Make-Ahead Freezer Breakfast Burritos
Prep a dozen breakfast burritos for under $12 and grab one from the freezer every morning - reheats perfectly in 90 seconds.
I started making these freezer breakfast burritos when I realized I was spending $4-5 every morning at the drive-through. Do the math: that's $20-25 per week, over $100 per month, just on breakfast. Meanwhile, I could make a dozen homemade breakfast burritos for about the same price as three days of takeout. The beauty of this recipe isn't just the cost savings - it's the flexibility. Use whatever cheese is on sale, swap in leftover cooked vegetables, or make half with sausage and half vegetarian. I typically spend one Sunday morning making a double batch, and suddenly my family has grab-and-go breakfasts for two weeks. The secret to keeping them from getting soggy? Cool everything completely before assembling, and wrap them individually in foil before freezing. These aren't fancy, but they're filling, customizable, and they've saved me hundreds of dollars. On rushed mornings when my kids need to eat in the car, or when my partner grabs one before an early shift, these burritos prove that budget cooking isn't about deprivation - it's about smart planning. Twelve burritos, twelve dollars, countless stress-free mornings.
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Servings
12
Ingredients
- •12 large flour tortillas (burrito size)
- •12 large eggs
- •1 lb breakfast sausage or ground beef
- •2 cups shredded cheese (cheddar, Mexican blend, or whatever's on sale)
- •1 medium onion, diced
- •1 bell pepper, diced (optional, use if on sale)
- •2 tablespoons butter or oil
- •Salt and pepper to taste
- •1 can (15 oz) black beans, drained and rinsed (optional)
- •Salsa or hot sauce for serving (optional)
Instructions
- 1
Cook the meat: In a large skillet over medium heat, brown the breakfast sausage or ground beef, breaking it into small crumbles. Drain excess fat and transfer to a large bowl. Let cool slightly.
- 2
Sauté the vegetables: In the same skillet, add butter or oil and cook the diced onion and bell pepper (if using) until softened, about 5 minutes. Transfer to the bowl with the meat.
- 3
Scramble the eggs: Crack eggs into a bowl, whisk with salt and pepper. In the same skillet over medium-low heat, scramble the eggs until just cooked but still slightly soft (they'll cook more when reheated). Transfer to the bowl with other ingredients.
- 4
Combine filling: Add shredded cheese and black beans (if using) to the bowl. Gently mix all ingredients together. Let the mixture cool completely - this is crucial to prevent soggy burritos.
- 5
Assemble burritos: Lay out a tortilla and add about 1/2 cup of filling to the center. Fold in the sides, then roll tightly from bottom to top, keeping the sides tucked in. Repeat with remaining tortillas and filling.
- 6
Wrap for freezing: Wrap each burrito individually in aluminum foil, making sure it's completely sealed. Label with the date if desired.
- 7
Freeze: Place wrapped burritos in a large freezer bag or container. Freeze for up to 3 months.
- 8
To reheat: Remove foil, wrap burrito in a damp paper towel, and microwave for 1.5-2 minutes, flipping halfway through. Alternatively, reheat in foil in a 350°F oven for 20-25 minutes. Serve with salsa or hot sauce.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.