Homemade Freezer Meals: The Breakfast Burrito

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Homemade Freezer Meals: The Breakfast Burrito I have created a pretty functional meal plan for our family that makes weekly meal prep a breeze. But the one area that I struggle with is breakfast. Usually the kids and I will eat some form of eggs or oatmeal every morning. The challenge comes in when I’m trying to feed my dear husband as he runs out the door.

My solution…homemade freezer breakfasts! For about $12 (less if you have your own backyard hens) you can pre-make 24 breakfast burritos that will be ready to go out the door first thing in the morning!

The best part about it is, I control the ingredients! No overly processed crap necessary:)

The Breakfast Burrito

The Ingredients

-24 tortillas
-2 lbs meat (i.e. bacon, ham, sausage, chorizo)
-2.5 lbs potatoes
-1/3 cup oil (i.e. butter, olive, coconut, lard)
-1 large onion, diced
-1 lb shredded cheese
-12 eggs
-1/2 cup milk
-your choice of seasoning

The Preparation

Homemade Freezer Meals: The Breakfast Burrito

1. Preheat oven to 425 degrees F
2. Cut potatoes into small cubes and dice the onion.
3. In a large casserole dish, toss oil of choice, potatoes, onion, and seasoning.
4. Bake in oven for 30 minutes, or until potatoes are tender.

Homemade Freezer Meals: The Breakfast Burrito 5. Cook the meat of you choosing. Homemade Freezer Meals: The Breakfast Burrito 6. In a medium-sized bowl whisk eggs and milk together until well combined.
7. Over medium high heat, pour egg mixture into sauce pan and cook until just done (do not over cook the eggs otherwise your burritos will be dry). Homemade Freezer Meals: The Breakfast Burrito 8. I use block cheese, so this is where I shred it:) Homemade Freezer Meals: The Breakfast Burrito 9. Assemble the burrito by adding small amounts of each ingredient. Note: Want to learn to make your own homemade tortillas? Check this recipe out! Homemade Freezer Meals: The Breakfast Burrito 10. Place burritos on a cookie sheet, in a glass dish, or whatever you want to use:) And freeze for about 2 hours.
11. Once flash frozen, store burritos in freezer by using your prefer method of freezer storage.

Ready to Eat

-For the best results, remove a burrito from freezer the night before to thaw. Then place in toaster oven, convection oven, or microwave to warm. Wrap and you’re ready to go!

-Forget to thaw it the night before? Yeah…I do that all the time too! It’s okay to remove the burrito from the freezer and heat it up the morning of. Just be sure to adjust your warming time accordingly.

Free Download: Click here to print off your free Breakfast Burrito recipe sheet. Be sure to pin this for future reference:)

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What are your most favorite freeze meals? Let’s share our resources!

See this post and a host of others like it here: Homestead Barn Hop, Monday Mania, Fat Tuesday, New Nostalgia, Handmade Tuesday, Real Food Wednesday, Frugal Friday, Fight Back Friday


  1. Perfect timing on this post…I love frozen homemade burritos and I’ve been trying to think up a way to use up a bunch of chicken breakfast sausage that’s sort of dry. I can mix the sausage with salsa and peppers and stuff it into burritos. I think going Mexican with this chicken sausage will add the moisture it needs in a flavorfu way. Thanks for the post! cb

  2. Thanks so much! This is just what we need to get things moving more smoothly in the mornings. Can’t wait to try these!

  3. This sounds great! I can’t wait to try it out!

  4. What a great idea! My husband is always wanting something other than oatmeal (which is what my two littles eat for breakfast every morning), this will definitely be going on my to do list for the week 🙂

  5. These look perfect…for my family I would add black beans to it. They are very good for your health and we eat them every day. My son was healed from a chronic illness after 17 years by adding beans to his diet. (true and miraculous) Thanks for sharing this recipe. 🙂

  6. Baked oatmeal is also a fast and easy breakfast and I hope you are soaking your oatmeal overnight before you eat it, no matter how it’s made.

    Also, this type of “fast” breakfast is good made with a sort of crepe, rather than a tortilla. I make a bunch of the crepes ahead of time, stack them between layers of parchment paper, wrap them in bunches of 6 or 8 in a big piece of parchment paper and slide it into a plastic bag (gently used/already used bags work great). We don’t use much plastic around here, but natural (brown) parchment helps protect food from the plastic-y taste which sometimes results from foods stored in the freezer. Then assemble them the same way as described above. My DH likes the salsa added, sometimes, so I let him finish making them before he heads out the door. Sometimes he also adds sour cream and more cheese, too. It depends on what’s in the fridge.

