Filed Under: Breakfast | Chicken | Savory | Videos

Freezer Breakfast Burritos

By Tessa Arias
July 23rd, 2014
5 from 1 vote
5 from 1 vote

Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!

Yield: 20 burritos

Prep Time: 20 minutes

Cook: 20 minutes

Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!
Freezer Breakfast Burritos Recipe

You know those moments in life when something so ridiculous and awkward but also so uneventful happens that you feel like you’re a character on a sitcom? I just had a sitcom moment. I was pouring some milk into a glass for breakfast when I sneezed, spilling milk all over the counter. I could practically hear the laugh track in my mind. Earlier I ran over my own foot with my grocery shopping cart in front of an entire family. Maybe these aren’t sitcom moments, just klutz moments. Luckily, most of the time only Chewie is there to witness these moments, and he couldn’t care less if his toy or leash aren’t involved.

Freezer Breakfast Burritos

Now that I’ve been making food videos for you on a regular basis, the whole process has become a lot more smooth. Like today’s video showing how to make these Freezer Breakfast Burritos went surprisingly smooth considering I was filming entirely on my own. The first video I ever attempted to make, I burned my hand on the handle of a frying pan that had just come out of the oven. Let’s just say that was an R-rated blooper.

Have you had a sitcom moment lately?

YouTube video

Recipe Rundown

Taste: Chicken chorizo (if you can find it) has all the flavor but less fat than regular pork chorizo. I LOVE breakfast burritos and they’re totally customizable, you can add whatever you want in them and amp up the spice factor.
Texture: Who doesn’t love bits of satisfying sausage, soft potato, and fluffy eggs all wrapped in a tender tortilla??
Ease: I’ll be honest, you’re going to make a bit of a mess but you’ll LOVE yourself every morning when you reheat one of these burritos in minutes.
Appearance: Let’s be honest, burritos never look like much from the outside. It’s only when you take a peek at the guts that your mouth starts to water a little.
Pros: Homemade breakfast burritos every morning. You control what’s inside.
Cons: A bit messy, but you only need to make a big batch every once in a while.
Would I make this again? Oh yeah.

Share on Pinterest:

Freezer Breakfast Burritos - reheat in the microwave!

More Breakfast Recipes:

Homemade Whole Wheat English MuffinsWhole Wheat English Muffins


How to Make Crepes with a step-by-step video!Homemade Crepes

Lemon Poppyseed Pancakes from HandletheHeat.comLemon Poppyseed Pancakes

5 from 1 vote

How to make
Freezer Breakfast Burritos

Yield: 20 burritos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!


  • 2 large baking potatoes, peeled and chopped into small chunks
  • 2 teaspoons vegetable oil, divided
  • 1 pound chicken or turkey chorizo or breakfast sausage
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 12 large eggs
  • 1/2 cup milk
  • Kosher salt and freshly ground black pepper
  • 8 ounces shredded Mexican blend cheese
  • 20 flour tortillas, warmed


  1. Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
  2. Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
  3. In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
  4. Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.

Recipe Notes

The amount of burritos this recipe makes will depend on the size of your tortilla.
Course : Breakfast
Cuisine : Mexican
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Wyatt — March 25, 2020 at 3:52 pm

    This is the only frozen burrito recipes you need.

  2. #
    Janice — October 10, 2017 at 6:29 am

    This is my go-to gift for new moms, new neighbors, house guests and quick breakfasts! I make different variations (bacon, veggie, super hot, mild) so I’m ready for anyone. I wrap them in grease resistant sandwich wraps from Costco.These are especially nice during the holidays using red/green peppers!

  3. #
    Jess — June 7, 2017 at 11:06 am

    Any advice on reheating in oven?

  4. #
    Isa — February 13, 2017 at 1:45 pm

    Hi,I’m from Texas, I so like yr burrito idea… I have seeing so much but yrs just seem so easy and yummy…. I wanted to ask u.. Could u send me by email more burritos ideas? I’m trying to go on a diet but I can’t just go all lame it’s hard.. I’m 39 yr old woman that likes to eat and feel full but healthy.. Yr help or any of this ladies would be a great of help!!!

