The short answer: A breakfast burrito is scrambled eggs, crispy potatoes, cheese and a breakfast meat such as sausage, wrapped in a warm 10- to 12-inch flour tortilla. This recipe makes 8 burritos in about 30 minutes. Cool the fillings completely, roll them tight, and you can eat some now and freeze the rest for up to 3 months of fast breakfasts.
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Prep time: 15 minCook time: 12 minTotal time: 27 minServings: 8 burritos
Plan your prep day with the Meal Planner & Grocery List ($3.99), and track what batch cooking saves with the Budget Planner Printable ($5.99).
I love cooking, and a freezer full of breakfast burritos is one of my favorite ways to make busy mornings feel easier.
Breakfast burrito ingredients (makes 8)
| Ingredient | Amount |
|---|---|
| Large flour tortillas (10 to 12 inch) | 8 |
| Large eggs | 12 |
| Milk | ¼ cup |
| Breakfast sausage (or bacon or chorizo) | 1 pound |
| Frozen diced hash browns | 4 cups |
| Shredded cheddar or Mexican blend | 2 cups |
| Bell pepper and onion, diced (optional) | 1 each |
| Salt, pepper and chili powder | to taste |
| Salsa and sour cream, for serving | as needed |
How to make breakfast burritos
- Brown the meat. Cook the sausage in a large skillet, breaking it up, until no pink remains. Pork sausage should reach 160°F, per the safe minimum internal temperature chart. Drain well.
- Crisp the potatoes. Cook the hash browns in a little oil over medium-high heat for 10 to 12 minutes, until golden. Add the peppers and onion for the last 5 minutes. Season with salt, pepper and chili powder.
- Scramble the eggs. Whisk the eggs and milk, then cook over medium-low heat, stirring, until just set and no longer runny.
- Cool everything. Spread the fillings on sheet pans for 15 minutes if you plan to freeze. Warm fillings make steam and soggy tortillas.
- Warm the tortillas. Microwave the stack under a damp towel for 30 seconds so they fold without cracking.
- Fill. Layer eggs, potatoes, meat and ¼ cup of cheese in the center of each tortilla.
- Roll tight. Fold the sides in, then roll from the bottom up, keeping it snug.
- Serve or wrap. Toast seam-side down in a skillet to serve now, or wrap each one for the freezer.
10 breakfast burrito filling combos
| Combo | Fillings |
|---|---|
| Classic | Eggs, sausage, hash browns, cheddar |
| Bacon lover | Eggs, bacon, potatoes, pepper jack |
| Chorizo | Eggs, chorizo, potatoes, queso fresco |
| Veggie | Eggs, black beans, peppers, spinach, cheddar |
| Southwest | Eggs, beans, corn, salsa, Monterey Jack |
| Ham and cheese | Eggs, diced ham, Swiss, onion |
| Steak | Eggs, sliced cooked steak, peppers, cheddar |
| Green chile | Eggs, potatoes, roasted green chiles, cheese |
| Turkey sausage | Eggs, turkey sausage, spinach, feta |
| Egg white | Egg whites, mushrooms, peppers, light cheese |
How to freeze breakfast burritos
| Step | What to do |
|---|---|
| Cool | Let fillings cool completely before rolling |
| Wrap | Wrap each burrito tightly in foil or plastic wrap |
| Bag | Place in a gallon freezer bag and press out air |
| Label | Write the filling and date on the bag |
| Store | Freeze up to 3 months for best quality |
The USDA's freezing and food safety guide notes that frozen food stays safe indefinitely at 0°F, but quality is best within a few months.
How to reheat breakfast burritos
- Microwave (from frozen): remove foil, wrap in a damp paper towel, and heat 1 to 1½ minutes per side until hot in the center.
- Oven: bake foil-wrapped at 375°F for 30 to 40 minutes from frozen.
- Air fryer: thaw overnight in the refrigerator, then air fry at 350°F for 8 to 10 minutes.
- Skillet finish: after microwaving, toast in a dry skillet for 1 minute per side for a crisp tortilla.
