These breakfast burritos are a family favorite. Filled with tender scrambled eggs, savory sausage, crispy potato tots and plenty of cheese, all wrapped up in a soft tortilla! Best part – they are freezer-friendly, too!
What Makes This Breakfast Burrito Recipe So Amazing?
- Classic. The flavors in these Breakfast Burritos are everything you know and love about a classic burrito. There are no hard-to-find ingredients, just a traditional breakfast burrito recipe!
- Hearty. Not only are these filled with classic flavors, but they are STUFFED! These breakfast burritos will be a filling breakfast for even the biggest eater in your home!
- Freezer-Friendly. As with most of my recipes, these are excellent to make ahead of time and store in the freezer for later. I love doing that for breakfasts especially because it means my family will eat well without all the hassle of cooking on an already busy morning!
- Delicious! Did I mention these are crazy good? Because they are! These are full of eggs, cheese, sausage, and potatoes, and every single bite is absolutely perfect. Can’t go wrong with those ingredients!
What Do You Need To Make These Burritos?
I’m in love with what goes into this Breakfast Burrito recipe! You don’t need a lot, but the ingredients all work so well together!
You will need frozen potato tots for this recipe. Not only does this save you time from having to chop potatoes, but it also allows the breakfast burritos to freeze quicker, too (which is one of my top ways to avoid freezer burn!)
You’ll also need flour tortillas (try my favorite homemade tortilla recipe here), a dozen eggs (yes, you can freeze eggs!), some fresh sausage, cheddar cheese, a little olive oil, a little milk, and salt and pepper to taste. That’s it!
How Do You Make These Breakfast Burritos?
These are so simple to make, but let me give you an easy run-down of how I make them so they turn out perfect every time!
MAKE THE FILLING
- Bake the frozen potato tots in the oven.
- Scramble your eggs, milk and salt like your life depends on it for about a minute to a minute and a half with a whisk – then let them sit while you cook the sausage.
- Cook the sausage until it’s no longer pink. Don’t be afraid to let a few of the pieces get crispy, because that adds a ton of great flavor to the burritos!
- Strain off the grease from the sausage through a sieve and save two tablespoons of it. Then set aside the sausage in a large bowl.
- Add the two tablespoons of sausage grease to the pan (this gives the eggs awesome flavor, and keeps them from sticking!)
- Whisk the eggs again (I know, just trust me!) for another 15-20 seconds and them cook them on medium-high heat until any liquid has disappeared.
- Add the eggs into the bowl with the sausage as well as the cooked potato tots and the cheddar cheese. Then season to taste with salt and pepper.
WRAP IT UP
- Cut out your squares of aluminum foil, and lay them out.
- Pour a heaping half cup of your egg mixture down the middle of each tortilla, and roll them burrito style.
- Place the burritos seam side down onto the foil, and then wrap the foil around each burrito and bake for 10-12 minutes!
FREQUENTLY ASKED QUESTIONS
How Do You Freeze Breakfast Burritos?
Follow the instructions above, right up until you bake them and instead of baking them, place them in labeled gallon-size freezer bags, squeeze gently to remove as much air as possible, and freeze. They will last in the freezer for up to 3 months.
Reheating Instructions For Freezer Breakfast Burritos
- Microwave. To reheat these breakfast burritos in the microwave, remove the foil and microwave on high for 2 minutes, or until warmed through.
- Oven. To reheat these freezer breakfast burritos in the oven, preheat your oven to 400F (200C). Place them directly on the oven’s center rack and bake for 25-30 minutes, or until heated through.
How Do You Keep the Tortillas From Getting Soggy?
- Baking. If you don’t want soggy burritos, don’t microwave them when you re-heat them. Baking will pull out any excess moisture.
- Eggs. Make sure you cook your eggs well. Even if you like your scrambled eggs to have a little liquid, cooking them thoroughly for these burritos will make sure they don’t make your breakfast burrito soggy.
- Sausage. Drain the sausage as directed so there’s no excess liquid when you roll up your burritos. I promise it retains all the yummy flavors you want!
