freezer breakfast burrito

Freezer Breakfast Burritos are large flour tortillas filled with breakfast sausage, seasoned scrambled eggs, cheese, and crispy potatoes. Once assembled, the burritos can be frozen for a convenient, premade, and satisfying breakfast option for busy mornings!

Freezer Breakfast Burritos

(10-inch) flour tortillas

pork sausage

(28 ounces) frozen diced hash brown potatoes

vegetable oil

salt

black pepper

garlic powder

eggs, (beaten)

chives

dry ranch seasoning mix

unsalted butter

(113 g) sharp cheddar cheese, (shredded, divided)

(113 g) Monterey jack cheese, (shredded, divided)

sour cream, (for serving)

salsa, (for serving)

Cook pork sausage. Remove sausage from pan.

To a large non-stick skillet over medium heat, add the ground pork sausage. Cook for 8-10 minutes, or until the sausage is no longer pink. Using a slotted spoon, remove the sausage from the pan and place onto a paper towel-lined plate.

Add oil to the pan. Cook potatoes. Remove from pan.

To the drippings in the pan, add oil. Add the potatoes, seasoned salt, pepper, and garlic powder. Toss to coat. Cook for 15-20 minutes, or until the potatoes are completely cooked through. Remove from the pan and place the potatoes in a bowl or on a plate while you prepare the eggs.

Season beaten eggs with chives and dry ranch seasoning mix.

To the beaten eggs, add chives and dry ranch seasoning mix.

Melt butter. Scramble the eggs.

In the same skillet over medium heat, melt the butter. When the skillet is hot, pour in the seasoned eggs. Gently push them across the pan with a spatula, forming large soft curds. Continue cooking the eggs until thickened and no visible liquid egg remains. Avoid constant stirring. Remove the pan from heat and set aside.

Fill tortillas.

On a clean work surface, lay out tortillas. Top each tortilla with the following: 2 tablespoons cheddar cheese, 2 tablespoons Monterey Jack cheese, ¼ cup scrambled eggs, ¼ cup sausage, and ½ cup potatoes.

Wrap burritos.

Fold in the left and right sides of the tortilla toward the center, covering part of the filling. Starting from the bottom, fold the edge of the tortilla up and over the fillings. With the bottom edge folded up, use your fingers to gently press and secure the fillings. Continue rolling the tortilla upwards, keeping it tight and compact. Roll until you reach the top edge of the tortilla.

Serve.

Can be served immediately. If preferred, heat oil or butter in a skillet over medium heat and place the burrito in the pan, seam-side down. Heat for 2-3 minutes on each side, or until browned.

Assembly

Freeze burritos. Wrap each burrito in aluminum foil.

Fill and roll the burritos as directed. Then, wrap each tightly in aluminum foil.

Place burritos into freezer-safe containers. Freeze.

Place the burritos into freezer-safe resealable bags or airtight containers. Label and date the packaging; they can be frozen for up to 3 months.

To Freeze

Reheat in microwave. Remove burrito from packaging.

Wrap burrito in damp paper towel.

Wrap the burrito in a damp paper towel and place onto a microwave-safe plate.

Microwave.

Microwave for 1-2 minutes, or until heated through. Remove from the microwave and let it rest for about 30 seconds before eating.

To Reheat In Microwave

Reheat in oven. Preheat oven. Line baking sheet with parchment paper.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Remove burrito from packaging. Place on baking sheet.

Remove the burrito(s) from its packaging and place onto the lined baking sheet.

Bake.

Bake for 20-25 minutes, or until heated through.

To Reheat In Oven

Reheat in air fryer. Remove burrito from packaging. Place in air fryer.

Unwrap the burrito(s) and place into the basket of your air fryer.

Air fry.

Air fry at 350°F for 10-15 minutes, or until heated through, flipping halfway.

To Reheat In Air Fryer

Bye-bye, boring breakfasts! These freezer breakfast burritos are the ultimate grab-and-go option, loaded with protein and veggies to kickstart your day. Bonus: they’re freezer-friendly for up to 3 months and reheat like a dream.

High-Protein Freezer Breakfast Burritos (Vegetarian)

bell peppers (any color)

onion

potatoes

oz sliced button mushrooms (brown

Tbsp olive oil (30 mL)

Ranch seasoning mix

eggs

egg whites (475 mL)

cottage cheese (225 g)

cornstarch

chorizo

cheddar cheese (120 g)

tortilla wraps (Ole Extreme Wellness low-carb tortillas

Veggies

Veggies: Preheat oven to 400°F (204°C). Dice 2 bell peppers, 1 medium yellow onion, and 3 medium potatoes into bite-sized pieces (no need to peel the potato).Transfer diced veggies and 8 oz sliced button mushrooms to a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with 1 Tbsp Ranch seasoning mix, and ½ tsp salt. Toss everything to coat.Spread into a single layer and cook for 30 minutes, or until potatoes are tender. Leave oven on.

