Make Ahead Freezer Friendly Breakfast Burritos

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When it comes to breakfast, I’m all about grab and go! Our mornings are chaotic and we’re lucky to have enough time to squeeze in a bowl of cereal. Unfortunately, said cereal is usually loaded with sugar and lacking in nutritional value. I’d prefer if our family started our day with bellies full of protein. That being said, I’m not willing to sacrifice sleep to get up early and cook a full breakfast every morning.

One of our favorite make-ahead, freezer-friendly breakfast choices is Breakfast Burritos. They are fast, easy, and so delicious! We can whip up a batch over the weekend, then pull them out of the freezer each morning for a hearty breakfast that leaves us feeling full and satisfied. This is also a great recipe to make in advance for camping trips! It’s an all-in-one meal that leaves little to no mess.

5 Ingredient Breakfast Burritos in 5 Simple Steps!

I’m not a food blogger. Nor am I super savvy around the kitchen. But, I do appreciate good food. So, when I find a recipe within my abilities AND that will impress others, I add it to my repertoire forever. This recipe is so simple and everyone loves it – even our pickiest eater!

Ingredients:

  • Frozen Diced Hash Browns
  • One Dozen Eggs
  • Preferred Breakfast Sausage or Chorizo (1 lb)
  • Shredded Cheddar Cheese (2 cups)
  • Burrito Size Tortillas (16-20)

1. Cook Everything

I like to use one pan to cook everything. It might take a little longer to cook it all, but it’s a lot less clean up. I’d much rather spend more time cooking and less time cleaning.

  • Brown Frozen Hash Browns – heat oil, add hash browns and desired seasoning. I use salt, pepper, and garlic. Cook until soft in the middle and lightly browned on the outside.
  • Scramble Eggs – whisk together a dozen eggs, add a small amount of water, cook until fluffy.
  • Cook Ground Sausage – cook sausage in pan until finely ground and no pink is remaining.

2. Mix Everything

Dump everything into a large bowl, or I like to use a large disposable aluminum pan. (I always wash and reuse these!) Add shredded cheddar cheese, and mix it all together.

3. Wrap Everything

Scoop about one cup of the mixture onto a burrito size tortilla (make sure to buy burrito size, or this step will be frustrating). Wrap the egg mixture inside the tortilla, folding in each end to hold it all together. Next, wrap the burrito in aluminum foil and set aside.

4. Freeze Everything

Once all your burritos are wrapped and foiled, add them to a Ziploc Freezer Bag and place them in the freezer.

5. Eat Everything

Reheat your breakfast burritos by removing the foil and popping them in the microwave. Or I prefer thawing them first to reheat them in the oven, or if we’re camping we’ll cook them on the grill or over the fire. This gives the outside tortilla a little crunch, while the inside stays warm and gooey.

Serve your burritos with all the fixings (salsa, sour cream, guacamole) or eat it plain. Both will be a mouth-watering experience.

I hope you enjoy this recipe! Do you have a variation? Share it with us in the comments!

Written by: Amy Powell

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