What Can You Serve with Breakfast Burritos?
While these breakfast burritos are hearty enough to be served on their own, if you want to add an appropriate side dish some good options would be some seasonal fruit, homemade yogurt, muffins, or even a yummy smoothie to round it out!
Variations for Breakfast Burritos
- Sliced Ham
- Cooked Bacon
- Veggies – bell peppers, mushrooms, onions
- Chorizo
- Black Beans
- Mozzarella or Monterey Jack cheese
Can You Bring These Burritos Camping?
Yes! Add your frozen burritos into your cooler. As long as they are chilled properly, they can stay last a couple days in the cooler before eating them.
Place your foil-wrapped burritos in hot coals (not the flames), flipping once after about 4-5 minutes. Keep cooking until it is heated through about 10 minutes.
Want Some More Freezer-Friendly Breakfast Recipes?
- Freezer French Toast Sticks – With a crunchy coating, these sticks are DELICIOUS. Kids (and adults) love them!
- Freezer Breakfast Bowls – These have very little prep or assembly involved but taste amazing!
- Freezer Breakfast Sandwiches – These sausage, egg, and cheese biscuits make awesome grab and go meals!
- Homemade Buttermilk Pancakes {Freezer Friendly} – Pancakes are a great idea for lazy weekend mornings or busy weekdays.
- Basic Muffin Recipe (With Variations!) – Fresh bakery muffins ready to go any day of the week!
- Quick and Easy Smoothie Freezer Packs – Get your day off to a good start with these healthy but delicious smoothies!
So whether you’re making this breakfast burrito recipe now, or freezing them for later, you’re going to have one happy family at breakfast time! Pin this on Pinterest to save so you can make them again and again!
Breakfast Burrito
Ingredients
- 3 cups 750 mL frozen potato tots (about 12 oz/375 g)
- 12 large eggs
- 1/4 cup 60 mL whole milk
- 1 tsp 5 mL salt
- 1 tbsp 15 mL olive oil
- 1 lb 500 g breakfast sausage (bulk or casings removed)
- 2 cups 500 mL shredded Cheddar cheese (about 8 oz/250 g)
- 12 8-inch 20 cm flour tortillas
- Salt and freshly ground black pepper
Instructions
- On a baking sheet lined with parchment paper, bake potato tots according to package instructions until extra crispy and golden brown.
- Meanwhile, in a large bowl, combine eggs, milk and salt. Whisk like a crazy person for about 1 to 11/2 minutes, until bubbles cover the entire surface when you stop. Let stand for 15 minutes at room temperature, until the mixture turns a slightly darker color.
- In a large skillet, heat olive oil over medium-high heat. Cook sausage for 4 to 5 minutes, stirring constantly and breaking up larger pieces, or until no longer pink.
- OPTIONAL: I like to turn the heat to high during the last minute to get a few crispy pieces of sausage, adding more flavor to the burritos.
- Remove from heat and strain through a fine-mesh sieve into a small bowl. Return 2 tbsp (30 mL) drained fat to skillet; discard the rest. Set aside sausage in another large bowl.
- Whisk egg mixture again for 15 to 20 seconds. With skillet back on medium-high heat, add eggs to sausage fat. Cook for about 4 to 5 minutes, gently scraping bottom and sides of pan continuously with a spatula, until no liquid remains. Add eggs to bowl with cooked sausage.
- Add Cheddar cheese and potato tots to egg-and-sausage mixture and gently combine. Season to taste with salt and pepper.
- Cut out 12 pieces of aluminum foil, each 8 inches (20 cm) square.
- Place a tortilla on each foil square. Spread a heaping 1/2 cup (125 mL) filling mixture down the center of each tortilla. Fold in opposite sides of tortilla, then roll up, burrito style. Place burrito, seam side down, on foil and wrap each individually.
MAKE IT NOW
- Preheat oven to 400°F (200°C). Place burritos on a baking sheet. Bake for 10 to 12 minutes or until heated through.
MAKE IT A FREEZER MEAL
- Place burritos in a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
REHEAT IT
- MICROWAVE: Remove foil, place on a plate, cover with plastic wrap and heat on High for 2 minutes or until warmed through.
