Freezer Breakfast Burritos

This post is generously sponsored by Mission Tortillas to share their new Whole Wheat+ Honey Oat and Whole Wheat+ Chia & Quinoa Tortilla Wraps and, but all opinions are my own.

These freezer breakfast burritos are just the perfect grab-and-go breakfast! They’re filling and versatile, made with real, healthy ingredients like eggs, potatoes, cheese, salsa, tortillas, plus sausage, bacon, beans, or tofu.

Disclaimer: I teamed up with Mission to bring you these simple, delicious, Breakfast Burritos using Mission Whole Wheat + Tortillas. All opinions are my own.

Freezer Breakfast Burritos – the secret to stress-free mornings!

Let’s be real for a moment. For most people, the morning is the most hectic time of the day. Whether you’re trying to get your kiddos off to school or you’re guilty of hitting the snooze one too many times, there never seems to be enough time. And out the window goes that healthy breakfast you had planned.

Enter these life-saving Freezer Breakfast Burritos!

Reasons to love these Freezer Breakfast Burritos

• Easy to make
• Freezer-Friendly
• Kid-Approved
• Perfect for freezer meal prepping when pregnant
• Can easily be made vegan

There’s something magical about breakfast burritos. I mean, having all your favorite breakfast foods perfectly wrapped up together into that perfect bite – what’s not to love?

These are so easy to put together you guys! You can make a burrito just for yourself, or to feed a crowd. All the ingredients scale well! Find yourself in a hurry? You can also wrap these up in paper or aluminum foil and take them on the go!

And of course, you can totally make a bunch at one time and then go ahead and freeze them. Total life-saver! Need a quick bite to eat for when the kids come home from school and are “just sooo hungry”? Bam – whip a breakfast burrito out of the freezer.

Ideal for Postpartum Meal Prepping!

This breakfast burrito recipe is actually also ideal for pregnancy and postpartum meal prepping! I filled up my freezer both times I was pregnant, and it was so, so worth it after baby came.

Pro tip: Start EARLY. The last thing you want to do is spend an entire day in the kitchen making freezer meals when you’re a gajillion weeks pregnant. I’m talking late second trimester, lady!

Why I choose Mission Whole Wheat + Tortillas:

I think we can all agree on the fact that a good tortilla can determine a meal. My personal favorite brand has always been Mission Tortillas so I could not have been happier when they reached out to me to try out their latest creation, Whole Wheat+.

Finding truly great-tasting whole wheat-based products like these can be a game-changer for your family’s meal plan and I really cannot recommend these healthy tortillas enough. What’s great about Mission is that they have organic, gluten free, and low carb tortilla options, too. LOVE.

Not only do they have the perfect size for making burritos (that aren’t the size of your head!), but they are also wonderfully soft and pliable. These are super convenient and readily available in most grocery stores. I tested them out on several people and everyone loved them.

Mission tortillas are made with natural ingredients only and come with tons of added health benefits you would not find with any other brand! All that without compromising on the taste.

Mission Tortillas are:

• Certified Non-GMO,
• a good source of fiber,
• 100% whole grains,
• and have no artificial colors added.

For this freezer breakfast burritos recipe, I use both the slightly sweeter Honey Oat Tortillas and the protein-rich Chia Quinoa Tortilla Wraps. I enjoyed them equally and it’s really up to personal preference.

How to make Freezer Breakfast Burritos:

Breakfast Burritos with meat/eggs:

As I said before, these are stupid easy to make. Start by draining the pico de gallo on a paper towel to reduce the liquid content.

Cook the tater tots, ideally in an air fryer.

Now, on to cooking your protein: Crisp your bacon, or crumbled sausage until browned. The canned beans do not need to be cooked, but you could add them to the eggs if you want (see step below).

Whisk together eggs and milk. Pour this mixture into a large skillet and cook over medium-low heat. Cook slowly, stirring almost constantly with a silicone spatula, until cooked through but still very soft, shiny and not matte. Season the eggs with salt then add in the pico de gallo

Vegan Breakfast Burritos:

Drain pico de gallo on paper towels. Cook the tater tots, ideally in an air fryer using these instructions

Heat 1 tbsp oil in a large skillet. Crumble the tofu between your hands and add it to a skillet. Cook the tofu until all liquid is evaporated and the tofu is beginning to brown slightly.

Add in the drained beans and pico de gallo. Heat through until liquid is evaporated again

Roll your burrito as per instructions for the egg version.

How to assemble a Freezer Breakfast Burrito:

Lay out a tortilla, top with some shredded cheese followed by tater tots, eggs , protein, taco seasoning, and more cheese.

For the vegetarian version, start with the grated cheese, then add hashbrowns, tofu/bean mixture, and finish with cheese. For the vegan version just leave out the cheese.

How to roll a burrito:

Step 1 -3: Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Make sure they are compact.

Step 4: Place your burrito seam side down on a baking tray and bake at 400º F for about 12 minutes, then let cool. Wrap your burrito in aluminum foil, place it in a freezer bag and freeze.

Tips for making Freezer Breakfast Burritos

• If you store your tortillas in the fridge, bring them to room temperature before assembling your burritos.
• To prevent a soggy tortilla, you should always add the grated cheese first — it helps separate the moist eggs from the tortilla.
• Let the burritos cool down completely before freezing them.
• Freeze the burritos in a single layer before transferring them to longer-term storage in a zip-top freezer bag.

