This post may contain affiliate links. Read our disclosure policy.
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!
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.
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?
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:
More Breakfast Recipes:
Homemade Crepes
Freezer Breakfast Burritos
Ingredients
- 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
Instructions
- Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
- 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.
- 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.
- 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.
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)
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.
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?
Hey! Just made these are they are delicious! Thanks so much for the recipe. Do you have nutrition info on these you could provide?
Thanks!
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 🙂
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?
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!
Hey! I was wondering if any one has tried these without a microwave? Maybe a conventional oven or a (my favorite) a toaster oven?
Why do you freeze them before wrapping and then pull out and wrap?
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.
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.
Great idea to give to new moms!
I love this idea. how do you sure they don’t get soggy? hate to make a big batch and have a soggy mess…