    Thanks and have ever one a awesome evening!!!

  5. #
    gina — February 6, 2017 at 8:42 pm

    they are even better if you use a large thin slice of cheese before you put the rest of the ingedients down and roll–prevents sogginess on reheating. and, for rolling, don’t overstuff and put filling slightly on one side where you start your roll, not the middle. leave enogh tortilla to cover, gently pull tight, tuck with some tortilla under the filling itself, then keep rolling. i find it’s better if you fold the ends in first before the roll. also some cheese (a strip or some shreds) where the burrito seam is with a quick minute in a hot skillet creates “glue” so it diesn’t unwrap or become mess when eating after reheating. literally, a minute seam side down in a hot skillet, let cool, wrap individually, freeze, and when you microwave them wrapped in a paper towel loosely to prevent the tortilla from drying out and getting hard on the end pieces, it’s like breakfast magic. i do the same things for lunch and dinner freezer burritos, too (just make sure the meat and veg isn’t too juicy and use a cheese barrier. #nosoggytortillas)

  6. #
    Marcia — February 6, 2017 at 12:53 pm

    Loved this recipe. Makes life easy in the morning and helps with portion control. Gives me more time to help my kids get ready for the day.

  7. #
    Hana — October 2, 2016 at 6:05 pm

    I made these with ‘soyrizo’ from Trader Joe’s! I’m not even a vegetarian, but I couldn’t find chorizo in the store, and the soyrizo is just as good!!!

    My only thing is… I didn’t manage to make 20 burritos – I only got 15! Maybe I just stuffed them too full?

  8. #
    Nicole — July 18, 2016 at 12:45 pm

    Hey! Just made these are they are delicious! Thanks so much for the recipe. Do you have nutrition info on these you could provide?


    • #
      Tessa — July 19, 2016 at 6:08 pm

      I’m sorry, I’m not a registered dietician so I’m not qualified to provide nutrition info. Feel free to copy and paste the recipe into an online nutrition calculator though 🙂

  9. #
    Cole — April 27, 2016 at 6:18 am

    We like to add fresh jalapeños and spinach to ours. I imagine the spinach (and of course salsa) would need to be added after each burrito is reheated and ready to be eaten?

  10. #
    Scott — April 19, 2016 at 10:32 pm

    Made a double batch with pork breakfast sausage from my friend’s farm. Also substituted half poblano half bell peppers.

    They are in the freezer right now and I plan to throw them in my cooler for a river rafting trip next week.

    Going to wrap in tin foil and throw em in the coals in the morning. Quick and easy. Thanks for the recipe!

  11. #
    Katy — March 25, 2016 at 1:54 pm

    Hey! I was wondering if any one has tried these without a microwave? Maybe a conventional oven or a (my favorite) a toaster oven?

  12. #
    Bryan Cable — March 20, 2016 at 9:06 am

    Why do you freeze them before wrapping and then pull out and wrap?

  13. #
    Joyce — March 17, 2016 at 6:38 pm

    I’ve made this recipe 2 times, and my mother-in-law has also made it. I bring this over for busy moms needing some extra help.. they love how quickly it is to heat it up in the morning. The burrito is very filling and also economical.. about 50 cents a burrito.

  14. #
    Alice Leines — June 24, 2015 at 10:31 am

    Love your website. Couple on hints on wrapping Burritos: Lessen your filling, tuck the tortilla tight after you fold it over, then tuck the sides of the tortilla tightly.

  15. #
    Meghan — June 1, 2015 at 12:22 pm

    Great idea to give to new moms!

  16. #
    Sara — May 3, 2015 at 3:51 pm

    I love this idea. how do you sure they don’t get soggy? hate to make a big batch and have a soggy mess…

  17. #
    Jess Knight — February 15, 2015 at 11:45 am

    Just wanted to let you know I made these burritos and they are so scrumptious! Such a great idea for busy mornings that you can make ahead of time. My hubby devoured them!

    Here’s my blog post about them. Thanks again!

