These homemade Freezer Breakfast Burritos are easy to make ahead, keep well for meal prep in the freezer, and are loaded with southwest breakfast flavor, including eggs, sausage, black beans, pico de gallo, fresh cilantro, and gooey cheese.
Freezer Breakfast Burritos
These Freezer Breakfast Burritos are a breakfast that even a non-breakfast person, like myself, can get behind.
They're easy to make, featuring simple ingredients such as eggs, sausage, black beans, pico de gallo, and cheese. They reheat well, and are the perfect on-the-go breakfast (including cfor busy mornings (Might I suggest heating one up while you get ready in the morning!)
Freezer breakfast burritos are a breeze to customize to your personal preferences. There's no excuse to ever skip breakfast again!
How Do You Keep Frozen Breakfast Burritos From Getting Soggy?
Here are a few tips to keep your burritos crisp and taste like you just made them from scratch 5 minutes ago.
- Let burritos come to room temperature before freezing. If ingredients are hot or warm when you put them in the freezer, it will create condensation, making the burrito soggy when you reheat.
- Serve with sauces on the side. Skip watery sauces such as sour cream, guacamole, or salsa on the burrito itself, and serve them on the side instead.
- Add cheese on the bottom on the tortilla to separate the tortilla from wetter ingredients such as eggs or meat.
- Choose a cooking method to make it extra crispy. Convection bake, air frying, or searing in a hot skillet will help make your burrito even more crispy on the outside.
How Long Do Homemade Breakfast Burritos Last in the Freezer?
Frozen Breakfast Burritos can last up to 3 to 6 months in the freezer (3 months in a regular freezer or up to 6 months in a deep freezer).
That's a long time! So feel free to make a really big batch for the whole family to last a couple of months in the freezer!
Freezer Breakfast Burrito Variations
Freezer Breakfast Burritos are so easy to customize to your own personal tastes. Try adding or substituting any of these ingredient ideas:
- Meat - You can add or substitute different meats including chorizo, bacon, diced ham, chicken, or taco-seasoned ground beef.
- Cheese - Use your favorite cheeses or none at all! Mozzarella, Pepper Jack, or chihuahua cheese are some of our other favorites for this recipe.
- Veggies - Add some veggies, such as bell peppers, mushrooms, corn, broccoli, or cauliflower. Just avoid vegetables that don't freeze well or that become watery after freezing, such as raw spinach, lettuce, or kale. Those are best added after reheating.
- Sauces - Serve with your favorite sauces, such as sour cream, pico de gallo, hot sauce, salsa, or guacamole.
- Herbs - Fresh cilantro, parsley, or sage add an extra hint of freshness and flavor.
- Hash browns or diced potatoes - Fry or cook these first to make sure the extra moisture comes out before freezing. Also consider cooked tater tots or hashbrown patties.
- Vegetarian - Skip the sausage in the recipe, and use an additional can of black beans and some extra veggies listed above.
- Dairy Free - Use dairy-free milk such as almond milk or oat milk, and omit the cheese or use a dairy free substitute.
- Gluten Free - Use a large gluten free wrap, and check your sausage package as sometimes it has hidden gluten in it.
What to Avoid Putting in a Freezer Breakfast Burritos
There are some things that you should avoid putting in your burrito before freezing it, as they don't freeze well or could make it soggy. Avoid these ingredients before freezing:
- Avocado - Avocado actually freezes well, but it will get warm when you reheat it and therefore also get pretty mushy. If you don't mind the texture of warm avocado, you can use it, otherwise it's best to skip this one. Try dipping in mashed avocado or guacamole after the burrito has already been reheated.
- Sauces - Sour cream, salsa, guacamole, or your other favorite sauce is best saved for dipping. Adding it to the burrito before freezing will cause the sauce to get watery and leak into the tortilla, making it soggy when you reheat.
- Lettuce - Lettuce does not freeze well and will be wilted and watery when you reheat it. You can add it after you reheat it.
How to Prepare Breakfast Burritos for the Freezer
How to prepare the burrito for the freezer depends on how you plan to reheat.
If you plan on using the microwave, wrap each burrito in plastic wrap. Then wrap in a layer of foil after that. Transfer to a freezer bag, and freeze for 3 to 6 months. The layer of plastic wrap between the foil and burrito will allow the foil to come off easily when the burrito is still frozen because you can't put foil in the microwave!
