Breakfast
$0.64per plate
Prep
15 min
Breakfast · Breakfast Burritos
Freezer Breakfast Burritos
Roll a batch of these on the weekend and breakfast handles itself for a week. Scrambled eggs, crisp potato, a little sausage, and cheese wrapped in a tortilla freeze perfectly and reheat in the microwave in about a minute, which makes them cheaper and far more filling than anything from a drive-through. Six burritos come to a little over a dollar each. Wrap them individually, stash them in the freezer, and grab one on the way out the door.
$1.18per plate
Estimated recipe total
$7.10 · serves 6
Cook
20 min
Total
35 min
Serves
6
1 How to make it
1
Crisp the potato and sausage
Cook the diced potato in the oil until tender and golden, add the sausage, onion, and pepper, and brown everything together. Getting the potato crisp keeps it from going soggy in the freezer.
2
Scramble the eggs
Push the filling aside and scramble the eggs in the same pan until just set. Slightly underscramble them, since they will cook a little more when reheated.
3
Fill and roll
Lay out the tortillas, divide the filling and cheese among them, fold in the sides, and roll up tight. A snug roll holds together through freezing and reheating.
4
Wrap and freeze
Wrap each burrito individually in foil or parchment and freeze. Wrapping them singly means you can grab exactly one at a time.
2 Cheaper ingredient swaps
- Beans for the sausage. A scoop of black or refried beans makes a cheaper, meatless burrito that freezes just as well.
- Any add-ins. Leftover taco meat, shredded chicken, or extra vegetables all work; use up what is in the fridge.
- Frozen hash browns. Skip dicing a potato and use a handful of frozen hash browns, crisped in the pan, to save time.
- Add salsa when serving. Keep salsa out of the burrito so it does not make the tortilla soggy in the freezer; add it fresh after reheating.
3 Budget tips
- Eggs and potatoes are two of the cheapest breakfast foods there is, and a batch of burritos costs a fraction of buying breakfast out.
- Making and freezing a batch at once saves both money and time on busy mornings.
- Wrap them individually so none go to waste; you thaw only what you eat.
- Swap the sausage for beans to drop the cost even further while keeping them filling.
4 Storage, freezing & reheating
Fridge
In the fridge, assembled burritos keep for 4 days; for anything longer, freeze them, where they hold their texture best.
Freezer
Individually wrapped, they freeze for up to 3 months. This is really a freezer recipe, so make the full batch and stash them.
Reheating
From frozen, microwave a burrito about 1 to 2 minutes, turning once. For a crisp tortilla, finish it a couple of minutes in a dry pan or air fryer after microwaving.
5 Nutrition (per serving)
Calories
340
Protein
16g
Fat
18g
Carbs
28g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
How do I keep freezer breakfast burritos from getting soggy?
Cook the potatoes until crisp, slightly underscramble the eggs, and keep wet toppings like salsa out until serving. Let the filling cool a little before rolling so steam does not soften the tortilla, then wrap tight.
How do I reheat a frozen breakfast burrito?
Microwave it straight from frozen for one to two minutes, turning it halfway. If you want the tortilla crisp, give it a couple of minutes in a dry skillet or air fryer afterward.
Can I make these vegetarian?
Yes. Swap the sausage for a scoop of black or refried beans. They stay just as hearty and freeze exactly the same, and they cost even less per burrito.
How is the price per burrito figured?
The estimated $7.10 total divided by the 6 burritos it makes is about $1.18 each, well under the price of a drive-through breakfast. Egg and sausage prices move it most.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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