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These Easy Freezer Breakfast Burritos are one of my favorite ways to make busy mornings a whole lot easier. They’re loaded with fluffy scrambled eggs, savory breakfast sausage, sharp cheddar cheese, and a little fresh cilantro, all wrapped inside a soft flour tortilla.

Make a batch for breakfast today, or wrap them individually and stash them in the freezer for later. When you need something quick and filling, simply grab a burrito, reheat it, and breakfast is ready in minutes.

If your mornings tend to be hectic, these make-ahead breakfast burritos are definitely worth keeping on hand!

I am all about finding ways to cut down in the kitchen. That's one reason why I wrote an e-cookbook full of 15-minute recipes. I played around with this recipe for a while before I finally got it exactly as I wanted. You will love keeping these in the freezer to grab one on the go.

Why You'll Love These Freezer Breakfast Burritos

I love recipes that let me do the work once and enjoy the results several times, and these breakfast burritos are exactly that kind of recipe.

You can make eight burritos at once, which means you can have breakfast ready for several days without having to pull out the skillet every morning.

They're also easy to customize. You can swap the sausage for bacon or ham, add some veggies, change the cheese, or serve them with salsa, sour cream, or hot sauce.

Best of all, they freeze beautifully!

Ingredients for Freezer Breakfast Burritos

To make these easy breakfast burritos, you will need:

• 2 tablespoons olive oil
• 1 pound breakfast sausage, cooked and crumbled
• 8 eggs, slightly beaten
• ⅓ cup milk
• Kosher salt, to taste
• Black pepper, to taste
• 8 (8-inch) flour tortillas
• 2 cups shredded sharp cheddar cheese
• ¼ cup chopped fresh cilantro

You don't need a long list of ingredients to make a really delicious breakfast. The sausage, eggs, and cheddar give these plenty of flavor, while the cilantro adds a little freshness.

How to Make Freezer Breakfast Burritos

How to Make Breakfast Burritos

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned, about 3 to 5 minutes, breaking it apart into crumbles as it cooks.

Drain the excess grease, leaving about 1 tablespoon in the skillet.

Add the slightly beaten eggs to the skillet. Cook, gently whisking or stirring, until the eggs just begin to set.

Whisk in the milk and season the eggs with kosher salt and black pepper to taste. Continue cooking for about 3 minutes, or until the eggs have thickened and are almost completely set.

You want the eggs to remain slightly soft at this point. They'll continue cooking when you heat the assembled burritos, and slightly undercooking them helps prevent dry, rubbery eggs.

Remove the skillet from the heat.

How to Assemble the Burritos

Lay your flour tortillas on a clean work surface.

Divide the sausage and scrambled egg mixture evenly between the eight tortillas. Top each one with shredded sharp cheddar cheese and a sprinkle of chopped cilantro.

Be careful not to overfill the tortillas. It makes them much harder to roll and can cause the filling to spill out when they're reheated.

Fold the two opposite sides of each tortilla toward the center. Then roll the tortilla tightly from the bottom to create a burrito.

Place the easy freezer breakfast burritos seam-side down on a prepared baking sheet.

Baking the Freezer Breakfast Burritos

If you're serving the burritos right away, cover the baking sheet and place the burritos into a preheated oven.

Bake for 12 to 15 minutes, or until the burritos are heated through and the cheese has melted.

Serve them warm with your favorite breakfast burrito toppings.

Salsa, pico de gallo, sour cream, avocado, guacamole, or hot sauce would all be delicious.

How to Make Freezer Breakfast Burritos

If you're making these specifically for the freezer, allow the assembled burritos to cool completely before wrapping them.

This step is important. Wrapping warm burritos traps steam inside the wrapping, which can create ice crystals and leave you with soggy tortillas when the burritos are reheated.

Once they're completely cool, wrap each breakfast burrito tightly in plastic wrap. Place the individually wrapped burritos inside a large freezer-safe zip-top bag.

Label the bag with the name and date and place it in the freezer.

For the best flavor and texture, I like to use homemade freezer breakfast burritos within about 2 to 3 months.

How to Reheat a Frozen Breakfast Burrito

One of the best things about these burritos is that you can reheat them straight from the freezer.

Remove the plastic wrap before reheating.

For the microwave, wrap the frozen burrito in a damp paper towel and microwave until heated through, turning it over halfway through cooking. Microwave times will vary depending on your microwave, so start with a couple of minutes and add additional time as necessary.

If you have a little more time, you can also reheat the burritos in the oven. Wrap the frozen burrito in foil and heat at 350°F until warmed through.

For a crispier tortilla, remove the foil during the last few minutes.

Tips for the Best Freezer Breakfast Burritos

Don't overcook the eggs. Cook them until they're just set. Remember, they're going to cook again when the burritos are reheated.

Let everything cool before freezing. This is probably my biggest tip for avoiding soggy freezer burritos.

Don't overfill your tortillas. It's tempting to pile on the filling, but a moderately filled burrito is much easier to roll and reheat.

Use freshly shredded cheese if you have it. It melts beautifully and gives the filling that gooey cheesy texture everyone loves.

Wrap each burrito individually. This makes it incredibly easy to grab exactly how many you need.

Breakfast Burrito Variations

Once you've made the basic recipe, you can change the filling depending on what you have in the refrigerator.

Try replacing the sausage with cooked bacon, diced ham, turkey sausage, or leftover shredded chicken.

You can also add sautéed bell peppers, onions, spinach, mushrooms, green chiles, or diced jalapeños.

Pepper Jack, Monterey Jack, Colby Jack, or a Mexican cheese blend can be substituted for the sharp cheddar.

Just remember that vegetables release moisture as they cook, so sauté them first and drain away any excess liquid before adding them to freezer burritos.

The Perfect Make-Ahead Breakfast

I am a huge fan of breakfasts that can be made ahead of time, especially when I know I have a busy week coming up.

Instead of skipping breakfast or grabbing something on the way out the door, I can pull one of these homemade breakfast burritos from the freezer and have a hot, satisfying meal ready in minutes.

You can even make a double batch and stock the freezer for the entire family.

Add some fresh fruit or yogurt on the side, pour yourself a cup of coffee, and you've got an easy breakfast without much morning prep.

Check out these other delicious breakfast recipes

• Blueberry Quinoa Breakfast Bowls
• Baked Apple Cinnamon French Toast
• Easy Breakfast Pizza