Homemade Breakfast Burritos to Freeze
This Best Breakfast Burritos recipe is customizable and can be refrigerated or frozen for future busy mornings. Reheat these savory egg, meat and cheese wraps in the microwave, air fryer or oven!
The Best Breakfast Burritos
Of all of the recipes ever published on Foxes Love Lemons, this one has probably been tested the very most.
It’s surprisingly tricky to figure out the exact right amount of ingredients to fill six burritos so that they are full but not bursting, and if you have too much or too little of a certain thing, you have to re-test.
I’ve also done extensive testing of the best ways to reheat breakfast burritos! From frozen or from thawed; air fryer, oven or microwave – I’ve tried it all (and all are possible!), so you don’t have to guess and end up with a still-frozen or burnt burrito when you just want an easy breakfast.
Seriously, the number of breakfast burritos my family has eaten in the past few months would alarm you if you knew. But, it’s all worth it to bring you what are truly the BEST breakfast burritos around.
Why You Will Love This Breakfast Burritos Recipe
- The make-ahead convenience of prepping a batch over the weekend and having breakfast ready to go all week can’t be beat.
- Making breakfast burritos at home is much cheaper than grabbing fast food!
- You can adjust the ingredients based on what you like. Use bacon, ham or sausage, or leave the meat out. Use any kind of cheese!
Best Breakfast Burrito ingredients
- flour tortillas – you’ll need the big 10-inch ones to serve as the wrap for these burritos.
- hash browns – these provide a hearty and satisfying base for the burrito filling. You can use either frozen or refrigerated shredded hash browns.
- breakfast meat – this is your call! I used ham (thinly sliced Black Forest ham from the deli counter that I chopped up), but you can use oven bacon, air fryer turkey bacon or oven turkey bacon (crumbled after cooking), or sausage links in oven (chopped after cooking).
- eggs – the primary protein source.
- cheese – I like shredded Monterey Jack here, but you can use just about any cheese you have on hand. Cheddar, mozzarella and Colby Jack are also great.
- sour cream – we’re going to put a little bit in the eggs to make them extra super duper creamy, and also make a sauce that goes inside the burritos.
- green chiles – this is optional but encouraged! Grab a can of diced green chiles, drain it, and add 3 tablespoons of the chiles to the sour cream sauce for a little kick of not-too-hot heat.
- salt and pepper – for seasoning the eggs.
- butter – for cooking the scrambled eggs.
- vegetable oil – for cooking the hash browns as well as browning the outside of the burritos.
- salsa – optional, for serving.
How to make Homemade Breakfast Burritos to Freeze
1. HASH BROWNS. Cook the hash browns in a bit of oil in a large nonstick skillet until they are golden brown, then transfer them to a plate.
2. SAUCE. In a small bowl, stir together the green chiles and some of the sour cream.
3. EGGS. In a separate medium bowl, whisk the eggs with the salt, pepper, and the rest of the sour cream.
4. SCRAMBLE. Wipe out the hash brown skillet, then add the butter. Add the egg mixture and the ham (or whatever breakfast meat you are using) and cook until the eggs are very softly scrambled. Transfer the mixture to a plate.
5. TORTILLAS. Microwave the tortillas briefly to soften, then spread them out on your work surface. Divide the sauce down the center of each tortilla.
6. FILL. Divide the hash browns between the tortillas, then the egg mixture, then the cheese.
7. FOLD. Fold the tortillas up over their filing, then fold in the sides and continue rolling to form burritos.
8. GRIDDLE. Wipe the egg pan clean, then add the remaining oil to the pan. Add the burritos and cook over medium heat until they are golden brown on all sides, turning frequently. Do this in batches if necessary.
9. EAT OR STORE. Eat the burritos right away, or store them for later (see “Best Breakfast Burritos Recipe storage” below).
Best Breakfast Burrito Recipe Home Chef Tips
- If you have a large nonstick skillet, you can use the same skillet for cooking the hash browns, scrambling the eggs and griddling the burritos. Just wipe it out with paper towel or rinse with water then dry between steps, if necessary.
- Don’t love hash browns? You can totally leave them out. I’ve tested several batches this way. If you omit them, you’ll just have slightly smaller burritos. Or, you can add 2 to 3 more eggs in place of the hash browns.