Eggs

Eggs: In a blender, blitz together 4 large eggs, 2 cups egg whites, 1 cup cottage cheese, and 1 Tbsp cornstarch until smooth (about 20 seconds).

Pour

Pour: Pour egg mixture evenly over the cooked veggies. Top with 1 10-oz package vegan chorizo crumbles and 1 cup shredded cheddar cheese.

Bake

Bake: Carefully transfer tray to the oven and cook for about 10 minutes, or until egg is firm across the whole pan.Once cooled, cut into 10 rectangular pieces.

Assemble

Assemble: Wrap an egg patty into each tortilla. Wrap each burrito in either parchment paper, foil, or plastic wrap, then store them all in a large freezer-safe container or baggie for up to 3 months.

Serve

Serve: When ready to eat, wrap your frozen burrito in a damp paper towel. Microwave for 2 minutes, or until middle is no longer cold.For best results, pop it in the air fryer for 2 to 3 minutes after microwaving to crisp up the outside. Enjoy!

Sauce

Sauce (Optional): These burritos should be served with a sauce for dipping, whether it be salsa, sour cream, or your favorite! See notes for a high-protein sauce I like serving with these.

bf and I LOOVEDDD this. Absolutely delicious and so so tasty, we’ve never meal prepped anything before and well…this is going to be a thing now. Didn’t have ranch szn so I added cumin,onion,garlic, paprika, salt &amp; blk ppr. LiveEatLearn is my go to for recipes, this woman can COOK

https://www.youtube.com/watch?v=kmGtSc0jJ84

Kick off your day with these high protein breakfast burritos, a tasty vegetarian breakfast that’s ready in minutes! Prep them once as freezer breakfast burritos and watch how easily they transform into microwavable breakfast burritos for a convenient grab-and-go meal. No more morning stress—just make ahead breakfast burritos that keep you satisfied all week long!

Grab the full written recipe here: https://www.liveeatlearn.com/freezer-breakfast-burritos/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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High Protein Freezer Breakfast Burritos (Vegetarian!)

All your brunch dreams, wrapped up. These chorizo-loaded breakfast burritos are cheesy, eggy and golden, with crispy spuds and melty goodness in every bite. Make ahead and enjoy all week.

Cheesy Chorizo Brekkie Burritos

Potato

Chorizo

Mature Cheddar

Butter

Baby Spinach

Soft Cheese

Oregano

Tortilla Wrap

Salt

Black Pepper

Hot Sauce

Start by cutting the potatoes into matchsticks and pop them into a bowl of ice-cold water. Set aside while you prep everything else. Drain and change the water twice to get rid of the starch.


Meanwhile, set a frying pan over a medium heat and add the chorizo. Fry for 8–10 mins until they are nicely caramelised and the oil’s released. Scoop out and set aside.

Pop the spinach into a colander and pour over a kettle of boiling water. Once wilted and cool enough to handle, squeeze out the excess water. 

Heat a third of the oil in a large frying pan set over a medium heat. Pat the potatoes dry with kitchen paper and add them to the pan. Season with salt, pepper and the oregano. Cook until golden and tender – you’ll need to do this in batches to avoid overcrowding. Add the remaining oil in thirds as you go.

Crack the eggs into a bowl, season with salt and pepper, then whisk. Melt the butter in a large non-stick pan over a low heat. Pour in the eggs and gently stir until halfway cooked. Dollop in the soft cheese and fold gently with a spatula until creamy and just set – don’t overdo it. They'll keep cooking as you assemble.

Now you can assemble. Lay out the tortilla wraps on a chopping board. Start with a layer of crispy potatoes, then grated cheddar, spinach, scrambled eggs and finally chorizo. Fold in the sides, then roll up tightly into burritos.

To seal, heat a dry frying pan over a medium heat. Pop the burritos in seam-side down and cook for 1–2 mins until sealed. Alternatively, chuck them in the air fryer at 200°C for 5 mins. Once ready, wrap each burrito in a layer of baking paper followed by foil. Stash in the freezer for later.

To reheat: Remove the foil, wrap the burrito in damp kitchen paper & microwave for 2 mins. Finish in the air fryer for 7–8 mins at 180°C (or in the oven for 10 mins at 160°C) until piping hot throughout.

Top 3 freezer breakfast burrito recipes from across the web

The most viewed freezer breakfast burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Freezer Breakfast Burritos

High-Protein Freezer Breakfast Burr...

Cheesy Chorizo Brekkie Burritos

Top 3 freezer breakfast burrito recipes from across the web

The most viewed freezer breakfast burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Freezer Breakfast Burritos

High-Protein Freezer Breakfast Burr...

Cheesy Chorizo Brekkie Burritos

The most viewed freezer breakfast burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine