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Freezer Breakfast Burritos

Prepare convenient, make-ahead breakfast burritos perfect for busy mornings. This recipe features a hearty filling of seasoned potatoes, savory chicken or turkey chorizo, sautéed bell peppers and onions, fluffy scrambled eggs, and melted Mexican cheese, all wrapped in warm flour tortillas. Designed for freezing, these burritos offer a delicious and quick breakfast solution.
Course Breakfast
Cuisine Mexican
Servings 20 people
Calories 6806 kcal

Equipment

  • 1 Large Skillet For cooking potatoes, sausage, and vegetables
  • 1 Non-stick Skillet For scrambling eggs
  • 1 Large Mixing Bowl For combining fillings
  • 1 Spatula For stirring and turning
  • 1 Whisk For preparing eggs

Ingredients
  

Main

  • 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
 

  • Peel and chop potatoes into small, even chunks. In a large skillet, heat 1 teaspoon vegetable oil over medium-high heat and cook potatoes until tender and browned, stirring occasionally. Season with salt and pepper, then remove and set aside.
  • In the same skillet, add the remaining 1 teaspoon vegetable oil. Crumble in the chorizo or breakfast sausage and cook until browned and cooked through, breaking it up with a spatula. Drain any excess grease.
  • Add the chopped bell pepper and onion to the skillet with the cooked sausage. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
  • While vegetables cook, whisk together eggs and milk in a large bowl. Season generously with kosher salt and freshly ground black pepper.
  • In a separate non-stick skillet, heat a little oil or butter over medium-low heat. Pour in the egg mixture and gently scramble until just set and fluffy, ensuring they are not overcooked.
  • Combine the cooked potatoes, sausage and vegetable mixture, scrambled eggs, and shredded Mexican blend cheese in a large mixing bowl. Stir gently to combine all ingredients evenly.
  • Warm the flour tortillas according to package directions, either in the microwave or oven, to make them pliable and easy to roll.
  • Lay out a warmed tortilla. Spoon a generous portion of the filling onto the center of each tortilla.
  • Fold in the sides of the tortilla, then tightly roll from the bottom up to form a compact burrito.
  • Allow burritos to cool completely before wrapping each individually in aluminum foil, then in plastic wrap, and storing in a freezer-safe bag for up to 3 months.

Notes

Achieving distinct textures is key: ensure potatoes are tender inside with a slight crisp exterior by not overcrowding the pan. For the eggs, cook them gently in a separate non-stick pan until just set and fluffy; overcooking will make them rubbery when reheated. Consider adding a pinch of smoked paprika to the potatoes for depth, or a dash of hot sauce to the egg mixture for a subtle kick. Ensure all components are completely cooled before assembly and wrapping to prevent condensation and ice crystals, which can lead to soggy burritos. Wrap each burrito tightly in foil, then in plastic wrap, for optimal freezer longevity and freshness. Reheat from frozen in a microwave or oven for a convenient, satisfying breakfast.