Freezer Friendly Breakfast Burritos

$11.29 recipe / $1.41 each
by Beth - Budget Bytes
4.84 from 18 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner

A freezer breakfast burrito cut open on a plate with little cups of salsa and sour cream, a cup of coffee and a tangerine on the side.

What Can I Add to Breakfast Burritos?

I kept my breakfast burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with any of the following ingredients:

  • Meat (cooked): bacon, breakfast sausage
  • Vegetables: hash browns (cooked), avocado, green onion, jalapeño, pickled red onions, spinach
  • Beans: black beans, hummus
  • Cheeses and Sauces: Monterey jack or pepper jack, cotija, feta, taco sauce (sparingly), salsa (thick type, not a watery variety), guacamole

I do not suggest adding sour cream to your breakfast burritos because sour cream doesn’t hold up well to freezing and thawing. Instead, serve sour cream on the side for dipping after reheating.

How Long do Breakfast Burritos Last?

I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! :)

How to Reheat Frozen Burritos

You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.

If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.

How to Prevent a Soggy Freezer Burrito

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.

A hand holding half of a breakfast burrito with the open cut side facing the camera.
Share this recipe

Freezer Friendly Breakfast Burritos

4.84 from 18 votes
Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins!
A hand holding half of a breakfast burrito with the open cut side facing the camera.
Servings 8
Prep 20 minutes
Cook 30 minutes
Total 50 minutes


  • 8 oz. cheddar ($1.69)
  • 1 yellow onion ($0.32)
  • 1 bell pepper ($1.00)
  • 2 Tbsp butter, divided ($0.26)
  • 2 pinches salt and pepper ($0.05)
  • 1 lb. cooked ham ($3.75)
  • 12 large eggs ($2.79)
  • 8 large flour tortillas (burrito size) ($1.39)


  • Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
  • Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
  • Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
  • Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
  • Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
  • To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
  • To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
  • Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

  • Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
  • To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

See how we calculate recipe costs here.


Serving: 1burritoCalories: 421kcalCarbohydrates: 18gProtein: 28gFat: 26gSodium: 1275mgFiber: 2g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Scroll down for the step by step photos!

The open sides of a cut open breakfast burrito held toward the camera, close up.

How to Make Homemade Breakfast Burritos – Step by Step Photos

Shredded cheddar on a cutting board with the cheese grater.

Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).

Sautéed peppers and onions in a skillet

Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.

Cooked ham in the skillet

Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.

Whisked eggs in a bowl

Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.

Cooked eggs in the skillet

Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.

Build breakfast burritos, eggs on tortillas first

Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.

Add peppers, onions, and cheese to breakfast burritos

Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.

Cooked ham added to the breakfast burritos

Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).

Fold and roll breakfast burritos

To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.

Breakfast burrito wrapped in parchment paper and labeled.

Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).

Breakfast burritos in freezer bags

Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.

A reheated breakfast burrito on a plate with a newsprint liner, two small dishes of salsa and sour cream, a tangerine and cup of coffee on the side

And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). 

Share this recipe

Posted in: , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. I try not to use any single-use products in my house, do you have any suggestions for making without parchment paper? Could I just freeze them with the folded side down in a reusable freezer baggie or is it really necessary to wrap them with something? I love your website, I’m really looking forward to trying these! :)

    1. I think you could get away without using the parchment. Maybe if you have some beeswax wraps that might help? The goal is to reduce exposure to air as much as possible, as that makes them get freezer burn. :)

  2. If I use real eggs in my breakfast burrito and put it in the fridge to have for work the next day would the eggs taste good.

  3. I want to try this recipe but I’m worried if the real eggs will taste good in a breakfast burrito if I make it the night before I go to work for work the next day.

  4. FREEZER FRIENDLY BREAKFAST BURRITOS. This is an excellent idea and I am sold. Now I want to find all the recipes that I can which are ideal for making in bulk and being frozen. I hope that Budget Bytes will provide me with many examples of how I can do that, and much more.

