Make Ahead Breakfast Burritos are perfect for busy mornings! With this freezer breakfast burritos recipe, you can make your own at home. Store them in the freezer, then grab and go! They’re easy to make, filled with delicious ingredients, and great for meal prep.
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What’s in Breakfast Burritos?
Inspired by our favorite Mexican flavors, this freezer-ready breakfast burritos recipe is packed with eggs, ham, sausage, hashbrowns, and cheese, then seasoned with taco seasoning. Every bite is delicious, and they are plenty filling.
- Olive Oil: Helps the hashbrowns cook without burning. You can use canola, vegetable, or avocado oil instead.
- Hashbrowns: Frozen hashbrowns are an easy hack for quick burritos.
- Diced Ham: Adds salty, rich flavor and protein.
- Crumbled Sausage: Adds fat and flavor. Feel free to swap this out for any ground meat.
- Eggs: Form the base of this burrito.
- Cilantro: Add fresh flavor. You can swap it for parsley if you’re not a fan.
- Taco Seasoning: Cheesy taco seasoning pumps up the cheesy flavor. You can use regular taco seasoning if you prefer.
- Mexican Blend Cheese: Adds classic Mexican flair. You can use Monterey jack, pepper jack, or mozzarella instead.
- Tortillas: I like flour tortillas, but wheat, corn, or cassava also work.
These are the perfect freezer-friendly breakfast. I always have a few on hand!
Variations on Freezer Breakfast Burritos
There are so many ways to change up these burritos. You can swap out the meat option (or leave it out completely), add your favorite seasonings and herbs, or add some veggies (like diced bell pepper). Feel free to swap whole eggs for egg whites, or flour tortillas for wheat or cassava tortillas.
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It’s easy to change up the ingredients, so they can be as healthy as you want them to be. Use egg whites only, add veggies, leave out the potatoes, use ground turkey… there are plenty of options to make changes for your dietary preferences.
Unfrozen, the make ahead breakfast burritos will keep for a day or two in the fridge. Or you can freeze them for up to 2 weeks. They will last a little bit longer than that, but they’re best within 2 weeks.
To fold a burrito, place the bulk of the filling in the center of the tortillas in a long/rectangular shape. Fold in the two “short” ends over the filling. Holding those down, grab one of the remaining sides and roll it over the filling. Finish rolling, and everything should be tucked in and neat.
How to Store Breakfast Burritos
Store leftover make ahead breakfast burritos in an airtight container in the refrigerator for up to 2 days.
How to Freeze and Reheat Meal Prep Breakfast Burritos
Once you have made the breakfast burritos, let them cool slightly and wrap each one tightly in aluminum foil (a double layer is ideal). Then place them in a freezer-safe bag to keep them all together, and freeze for up to 2 weeks That’s it!
When ready to serve, you can heat up the burritos straight from frozen. You can cook them on a grill pan until heated through, or microwave for a super quick meal.
If microwaving, heat on 30% for 1 minute and 30 seconds, and then on high for 1 minute 30 seconds. Microwaves vary so check after minute if you think necessary.
What to Serve with Mexican Breakfast Burritos
These make ahead breakfast burritos are filled with so many amazing ingredients (eggs, potatoes, sausage, cheese), so they are plenty filling on their own. They’re truly a grab-and-go meal! For a little extra, try serving them with extra breakfast potatoes, fresh fruit, an orange ginger shot for energy, or iced coffee.
Make Ahead Breakfast Burritos Recipe
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Ingredients
- ½ tablespoon olive oil
- 1 cup frozen hashbrowns
- 4-5 ounces diced ham
- 4-5 ounces sausage crumbles cooked
- 10 large eggs
- ½ ounce Cheesy Taco Seasoning (½ packet) – Old El Paso brand recommended
- ½ cup chopped fresh cilantro
- 2 cups shredded Mexican blend cheese
- 8 large flour tortillas or wheat tortillas
Optional Toppings
- Salsa
- Sour Cream
Instructions
- Heat the olive oil in a large skillet set over medium-high heat. When hot, add the hashbrowns and cook for 1 minute. Add the ham and sausage and stir until all are browned. It will take about 10 minutes.½ tablespoon olive oil, 1 cup frozen hashbrowns, 4-5 ounces diced ham, 4-5 ounces sausage crumbles
- In a large bowl, whisk together the eggs. Add the cheesy taco seasoning and cilantro. Stir to combine.10 large eggs, ½ ounce Cheesy Taco Seasoning, ½ cup chopped fresh cilantro
- Pour eggs over sausage and ham mixture and use a spatula to stir until eggs are cooked. Add the cheese and continue to stir for one more minute. Turn off the heat.2 cups shredded Mexican blend cheese
- Spread ⅛ of the egg mixture into the middle of the first tortilla. Fold tightly and then wrap with foil. Repeat with the other 8 tortillas.8 large flour tortillas
- Place burritos in a freezer-safe Ziplock bag and seal. Freeze for up to 2 weeks.
- When ready to serve, you can heat on a grill pan until heated through, or microwave. If microwaving, heat on 30% for 1 minute and 30 seconds, and then on high for 1 minute and 30 seconds. Microwaves vary so check after one minute if you think necessary.
- Serve with salsa and sour cream. Enjoy!Salsa, Sour Cream
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Wrap the breakfast burritos tightly in foil before placing in a freezer bag. This will help to protect them when freezing, and they’ll be easy to grab one at a time.
- There’s no need to thaw the burritos before heating, just microwave!
- Have fun experimenting with different fillings! You can put any ingredients you like in these.
- If you’re going to be eating these within a few days, I recommend just refrigerating instead of freezing.
- Nutritional information does not include optional toppings.
Nutrition Information
I love just about any kind of frozen burritos but have never made my own. I’ll have to try these, Becky!
Thanks so much Andi!
What an awesome idea! These would be perfect for camping or to bring on vacation for quick breakfasts! Love this!
Thanks so much Kelley!