  7. I love breakfast burritos! The only frozen breakfast I have really tried (so far) is making too many pancakes and freezing them for the week. This recipe not only sounds delicious but time saving which sometimes I need…lol Thanks tons, I will definitely give this a try 🙂

  8. Thank you for this recipe — my kids love these for breakfast!


  9. I too have a husband that runs out the door early in the morning. I make him the breakfast burritos. He does like them very much. However he does get tired of them too. So I tried to copy some of the fast food places. I make some pancakes and freeze them. I make bacon and sausage patties and freeze those too. Then in the early morning I can make him a pancake breakfast quickly in the microwave. I have also used the frozen bacon to make a breakfast sandwich. I can fry an egg in just a few moments when the bacon is heating in the microwave and the toast is toasting. Out the door he goes with a large coffee, the sandwich, and an orange or banana to eat later at his coffee break.

  10. I have been wanting something new to make a head to put in the freezer and grab when needed! Thank you 🙂

  11. This is a great idea! We get in a breakfast rut at our house, too. I’m hosting a “Make ahead Mondays” link up over at my blog. I’d love to have you come share some of your freezer meals!

  12. Love this! I am pregnant and always try to include at least 1 decent quality (i.e. omega 3 enriched if not pasture) egg in my breakfast. I live in south Texas and enjoy taquitoes, but always wonder what is really in them and guess that the ingredients are probably not the best. I will be trying this soon!

  13. I just stumbled upon your blog via pinterest and have been snooping around the archives for the past hour or so, giddy with anticipation of trying out so many of your great homemade products! When I saw this post I had a twinge of pride, as I already make this sort of thing for my own fiancé in the mornings as he is dashing off to work (previously without a thing in his belly)… I use sun-dried tomato or spinach tortillas usually, but I’ve never thought of adding potatoes! I encourage anyone to try it out, it really is super easy and my mind is at ease knowing my other half is happy, healthy, and full!

  14. When I make the ones for my hubby, I generally use 1 lb of mild sausage that I get on sale. (It’s generally less expensive than bacon and hubby prefers sausage, while I prefer bacon.) While I cook that, I mix 1 dozen eggs with a little milk (about 1/4 cup), chunky salsa, salt, and pepper. I add that to the sausage. I soften the tortillas in the microwave, then put the cooked mixture on the tortillas and add shredded cheese. This makes about 18 breakfast burritos.

    Another make-ahead breakfast item at our house is pumpkin pancakes. They are actually even good at room temperature with no syrup as a snack for a road trip. The whole recipe makes about 14-16 pancakes with only 2 Tbs sugar and 2 Tbs oil for the entire recipe. (See below for the recipe.)

    I also will use extra homemade bread that may be a little stale to make French toast. If enough is left over, I freeze it, then toast it in the toaster to warm.

    2 c flour
    2 Tbs brown sugar
    1 Tbs baking powder
    1-1/4 teaspoons pumpkin pie spice (or my preferred method: 1/2 teaspoon cinnamon, 1/4 teaspoon each of allspice, ginger, cloves, and freshly ground nutmeg)
    1 tsp salt
    1-3/4 cups milk
    1/2 cup canned pumpkin or fresh pumpkin pulp, processed smooth
    1 large egg
    2 Tbs plus vegetable oil or melted and cooled butter (a non-stick skillet only requires the 2 Tbs vegetable oil

    Combine dry ingredients with a wire whisk and set aside.

    In a large bowl, beat milk, pumpkin, egg and oil. Gradually add dry ingredients.

    Mix only until wet. Batter will be lumpy.

    Heat griddle.

    Make pancakes using 1/4 cup batter. Cook until top is bubbled and edges dry. Turn and cook for another minute or so.

  15. I’ve been making breakfast burritos similar to this for several years now and freezing them, you can change your ingredients, I sometimes use mild Italian sausage (cooked like hamburger), 1 to 1 1/2 slices of American cheese, sometimes rice as a filling to make more burritos and sometimes diced or small strips of ham and sometimes mild pace picante to spice it up a bit. There are lots of ways to make your burritos to your liking. Then when storing I first wrap each burrito in plastic wrap followed by wrapping in tinfoil then after cooling down a bit into the freezer they go. This method seems to help prevent freezer burn. On reheating I unwrap the burrito and run a little water over it so when you put it in the microwave frozen it doesn’t get dry if you forget to thaw one first.

  16. Just put 26 burritos in the freezer. Thanks so much for the great recipe!

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