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You are here: Home / Main Dish / Freezer Breakfast Burritos

Freezer Breakfast Burritos

February 28, 2022 by Susanne Leave a Comment

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These Breakfast Burritos are filled with eggs, sausage, cheese, potatoes, and spinach these burritos a hearty delicious way to start your day. Enjoy these delicious burritos right away or store them in the fridge or freezer for an easy breakfast you can enjoy for days or months to come. 

Breakfast burrito stuffed with sausage, eggs cheese and tomatoes cut into half stacked on top of each other.

I love to prep breakfasts for the week on Sunday it saves me time in the mornings and it helps me stick to healthier choices and skip the Pop-Tarts. While meal prepping sounds like a chore it can be easy and convenient especially with recipes that are easy to make like these burritos or these English Muffin Breakfast Pizzas or this Sausage Breakfast Casserole. 

A burrito with missing bite sitting on a white plate.

How do you make Breakfast Burritos?

Ingredients: 

  • eggs
  • potatoes 
  • sausage 
  • spinach 
  • cheddar Cheese
  • tortillas (flour or whole wheat)   
  • salt and pepper 
  • salsa 

Measured ingredients for recipe in clear glass bowls on marble countertop.

Equipment: 

  • large skillet 
  • whisk 
  • spatula 
  • knife
  • cutting board
  • aluminum foil 
  • zip top freezer bag or other freezer safe container 

Instructions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set it aside while prepping the potatoes.
  2. Wash potatoes and pat dry. Then chop the into one inch pieces.  Place them chopped pieces on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 15-20 minutes or until they are fork tender.
  3. While the potatoes are baking, cook the breakfast sausage in a large skillet until no longer pink and cooked through. About 7-8 minutes. Transfer to a plate lined with paper towel. In the same skillet (or a new one if you prefer) cook the eggs by scrambling them, seasoned with salt and pepper. 
  4. Remove the potatoes from the oven and let them cool slightly (1-2 minutes). 
  1. Once the potatoes have cooled it is time to assemble your burritos. On a tortilla place spoonful potato pieces, a spoonful eggs and sausage and a tiny bundle of spinach. Next, add in the desired amount of cheese and salsa. (Note: If you are planning to freeze these breakfast burritos I recommend skipping the salsa as it can cause the burrito to become soggy when reheating. No one wants to eat a soggy burrito for breakfast, yuck!)
  2. To fold your burrito take in the 2 shortest sides holding them down with both hands. Then using your thumbs lift the open side over and begin rolling a tight roll.
  3. Finally, place seam side down in the skillet over medium heat for one to two minutes or until tortilla is golden brown. 

Substitutions and Variations: 

  • Don’t like sausage? Try ham or bacon both are delicious in this recipe. Don’t like pork try using a turkey alternative. 
  • Want to make it vegetarian? Swap the pork sausage for a meatless sausage alternative. 
  • Another great option would be to swap for mushrooms, canned black beans (drained and rinsed from the can) or vegetarian refried beans. 
  • Looking for a lower carb choice? Skip the potatoes and double the eggs and sausage or add ham. Low carb tortillas are perfect for this recipe, too!
  • Use the cheese of your choice. You really can’t go wrong with the cheese. I used cheddar but these would be great with  Monterey Jack or Mozzarella. 
  • Want to add some spice? Add a 1/4 teaspoon red pepper flakes when scrambling the eggs.  

A woman's hand holding half a breakfast burrito. Photo showcases the ingredients on the inside.

Storing:

Refrigerator: Tightly wrap each burrito in foil or plastic wrap the place in a zip top bag or air tight container. Place in the fridge for up to five days. To reheat the burritos in the microwave remove foil and place in the microwave for 2 minutes then continue to reheat in 30 second increments until desired temperature. Or, Reheat in a skillet for 6-8 minutes flipping halfway or until crispy on both sides. 

Freezer: If you are going to freeze the burritos wrap them in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through. 

Sausage, eggs, potatoes. salsa and cheese lay on top of an open tortilla.

Weekend Brunch Serving Suggestions:

These burritos are prefect for weekday mornings when you are in a rush. BUT don’t overlook these as a great weekend brunch dish. Top them with more salsa and melty cheese. Serve with fresh chopped salad, chips and guacamole and a great cocktail like my Beer Margaritas or a Bloody Mary and you have a great brunch! 

Happy Cooking Y’all!

Susanne 

Breakfast burrito stuffed with sausage, eggs cheese and tomatoes cut into half stacked on top of each other.
Print

Breakfast Burritos

These Breakfast Burritos are filled with eggs, sausage, cheese, potatoes, and spinach these burritos a hearty delicious way to start your day. Enjoy these delicious burritos right away or store them in the fridge or freezer for an easy breakfast you can enjoy for days or months to come.
Course Breakfast
Cuisine American, Mexican Inspired
Keyword Breakfast Burrito, Freezer Breakfast Burritos
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 burritos
Calories 268 kcal

Ingredients

  • 3 medium Yukon potatoes chopped into 1 inch pieces
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 16 oz. sround breakfast sausage turkey or pork
  • 10 large eggs beaten
  • ½ cup salsa
  • ½ cup cheddar cheese shredded
  • 2 cups spinach leaves

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set it aside while prepping the potatoes.
  2. Wash potatoes and pat dry. Then chop the into one inch pieces. Place them chopped pieces on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 15-20 minutes or until they are fork tender.
  3. While the potatoes are baking, cook the breakfast sausage in a large skillet until no longer pink and cooked through. About 7-8 minutes. Transfer to a plate lined with paper towel. In the same skillet (or a new one if you prefer) cook the eggs by scrambling them, seasoned with salt and pepper.
  4. Remove the potatoes from the oven and let them cool slightly (1-2 minutes).
  5. Once the potatoes have cooled it is time to assemble your burritos. On a tortilla place spoonful potato pieces, a spoonful eggs and sausage and a tiny bundle of spinach. Next, add in the desired amount of cheese and salsa. (Note: If you are planning to freeze these breakfast burritos I recommend skipping the salsa as it can cause the burrito to become soggy when reheating.)
  6. To fold your burrito take in the 2 shortest sides holding them down with both hands. Then using your thumbs lift the open side over and begin rolling a tight roll.
  7. Place seam side down in the skillet over medium heat for one to two minutes.

Freezer Instructions:

  1. Wrap in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through.

Recipe Notes

Refrigerator: Tightly wrap each burrito in foil or plastic wrap the place in a zip top bag or air tight container. Place in the fridge for up to five days. To reheat the burritos in the microwave remove foil and place in the microwave for 2 minutes then continue to reheat in 30 second increments until desired temperature. Reheat in a skillet for 6-8 minutes flipping halfway or until crispy on both sides. 

Freezer: If you are going to freeze the burritos wrap them in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through. 

Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes

Nutrition Facts
Breakfast Burritos
Amount Per Serving (1 burrito)
Calories 268 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 202mg67%
Sodium 486mg21%
Potassium 464mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 954IU19%
Vitamin C 12mg15%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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