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Easy Freezer Breakfast Burritos: Best Meal Prep

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These Easy Freezer Breakfast Burritos for Meal Prep are the ultimate morning hack—straight from the freezer to your plate in under two minutes. Packed with eggs, cheese, sausage, and veggies, they’re customizable, freezer-friendly, and perfect for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or cream (60 ml)
  • 1 lb breakfast sausage or bacon (450 g)
  • 2 medium bell peppers, diced
  • 1 medium onion, diced
  • 2 cups frozen shredded hash browns, thawed and patted dry (300 g)
  • 2 cups shredded cheddar or Monterey Jack cheese (200 g)
  • 8–10 large flour tortillas (10-inch / 25 cm)
  • Salt and black pepper to taste
  • Optional: black beans, diced green chiles, chopped cilantro, hot sauce

Instructions

  1. Cook the sausage or bacon: In a large skillet over medium heat, cook your protein until browned and cooked through. Break it into small crumbles as it cooks. Transfer to a paper towel-lined plate to drain.
  2. Sauté the veggies: In the same skillet (leave a tablespoon of rendered fat if using sausage, or add oil if using bacon), cook the diced onion and bell peppers over medium heat for 4-5 minutes until softened. Add the thawed hash browns and cook another 3-4 minutes, stirring occasionally. Season with salt and pepper.
  3. Scramble the eggs: In a large bowl, whisk the eggs with milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour into the skillet with the veggies (remove the veggie mixture first if your skillet is crowded). Cook over medium-low heat, stirring gently with a spatula, until just set but still soft—about 4-5 minutes.
  4. Combine and cool: Transfer the scrambled eggs and veggie mixture to a baking sheet or large bowl. Add the cooked sausage and shredded cheese. Stir gently to combine. Let it cool completely—spread in a thin layer on the baking sheet and let it sit for 15-20 minutes.
  5. Assemble the burritos: Lay a tortilla on a clean surface. Spoon about 3/4 cup of the cooled filling into the center, forming a log shape. Fold the sides inward, then roll tightly from the bottom, tucking the filling as you go.
  6. Wrap individually: Place each burrito seam-side down on a piece of parchment paper (about 12 inches square). Fold the parchment over the burrito, tuck the ends, and roll like you’re wrapping a present. Secure with a piece of tape if needed.
  7. Freeze: Place the wrapped burritos in a single layer on a baking sheet and freeze for 1-2 hours until solid. Transfer to a freezer-safe bag, removing as much air as possible. Label with the date—they’re best within 3 months.

Notes

Cool the filling completely before assembly to prevent soggy tortillas. Don’t overfill—3/4 cup is the sweet spot. For longer storage, double-wrap in parchment and foil. Reheat in microwave (60-90 seconds with damp paper towel), oven (350°F for 15-18 minutes), or air fryer (350°F for 8-10 minutes).

Nutrition

Keywords: freezer breakfast burritos, meal prep breakfast, make ahead breakfast, breakfast burritos, freezer friendly breakfast

Find it online: https://bakebeam.com/easy-freezer-breakfast-burritos-best-meal-prep/