Our Breakfast Burritos recipe is the ultimate make-ahead breakfast for busy mornings. Packed with eggs, sausage, cheese, and your favorite fillings, they reheat perfectly and make breakfast quick, hearty, and stress-free.
Breakfast Burritos that are ready to roll, and freezer-friendly!
Breakfast Burritos that are ready to roll, and freezer-friendly!These Breakfast Burritos are one of those meals I'm always grateful to have stocked in my freezer (right alongside our favorite Freezer Breakfast Sandwiches and Healthy Muffins). They’re protein-packed, hearty, and just plain DELICIOUS! My kids love them before school, they can be taken to work to heat up, or even for camping trips.
I like to make my own turkey sausage, for extra protein and less fat, and do a mix of egg whites and whole eggs. I also use these Carb Master Tortillas, that are only 110 calories, or I make flour tortillas from scratch.
Try my other breakfast recipes, like Sheet Pan Pancakes, Breakfast Taquitos, Breakfast Casserole, or Breakfast Biscuits!
How to make Breakfast Burritos:
Cook Hashbrowns: Cook hashbrowns in a hot greased skillet for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper then flip and repeat on the other side. Set aside.
Sauté Veggies and Cook Sausage: Saute bell peppers and onion until tender. Set aside. Add ground sausage and cook until browned and cooked through. Remove and set aside.
Scramble Eggs: Whisk eggs and milk. Season with salt and pepper and cook until soft scrambled.
Assemble: Sprinkle a big handful of shredded cheese on a tortilla. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not eating right away I also add hot sauce, salsa, sour cream, and avocado). Fold tightly into a burrito. Before serving, toast burritos in a hot greased skillet until the tortilla is golden and crisp on all sides.
Freezing and Reheating Instructions:
To Freeze: Wrap each burrito individually in plastic wrap and place the burritos in a freezer-safe bag. Freeze for up to 2 months.
To Reheat: Thaw in the fridge overnight, or rewarm for 45-60 seconds in the microwave, then toast in a skillet to crisp the tortilla on all sides. Alternately, reheat in the oven at 350 degrees until warmed through.
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Recipe
Freezer Breakfast Burritos
Ingredients
- 1/3 cup oil , avocado, olive or canola
- 20 ounce package frozen hash browns
- 1 lb ground pork sausage , or healthy turkey sausage (recipe in notes)
- 1 bell pepper , diced
- 1 small onion , diced
- 6 large eggs
- 2 Tablespoons water , or milk
- salt and pepper
- 1 ½ cups shredded cheese , your favorite kind
- 10 flour tortillas* , burrito size
- hot sauce, sour cream, salsa, avocado for serving, if desired
Instructions
- Cook Hashbrowns: Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.⅓ cup oil, 20 ounce package frozen hash browns
- Sauté Vegetables: Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.1 bell pepper, 1 small onion
- Cook Sausage: Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.1 lb ground pork sausage
- Scramble Eggs: Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.6 large eggs, 2 Tablespoons water, salt and pepper
- Assemble: Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not freezing, I like to add hot sauce, salsa, sour cream, and avocado inside the burritos). Fold it tightly into a burrito. If serving immediately, I like to toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.1 ½ cups shredded cheese, 10 flour tortillas*, hot sauce, sour cream, salsa, avocado
Notes
Nutrition
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I originally shared this recipe November 2019. Updated September 2025.
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Meal prepped these last night for a week of work coming up. Tried one today—Absolutely delicious! I added onions before the hash browns. Also the recipe didn’t seem to need that entire amount of hash browns or maybe my skillet was too small. I also grilled them a bit after assembling to seal the burritos.
They turned out absolutely perfect and I can’t wait to do this again. I was nervous about microwaved eggs but heated up on the pan for a couple minutes after microwaving, with some salsa and sour cream on the side they truly are amazing the next day, and will freeze the rest after a couple days. Thank you!
I made these breakfast burritos and froze them in preparation for an upcoming surgery. So glad I did! They are delicious and easy to warm up for an easy, quick meal. I have such good luck with your recipes. Thank you Lauren!
Sounds great – question can I toast them before freezing?
These were delicious! Such a great idea to make a big batch and keep in the freezer for a quick and filling breakfast. I added some sausage and my family loved it. Thank you!
I was looking for freezer meal ideas and stumbled across this recipe. I’ve now made these twice and am about to make them again. My family loves a savory breakfast and this has helped reduce cooking time in the morning! The only adjustments I made were seasoning the hash browns and adding pinto beans to the mix. They freeze and reheat wonderfully.