  18. #
    Sherry — February 8, 2015 at 4:48 am

    I was looking for rolling tips for my own homemade frozen breakfast burritos and was so excited to see you had a video. But unfortunately, that was a no go. I’m sure you know why.

    But if it helps, I think you’re using too small tortillas for the amount of filling you’re putting in them. If you can’t eat too much, smaller tortillas really isn’t the answer. I think you need about half as much filling if you’re going to be using that size tortilla.

  19. #
    Zest to impress — January 26, 2015 at 8:09 pm

    I really like your blog. I’m trying to get into the food prep thang (new years resolution and all) and have been searching for a good breakfast burrito recipe, but hadn’t quite found one. Can’t wait to try yours, sounds delish.

  20. #
    s pom — January 25, 2015 at 6:17 pm

    Thanks! I can’t wait to make them! I’m going to try with sweet potatoes and slip in some mushrooms and zucchini!! Yum!

  21. #
    Sherri Nelson — January 12, 2015 at 3:38 pm

    Just made a batch of these up!! Increased eggs to 1 1/2 dozen, used frozen hashbrowns, 3/4 lb chorizo, red sweet peppers, large burrito size tortillas, and a splash of salsa verde. Made 16 big burritos. Hey, have big boys and they eat a TON!! They already tore up a few. Great Great Recipe! Will be making more with other variations…spinach and mushrooms in egg mixture, turkey bacon, swiss cheese…cheddar and turkey sausage with peppers/onions…Thanks for sharing! I’ve posted on my FB page and already it’s a hit!!

  22. #
    Megan — December 11, 2014 at 2:47 pm

    Made these this morning. Used breakfast sausage and added salsa. They will be awesome to have tucked away in the freezer (minus the one I ate)! 🙂

  23. #
    Dalila — November 23, 2014 at 5:12 pm

    This is a great idea! I have a 5 month old baby and this will definitely help me if I cant cook in the morning or I’m just tired from staying up at night due to nursing.

    Thanks! 🙂

    • #
      Tessa — November 23, 2014 at 9:05 pm

      Yes, perfect for sleepy mamas!

  24. #
    Danielle Rabb — November 2, 2014 at 5:53 pm

    Excited about freezing breakfast. Thanks for this recipe. Life & time saver!

  25. #
    Greg — August 18, 2014 at 5:46 pm

    This is a great recipe. I made them yesterday with 8″ flour tortillas, which made 16 burritos. It would have made a few more, but my first few burritos were a little overstuffed than the later ones. I did wrap them in parchment paper before freezing. Trying to decide if it is more efficient to make all of the burritos then wrap them in parchment, or to wrap each burrito as I make it.
    Oh, BTW, they are delicious. I used a turkey chipotle sausage from our local turkey store (part of their farm). Reheating in the parchment worked well. I am very pleased with the outcome. I would have posted a picture, but it would have been two trays of wrapped burritos, which are now in freezer bags. 🙂
    Please keep those great recipes coming!

    • #
      Tessa — August 19, 2014 at 9:12 pm

      Thanks for sharing your recipe notes! Glad you enjoyed the burritos 🙂

  26. #
    Mary — August 17, 2014 at 7:29 pm

    Has anyone tried this with corn tortillas (family preference) – unsure of how well they would hold up frozen.

  27. #
    nicole — August 11, 2014 at 8:17 am

    Love the chorizo turkey idea! I usually make with a turkey breakfast sausage but I want a little change. I do have a couple of suggestions from my experience with freezing breakfast burrtios. I wrap them individually in parchment paper then put in freezer bag then I take them out and stick in fridge the night before. In morning I leave in parchment paper and microwave for 30 sec turn over and do another 15 sec. I think microwaving in the paper keeps the tortilla more tender and it doesn’t stick like a paper towel. Thanks for the recipe! 😀

    • #
      Tessa — August 11, 2014 at 8:28 am

      Great tip, thanks!

  28. #
    Jill — August 10, 2014 at 10:47 pm

    How long do you think they’ll last in the freezer with regular zip lock bags? How long if I vacuum seal them? And do you defrost them before you cook them for 2 minutes in the microwave? Thanks.

