These Freezer Friendly Breakfast Burritos are stuffed with fluffy scrambled eggs, cheese, sausage or bacon and my favorite burrito sauce!
Perfect for meal prep, camping, and an easy grab and go breakfast!
I love preparing this easy breakfast burrito recipe ahead of time, so my kids can grab one on their way to school.
Freezer Friendly Breakfast Burritos
These burritos are fantastic when served right away, but also just as good when reheated later on. They’re also completely customizable, making it perfect for using up any ingredients you have lingering in your fridge.
Breakfast Burrito Ingredients:
Here’s a basic list of the ingredients you’ll need in order to make these breakfast burritos at home. As always, you can find the full, printable recipe located in the recipe card below.
- Bacon or Sausage – feel free to swap in ham, chorizo or potatoes
- Butter
- Eggs
- Salt & Pepper
- Cheese – shredded Mexican blend
- Large Flour Tortillas
- Chipotle Aioli – you can use store bought or my homemade version!
PRO TIP: you can add in your favorite veggies like: sautéed onions and peppers, but ingredients like avocado and tomato do not freeze as well, so I would leave those out until you’re ready to serve.
How To Make Breakfast Burritos:
The main component of your breakfast burrito is the scrambled eggs. It’s important to cook them correctly, so you don’t end up with rubbery, dry eggs.
- Start by preparing your breakfast proteins: cooking bacon until crisp or brown sausage until crumbled and no longer pink. Drain and set aside.
- Whisk your eggs until there is no longer any dark yellow spots visible, so the yolk is evenly incorporated into the mixture. Heat two tablespoons of butter over medium heat and add in the eggs. Stir slowly, until the eggs start to come together and remove from heat when they are still slightly shiny, season with salt and pepper.
- Assemble your burritos with eggs, cheese, and choice of protein. Then add on the chipotle sauce and wrap up nice and tight.
- Serve immediately or wrap in foil, place in a plastic bag and freeze for up to 1 month.
Breakfast Burrito Sauce
Don’t let your breakfast burrito go dry and flavorless! This incredible breakfast burrito sauce will transform your basic burrito into a zesty, chipotle masterpiece!
Homemade Chipotle Aioli
Aioli is just a fancy word for a mayo-based sauce. This recipe is very simple to make, but you can also purchase a chipotle aioli at the store in the condiments aisle if you’re in a hurry.
- 1/3 cup mayo
- 1 tsp lemon juice
- 1/2 tsp chipotle chili pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
MIX – combine the ingredients above in a small dish and mix until evenly incorporated. Keep sauce stored in fridge.
Make Ahead Freezer Friendly Breakfast Burritos:
Like I mentioned above, these super easy breakfast burritos are great for making ahead of time. I’ll make a double batch, wrap them up and freeze for the week.
- Wrap the prepared breakfast burritos in foil, so they’re nice and tight.
- Place the wrapped burritos in a large zip-close bag and freeze for up to 1 month.
- To reheat: unwrap foil from burrito and wrap in a damp paper towel. Microwave for 3 to 4 minutes, flipping over halfway through, until heated through.
More Make Ahead Breakfast Recipes
Breakfast isn’t just for the mornings… you can enjoy any of these recipes during dinner time as well!
- Frittata Egg Muffins – 3 ways
- Overnight French Toast Casserole
- Sausage Egg and Cheese Breakfast Casserole Muffins
- Ultimate Tailgating Breakfast Sandwiches
You’re going to love these quick and easy breakfast burritos!
What are some of your favorite breakfast burrito fillings?
Freezer Friendly Breakfast Burritos
Ingredients
For the Chipotle Aioli
- ⅓ cup mayo
- 1 tsp lemon juice
- ½ tsp chipotle chili pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
For The Breakfast Burritos
- 1 lb. bacon, or breakfast sausage
- 2 tbsp butter
- 8 large eggs
- salt and pepper, to taste
- 1 cup Mexican 3 cheese blend, shredded
- 6 large flour tortillas
Instructions
For The Chipotle Aioli
- Combine the aioli ingredients in a small dish and whisk to combine. Set aside.
For The Breakfast Burritos
- Cook the bacon or sausage, or a combination of the two until the bacon is crisp and the sausage is crumbled and no longer pink. Drain any excess fat. Set aside.
- Whisk the eggs together until there are no dark yellow streaks of yolk visible. Heat the butter in a skillet over medium heat. Add the eggs and stir slowly, until the eggs come together and become cooked. Remove from heat when they are still slightly shiny. Season with salt and pepper.
- Warm the tortillas so they are pliable. Divide the ingredients evenly between the 6 tortillas, placing the filling in the center of each. Add 1 to 2 tbsp of the aioli to each burrito. Fold over one end of the tortillas, covering the filling, then pull up the sides of the tortilla, while rolling and securing the filling inside.
- Serve the burritos immediately or wrap in foil and store in a zip-close bag in the freezer for up to 1 month.
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Chicken Cordon Bleu Pasta Bake
Tango
Wow, I love these burritos! I made my first batch with Jimmy Dean hot sausage, and I scrambled the eggs the way Gordon Ramsey makes them. I decided to use your aioli recipe, which makes these burritos fantastic.
Lyndee Porter
I have made these to take camping several times. They are great. Also have some for the kids to grab before school. I can’t figure out how to microwave them without the damp paper towel sticking to the burrito. Maybe it needs to be wetter. Not sure.
Denise
Is chipotle chili pepper a spice
Dave
Sounds good but your recipe doesn’t say anything about adding cheese. I know when but someone else might need the help.
Shawn
It’s listed in step 3 of the recipe: “Divide the ingredients evenly between the 6 tortillas, placing the filling in the center of each.” Hope that helps!
Jean
These reheat very great in a Crock Pot on warm or low. I’d make them the night before, wrap in foil and freeze them. In the morning I’d put them in the crockpot and take them to work and by morning break my team would enjoy breakfast burritos. The tortillas soften and ‘steam’ inside the foil. Delicious!