These Healthy Freezer Breakfast Burritos are so easy to make and a perfect meal for breakfast and dinnertime! Stock your freezer now, and your future self will be forever grateful.
There’s just something special about a breakfast burrito. Do you agree?
It’s a meal I don’t make very often, and every time I do, my whole family (including me) says, “Why don’t we have this every week?”.
Rarely (meaning never) do we have these for breakfast. This breakfast burrito has only ever been enjoyed at dinnertime and this recipe is my FAVORITE version I’ve ever made.
I’m typically really good at menu planning, but on a day when I’d rather die than make dinner, these Freezer Breakfast Burritos are stocked in my freezer, ready to save the day.
We love these burritos so much that I actually will double the recipe below so I can make some for dinner and then freeze the rest. I highly suggest this. Mommy “WORK SMARTER NOT HARDER” tip of the day.
LET’S TALK BURRITOS
You are welcome to tweak this recipe to make it your own, but this is my perfected version that I make 99% of the time.
The filling: Our trusty Instant Pot is taking care of the perfectly diced potatoes so you can swing your attention over to the stovetop. Brown that sausage, scramble those eggs, grate that cheese. You’re ready to assemble.
Use your favorite burrito-size tortilla. I love the sun-dried tomato tortillas if you can find them, but go with whatever you love!
From there, you fill your tortillas with all the prepared fillers and roll them up nice and tight.
Here’s where you decide, “Can I wait for another day to eat this burrito, or do I want it right now?” Lucky for you, I’ve included both the “devour now” and the “freeze for later” directions below.
This Breakfast Burrito, made with such a humble mix of ingredients, is quite possibly the most satisfying dinner I’ve had in my kitchen this month. Another reminder that “complicated” doesn’t always equate to “better”.
Tender potatoes, juicy sausage, and soft scrambled eggs glued together with cheese and salsa, rolled tight and clean so you can eat with your hands with dignity — ABSOLUTELY DELIGHTFUL!
WHY YOU WILL LOVE FREEZER BREAKFAST BURRITOS
- FREEZER MEAL: We talk a lot about freezer meals around here (see all our Freezer Meal Cookbooks HERE) because we know dinnertime can make or break a mama at the end of a busy day. This burrito is a freezer meal you’ll be ecstatic to grab.
- EASY: While there are a few prep steps, the process is simple and worth your time.
- CUSTOMIZABLE: If you’ve got kiddos with strong preferences, you can customize their burrito and write their name on it so no one touches it.
HOW TO MAKE FREEZER BURRITOS
- Pressure cook the potatoes, then season and set aside to cool
- Prep the other fillers and assemble them in the tortilla
- Fold the edges of the tortilla in, then tightly roll the burrito; wrap and freeze
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- SIZE OPTIONS: I like to use burrito-size tortillas because my kids will eat a whole one, but if you prefer a smaller version, you can definitely use smaller tortillas and make more burritos.
- PREVENT FREEZER BURN: To prevent freeze burn, I like to wrap the burritos first in foil (or plastic wrap if you prefer), then place them in a freezer-safe ziptop bag.
- COOK FROM FROZEN OR THAW: Freezer burritos are easy to cook straight from frozen, but if you are thinking ahead, you can pull them out the night before or the morning of. They will heat through faster if thawed a bit.
- BROWN OR NOT: My kids prefer a soft, microwave-heated burrito. If you’re like me and get googly eyes over a brown, crispy tortilla, brush with a little oil and brown in a sauté pan until crispy.
HOW TO FREEZE AND REHEAT
- FREEZE: To freeze the burritos, wrap them in foil or plastic wrap and place them inside a freezer-safe ziptop bag. Label the bag and freeze for three months or so.
- REHEAT: Remove burritos from the freezer and remove the foil or plastic wrap. Microwave for 3 – 5 minutes, flipping every minute or 2 for even heating. You could also throw the frozen burritos in an air fryer and cook at 350°F for about 5 minutes until heated through.
MAKE AHEAD TIPS
To make assembly night even quicker, the potatoes, sausage, and eggs can be cooked a day or two beforehand. The cheese can also be shredded in advance.
WHAT TO SERVE WITH BREAKFAST BURRITOS
These burritos are a full meal, so we go simple with sides.
- FRUIT: Either fresh fruit or a smoothie is great!
- DIPPERS: Salsa, hot sauce, sour cream, yogurt, guacamole, etc.
