Freezer Breakfast Burritos

Make-Ahead Magic!

If your mornings are anything like mine—rushed, loud, and fueled by caffeine—make-ahead breakfast ideas are the real MVPs. These Freezer Breakfast Burritos are one of my absolute favorite ways to start the day. They’re packed with protein, freezer-friendly, and totally customizable. Whether you’re fueling up for a workday or packing breakfast for a camping weekend, these burritos save time and taste amazing.

Plus, they’re perfect for meal prep for busy families, and thanks to a few tried-and-true kitchen tools, assembling them is easier (and faster!) than ever.

Ingredients

• 8 large burrito-size flour tortillas
  
• 8 eggs
  
• ¼ cup milk or water
  
• ½ tsp salt
  
• ½ tsp black pepper
  
• ½ tsp garlic powder
  
• ½ tsp onion powder
  
• 1 cup shredded cheese (I recommend using a rotary cheese grater for perfect shreds every time—so much better than pre-bagged)
  
• 1 lb breakfast sausage
  
• 1 (28 oz) package frozen hashbrowns with peppers and onions
  
• 1 tbsp butter or oil (I use avocado oil spray in the air fryer)

Step-by-Step Instructions

*printable recipe card is available at the bottom of this page

Step One: Cook the Hashbrowns

Air fry or bake the frozen hashbrowns with peppers and onions at 400°F for 20 minutes. I like to spritz them with a little oil before cooking for that extra golden crisp.

Step Two: Cook the Sausage

In a large nonstick skillet, cook the breakfast sausage until browned. Remove it from the pan and set it aside. Pour out the excess grease but don’t wipe the skillet—you’ll want that flavor for the eggs!

Step Three: Scramble the Eggs

In a bowl, whisk together eggs, milk (or water), salt, pepper, garlic powder, and onion powder. Pour into the same skillet and cook over medium heat, stirring gently until just set. Don’t overcook—they’ll finish setting as they cool.

Step Four: Let Everything Cool

This is key! Give your sausage, potatoes, and eggs at least 10–15 minutes to cool before assembling. Wrapping warm ingredients can lead to soggy burritos—and nobody wants that.

Step Five: Assemble the Burritos

Lay your tortillas flat. Divide the scrambled eggs, sausage, hashbrowns, and shredded cheese evenly between each one.

Step Six: Wrap It Up

Fold in the sides of the tortilla, then roll from the bottom up into a tight burrito. Wrap each one in parchment paper or foil (I like parchment if I’m microwaving later) and store in a large freezer-safe bag or reusable silicone freezer bag. These burritos store beautifully for up to 3 months.

How to Reheat Freezer Breakfast Burritos

Whether you’re eating on-the-go or sitting down with a cup of coffee, there are several easy ways to reheat these:

• Microwave (Quickest): Unwrap and heat for 1–2 minutes. You can wrap it in a damp paper towel to keep the tortilla soft.
  
• Oven: Bake unwrapped at 350°F for about 15 minutes or until heated through.
  
• Air Fryer: Pop it in for 10–12 minutes at 350°F for a crispy outside.
  
• Griddle: Sear on both sides for a crispy, golden finish—perfect for a brunchy feel.
  
• Campfire: Wrap in foil and place near the fire for 10–15 minutes, rotating occasionally.

Helpful Tools I Used:

• Rotary cheese grater – freshly grated cheese melts better and tastes so much richer than the pre-shredded kind.
  
• oil sprayer – ideal for air frying and adds great flavor without additives.