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Frozen Breakfast Burrito Recipe
Ash Tyrrell

Frozen Breakfast Burrito Recipe

I love recipes that make busy mornings feel a little less rushed, and these frozen breakfast burritos do exactly that. When I prepare a batch, I can have several breakfasts ready before the week even gets busy.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 large eggs — Scramble them fully so the filling reheats evenly.
  • 6 flour tortillas 8-inch — Soft tortillas are easier to fold without cracking.
  • ¼ pound breakfast sausage — Brown it first and drain or remove excess grease if needed.
  • ½ cup shredded cheddar cheese — Freshly shredded cheese melts nicely throughout the filling.
  • ¼ cup salsa — Adds moisture and flavor; adding it when serving can help prevent sogginess.
  • Salt and black pepper to taste — Season the eggs while scrambling for better flavor.

Method
 

  1. Brown the breakfast sausage in a large skillet over medium heat until completely cooked. Transfer it to a bowl and set it aside while you prepare the eggs.
  2. Crack the eggs and scramble them in the skillet over medium heat. Season with salt and pepper while cooking, then transfer the fully cooked eggs to a bowl.
  3. If I add peppers or onions, I cook them until tender before assembling. They can also be combined with the scrambled eggs once softened.
  4. Use fresh, soft tortillas because they fold much more easily. If a tortilla feels stiff, place it between damp paper towels and microwave it for about 20 seconds to make rolling easier.
  5. Place the six tortillas on a clean, flat surface. Divide the scrambled eggs, cooked sausage, cheddar cheese, and salsa evenly among them.
  6. Keep the filling moderate rather than piling it too high. Overstuffing makes the tortilla harder to close and can cause it to crack during folding.
  7. Fold the tortilla around the filling and roll it into a closed burrito. Make sure the filling stays tucked inside so the burrito remains compact during freezing and reheating.
  8. Place the finished burritos on a parchment-lined baking sheet with space between them. Put the sheet in the freezer for at least 1 hour so the burritos firm up individually.
  9. Once firm, move the burritos into a freezer-safe bag or container. Label the bag with the date so I can easily keep track of which burritos should be eaten first.
  10. For a frozen burrito, remove it from the freezer bag and wrap it in a damp paper towel. Place it on a microwave-safe plate and microwave for up to about 2 minutes, checking that it is heated through.

Notes

  • I recommend choosing very soft tortillas because they roll without cracking.
  • I avoid overfilling each tortilla because a smaller filling is much easier to seal.
  • I freeze the burritos separately on a baking sheet before bagging them so they do not stick together.
  • I cook any vegetables, potatoes, or other additions before putting them into the burritos.
  • I prefer adding salsa at serving time when possible because extra moisture can make a reheated burrito soggy.
  • I label my freezer bag with the date so older burritos are easy to use first.
  • I would cook shredded hash browns before adding them if using potatoes as a filling