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Freezer Breakfast Burritos

Mornings never tasted so good! These make-ahead Freezer Breakfast Burritos are a handheld bundle of goodness perfect for busy weekday mornings. They’re loaded with all the flavors of a big breakfast in one handy tortilla-wrapped package. These Breakfast Burritos are delicious, freezer-friendly, and easy on the wallet!


Easy Freezer Breakfast Burritos

Breakfast burritos are a terrific make ahead option for busy mornings. In this recipe, you can use chorizo for added kick or classic breakfast sausage, if that’s your preference. When serving immediately, enjoy a slice or two of avocado to add a layer of flavor and creamy texture. Otherwise, assemble and pop into the freezer to have them ready to cook on busy mornings.


How to Make the BEST Freezer Breakfast Burritos Recipe

  • Ingredients you’ll need to make homemade Freezer Breakfast Burritos: 8 (10-inch) flour tortillas, one pound chorizo or classic breakfast sausage, olive oil, onion, red and orange or yellow bell peppers, seasoned salt, black pepper, ground cumin, colby jack cheese, large eggs,  jalapeno pepper (optional), sliced avocado, chopped cilantro plus sour cream and salsa for serving.
  • Kitchen tools you’ll need: One large skillet (multiple use) sheet pan, measuring cups and spoons, whisk turning spatula, silicone spatula, whisk, sharp knife and cutting board and cheese grater.
  • You don’t have to be limited to the above ingredients – be creative and add whatever other veggies you have in your fridge. You could also skip the sausage adding cooked mushrooms for a vegetarian option.
  • You can use a light drizzle of oil to fry the burritos or spray liberally on all sides with cooking spray to cut calories. This will lighten up the calories for frying the burritos.
  • You can also make these breakfast burritos with low carb tortillas for a healthier option.
  • Other types of cheese you could use for this recipe: The cheese you choose is a matter of preference.  those that melt well such as cheddar, monterey jack or you could even use pepper jack cheese if you want to add even more heat to the flavor overall.
  • You could opt to use softer cheeses such as cream cheese, crumbled feta, goat cheese, or a Boursin type cheese. If you decide to use a soft cheese, spread that on the tortilla before adding the avocado slices and building the burrito.
  • ONLY use fresh avocado slices if you’re eating these immediately. It will oxidize and isn’t suitable for freezing. You may also opt to serve guacamole on the side after cooking when making these in advance.
  • For extra zing, dip your burritos into your favorite red or green salsa or sour cream.
  • These freeze very well and I recommend you make a double batch so that you have a quick and easy breakfast for those busy mornings. To freeze, simply wrap each prepared burrito in parchment paper and then heavy duty foil, and store them in a single layer in a large resealable freezer bag.
  • You can fully assemble them and freeze them prior to browning them in a skillet. When doing so this is how you cook them: Remove the burritos from the freezer and allow them to thaw a bit on the counter or zap in the microwave to speed up the process. Then cook in an oiled skillet over medium heat for 2-3 minutes per side just before serving.
  • How to cook Freezer Breakfast Burritos in the microwave that have already been browned prior to freezing: When you are ready to have one, simply remove wrappers and place the burrito on a plate in the microwave. Microwave on high for about 2 minutes, adding 30-second time intervals until sufficiently heated as this can vary slightly depending on the microwave. If reheating a thawed burrito, 45 seconds may suffice depending on the wattage of your microwave.
  • What meat substitutions could I make? The options are endless! Any type of breakfast sausage would work such as bacon, ground beef, or even ground turkey, ground chicken or turkey sausage would all taste very good. Crumbled meatless sausage also works.
  • Store Freezer Breakfast Burritos frozen for up to 3 months. Preassembled will also keep in the refrigerator for up to 3 days for those who like to meal prep.