- OVEN: Preheat oven to 400°F (200°C). Place foil-wrapped burritos directly on center rack and bake for 25 to 30 minutes or until heated through.
Notes
- Microwave. To reheat these breakfast burritos in the microwave, remove the foil and microwave on high for 2 minutes, or until warmed through.
- Oven. To reheat these freezer breakfast burritos in the oven, preheat your oven to 400F (200C). Place them directly on the oven’s center rack and bake for 25-30 minutes, or until heated through.
- Baking. If you don’t want soggy burritos, don’t microwave them when you re-heat them. Baking will pull out any excess moisture.
- Eggs. Make sure you cook your eggs well. Even if you like your scrambled eggs to have a little liquid, cooking them thoroughly for these burritos will make sure they don’t make your breakfast burrito soggy.
- Sausage. Drain the sausage as directed so there’s no excess liquid when you roll up your burritos. I promise it retains all the yummy flavors you want!
- Sliced Ham
- Cooked Bacon
- Veggies – bell peppers, mushrooms, onions
- Chorizo
- Black Beans
- Mozzarella or Monterey Jack cheese
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Denise Lauderbaugh says
Made these today for my husband and I, we loved them! I put the rest in the freezer for future meals. Thank you for this recipe and for the suggestion to bake in the oven for serving. I’ll be making these again and trying bacon and then ham.
Lynn says
I exchanged the 1/4 cup milk with 1/4 cup cottage cheese to ensure it would not be runny.
DELICIOUS!!!
Dawn says
How can I cook these on a bbq?
Karrie says
Yes, you can, just be careful not to burn them.
Sarab says
Do you thaw before putting them in oven or do you place frozen burrito directly in over? Thanks!
Karrie says
You can do either, but it takes longer if they aren’t thawed.
Annie says
Just FYI – ml are a liquid measurement. I appreciate you converting to metric, but it would make more sense to Europeans if you measured the grams (weight) of those items and gave the quantity in grams. Groceries that aren’t liquids are generally sold by the gram, so it’s impossible to know what “750ml potato tots” would be in the grocery store.
Emma says
I made these to take camping and they were so delicious! I’m about to make some more for easy breakfasts at home. This will be a permanent favorite at my house!
Happy-Money-Saver says
Yay! so glad you like them!
Kim says
Easy, practical recipe that gets raves every time I bring it to a camping week-end with family or friends. I’m about to whip up a batch now, so thought I’d pop in and say thanks for the wonderful site and, especially, these brilliant burritos!
Happy-Money-Saver says
Yay! Thanks for telling me. I am so glad you like them.
Carissa says
How much bacon or ham would you use and with ham would you need to do anything to decrease moisture?
Toni Hayes says
I made these without the tater tots & my 8 inch tortillas were full with the cheese, eggs & sausage. I wrapped them in parchment paper, froze & heated in microwave. They were great hubby really liked them!
Jessica says
Do you thaw them completely before putting them on the campfire?
Karrie says
Yes I do.
Lindsey Joyce Lauritzen says
How would spinach be? Does it freeze/defrost well?
Karrie says
Hi, yes you can add spinach. BUT…. it wont’ be crisp and fresh (like lettuce) after freezing. It will be wilty and look like it does when you cook it down. Most people would cook the spinach a little anyways before eating it in their burritos. So if I were you and wanted to add spinach, toss some chopped spinach into your eggs when you cook them up. Then mix everything together and it will taste wonderful after freezing and reheating. But if you want fresh crisp lettuce-like spinach then just add it fresh the day of.
Angelica says
Excellent no moisture !!! Tortillas nice and crispy!!! Replaced sausage with bacon. Turned out amazing!!! Thank so much 🙂
Becky says
I’ve been making these for years, and love it as an easy way to get veggies into a kids breakfast (Onion, peppers, sun dried tomatoes, cooked zucchini). Also, for those who live in areas where tater tots are hard to find, I usually use chopped up leftover oven fries or fried potatoes to make mine. Enjoy!!