    • #
      Tessa — August 11, 2014 at 8:28 am

      Hi Jill, they can be stored for up to 3 months as mentioned in the recipe. No need to defrost.

  29. #
    Monica — August 4, 2014 at 11:51 pm

    Hi Tessa – Love this. On the microwave……1 min – 10 mins? Defrost? Medium Heat or High? Know all microwaves are not created equal….but a guesstimated time/heat factor would be appreciated. Thanks!

    • #
      Tessa — August 5, 2014 at 8:54 am

      Hi! I think I mention in the video but about 2 minutes on high should do the trick for most standard American microwaves. I like to wrap in a paper towel and put on a microwave plate before reheating.

  30. #
    Erin @ The Spiffy Cookie — July 25, 2014 at 7:53 pm

    I love making meals ahead and stashing them away in the freezer. Especially handy for breakfast because I rarely bother cooking things in the morning before I have to be somewhere.

  31. #
    Rachel Cooks — July 24, 2014 at 5:48 pm

    My husband would propose all over again if he found a bag of these in the freezer!

  32. #
    Alice // Hip Foodie Mom — July 24, 2014 at 6:54 am

    hey Tessa! love the idea of making your own breakfast burritos and freezing them. . so much better than the frozen ones you can buy at the store. . and love the video!!! great job!

    • #
      Tessa — July 24, 2014 at 9:00 am

      Thanks so much Alice!

  33. #
    Megan {Country Cleaver} — July 24, 2014 at 5:30 am

    Oh my gosh – so totally genius!! I’m so manic in the mornings, I need to get better at breakfast prep!

    • #
      Tessa — July 24, 2014 at 9:00 am

      Haha! Thanks Megan.

  34. #
    Gaby — July 23, 2014 at 4:23 pm

    So perfect to grab on the go!

  35. #
    Vedika @ Hot Chocolate Hits — July 23, 2014 at 3:02 pm

    Hey Tessa! I found you through Youtube and I absolutely love your videos and blog! This looks especially delicious and I love the addition of chicken chorizo.

    • #
      Tessa — July 24, 2014 at 8:58 am

      Thanks so much! I just checked out your YouTube channel and loved that crazy grilled cheese recipe you just posted.

  36. #
    Thalia @ butter and brioche — July 23, 2014 at 2:26 pm

    this is a seriously good breakfast idea and one i definitely will be trying. love how they can be frozen and reheated.. perfect for when im in a rush! thanks tessa for another great recipe.

    • #
      Tessa — July 24, 2014 at 8:57 am

      Thank you!

  37. #
    Connie — July 23, 2014 at 9:06 am

    What a great idea! I’ve purchased frozen burritos before for my husband, but I am sure it is never really a great choice because I do not know what is in them. I shall give this a try. I suppose if turkey or chicken chorizo is hard to find, I can spice up plain ground turkey or chicken! Oh, the possibilities!

  38. #
    Amanda — July 23, 2014 at 7:04 am

    Definitely trying this. Would love to have something easy in the mornings some times and the store bought frozen stuff just doesn’t do it for me. Thanks!

    • #
      Tessa — July 23, 2014 at 7:26 am

      Yes having something homemade for breakfast starts the day off right doesn’t it? Thanks Amanda!

  39. #
    Phi @ The Sweetphi Blog — July 23, 2014 at 7:01 am

    This is genius! I totally love the idea of making the burritos specifically to freeze, definitely going to have to try this 🙂 Because lets be real-I need all the help I can get on busy mornings!

    • #
      Tessa — July 23, 2014 at 7:26 am

      Exactly 🙂

  40. #
    Julia — July 23, 2014 at 5:26 am

    I love the idea of freezing breakfast! This will be a great idea for my children in a few years 🙂 At the moment I have enough time to prepare breakfast for my own every morning (lucky me!). Thanks for the recipe, I am definitely saving it!

    • #
      Tessa — July 23, 2014 at 6:52 am

      Thanks Julia! Isn’t it nice to have time in the morning to not feel rushed?

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed