Breakfast Burritos make a fantastic breakfast for any day of the week. You can make a fresh batch over the weekend and freeze some for a fast and easy breakfast during the week.
Our favorite breakfast burritos include the works: cheesy scrambled eggs, crispy bacon and breakfast sausage, sautéed onions and peppers, and hash browns. Although, every burrito can be customized with everyone’s favorite ingredients.
What I love about breakfast burritos is that you can make them for any day of the week! It’s great for a big weekend breakfast to enjoy them right away, or make and freeze them for a fast and easy breakfast during the week. Breakfast burritos freeze beautifully as long as you don’t add anything that doesn’t freeze well, like avocados or sour cream. It’s so easy to grab one in the morning and heat it up in a microwave for a few minutes.
While I usually find myself making a batch of these flavorful, savory burritos for morning guests (think major holiday weekends when the whole family’s over), I also LOVE having them handy in the freezer for those crazy mornings. Whether I’m the one running behind and don’t have time to make breakfast or my little one needs something quick before school, these freezer friendly burritos always step up to save the day.
These breakfast burritos are also wonderfully customizable! With that being said, I think my specific concoction of delectable ingredients are perfect both fresh and frozen. Hearty ingredients like bacon, eggs, and breakfast sausage will keep your nice and full, while fresh ingredients like bell peppers and onions will keep the burrito from being too heavy. Talk about a balanced breakfast!
What is a breakfast burrito?
It is exactly what it sounds like: a burrito that is made with breakfast ingredients. At its simplest form, you will want to include scrambled eggs and cheese in a flour tortilla. Besides those three main ingredients, you can add more flavor with meats like bacon and/or sausage, vegetables like hash browns, onions, and bell peppers, salsa, and much more!
You can use any meat combination and any vegetable combination. Make it even completely with vegetable or load it up with just meats.
Ingredients for Breakfast Burritos
Here are the main ingredients that every breakfast burrito should have:
- Tortillas – Flour tortillas work best for these burritos! Also, be sure to buy burrito sized tortillas for the best results. However, if you want mini burritos, taco sized tortillas work well.
- Eggs – No breakfast burrito would ever be complete without fluffy scrambled eggs.
- Milk – This is optional, but I love adding milk to my scrambled eggs! I find that it makes them fluffier and more decadent.
- Cheese – Any shredded cheese you like will work in these versatile breakfast burritos.
Now, for the optional mix-ins to make your burritos even better:
- Bacon – Pork, turkey, or even a plant-based alternative will all be tasty in these customizable breakfast burritos.
- Breakfast Sausage – This bit of added protein isn’t just filling, but it’s delicious, too!
- Onion – You can chop up the onion and keep it fresh or sauté it.
- Bell Pepper – Same goes for this healthy ingredient. You can keep it fresh or sauté it so it’s soft and a bit more flavorful.
- Garlic – Freshly minced garlic adds a bit more flavor without taking over the entire burrito. Just be careful not to add too much!
Note that ingredients like avocado and sour cream don’t freeze well, but are delicious with freshly made burritos.
How to Make Breakfast Burritos
Start off by preparing the meats. If you’re making both bacon and sausage, cook the bacon first for a few minutes before adding the sausage to the same pan.
Remove the meats from the pan, then toss the veggies right in there! (If there is a lot of grease left from the meats, you can drain off half or most of it.) Cooking them in the same pan will give the onions and bell peppers tons of flavor. Once the onions and peppers are nice and soft, toss in the garlic and cook until fragrant.
Remove the veggies and it’s time to cook the eggs in the very same pan. Scramble them to perfection, then add some of your favorite shredded cheese to them to make them nice and cheesy. Once the cheese melts, you can remove the eggs from the pan.
Assemble the burritos by dividing all of the ingredients evenly amongst the tortillas. Then, fold the tortilla edges and roll them up!
If you’d like to make them crispy, just place the rolled burritos in a hot pan and cook on each side until the tortilla is golden on all four sides.
How to Freeze Breakfast Burritos and Reheat
Prepare the burritos as instructed and make sure they are cooled. Wrap each individual burrito in aluminum foil air-tight. Then, place the foil wrapped burritos into a large zip-top freezer bag and make sure to label. Freeze the burritos for up to 2 months.
There are two ways to reheat breakfast burritos: thaw one overnight and sear it in the pan in the morning or pop a frozen one into the microwave. For the best tasting results, I highly recommend taking 5 minutes to sear it in the an. You will get a crispy, tasty tortilla on the outside. For the fastest results, use the microwave and you can reheat it frozen.
