These make-ahead breakfast burritos are the best way to enjoy a warm breakfast on busy mornings! They're packed with crispy potatoes, melty cheese, fluffy eggs. They're so easy to make and are great option for making breakfast for the family for the entire week!
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Why I Love These Freezer-Friendly Breakfast Burritos
- Freezer-friendly: These meal prep breakfast burritos are ideal for prepping in advance and freezing since they reheat so easily.
- Cost-effective: Make these breakfast burritos using your favorite ingredients for less than $2 each! Way cheaper than fast food!
- Perfect for busy mornings: these burritos are a great option for busy weekday mornings when you want a hot breakfast but don't have a ton of time!
Ingredient Notes
- Flour tortillas: I used the burrito size tortillas (Missions "Super Soft"). The important thing is that they are soft & pliable so that they fold easily when you wrap the burrito fillings and don't crack. You can use whole wheat tortillas, sun-dried tomato tortillas, spinach tortilla, etc.
- Large eggs: You'll need 12 large eggs; I prefer to use scrambled eggs (especially if you are just making a single burrito). My recipe for sheet pan eggs also works perfectly for these burritos.
- Potatoes: I highly recommend using my oven roasted breakfast potatoes! Sweet potatoes would also be delicious in these. Or you can use cooked frozen hash browns or a cooked hash brown patty if you want a quicker option!
- Cheese: I used shredded cheddar cheese. You can also use sliced cheese or any variety of cheese you prefer (Mexican blend, pepper jack, mozzarella, etc.)
- Salsa: Throw some green (or red salsa) in your burrito for an extra burst of flavor!
Make it gluten-free! Use your favorite gluten-free tortillas to make these make-ahead breakfast burritos gluten-free.
How to Make Breakfast Burritos
Step 1: Prepare ingredients
- Make breakfast potatoes (or crispy hash browns is using) and set aside.
- Make scrambled eggs or make sheet pan eggs.
Step 2: Add fillings
In the center of the tortilla, layer in this order: scrambled eggs, breakfast potatoes, cheddar cheese, and green salsa.
Step 3: Roll burritos
To roll the burritos, first fold in the sides. Then fold the bottom and start to roll toward the top until it has closed up.
Tip: Your burrito will fold much easier if you use a slightly warm flour tortilla. You can wrap the tortillas in a damp paper towel and microwave them for 10-15 seconds to warm.
Step 4: Bake, Fry, or Air Fry
While you can totally eat these without crisping up the tortilla, I prefer them a little crispy! There's a few ways you can do this:
- Skillet: To cook, place burrito seam-side down in heated skillet and cook over medium heat for a few minutes on each side until the exterior is firm and has a nice crispy finish.
- Oven: Or bake at 350°F for 8 minutes, then remove the top pan and bake for another 4-6 minutes until toasty brown.
- Air Fryer: Wrap in foil and air fryer at 375°F for 8-12 minutes.
Step 5: Enjoy!
- Serve with extra green salsa, sour cream or your favorite hot sauce and enjoy a delicious breakfast!
- Or, allow the burritos to fully cool, then individually wrap in aluminum foil and freeze. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15-20 minutes. I prefer air fryer as it doesn't make the eggs as rubbery.
Tips & Variations
- Meat: this recipe is written as vegetarian but you can easily add cooked turkey sausage, crispy bacon, or any other ground meat to these make ahead breakfast burritos to make them even heartier and add extra protein!
- Veggies: add additional veggies like fajita veggies, yellow onion, red peppers, spinach, tomatoes, corn, etc.
- Beans: throw some black beans or refried beans in there to add extra fiber and flavor!
- Crunchwrap: if you only have smaller tortillas on hand you can try these burritos crunchwrap style!
Storage & Freezing
- Storage: Wrap individually and store in an airtight container or ziploc bag for 2-3 days in the fridge.
- Freezing: To prevent freezer burn or soggy tortillas, allow burritos to cool completely. Then wrap each burrito individually in foil and place in an airtight container or a large freezer bag for optimal freshness. These burritos will freeze for up to 3 months.
- Reheating: Remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.
Frequently Asked Questions:
Yes, you can cook these breakfast burritos in a large skillet or frying pan. To cook, place burrito seam-side down in heated skillet and cook over medium heat for a few minutes on each side until the exterior is firm and has a nice crispy finish.
No, you don't have to thaw the burritos before heating. Just remove directly from foil and microwave or place directly in air fryer (in foil). I usually air fry for 15 minutes and then slice open and microwave for 30 seconeds.
If your tortilla keeps tearing, there might be several reasons. Make sure all the filling ingredients are room temperature before adding. If the ingredients are hot, it can make the tortilla soggy and it can tear more easily. You may also be adding too much filling. Try to not overstuff your burritos. Lastly, I highly recommend using super soft tortillas as I think they fold the best. However, you can wrap any type of tortilla you're using in a damp paper towel and microwave them for 10-15 seconds to slightly warm them before adding fillings to help avoid tearing.
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Easy Breakfast Burritos
Ingredients
- 2 cups breakfast potatoes or cooked hashbrowns
- 12 large eggs scrambled
- 10 soft flour tortillas I use Mission "Super Soft" for easy folding
- 1 ½ cups shredded cheddar cheese
- green salsa optional
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Instructions
- Make breakfast potatoes (or crispy hash browns if using) and set aside.
- Make scrambled eggs. If eating the burritos immediately, proceed to the next step while the eggs are hot. If making ahead to freeze, allow the eggs to cool completely.
- In the center of the tortilla, layer in this order: scrambled eggs, breakfast potatoes, cheddar cheese (2 tablespoons), and green salsa.
- Roll burrito according to photos above. Eat as-is or cook the wrapped burrito to crisp up the tortilla.Skillet: To cook, place burrito seam-side down in heated skillet and cook over medium heat for a few minutes on each side until the exterior is firm and has a nice crispy finish.Oven: Or bake at 350°F for 8 minutes, then remove the top pan and bake for another 4-6 minutes until toasty brown.Air Fryer: Wrap in foil and air fryer at 375°F for 8-12 minutes.
- Serve with extra green salsa, sriracha sauce, or your favorite hot sauce and enjoy a delicious breakfast! Or, allow the fillings of the burrito to fully cool, then individually wrap in aluminum foil and freeze. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 8-12 minutes (or 15-20 minutes from frozen).
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.