Make Ahead and Freeze Breakfast Burritos


On the brink of giving birth (C-section scheduled in 2.5 weeks) I had this bright idea that I was going to make ahead and freeze a bunch of meals that we could pop into the oven during that delirious time that follows giving birth and coming home with a newborn. I had lists of recipes and ingredients but guess what…it didn’t happen. So I decided to choose one thing I could make ahead and these burritos would be it.  They are so easy and delicious and nothing sets your day straight more than having a good breakfast (even if you haven’t actually slept because you have newborn!)

Disclaimer: We have 2.5 weeks before the baby is born so there is no guarantee there will actually be any of these left in the freezer by then!!

I found these burritos on Pinterest (addicted!) and here is the link for the recipe that I used from a blog called “Are We There Yet?”:

And here is how I made them:

Make Ahead and Freeze Breakfast Burritos


12 eggs

3 tbsp. cream (any kind of milk or cream will work here)

1 lb cheddar cheese

1 lb breakfast sausage (the kind that comes in a roll)

1 bag Hash browns (I like the Simply Potatoes brand)

15-16 burrito sized burritos

(a note about ingredients: Perhaps this will be a blog post for another day but I think you could also make great burritos by doing ham, scallions and cheddar or black bean, chiles and cheddar if sausage is not your thing)


Cook sausage completely breaking into small pieces as it cooks.  Remove sausage and drain.

Meanwhile, cook hash browns in same pan until cooked completely.  While hash browns are cooking, mix your eggs with your cream or milk. When hash browns are cooked, add sausage back into the pot and then add eggs.  Cook this all on lowish heat until cooked through. Here’s a pic of how mine looked:


After your egg mixture is cooked. Cool completely. I ended up putting mine in the fridge and taking a nap. But that’s just been my M.O. these days. Naps above all else!

Once cooled, it’s time to start constructing your burritos. So get a good work space, a cookie sheet, some saran wrap and Ziploc bags.

On top of one tortilla you will put a sprinkle of cheese (as much or as little as you like just make sure you don’t run out b/c you have a lot of burritos to make!!) and then put a couple of spoons of egg.


Then wrap up your burrito by tucking the two ends first and then rolling. Place your finished burrito on a cookie sheet.  Repeat as many times as you can until you run out of either burritos or egg mix! I made about 16 burrito but only about 14 made it into the freezer. Shhh…don’t tell!

Once you are done you should have a cookie sheet full of burritos waiting to be wrapped


Then you want to individually wrap each burrito with saran wrap and put about five into each Ziploc bag.  It’s nice if you remember to label them as well with the date you made them. It’s the responsible thing to do!


When it’s time for breakfast, just take as many burritos as you are going to eat out of the bag and warm them up! I usually wrap them up in a paper towel and warm them up for 30 seconds and then flip them over and do another 30 seconds.


4 thoughts on “Make Ahead and Freeze Breakfast Burritos

  1. My favorite thing about this recipe is that there are no green or red peppers added. I do not/not like the flavor of cooked peppers and so many breakfast recipes throw them in for color or whatever. I like my sausage, eggs and cheese straight up, man.

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