Freezer Breakfast Burritos

Why You’ll Love These Freezer Breakfast Burritos

• Ready in 3 minutes. Straight from the freezer to the microwave, no thawing needed.
• Never soggy. Crisp-roasted potatoes, soft eggs and fully cooled fillings keep the tortilla tender, not wet.
• Ten breakfasts from one session. About an hour of work stocks a week and a half of mornings.
• Protein-packed. Eggs, turkey sausage and cheddar keep everyone full until lunch.
• Easy to customize. Swap the meat, add beans or make some vegetarian in the same batch.

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How Do You Keep Freezer Breakfast Burritos From Getting Soggy?

Cool every filling completely before you roll. Warm eggs and potatoes release steam inside the tortilla, the steam turns to ice, and the ice melts straight into the wrap when you reheat it. Spread the cooked potatoes, eggs and sausage on a sheet pan for 20 to 30 minutes until they are at room temperature, and the problem disappears.

The other secrets: roast the potatoes instead of boiling them, so they are dry and crisp; cook the eggs until just set, because they finish cooking when you reheat; and leave out wet ingredients like salsa, tomatoes or avocado. Add those when you serve. Finally, wrap each burrito in parchment before the foil: parchment absorbs the little moisture that remains and goes straight into the microwave.

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Key Ingredients for the Best Freezer Breakfast Burritos

Each ingredient is chosen to survive the freezer. Here is what every one does for these freezer breakfast burritos:

• Large flour tortillas: 10-inch burrito-size tortillas fold around a generous filling without tearing. Warm them for 20 seconds so they roll without cracking.
• Yukon Gold potatoes: Their thin skin and creamy inside roast up crisp outside and fluffy inside, and they freeze better than russets.
• Ground turkey: Seasoned with sage, smoked paprika, garlic and a pinch of chili flakes, it becomes a lean homemade breakfast sausage. Choose halal-certified turkey if you need to.
• Eggs and a splash of milk: Twelve eggs make the soft scramble. The milk keeps them tender after reheating.
• Bell pepper and onion: Cooked with the turkey so their moisture evaporates in the pan, not in the burrito.
• Sharp cheddar: Melts into everything and glues the filling together. Check for microbial rennet if you keep halal.

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How to Make Freezer Breakfast Burritos

The full recipe with exact amounts is in the card below. Here is the method at a glance:

1. Roast the potatoes. Toss diced potatoes with oil and salt and roast at 425°F (220°C) for 25 to 30 minutes, until crisp and golden.
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2. Cook the sausage and eggs. Brown the seasoned turkey with the pepper and onion, then scramble the eggs gently until just set.
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3. Cool, then fill and roll. Spread everything on a sheet pan to cool completely, then fill warm tortillas with eggs, potatoes, turkey and cheddar and roll them tightly.
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4. Wrap and freeze. Wrap each burrito in parchment, then foil, and freeze them in a gallon freezer bag.
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In Short: The Secrets to Freezer Breakfast Burritos That Aren’t Soggy

• Roast the potatoes until crisp instead of boiling them.
• Cook the eggs soft and just set; they finish when reheated.
• Cool every filling completely before rolling.
• Leave out wet toppings like salsa and avocado until serving.
• Wrap in parchment first, then foil, and freeze in a bag.
• Reheat in short bursts to 165°F (74°C) in the centre.

Once your freezer is stocked with these freezer breakfast burritos, browse every freezer breakfast we have tested, add a pan of freezer baked ziti for dinners, or start with our freezer dinner starter pack.

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