VARIATIONS
- MEAT OPTIONS: Swap the sausage for ham or bacon if you prefer.
- MORE VEGGIES: Sautéed peppers and onions and pickled jalapeños are a delicious addition.
- MEAT FREE: You can skip the meat if you prefer and still have a delicious vegetarian breakfast burrito!
Now let’s get makin’ burritos!
Whether you’re eating them for breakfast or dinner or taking them on a camping trip, I’m sure these breakfast burritos will serve you very well.
Enjoy!
MORE INSTANT POT BREAKFAST RECIPES
- Sausage, Egg, and Cheese Breakfast Sandwich
- Instant Pot Chocolate Swirl Breakfast Cake
- Instant Pot Oatmeal
TOOLS/INGREDIENTS USED
PrintHealthy Freezer Breakfast Burritos | Instant Pot Recipe
Easy, Healthy Freezer Breakfast Burritos are great for breakfast AND dinner!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
Ingredients
- 2 to 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
- 1 pound pork or turkey sausage (the kind that you can crumble and brown)
- 8 ounces mild or sharp cheddar cheese, grated (about 2 cups)
- 8 large eggs, whisked until smooth
- Salt and pepper
- 1 cup salsa, homemade or store-bought
- 8 large burrito-sized flour tortillas
Instructions
-
- Pressure cook the potatoes: Add 1 cup of water to the pressure cooker pot and place a steamer basket inside. Place diced potatoes in steamer basket.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- When pressure cooking is complete, use a quick release.
- Remove the steamer basket and discard water from the pot. Dump potatoes inside the pot and season with salt and pepper or taco seasoning. Set aside to cool.
- Brown the sausage: In a large skillet over medium high heat, brown and crumble the sausage. Transfer to a paper towel lined plate and set aside to cool.
- Scramble the eggs: Pour the whisked eggs into the same skillet and cook until scrambled and set. Set aside to cool.
- Assemble the burritos: Lay out the tortillas on the counter. Evenly divide the potatoes, sausage, cheese, scrambled eggs, and salsa onto each tortilla.
- Roll the burritos: Fold the sides in first then tightly roll the tortilla into a burrito.
- To enjoy the burritos right away: Warm the burrito in the microwave for about 30 seconds until the tortilla is soft and the cheese is melted OR brush the tortilla with oil and rotate in a sauté pan over medium heat until each side of the tortilla is browned and crisp.
- To freeze the burritos for later: Wrap each burrito in foil, then place inside a freezer safe ziptop bag. Store in the freezer for up to three months.
- To reheat the burrito from frozen: Remove the burrito from the foil and microwave for 3-5 minutes, flipping it over halfway through, just until the insides are heated through. Brown in a sauté pan if you want the crunchy texture on the outside.
- Serve with salsa or hot sauce.
Notes
- For super stuffed burritos, make 6 burritos instead of 8.
- For smaller burritos, use smaller tortillas and make 10-12 burritos.
- Feel free to customize your fillings! Filling options include sautéed peppers and onions, pickled jalapeño, diced avocado, rice, ham, bacon, etc.
I once tried Among Us prep frozen burritos for the whole week, and it was a real lifesaver on days when I worked late, so reading this article made me really empathize with the idea of ’work smarter, not harder’.
Do you want to improve your ability to focus? Watch what happens if you focus on Geometry Dash for twenty minutes. It sharpens your reaction time, enhances timing, and puts your patience to the test.
These sound very tasty, Marci! I think I will gie them a try!
Ah, no.. not a master. I write down what I’ve tried and what liked (or disliked) in a Word doc to come up with different blends of ingredients. My favourite is Greek.
Thank you for the information about the potatoes. I think I will give the russet or yukon potatoes a try next time I make them. TYSM!
I haven’t made your recipe yet; I just have a question. I’ve been making burritos for over 5 years now. I batch-cook them (I use 18 eggs = 18-20 burritos) for the freezer and reheat in the microwave (55 sec each side). Do your potatoes taste weird or grainy once they are frozen and reheated? I’ve tried frozen hashbrowns several different ways (thawed or frozen, cooked first and then not cooked) and each time the potatoes are grainy or mealy. Thank you!
Hi Jeanna! I know the texture you’re describing and for whatever reason, I haven’t had that problem here. I’ve used both russet and yukon without any problem. You sound like the breakfast burrito master, haha!