    1. You definitely want to make sure all the ingredients are fully cooked before freezing. Breakfast sausage would be a great protein to add, as Beth mentions in the blog post (in the section, “WHAT CAN I ADD TO BREAKFAST BURRITOS?”). If you’re concerned about the extra grease, use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate before adding it to the burritos. For tips on reheating as well as avoiding soggy breakfast burritos, consult the sections of the blog post labeled “HOW TO PREVENT A SOGGY FREEZER BURRITO” and “HOW TO REHEAT FROZEN BURRITOS.” But if you have any other specific questions about it, please let us know! ~Marion :)

    1. If reheating in the microwave, you can leave it wrapped in the parchment and that will hold in the steam and keep the tortilla nice and soft. If you choose to reheat without parchment the tortilla will just be a little more crispy-dry. But it’s up to you! :) (if reheating in a skillet, remove the parchment)

  5. This looks delicious but with CKD I’m going to try to use low sodium ham or turkey and swiss cheese as that has less salt and no salt butter and see if my kidneys will still be happy. 😊. It’s worth a try!

  6. Are we sure the nutrition info is correct? Is one burrito really almost 700 calories? Maybe it is the ham? I would love to make these but that sure is a lot of calories. (No snark intended bc I LOVE Budget Bytes!).

    1. Hi, Martha! The nutrition information lists the serving size (1 burrito) and estimates the calories per serving at roughly 421 calories. Also, as we mention in our nutrition information disclaimer, we use a software called Spoontacular API to calculate all of our nutrition information, and sometimes there can be errors or discrepancies. Because of this, what you see at the bottom of the recipe card should only be considered a rough estimate and not used as actual medical or health advice. (Here’s the full version: ~ Marion :)

  7. Masking, duct, and scotch tape wouldn’t stick to the parchment paper. I finally had to staple the wrapped burritos shut. Otherwise, the recipe seems solid. More guidance on measurements would’ve been helpful, but it worked out ok.

  8. Thanks for this recipe! My teenage son asked me to make him something that I can stick in the freezer and he can pull out to put into his lunches every day. He works a physically demanding job, so high protein content is a must. Great recipe. Thanks again!

  9. If I were to add hash browns to this, do you think cooking frozen hashbrowns first and adding them in, then re-freezing in the burritos would work? Thanks!

  10. I’m sure these will taste amazing. But it took more time and annoyance to prepare these than I bargained for. Mainly with the wrapping. I bought large size tortillas but they were very full and difficult to keep together. I toasted them on the side with the closed flap to make them stay shut. Masking/washing tape doesn’t stick to parchment paper so they all came open and had to be re-wrapped. If I want to eat something like this for breakfast I’ll probably just hit up the Golden Arches. 

  11. Quick Question: hosting a winter Covid safe outside brunch over the holidays for friends around the fire. Making your spicy hot cocoa recipe. Thought I’d make up a bunch of your breakfast burritos ahead of time to freeze. Could I wrap them individually in foil and heat in the oven and then transfer to a warm slow cooker to hold? Should I use parchment paper to wrap them, and then the foil? Thought they’d be easy to eat with mittens and gloves. Thanks for any advice you can offer.
    Want to add: My twenty something kids (and their friends) love your website. They have found success cooking affordable and healthy meals with your recipes. I think they’ve surprised themselves that they can cook great tasting food. Thank you!

    1. Hi Karen! While I’ve never tried reheating and holding the burritos in a slow cooker, I think that sounds like a fantastic idea! I don’t think you’d necessarily need to use both parchment and foil. The foil should be just fine. :)

  12. How long do you think the burrito would last without freezing? Like if I made 5 for the whole week would they last or do they just last a day or 2 in the fridge?????

    1. Probably a few days, but it depends on so many factors that it’s hard to say an exact time.