If there's any chance you'll be using a microwave for reheating, I recommend wrapping all of your burritos this way because foil is very difficult to get completely off of a frozen burrito. It sticks in all the cracks and crevices.
Alternately, you can just wrap your burritos in only foil. This method is good for baking and air frying.
How Do You Reheat a Freezer Breakfast Burrito?
In the Microwave
To reheat your burrito in the microwave, unwrap from foil and plastic wrap. Wrap in a damp (but not soaking wet) paper towel. Microwave on high for 3 minutes, or until heated through. Let rest 1 minute before unwrapping and eating.
In the Oven
To bake, leave your burrito in the foil (or unwrap from plastic AND foil, then rewrap in the foil only). Bake at 400°F for about 40 minutes. For slightly crispy edges, unwrap for the last 5-10 minutes.
In the Air Fryer or Convection Oven
To air fry or convection bake, take foil off and air fry or convection bake at 380°F for about 10 minutes, until heated through. This option will give a crispy golden exterior.
For a softer exterior, leave the foil on and air fry or convection bake at 380°F for about 30 minutes. This allows the moister to stay inside the foil, keeping the tortilla soft.
More Breakfast Recipes You'll Love
- Instant Pot Hard Boiled Eggs - Make hard boiled eggs quickly and perfect every time with this simple Instant Pot method, great for grab-and go breakfasts.
- Mexican Breakfast Casserole - a make ahead zesty breakfast casserole with plenty of spice and flavor.
- Crockpot Apple Butter - apple butter uses just a few ingredients in the slow cooker and goes great on toast, English muffins, bagels, or oatmeal!
- Breakfast Quesadillas - quesadillas loaded up with all your favorite breakfast foods, such as eggs, bacon, and of course, melted cheese!
- Southern Sausage Gravy - perfectly seasoned, savory sausage gravy goes perfectly over fluffy homemade biscuits.
- Perfect Blueberry Muffins - my grandma's recipe and our family favorite. These are freezer friendly and nice to have on hand for quick breakfasts!
Freezer Breakfast Burritos
- 1 pound pork sausage
- 8 large eggs
- ⅓ cup milk
- Salt and pepper to taste
- 8 large burrito tortillas
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack cheese
- 1 can (15 ounces) black beans
- ½ cup pico de gallo
- ¼ cup chopped fresh cilantro
- Heat a large skillet over medium heat.
- Brown sausage until no longer pink. Reserve 1 tablespoon drippings, and drain remaining. Set sausage aside on a lined plate to catch extra grease.
- To the same skillet over medium heat, add the reserved drippings.
- Whisk in eggs and milk, whisking constantly until combined and cooked through.
- To assemble, lay out tortillas flat.
- Sprinkle on cheeses, dividing equally between the tortillas.
- Then add beans, pico de gallo, cilantro, sausage, and eggs to each tortilla.
- To wrap, fold in both sides. Then fold the bottom up and over the fillings. Continue rolling tightly.
- To bake immediately, place burritos seam side down on a lined baking sheet and bake at 400°F for 10-12 minutes until heated through and golden on the outside.
- To freeze, allow to come to room temperature. Then place seem side down on a baking sheet. Freeze for 4 hours until solid. Then wrap tightly in foil and transfer to a labeled and dated freezer bag for up to 3 to 6 months.
- Pico de gallo: I prefer this simple homemade pico de gallo, but you can also use store-bought if you prefer.
- Reheat in the Microwave: To reheat your burrito in the microwave, unwrap from foil and plastic wrap. Wrap in a damp (but not soaking wet) paper towel. Microwave on high for 3 minutes, or until heated through. Let rest 1 minute before unwrapping and eating.
- Reheat in the Oven: To bake, leave your burrito in the foil (or unwrap from plastic AND foil, then rewrap in the foil only). Bake at 400°F for about 40 minutes. For slightly crispy edges, unwrap for the last 5-10 minutes.
- Reheat in the Air Fryer or Convection Oven: To air fry or convection bake, take foil off and air fry or convection bake at 380°F for about 10 minutes, until heated through. This option will give a crispy golden exterior. For a softer exterior, leave the foil on and air fry or convection bake at 380°F for about 30 minutes. This allows the moister to stay inside the foil, keeping the tortilla soft.
UPDATE INFO: This recipe was originally published in December 2014. It was updated with new pictures, tips, and video and republished in July 2022.
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