- Buy cheese in a block and shred it yourself for the best melting for the best breakfast burrito! That pre-shredded stuff is easy, but just never melts as well, and never tastes as good, either, in my opinion.
How to serve the Best Breakfast Burrito
To serve these burritos as soon as they are made, cut them in half and serve them with salsa for dipping. Classic red salsa is great, or a salsa verde to echo the green chiles that are inside the burrito. I also highly recommend serving with guacamole!
Serve with a side of fruit for a balanced meal.
Best Breakfast Burritos Recipe storage
To store breakfast burritos to eat later in the week, allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Store in the refrigerator for up to 5 days.
How to freeze breakfast burritos
To freeze the best breakfast burritos for longer term storage, allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Place the wrapped burritos in a freezer-safe bag and label with the date. Store in the freezer for up to 3 months.
How to reheat a breakfast burrito
There are a lot of ways to reheat frozen breakfast burritos. You can cook them either directly from a frozen state, or thaw them overnight in the fridge first, for faster reheating.
Below are the ways I’ve tested reheating these, in order of preference. The air fryer is my favorite way of doing it, because the outsides of the burrito stay nice and crispy. The microwave is OK in a pinch, but the burritos do get a little soggy in the microwave, so this is my least favorite way of doing it.
Please note that when reheating, the internal temperature of the burrito needs to reach 165 degrees F to be food safe. But to be truly HOT to the taste, I like to heat mine to closer to 180 to 190 degrees F.
- Air Fryer / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 15 to 20 minutes or until warmed through, turning once.
- Air Fryer / Frozen: Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 35 to 40 minutes or until warmed through, turning once.
- Oven / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 30 to 35 minutes or until warmed through, turning once.
- Oven / Frozen: Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 50 to 55 minutes or until warmed through, turning once.
- Microwave / Thawed: Thaw overnight in fridge. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 1 minute, 30 seconds or until warmed through, turning once.
- Microwave / Frozen. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 3 minutes or until warmed through, turning once.
Best Breakfast Burritos Recipe FAQs
To prevent sogginess, make sure that the burritos are fully cooled to room temperature before wrapping them in foil. Also, avoid adding wet ingredients like salsa to the inside of the burritos. Serve this on the side instead.
Large (10 to 12 inch) flour tortillas are best, as they provide enough space to hold all the fillings and are easy to wrap.
The terms are often used interchangeably. A breakfast burrito is typically larger, made with a flour tortilla, and filled with hearty ingredients like eggs, meat and potatoes. A breakfast wrap is usually smaller and lighter, and can be made with whole wheat wraps or spinach tortillas.
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Best Breakfast Burritos Recipe
Ingredients
- 2 tablespoons vegetable oil divided
- 2 ½ cups refrigerated or frozen shredded hash browns
- 5 tablespoons sour cream divided
- 3 tablespoons drained diced green chiles
- 6 eggs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 ounces thinly sliced Black Forest ham roughly chopped (or other breakfast meat, see Notes below)
- 6 10-inch flour tortillas
- ¾ cup shredded Monterey Jack cheese
- Salsa for serving (optional)
Instructions
- Heat 1 tablespoon oil over medium heat in large nonstick skillet. Add hash browns and cook 6 to 8 minutes or until golden brown, turning occasionally. Transfer hash browns to a plate.
- Meanwhile, in small bowl, stir 3 tablespoons sour cream and green chiles until smooth.
- In medium bowl, whisk eggs, salt, pepper and remaining 2 tablespoons sour cream until smooth.
- Wipe out hash brown skillet, then add butter to skillet. Heat over medium-low heat, then add egg mixture and ham. Cook, stirring frequently, 3 to 5 minutes or until very softly scrambled. Transfer mixture to separate plate.
- Microwave tortillas 10 to 15 seconds to soften. Lay tortillas on work surface. Divide green chile-sour cream mixture down the center of each tortilla.
- Divide hash browns between tortillas. Divide scrambled egg mixture over hash browns, then divide cheese over eggs.
- Fold tortillas over filling; then fold in sides of tortillas and continue rolling to form burritos.