Variations on this Breakfast Burritos Recipe:

• These are just my favorite fillings. You can use your favorite breakfast foods to make these your own. What about chorizo, carnitas, ham, fried potatoes, baked squash, chickpeas, avocado, onions, roasted red bell peppers…the list is endless.
• If you are going for a vegetarian breakfast burrito, you can up the protein content by filling them with both eggs and beans.
• Corn tortillas don’t wrap and freeze as well as wheat flour ones. Feel free to use almond flour tortillas.

How to reheat breakfast burritos: 

From frozen:  Grab a breakfast burrito from your stash in the freezer, remove the aluminum foil, then wrap your burrito in a damp paper towel. Place wrapped burrito on a plate and microwave on high for 2 to 4 minutes, until heated through, turning halfway. The exact time depends on your individual microwave powers. Alternatively, bake them at 400 degrees F for 30-40 minutes, or until completely cooked through.

From unfrozen: The best method is to put leftover burritos in a skillet with a lid and warm them up in the pan over medium-low heat until golden on the edges and warm in the middle. But you can also use the microwave them for a couple of minutes.

Other Recipes You’ll Love

• Easy Peel Boiled Eggs
• Crockpot Breakfast Casserole
• Almond Flour Chocolate Chip Cookies
• Carrot Raisin Salad
• Instant Pot Bone Broth

5 from 12 votes

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Freezer Breakfast Burritos

These freezer breakfast burritos are just the perfect grab-and-go breakfast! They're filling and versatile, made with real, healthy ingredients like eggs, potatoes, cheese, salsa, tortillas, plus sausage, bacon, beans, or tofu.

Course Breakfast, Brunch

Cuisine American, Mexican

Keyword freezer breakfast burrito, healthy breakfast burrito, sausage breakfast burrito

Prep Time 25 minutes

Cook Time 10 minutes

Servings 8 servings

Calories 445 kcal

Author Cheryl

Ingredients

EGG VERSION

• 2/3 cup pico de Gallo
• 1/2-1 bag frozen tater tots crisped in air fryer ideally, see instructions here
• 8-10 Mission Whole Wheat + Tortillas I used Mission Whole Wheat Honey Oat and the Chia & Quinoa ones
• 8 slices bacon or 1 lb sausage or 1 can beans, drained, or 1 lb crumbled tofu for vegan
• 8 eggs
• 1/3 cup milk
• 2 cups shredded cheese
• 1/2 tbsp taco seasoning
• salt

TOFU VERSION

• 2/3 cup pico de Gallo
• 1/2 – 1 bag frozen tater tots crisped in an air fryer, see instructions here
• 8-10 to Mission Whole Wheat + Tortillas I used both the Quinoa Chia and the Honey Oat ones
• 1 lb crumbled tofu
• 2 cans beans of choice drained
• 2 cups shredded cheese optional, don’t use for vegan version
• 1/2 tbsp taco seasoning
• salt

Instructions

For the Egg Version

1. Drain the pico de gallo on paper towel to reduce the liquid content

2. Cook the tater tots, ideally in an air fryer.

3. Cook your protein: crisp bacon, or crumbled sausage until browned. The beans do not need to be cooked, but you could add them to the eggs if you want (see step below).

4. Whisk together eggs and milk. Pour this mixture into a large skillet and cook over medium-low heat. Cook slowly, stirring almost constantly with a silicon spatula, until cooked through but still very soft, shiny and not matte. Season the eggs with salt then add in the pico de gallo

5. Assemble:

6. Take one Mission Whole Wheat + Tortilla and top with some grated cheese. Add tater tots, then egg mixture, then protein of your choice (bacon, sausage etc.). Season the filling with a big pinch of taco seasoning and top with remaining cheese.

7. Roll the tortilla into a burrito then place your burrito seam side down. Bake it at 400º F for about 12 minutes, then let cool.

8. Wrap your burrito in aluminum foil, place it in a freezer bag and freeze. To reheat, microwave your burrito for 4-5 minutes, flipping halfway or bake

For the Vegan Tofu Version:

1. Drain pico de gallo on paper towels to reduce the liquid content.

2. Cook the tater tots, ideally in an air fryer using this recipe.

3. Heat 1 tbsp oil in a large skillet. Crumble the tofu between your hands and add it to a skillet. Cook the tofu until all liquid is evaporated and the tofu is beginning to brown slightly. Add in the drained beans and pico de gallo. Heat through until liquid is evaporated again

4. Roll your burrito as per instructions for the egg version.

Recipe Video

https://youtu.be/C-VZn-MfqY4

Recipe Notes

• If you store your tortillas in the fridge, bring them to room temperature before assembling your burritos.
• To prevent a soggy tortilla, you should always add the grated cheese first — it helps separate the moist eggs from the tortilla.
• Let the burritos cool down completely before freezing them.
• Freeze the burritos in a single layer before transferring them to longer-term storage in a zip-top freezer bag.

Nutrition Facts

Freezer Breakfast Burritos

Amount Per Serving (1 burrito)

Calories 445 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Cholesterol 201mg67%

Sodium 983mg43%

Potassium 335mg10%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 4g4%

Protein 18g36%

Vitamin A 556IU11%

Vitamin C 5mg6%

Calcium 217mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.