Name: Freezer Breakfast Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound breakfast sausage; 2 cups frozen diced hash brown potatoes; 1 bell pepper (diced); 10 large eggs; ¼ cup milk; ½ teaspoon salt; ¼ teaspoon black pepper; 1½ cups shredded cheddar or Mexican-blend cheese; 8 large flour tortillas (10-inch); Salsa or hot sauce (for serving)

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Freezer breakfast burritos are a hot breakfast you only have to cook once. Sausage, potatoes, peppers, scrambled eggs and cheese are rolled into tortillas, wrapped and frozen, then reheated one at a time.

Eight burritos take about 40 minutes to make and cost much less than the drive-through or the frozen aisle. They’re a good way to keep busy mornings from turning into bought breakfasts.

They reheat in about two minutes in the microwave.

Ingredients and Swaps

Sausage: Bulk breakfast sausage. Turkey sausage is lighter, and black beans make them meatless.
Potatoes: Frozen diced hash browns, straight from the bag.
Eggs: Scrambled softly, since they cook a little more when reheated.
Cheese: Cheddar or a Mexican blend.
Tortillas: Large 10-inch flour tortillas. Smaller ones are hard to roll.

Tips for Burritos That Reheat Well

Undercook the eggs slightly. Soft, just-set eggs stay tender after reheating.
Cool the filling first. Hot filling steams the tortilla and makes it soggy in the freezer. Give it 10–15 minutes.
Warm the tortillas. A few seconds in the microwave makes them flexible.
Roll tightly. Fold in the sides, then roll.
Wrap individually. Foil or parchment around each one, then into a freezer bag.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $9.93 from Walmart, $10.00 from ALDI · Per Serving – $1.24 to $1.25

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Freezer Breakfast Burritos

Hearty breakfast burritos stuffed with scrambled eggs, sausage, crispy potatoes, peppers, and cheese. Make a batch, freeze, and microwave for grab-and-go mornings.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method Notes

Ingredients

1 pound breakfast sausage
2 cups frozen diced hash brown potatoes
1 bell pepper diced
10 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded cheddar or Mexican-blend cheese
8 large flour tortillas 10-inch
Salsa or hot sauce for serving

Method

In a large skillet over medium-high heat, cook the sausage, breaking it up, until browned. Transfer to a bowl, leaving about 1 tablespoon of fat in the pan.
Add the hash browns and bell pepper to the skillet and cook for 8–10 minutes, stirring occasionally, until the potatoes are golden. Add to the sausage.
Whisk the eggs, milk, salt, and pepper. Reduce the heat to medium-low, pour the eggs into the skillet, and gently scramble until just set. Add to the bowl and stir everything together.
Let the filling cool for 10–15 minutes.
Warm the tortillas so they’re pliable. Divide the filling and cheese among them, fold in the sides, and roll up tightly.
Wrap each burrito in parchment paper, then foil or place in freezer bags. Freeze.
To reheat: remove the foil, wrap in a damp paper towel, and microwave 1½–2½ minutes, flipping halfway, until hot in the center.

Notes

Make them meatless with black beans instead of sausage.
Use turkey sausage for a lighter version.
Add spinach or sautéed onions to the eggs.
For a crispy finish, toast the reheated burrito in a dry skillet for 1–2 minutes per side.

How to Reheat

Microwave: Unwrap, wrap in a damp paper towel and heat for 1½–2½ minutes from frozen, turning halfway.
Oven: Bake foil-wrapped burritos at 350°F for 25–30 minutes from frozen.
Crispy: After microwaving, brown the burrito in a dry skillet for a minute per side.