- Wipe egg pan clean, then add remaining 1 tablespoon oil to pan and heat over medium heat. Transfer burritos to pan, seam side down. Cook 4 to 5 minutes or until golden brown on all sides, turning frequently. If your pan is not big enough to do all 6 burritos at once, do this in two batches, adding an additional tablespoon of oil to the pan for the second batch.
- Eat immediately, with salsa, if desired. Or, refrigerate or freeze for later consumption.
TO STORE REFRIGERATED:
- Allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Store in the refrigerator for up to 5 days. To reheat, see Notes below.
TO STORE FROZEN:
- Allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Place the wrapped burritos in a freezer-safe bag and label with the date. Store in the freezer for up to 3 months. To reheat, see Notes below.
Notes
Choose Your Meat:
- We’ve used ham here, but you can also use oven bacon, air fryer turkey bacon or oven turkey bacon (crumbled after cooking), or sausage links in oven (chopped after cooking).
Reheating the Burritos:
- There are a lot of ways to reheat frozen breakfast burritos. You can cook them either directly from a frozen state, or thaw them overnight in the fridge first, for faster reheating.
- Below are the ways I’ve tested reheating these, in order of preference. The air fryer is my favorite way of doing it, because the outsides of the burrito stay nice and crispy. The microwave is OK in a pinch, but the burritos do get a little soggy in the microwave, so this is my least favorite way of doing it.
- Please note that when reheating, the internal temperature of the burrito needs to reach 165 degrees F to be food safe. But to be truly HOT to the taste, I like to heat mine to closer to 180 to 190 degrees F.
- Air Fryer / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 15 to 20 minutes or until warmed through, turning once.
- Air Fryer / Frozen: Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 35 to 40 minutes or until warmed through, turning once.
- Oven / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 30 to 35 minutes or until warmed through, turning once.
- Oven / Frozen: Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 50 to 55 minutes or until warmed through, turning once.
- Microwave / Thawed: Thaw overnight in fridge. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 1 minute, 30 seconds or until warmed through, turning once.
- Microwave / Frozen. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 3 minutes or until warmed through, turning once.
Oh my gosh, Lori, you just keep hitting home runs for me! For years I’ve been making a sub-version of breakfast burritos at my fish camp for my company to take out on the boat, but always rising well before anybody else to make them the morning of. I never thought about adding hashbrowns (bonus!) or that I could make up a large batch of them for the fridge or freezer for later. Oye! Thank you for posting this timely recipe!
I hope these will be PERFECT for fish camp, Cindy! I honestly never thought about adding hash browns, either. It was my husband’s idea! It turned out to be a good one, because I think the hashbrowns help absorb any extra liquid, which makes these extra freezer friendly.
Yayyyy to your husband!!! Brilliant addition.
Hello… thanks for the recipe!!!. For how long can I keep this recipe freezed? Thaks!
Hi Daniela! They can be frozen for up to 3 months!
Hi, I was just wondering if you knew another way to reheat them besides the microwave. I’m ok with freezing foods, but not always down to microwave. Would it work to stick them in the oven or broiler inside the foil? Thanks
Hi Daina! Other reheating methods are included in the post above!
You can reheat in a fry pan with or without the foil on low. They will brown more without the foil.
Great idea, Melanie!
these sound great but I’m new to freezer meals and don’t know what foods are and aren’t good to freeze – is it okay to freeze scrambled eggs? Just seems kind of weird to me.
Hi Sian – I tested this recipe a few times (freezer and all) and it came out great for me. Let me know how you like it, if you try it.
Soooooo bummed I was out-of-town for work when you made these. I love breakfast and one of my favorites is breakfast burritos. I imagine these were quite tasty . . . So much so, you might have to make them for me some upcoming weekend morning!
I used to be a big advocate of eating breakfast every morning but in the last year, I’ve become so damn lazy. I wake up at the last possible minute, gas it to work and then just have a cup of tea while munching on crackers at my desk till lunch. Terrible! And sad because breakfast is my favourite meal! Your breakfast burrito looks delicious. I’m literally drooling right now thinking about scrambled eggs. I have a weird thing about not wanting to eat frozen food but I need to get over myself. Having ready made, homemade meals is where it’s at!
Haha yeah, some two sons (freezing + microwaving) add up to a success here 🙂