Busy mornings? Long commutes? Are you starving but have no time for breakfast? Freezer breakfast burritos with turkey sausage solves the problem! They are meal prepped in advance and stored in the freezer, ready to be enjoyed one at a time.
These breakfast burritos are tortillas filled with tater tots, creamy eggs, turkey breakfast sausage, red peppers, green onions, and melty cheese. They are microwaved from frozen for the ultimate convenience.
Need a faster process? Make sheet pan breakfast burritos in under an hour! Discover even more breakfast recipes! It's my favorite meal of the day.
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Why You’ll Love This Recipe
- Cheaper Than Store Bought or Fast Food Burritos
- Easily Adaptable To Be Low FODMAP and Gluten Free Breakfast Burritos
- It is My Favorite Weekday Breakfast!
Featured Ingredients
- Eggs - Fresh eggs from farms have the best flavor, but any egg will work. Buy what you can afford.
- Tater Tots - Frozen tater tots from the grocery store. If you need gluten free, find an option that is certified gluten free. If you need low FODMAP, find tater tots that do not have onion listed in the ingredients.
- Turkey Breakfast Sausage - Using turkey sausage keeps the fat content low and keeps the flavor high. For a low FODMAP option, find an option that does not have garlic or onion listed in the ingredients.
- Red Bell Pepper - Adds the perfect pop of color and flavor to the burrito filling.
- Green Onions - These have the perfect onion flavor without being overpowering.
- Sour Cream - Use a full-fat option for ultimate creaminess. If needed, a lactose-free sour cream will work too.
- Milk - Use regular milk, lactose-free milk, or unsweetened almond milk.
- Cheese - I love the combination of cheddar and pepper jack. Use what you love! If needed swap in dairy free cheese shreds.
- Salt and Pepper - Classic flavor profile to season the egg mixture.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Fry the breakfast sausage until no pink color remains. Crumble the sausage into small pieces. I love to use this tool to make that task easier!
Prepare a 9x13-inch pan with nonstick cooking spray. Add the cooked sausage to the tater tots in a single layer in the prepared pan.
Step 2: Using a sharp knife and cutting board, finely dice the bell pepper. Next, using kitchen shears, cut the green onion tops right over the sausage and tater tots. Next, add the diced peppers to the baking pan and spread them evenly over the tater tots and sausage.
Step 3: Crack the eggs in a large bowl and whisk. Next, add the sour cream and milk. Whisk until the sour cream blends into the eggs. Add the salt and pepper. Stir.
Step 4: Pour the egg mixture over the tater tots. This egg mixture will soak into the tater tots and create the perfect burrito filling.
Step 5: Sprinkle one cup of shredded cheddar cheese and one cup of shredded pepper jack cheese over the pan.
Cover with aluminum foil and store in the refrigerator overnight or for up to twelve hours. This “marinates” the tater tots in the creamy egg mixture.
Step 6: Bake in a 350 degree F oven for 45-60 minutes or until no longer jiggly.
Remove the pan from the oven and allow it to cool for fifteen minutes.
With a wooden spoon, break up the egg casserole until it is easily scoopable. Cover and return the cooked egg casserole to the refrigerator. This allows the mixture to cool and keeps any additional moisture from the burritos, preventing soggy breakfast burritos.
Step 7: Once the burrito filling is cooled, clear off the countertops and place 24 precut aluminum foil sheets. On top of the tin foil sheets, place one tortilla. Then, down the center of the tortilla, add a handful of cheese, about two tablespoons of cheddar, and two tablespoons of pepper jack cheese.
Next, add a scoop of the burrito filling, about ¼ cup. Do not add too much; otherwise, rolling will be challenging.
Step 8: Roll in the sides of the tortilla, bring the bottom up over the filling, tuck underneath, and roll forward. Then, roll the aluminum foil around the burrito. Doing this will help hold it together while the burrito freezes.
Tips
- Rewrap the warmed burrito in the aluminum foil sheet and place it in an insulated tumbler. This method will keep the breakfast burrito warm for a while.
- Fry the breakfast sausage in advance and store it in the refrigerator until ready to use.
- Make two pans and double the burritos! Less dishes, more burritos - it’s mom math.
- Eat the breakfast casserole with pancakes and baked oatmeal. Later in the evening, stir and roll into burritos.
How Long Will Frozen Burritos Last?
If you are lucky, they will last for a month. After a month, the burritos will still be edible, but the eggs and tortillas can dry out. We found a bag of burritos well past a month in the freezer, and we ate them. Survived to tell the story, too.
Ingredient Swaps
- Sausage Options: Use a homemade pork breakfast sausage instead of turkey sausage.
- Cheese Options: For more cheddar flavor, use a sharp cheddar cheese.
- Meat Options: Use diced ham or chopped bacon instead of the breakfast sausage or use all three for a meat-lover's breakfast burrito.
Special Diet Variations
Gluten Free Breakfast Burritos: Use gluten free tortillas. I love the Mission brand and have great success using them for frozen breakfast burritos.