More Breakfast Recipes to Make




Helpful Kitchen Items:

Freezer Breakfast Burritos

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, Mexican Inspired
Keyword: breakfast-burritos-recipe, freezer-burritos
Servings: 8 servings
Calories: 445kcal


  • 1 lb chorizo OR mild breakfast sausage
  • 1-2 Tbsp olive oil
  • 1 small sweet onion i.e. Vidalia or similar finely diced
  • 1 medium red bell pepper seeded and thinly sliced
  • 1 medium yellow or orange bell pepper seeded and thinly sliced
  • 1 tsp seasoned salt divided use
  • 1 tsp black pepper divided use
  • 1/2 tsp ground cumin
  • 1 Tbsp butter
  • 8 large eggs
  • 2 Tbsp sour cream plus additional for serving
  • 8 (10-inch) flour tortillas
  • 2 1/2 cups shredded colby jack OR Mexican cheese blend
  • 4 Tbsp chopped cilantro adjust to taste
  • 1 medium jalapeno seeded and thinly sliced into rounds (optional)
  • 2 large avocados thinly sliced (Only use if eating immediately, don't freeze)
  • salsa and sour cream for serving


  • To make the Sausage: Heat vegetable oil in a large frying pan on medium-high heat.  Add sausage frying until no pink remains. Remove with a slotted spoon to a paper towel lined plate and set aside. Reserve 2-3 Tbsp drippings in skillet.
  • To make the Vegetables: To the drippings add the onion, red and orange bell peppers. Fry on medium-high heat until softened and beginning to brown. (about 5-7 minutes) Add garlic, 1/2 tsp seasoned salt, 1/2 tsp black pepper and cumin, cooking for 1 minute longer.
  • Remove from the frying pan and set aside on a plate. Wipe the frying pan clean for further use with a paper towel.
  • To make the Eggs: În a medium-sized bowl whisk the eggs and sour cream with the remaining 1/2 teaspoon of salt and black pepper. Add 1 Tbsp butter to the cleaned skillet. Add the eggs once the butter starts to bubble. Cook on medium heat gently turning until firm. Remove from heat.
  • To Assemble: Place tortillas on a large working surface. In the center of the tortilla, add 2-3 avocado slices (only use if eating immediately), then divide cooked sausage, onion-bell peppers mixture, chopped cilantro, shredded cheese and scrambled egg evenly between the tortillas. Place 3-4 jalapeño slices over the egg (if using). Repeat until all ingredients are used. (You can add more cheese over the egg, if desired.)
  • Bring sides together, then begin folding from one end of the tortilla ending seam side down.
  • To Cook: Add a drizzle of oil to a non stick skillet or griddle. Heat to medium high heat. Cook 4 burritos at a time beginning seam side down. Fry for 2 minutes per side or until lightly browned on all sides, turning as needed for even cooking. Remove from skillet and enjoy!
  • Store Freezer Breakfast Burritos frozen for up to 3 months. Preassembled will also keep in the refrigerator for up to 3 days for those who like to meal prep.
  • To Freeze: Cool cooked breakfast burritos completely. Wrap in parchment paper or plastic wrap then heavy duty foil and pop into a freezer safe bag and into the freezer.
  • To Reheat Cooked Freezer Breakfast Burritos: Remove wrapper, place the burrito on a plate in the microwave, and microwave on high for about 2 minutes, adding 30-second time intervals until sufficiently heated. If reheating a thawed out burrito, 45 seconds will suffice. Adjust times depending on the wattage of your microwave heating until warmed through.


  • You can also fully assemble the burritos and freeze them prior to browning them in a skillet.
  • After assembling, wrap in parchment paper and foil then freeze for up to 3 months.
  • To prepare: Thaw slightly then cook in an oiled skillet over medium heat for 2-3 minutes per side just before serving.


Serving: 1serving | Calories: 445kcal | Carbohydrates: 12g | Protein: 27g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 271mg | Sodium: 1001mg | Potassium: 637mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1817IU | Vitamin C: 48mg | Calcium: 341mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    How do you avoid the eggs being over cooked and rubbery? Do you undercook before assembling and freezing?

  2. 5 stars
    These look absolutely yummy, Melissa! I’m saving the recipe so I can make them as soon as I’m able to get out of bed long enough to do anything, other than go to
    the washroom, another 4-5 weeks, unfortunately..
    Know what I’ll be dreaming about 😁🤗

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