the pan over medium-low heat, add the eggs and cook for 4-5 minutes, stirring slowly with a spatula, until fully set with no liquid egg left. Add them to the baking sheet and break into small pieces.
Cool the filling
Gently mix the sausage, potatoes and eggs on the baking sheet, spread out in a thin layer and leave to cool completely, about 30 minutes. Hot filling steams the tortillas and makes the burritos soggy after freezing.
Roll the burritos
Warm the tortillas in the microwave for 20-30 seconds so they bend without cracking. Spoon about 3/4 cup of filling across the lower third of each tortilla and top with cheese. Fold in the sides, then roll up tightly from the bottom.
Wrap and freeze
Wrap each burrito in a square of parchment paper, then in foil. Pack into freezer bags, press out the air, label with the date and freeze for up to 3 months. To eat one now, toast it seam side down in a dry frying pan over medium heat for 2 minutes per side.
Reheat from frozen
Remove the foil, keep the parchment on and microwave for 1 minute, turn over and microwave for 1-2 minutes more, until hot to 74°C (165°F) in the centre. For a crisp outside, finish in a dry frying pan for 1-2 minutes per side.
Recipe Tips
- Keep salsa and sour cream out of burritos you plan to freeze. Add them when you serve, so the tortilla stays soft rather than wet.
- Scramble the eggs only until set and still soft-looking. They cook a little more when reheated, and overcooked eggs turn rubbery.
- Large, fresh flour tortillas roll best. If they crack, warm them a little longer.
Variations
- Bacon burritos: use 8 slices of cooked, chopped bacon instead of the sausage.
- Vegetarian: skip the sausage and add 1 can (400 g) drained black beans and 1 diced, sautéed bell pepper.
- Chorizo: swap the breakfast sausage for fresh chorizo and use Monterey Jack cheese.
Nutrition (per serving)
| Calories | 575 |
|---|---|
| Protein | 27 g |
| Carbs | 43 g |
| Fat | 32 g |
| Saturated fat | 12.5 g |
| Fibre | 2.5 g |
| Sugar | 3 g |
| Sodium | 1150 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate wrapped burritos for up to 4 days.
- Freezer
- Freeze wrapped in parchment and foil inside freezer bags for up to 3 months.
- Reheat
- Microwave from frozen in the parchment for 2-3 minutes, turning halfway, or bake in the foil at 190°C (375°F) for 35-40 minutes, until hot to 74°C (165°F) in the centre.
Freezer Breakfast Burritos FAQs
How do you reheat frozen breakfast burritos?
Take off the foil, leave the parchment on and microwave for 1 minute, turn it over and microwave for 1-2 minutes more. In the oven, bake in the foil at 190°C (375°F) for 35-40 minutes. Either way, heat until the centre reaches 74°C (165°F).
How long do breakfast burritos last in the freezer?
Wrapped well in parchment and foil and stored in freezer bags, breakfast burritos keep their best quality for up to 3 months. In the fridge, they keep for up to 4 days.
How do you keep freezer breakfast burritos from getting soggy?
Drain the sausage, cook the potatoes until crisp, and let the filling cool completely before rolling. Leave salsa and sour cream out until serving, and wrap each burrito in parchment before the foil.
Can you reheat breakfast burritos without a microwave?
Yes. Bake them from frozen, still wrapped in foil, at 190°C (375°F) for 35-40 minutes, or thaw overnight in the fridge and toast in a covered frying pan over medium-low heat for 4-5 minutes per side, until hot to 74°C (165°F).
Can I make breakfast burritos vegetarian?
Yes. Leave out the sausage and add a drained can of black beans and a sautéed bell pepper. Cool the filling completely before rolling, just as you would with meat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