Dairy-Free Breakfast Burritos: For the milk, use unsweetened almond milk, omit the sour cream, and use dairy free cheese shreds. The breakfast burrito will be more potato-ey but still delicious.
Vegetarian Breakfast Burritos: Omit the breakfast sausage and increase the veggies. Broccoli florets, mushrooms, green peppers, and spinach would all be great options!
Spicy Breakfast Burritos: Use a breakfast sausage labeled as hot, or add a teaspoon of crushed red pepper flakes to the sausage before cooking. Add a can of drained green chilies to the breakfast sauce after it is cooked. Chop up a jalapeno pepper, leaving the seeds and membranes because that is where the heat is stored. When eating, dip the spicy burrito into salsa, green taco sauce, or hot sauce to increase the spicy factor.
Storing and Reheating
Storing: Keep the individually wrapped breakfast burritos in a gallon-sized freezer-friendly zip-top bag in the freezer.
Reheating: Remove one burrito from the freezer. Unwrap the tin foil and wrap the frozen burrito in a paper towel. Microwave on full power for two minutes. The filling should be hot. Each microwave is different, so test the optimal time for yours.
FAQs
Sure. It will take many corn tortillas to use up the burrito filling.
Nobody wants a soggy burrito. The filling ingredients must be completely cool before assembling the burritos.
Place the frozen breakfast burrito in the tin foil directly in the oven and heat until heated. It will take around an hour. If you have an air fryer, that would be another option.
Yes! This helps them not stick together and is great if you only need one or two versus the entire bag of burritos. If you do not want to use tin foil pieces, you could also use plastic wrap or even snack-sized Ziploc bags.
No, technically, you do not need to wait. However, the filling will be more potato-ey than if the tater tots “marinate” in the egg mixture.
What To Eat With A Breakfast Burrito
A breakfast burrito would be great with a gluten free raspberry muffin or cookies and cream overnight oats. Add a side of fresh fruit, like raspberries or blueberries. Need breakfast for a crowd? Make a sheet pan eggs with cottage cheese.
Additional Meal Prep Recipes
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Recipe
Freezer Breakfast Burritos
Equipment
- Freezer Ziploc Bags
- Baking Pan 9x13-inch
Ingredients
- 1 pound turkey breakfast sausage (Note 1)
- 7 cups tater tots, frozen about 26 ounces
- 1 cup red bell pepper diced
- ¼ cup green onions sliced
- 9 large eggs
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 cups shredded pepper jack cheese divided
- 3 cups shredded cheddar cheese divided
- 24 flour tortillas 8 inch diameter, gluten free if needed
Instructions
Burrito Filling:
- In a large skillet over medium heat, fry the breakfast sausage. Crumble into small pieces and cook until no pink remains.
- Grease a 9x13-inch pan with nonstick cooking spray. Add the tater tots to the pan and arrange in a single layer.
- Sprinkle the cooked sausage over the tater tots evenly.
- Next, add the diced bell pepper over the tater tots.
- Cut small pieces of green onion tops with kitchen shears or a sharp knife.
- Crack the eggs into a large bowl and whisk. Add the milk, sour cream, salt, and pepper. Whisk until the sour cream is blended into the egg mixture.
- Pour the egg mixture over the tater tots.
- Sprinkle 1 cup of the shredded cheddar chees and 1 cup of the pepper jack cheese evenly over the pan.
- Cover and store in the refrigerator overnight or up to 12 hours.
- Remove the pan from the refrigerator and preheat the oven to 350 degrees F. Once oven reaches the temp, cook the egg casserole for 45-60 minutes or until no longer jiggly.
- Remove from the oven, allow to rest for fifteen minutes, and stir with a wooden spoon. This step will break up the burrito filling and make it more scoopable.
- Place the cover on the filling, and chill in the refrigerator. Warm burrito filling will cause excess moisture and soggy burritos.
Rolling Burritos:
- Once the filling is completely cool, place precut tin foil squares on the countertop. Doing this in batches makes it more efficient. Next, place a tortilla in the middle of each square.
- Place a handful of cheese, about two tablespoons, in the tortilla's center.
- Next, add a scoop of burrito filling to the center, about ¼ cups. Do not overfill the burrito, or rolling will be a challenge.
- Next, roll the burritos. Using two hands, take the sides and fold in, then roll up the bottom of the tortilla, tucking under the filling and rolling up to cover the top. Roll the tin foil square using the same method. The tin foil will help hold the burrito together until it is frozen.
- Place the rolled burritos into gallon-sized ziplock bags and freezer.
- Remove one burrito at a time. Unwrap from the tin foil, roll the burrito into a paper towel, and heat in the microwave on high heat for 1-2 minutes. Microwave heat levels vary, so start with a minute and check to see if the burrito is heated all the way through.
- If not enjoying the burrito right away, rewrap it in the tin foil and store it in an insulated tumbler to keep warm. Don’t wait too long to enjoy!
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