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two freezer-friendly healthy whole wheat breakfast burritos with eggs, potatoes, sausage, bacon and cheese

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
Total Time 35 minutes
Servings 8 servings
Calories 445kcal
Author Cheryl



  • 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


  • 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


For the Egg Version

  • Drain the pico de gallo on paper towel to reduce the liquid content
  • Cook the tater tots, ideally in an air fryer.
  • 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).
  • 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
  • Assemble:
  • 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.
  • 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.
  • 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:

  • Drain pico de gallo on paper towels to reduce the liquid content.
  • Cook the tater tots, ideally in an air fryer using this recipe.
  • 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.


  • 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.


Serving: 1burrito | Calories: 445kcal | Carbohydrates: 34g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 983mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 2mg | Net Carbs: 32g