Your plans for breakfast meal prep just got a lot easier! These freezer breakfast burritos are not only easy to make but will last you for months. Filled with eggs, breakfast sausage, and peppers, they’re the best way to start your busy day.
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Instead of skipping the most important meal of the day, batch-cook these easy freezer breakfast burritos! They’re quick to put together and just one will keep you full for hours.
Frozen breakfast burritos are filled with everything that makes up a delectable and satisfying breakfast, like scrambled eggs, sausages, and peppers. Plus, they last for days, weeks, and months in the fridge or freezer, so you can always leave for work or school with a delicious breakfast in hand.
Looking for more recipes to make for meal prep? Be sure to try these Instant Pot Sous Vide Egg Bites, Spicy Peanut Tofu Bowls, Breakfast Cookies, and Jennifer Aniston Quinoa Salad recipes.
Why you’ll love them
The sausage and egg filling is incredibly easy to make in one pan. Just saute the peppers and sausage, make room in the pan for the scrambled eggs, then wrap everything up in the tortillas.
Customize the filling any way you like. Add beans, swap the meat, make vegan/vegetarian burritos, add a spicy sauce, and more! It’s fun to make this recipe your own.
You can store these meal prep burritos for days or months in the fridge or freezer. The recipe makes enough filling for 8 burritos, which should be enough for at least a week or two!
Ingredients needed
- Olive oil
- Red pepper – Or use any color of bell pepper you like or have on hand.
- Yellow onion
- Ground breakfast sausage – Spicy sausage will give the burritos a nice heat, but mild sausages are just as delicious.
- Dry seasonings – A blend of chili powder, cumin, and garlic powder is used to season the sausage.
- Salt and pepper
- Eggs – Feel free to swap whole eggs for liquid egg whites if you’d rather skip the yolks.
- Flour tortillas
- Cheese – I made the burritos with a mix of shredded cheddar cheese Montereyerey jack cheese.
How to make freezer breakfast burritos
Saute the bell peppers and onion in an oiled skillet over medium-high heat. Season with a pinch of salt and pepper and cook until they start to soften.
Now add the sausage, chili powder, cumin, and garlic powder to the pan. Break up the sausage with a wooden spoon and cook until it’s browned all over.
Transfer the sausage, onions, and peppers to a bowl.
Add more oil to the now-empty skillet and pour in the whisked eggs, salt, and pepper. Scramble until they’re just barely cooked, then add them to the bowl with the sausage.
Heat the tortillas quickly in the microwave so they’re soft and pliable, then assemble the burritos. Sprinkle some cheese over each tortilla, top with the meat-egg mixture, and fold to close. Enjoy the burritos right away or store them for later.
Variations
- Feel free to use bacon or chicken sausage instead of pork sausages.
- Customize the flavor of the ground sausage by swapping the seasonings in the recipe card for my Taco Seasoning, Cajun Seasoning, or Italian Seasoning blend.
- For vegetarian breakfast burritos, omit the meat or use your favorite plant-based breakfast sausages. And if you’re vegan, make them with liquid JUST Egg and vegan shredded cheese.
- Give the burritos a subtle spicy kick by swapping the red bell pepper for a diced poblano pepper. And for extra heat, add a jalapeno pepper!
Storing, freezing, and reheating
Once they’re assembled and folded closed, wrap each burrito in a layer of parchment paper or foil and store them in a large ziplock bag or airtight container. Store the burritos in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat the burritos from the fridge, warm them in a 350ºF oven for 15 to 20 minutes or in a 350ºF air fryer for 6 to 10 minutes. Try not to use the microwave, as it will likely make the breakfast burritos soggy.
Let the frozen burritos thaw in the fridge overnight before reheating using the directions above.
When you’re in a rush, you can reheat the breakfast burritos from frozen by air frying them at 250ºF for 30 minutes, then increasing the temperature to 350ºF for 2 to 3 minutes. Or bake them in a 400ºF oven for 30 to 40 minutes.
FAQs
What else can you add to a breakfast burrito?
I like my breakfast burritos with all of the classic fix-ins, like eggs, peppers, and sausages. When you want to jazz them up a little, turn to these add-in ideas:
- Beans – Add a scoop of black beans, refried beans, or pinto beans to each burrito for extra protein.
- Vegetables – Sliced avocado or guacamole, diced tomatoes, leafy greens, shredded cabbage, or pickled red onions.
- Potatoes – Give your burritos a crunch factor with cooked hash browns or tater tots.
- Sauces – Spread my homemade burrito sauce, red pepper aioli, chipotle crema or queso onto the tortillas before wrapping them up. A small scoop of pico de gallo, salsa verde, or chipotle hot salsa is great in a pinch, too.
Is this recipe gluten free?
It’s easy to make gluten free breakfast burritos by swapping the regular flour tortillas for 10-inch gluten free tortillas.
What goes well with breakfast burritos?
You can feel good about these burritos pairing perfectly with coffee or tea when you’re taking them on the go. But when you have a little extra time, serve the burritos with hash browns, fruit smoothies, and/or banana bread on the side for a complete meal.
More meal prep recipes
More breakfast recipes
Did you make these frozen breakfast burritos?
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Full Recipe
Freezer Breakfast Burritos
Equipment
- Tape
- Foil
Ingredients
- 2 Tablespoons olive oil (divided)
- 1 red pepper (seeded and diced)
- ½ medium yellow onion (minced)
- 1 pound ground breakfast sausage (hot or mild) (16 ounces )
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 10 large eggs (whisked (or 3 ⅓ cups liquid egg whites))
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 burrito-size flour tortillas (10-inches)
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
Instructions
- Add 1 TBSP olive oil to a large nonstick skillet and heat over medium-high. When hot, add the bell pepper and onion and season with a pinch of salt and pepper. Cook for 3-4 minutes, until beginning to soften.
- Add the sausage, chili powder, cumin and garlic powder and cook, breaking up with a spoon, until browned.
- Transfer the browned meat and vegetables to a large bowl and drain off any excess liquid. Allow to cool slightly.
- Return the skillet to medium-low heat and add the remaining 1 TBSP olive oil. Once hot, add the whisked eggs and salt and pepper. Scramble until just barely cooked. Then, add the eggs to the bowl with the sausage and stir to combine.
- Wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds.
To assemble:
- Sprinkle each tortilla with cheese, then top with the meat-egg mixture.
- Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides.
To store:
- Wrap each burrito tightly in parchment paper or foil, then store in a freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
Heating
From the fridge:
- To bake: 350 for 15-20 minutes.
- To air fry: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown.
From the freezer:
- For the best results, allow the burritos to thaw overnight in the fridge, then cook as directed above. If necessary to cook from frozen, air fry at 250-degrees for 30 minutes, then increase the temperature to 350-degrees and cook for 2-3 minutes, until crispy. Or, bake at 400 degrees for 30-40 minutes.
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