Soft scrambled eggs, melty cheese, and tender sweet potatoes all wrapped in a warm tortilla, these breakfast burritos check every box. They’re freezer-friendly, microwave-ready, and come together in about 20 minutes. If you’re tired of dry toast or yet another breakfast sandwich, this might be your new morning routine.
The Freezer Breakfast That Saves Me Every Time
You know that moment when you’re already late, and someone’s asking what’s for breakfast? That’s why I always have a stash of these breakfast burritos for the freezer.
I’ve been making some version of these for years. It’s my go-to breakfast, especially when mornings get chaotic, which is most of them. I make a whole batch, wrap ’em tight, toss them in the freezer, and just like that, mornings are much easier.
They’re soft but sturdy, cheesy but not greasy, and filled with good stuff like sweet potatoes, eggs, and melty Gruyère. But let’s not pretend they’re fancy. They’re just really good and really dependable. You can warm one up in the microwave and be out the door in under two minutes.
If you’re not in the mood to wrestle with a heavy casserole first thing in the morning, these burritos are a solid alternative, still warm and filling, just way less effort.
But if you do love a hearty weekend brunch, I’ve got a baked option that’s rich, creamy, and makes enough to feed a houseful. Totally different vibe, but worth checking out. Sometimes I’ll warm up a burrito and slice off a little something sweet to go with it, like this loaf that sneaks zucchini into banana bread. It’s surprisingly tender and just sweet enough to balance out the savory.
Why These Burritos Are Always in My Freezer
They’re hearty without being heavy, easy to prep in about 20 minutes, and endlessly flexible. Out of spinach? Skip it. Have leftover sausage or roasted veggies? Toss them in. Want to keep things vegetarian? Black beans are great.
I’m partial to anything with sweet potatoes, so I always include some of those but love adding Italian sausage. That combo hits the sweet-savory balance just right. But I’ve done ham, bacon, even some shredded chicken I had lying around. Whatever you’ve got, it probably works.
Ingredients That Make These Shine
I won’t make you scroll forever, here are the big players: Don’t forget to check the recipe card for the full list.
- Eggs: I use 10 eggs for 4 large burritos. You can adjust this based on your preference.
- Gruyère cheese: Melts smoothly and adds a nutty, creamy element. Can swap with cheddar or Monterey Jack.
- Flour tortillas: Use large, sturdy tortillas to hold all the filling without tearing; 10-inch size works well.
- Extras:
- Veggies: Try spinach, garlic, and onions, sweet potatoes, and black beans.
- Protein: Bacon, breakfast sausage, Italian sausage, ham, leftover steak, or chicken.
Crafting the Perfect Breakfast Burrito
Step One: Cook the Veggies
Step Two: Scramble the Eggs
Step Three: Assemble the Burritos
Tip: Use sturdy tortillas and don’t overfill to prevent tearing and messy bites.
Step Four: Eat Now or Freeze for Later
You can enjoy your burritos right away or wrap them up to freeze for quick meals on busy mornings. Just make sure they’re cool before wrapping to keep things fresh.
Tip: Wrap each burrito tightly in plastic wrap, then place them in a freezer bag for easy grab-and-go breakfasts.
Cooking Tips
All of your ingredients need to be fully cooked before you assemble them because you’re just going to heat these up in the microwave when you’re ready to eat.
If you cook them on high power, the ends tend to get much hotter than the center, so try medium power. Since every microwave is a bit different, you’ll need to experiment with how long yours will take. If completely frozen, mine takes one and a half minutes on medium power. I cook them right in the plastic wrap.
Whether you’re feeding a crowd or just making sure you actually eat breakfast this week, these are a total game changer. They’re simple. They’re satisfying. And best of all, they’re already made when you’re too tired to think.
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Freezer-Friendly Breakfast Burritos for Busy Mornings
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- ½ sweet onion Cut into thin slices
- 2 cups sweet potato peeled and diced
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 5 ounces fresh spinach
- 10 eggs
- salt and pepper
- 4 ounces gruyere grated
- 4 tortillas 10 inch
Instructions
- In a large non-stick skillet, add oil and t tablespoon of butter and heat to medium heat. Add onions and diced sweet potatoes and saute until slightly soft, about 5-10 minutes. Add garlic and red pepper flakes and cook an additional minute. Add spinach and cook until wilted, season with salt and pepper.
- In a large bowl beat eggs, add salt and pepper. Add 1 tablespoon of butter to a second skillet and heat to medium-high. Pour the eggs into the skillet and using a rubber spatula move them around until they are cooked to your liking. Remove from heat.
- Assemble tortillas with egg mixture, cheese and sweet potato mixture. Roll up and eat immediately or wrap in plastic wrap once cooled. Place in a freezer bag and freeze.
- To re-heat, cook on medium power in microwave for 1 to 1 ½ minutes, just until heated through.
Barbara’s Tips + Notes
- Make sure all of your ingredients are fully cooked before adding them to the burrito.
- Try serving with salsa and avocado slices.
Nutrition
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Kyra says
Any nutritional facts on these?
Barbara Curry says
Using the ingredients in the recipe list here is the breakdown:
Serves 8
Amount Per Serving
Calories 464
% Daily Value*
Total Fat 20.9g 32%
Cholesterol 257.3mg 86%
Sodium 1221.7mg 51%
Total Carbohydrate 42g 14%
Dietary Fiber 5.8g 23%
Sugars 2.9g
Protein 30g 60%
jayne says
great!