Breakfast Burritos You Can Freeze

breakfast burritoI've lived in a lot of places, but the place I miss most is Austin, Texas, primarily because they have the best breakfast burritos in the land. I'm only partially kidding. You'd pull up to this little shack, appropriately named Taco Shack, and get the most amazing breakfast you'd ever had all rolled up in a warm tortilla.

Other restaurants try, but I've never found any quite as good as those. The next best thing, however, are ones you make yourself at home. Here's a basic recipe from, but the good thing about them is that you can adjust the filling to meet individual taste and create several varieties. Also, these can be frozen. When you're in a hurry in the morning (which is always around here), they're great to pop out for a hot and hearty breakfast.

Breakfast Burritos

  • 12 eggs beaten
  • 1 lb bulk sausage, cooked (or crumbled links)
  • 1/2 cup chunky salsa (your choice of heat)
  • 24 flour tortillas (you can also use whole wheat)
  • 2 cups cheddar cheese, shredded

 Optional Ingredients

  • 1 green pepper, finely diced (optional)
  • 6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
  • jalapeno, slices (optional)
  • 1 (4-ounce) can chopped green chilies (optional)
  • 1  to 2 garlic cloves, finely minced (optional)
  • 1 onion, finely diced (optional)
  • 1 tomato, peeled and chopped (optional)
  • 2 green onions, sliced with tops (optional)

Scramble eggs in large skillet until done; stir in cooked sausage and salsa.

Warm tortillas in microwave 20-30 seconds or until warm and flexible.

Place 1/2 cup egg mixture into tortilla, sprinkle with cheese, then roll burrito-style.

Freeze burritos in single layer on lightly greased cookie sheet.

When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.

TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.

Wrap in a paper towel.

Cook in microwave until heated through (about 2 minutes).

Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for 10 minutes.

Image via jeffreyw/Flickr

recipes, recipe a day, breakfast


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Opal_... Opal_skye86

Hmm, I've never thought to make and freeze breakfast tacos. Then again, I live not too far from Austin, and we are spoiled when it comes to the huge variety of Tex-Mex. I'm from north Texas originally, and they don't even get it right sometimes. I'll certainly try it, though, because my husband is terrible about spending so much money on lunches and breakfast (he commutes to Austin everyday).

ashjo85 ashjo85

I'm a New Mexican. Our burritos do NOT have salsa in them. They have bacon, ham or sausage, potato, scrambled eggs, and the PERFECT green chile or red chile. If you're ever in Albuquerque, find a Golden Pride. You'll never look back. :-)

winte... winterrose82

These look fantastic. I'll definitely do this!


Thank you for this. They look wonderful and I like that you can put in them what you like. I also like making things ahead of time like this and they're always ready.

nonmember avatar chelle

I make and freeze breakfast burritos all the time, and I have a tip for those who do: Have you ever noticed that your burrito filling releases a little liquid after reheating? This can be problematic if you have to eat on the go and want to keep your shirt clean. The solution is a trick I learned in culinary school: Gradually work 2 tbsp. of water into 1 tbsp. of flour for each egg you use (6 eggs = 6 tbsp. flour + 12 tbsp. water), then whisk this mixture into your eggs before scrambling. It stabilizes your eggs before freezing and prevents them from releasing liquid upon reheating. It also gives them a fluffy, slightly creamy texture.

.Mhac... .MhacFoirfe.

I'm also a New Mexican and I agree with ashjo..BUT! I'm still trying these, thank you.

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