To heat them up in the pan, thaw the burrito overnight in the refrigerator. Preheat a cooking pan over medium heat and lightly grease it with some oil. Cook burritos in a pan, turning them a quarter of the way to sear around and reheat evenly.
To heat them up in a microwave, simply take out a burrito from the freezer and take off aluminum foil completely. Make sure there is not a little piece accidentally left behind anywhere! Wrap the burrito in a damp paper towel and microwave 2-3 minutes, turning half way through. To make sure that it’s completely heated through, cut it in half and touch the center. If more time is needed, wrap it again and microwave for another minute or so. The exact time will depend highly on each microwave.
More Delicious Breakfast Recipes
Shakshuka – a wonderful one-dish breakfast recipe make with eggs, then cooked in a bed of chunky tomato and vegetable sauce that’s spiced with the perfect amount of cumin, paprika, and red pepper flakes
Eggs Benedict with Easy Homemade Hollandaise Sauce – soft, poached eggs over warm Canadian bacon, toasted English muffin, and topped with an easy, homemade Hollandaise sauce
Crustless Quiche – this is our family’s favorite quiche made with bacon, cheddar, mushrooms, and spinach but without crust
Biscuits and Gravy – soft and fluffy homemade buttermilk biscuits fresh from the oven and topped with easy white sausage gravy.
- 20 oz shredded hash browns thawed
- 8 10-inch (burrito) flour tortillas
- 1 lb bacon diced
- 12 oz breakfast sausage
- 1 onion diced
- 1 large bell pepper diced
- 2 garlic cloves crushed and minced
- 10 large eggs
- 1/4 cup whole milk
- 1/2 paprika
- 1/4 black pepper
- salt to taste
- 6 oz shredded sharp cheddar cheese
Cook Hash Browns:
- Preheat a large cooking pan over medium heat and add a little oil. Spread shredded hash browns in the pan and by not to overcrowd them too much. (Depending on the size of your pan, you may been to do it in two batches.)
- Season potatoes with a little salt and pepper and sauté, stirring from time to time, until hash browns are golden brown. Take them out of the pan and set aside.
Prepare the meat:
- Dice raw bacon and take breakfast sausage out of the casing (in using links).
- In the same large cooking pan over medium heat and add about a tablespoon of cooking oil
- Start cooking diced bacon until the fat is about half way cooked. Add breakfast sausage and break it up into smallest pieces you can. Keep cooking until sausage is fully cooked and the bacon fat is fully rendered.
- Take cooked meat out of the pan and set aside.
- Cook diced onion and bell pepper in the same cooking pan where you cooked the meats. (If there was too much grease left from the meats, you can discard most of it.)
- When onions and peppers are almost completely softened, add minced garlic and sauté for another minute of so. Take vegetables out of the pan and set aside.
Cooking Scrambled Eggs:
- Wipe down the pan and grease it with a little more oil. Keep the heat to medium-medium/low.
- Pour in the egg mixture and let it spread out. Let it start to cook on the bottom for 30-45 seconds and then use the spatula to slowly stir and mix the eggs and they cook.
- Once the eggs are no longer wet and runny, sprinkle cheese and work it throughout the eggs by gently folding and cuttings with a spatula.
- Once cheese is melted, take the eggs out of the pan.
To put together:
- Divide the eggs, meat, and vegetables among the tortillas, in the center but skewed towards the bottom.
- Fold the bottom flap onto the filling and then fold in the sides. Tucking the sides in as you go, roll the tortilla tightly with the filling.
To Crisp Up:
- Preheat a large pan over medium heat and add a little oil.
- Cook the burritos until golden brown on that side and turn 1/4 of the way. Continue to cook and turn until all 4 sides are golden.
- Wrap each individual burrito in aluminum foil air-tight. (It's best if you freeze them right after you assemble them. Just make sure the filling is cooled.)
- Place the foil wrapped burritos into a large zip-top freezer bag and make sure to label. Freeze for up to 2 months.
To Heat Up Frozen Burritos:
- Take out a burrito from the freezer and take off aluminum foil completely. (Make sure there is not a little peace accidentally left behind anywhere.)
- Wrap the burrito in a damp paper towel and microwave 2-3 minutes turning half way through.
- To make sure that it's completely heated through, cut it in half and touch the center. If more time is needed, wrap it again and microwave for another minute or so. The exact time will depend highly on each microwave.
To Heat Up Frozen Burritos in a Pan:
- Make sure to thaw burritos first in the refrigerator overnight.
- Preheat the pan first over medium heat and lightly grease it. Cook the burritos until golden brown, turning them about 1/4 of the way every few minutes.