Reheat leftovers until they are steaming hot, 165°F in the center.
Breakfast burrito tips
- Pull the eggs as soon as they set. Overcooked eggs turn dry and rubbery when reheated, so take them off the heat the moment they are no longer runny.
- Use less salsa inside. Too much moisture makes the tortilla soggy. Serve it on the side.
- Add cheese last on top of the eggs. It melts into a seal that holds the filling together.
- Make a mix. Wrap a few different combos and label each one so everyone has a favorite.
Making breakfast burritos part of the week
One Sunday batch can cover a week of weekday breakfasts. For more ideas, see our freezer meals, our Christmas breakfast ideas for holiday mornings, and our Christmas breakfast casserole. Feeding a crowd? Our chart for pancake batter for a crowd scales it for 10 to 50 people. When you want a saucy brunch plate instead of a wrap, spoon on hollandaise sauce. For another potato-based breakfast, try corned beef breakfast hash when you want a skillet meal.
Keep your favorite combos in the Family Recipe Binder ($6.99), and browse all printables for more meal planning pages. Prefer English muffins and hollandaise over a wrap? Make eggs benedict. Or keep it simple with a plate of fluffy scrambled eggs.
For a dinner burrito with beans, rice and seasoned meat, see our burrito recipe. If bacon is part of your breakfast spread, use our guide to bacon in the oven to plan a batch without crowding the stovetop.
Prefer a soft taco fold? Our breakfast tacos recipe makes 8 tacos with crispy potatoes and 12 filling combos.
Frequently asked questions
What goes in a breakfast burrito? A classic breakfast burrito has scrambled eggs, crispy potatoes, cheese and a breakfast meat like sausage, bacon or chorizo, wrapped in a large flour tortilla. Salsa, peppers, onions and avocado are popular extras.
How do you keep breakfast burritos from getting soggy? To keep breakfast burritos from getting soggy, cool every filling completely before wrapping and drain the meat and vegetables well. Serve wet toppings like salsa and sour cream on the side.
Can you freeze breakfast burritos? Yes, breakfast burritos freeze well for up to 3 months. Wrap each cooled burrito tightly in foil or plastic wrap, then store them together in a freezer bag.
How do you reheat a frozen breakfast burrito? To reheat a frozen breakfast burrito, remove the foil, wrap it in a damp paper towel and microwave 1 to 1½ minutes per side. It should be steaming hot in the center, at 165°F.
Can I reheat breakfast burritos in the oven or air fryer? Yes, bake foil-wrapped frozen burritos at 375°F for 30 to 40 minutes, or air fry thawed burritos at 350°F for 8 to 10 minutes for a crispy outside. Check that the center is hot.
What size tortilla is best for breakfast burritos? A 10- to 12-inch flour tortilla is best for breakfast burritos because it holds a full filling and folds closed. Warm it first so it bends without cracking.
How many breakfast burritos does a dozen eggs make? A dozen eggs makes about 8 hearty breakfast burritos when combined with potatoes, meat and cheese. Use 1½ eggs per burrito as a rough guide.
Are breakfast burritos cheaper to make at home? Homemade breakfast burritos usually cost less per serving than drive-through ones, especially when you make a batch. The Budget Planner Printable ($5.99) from HomeBase Paper Co. helps you track how much batch cooking saves on your food budget.
Can I make breakfast burritos without meat? Yes, vegetarian breakfast burritos are easy with black beans, peppers, onions, spinach and cheese. Beans add protein and freeze well.
How long do breakfast burritos last in the fridge? Breakfast burritos last 3 to 4 days in the refrigerator when wrapped well. For longer storage, freeze them.
Should I cook the potatoes before adding them? Yes, always cook the potatoes before adding them to a breakfast burrito. Frozen hash browns or diced potatoes crisped in a skillet work well and save time.
How do I plan breakfast burritos into a weekly meal plan? Breakfast burritos make one batch-cooking session cover a week of breakfasts. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you plan prep day and list eggs, tortillas, cheese and potatoes.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov