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Breakfast Burritos (Make Ahead and Freeze)

Breakfast burritos are one of my go-to freezer meals. I’ve been making these for years and though my kids are no longer wee ones, they still happily grab these from the freezer. 


Tonight I am making breakfast burritos.

Yeah, I know it is dinner time but we often eat breakfast for dinner. 

At least once a week. You do that, don’t you? If not, you’re missing out. I SWEAR!

I love breakfast and this way I don’t have to get up early to make it.

How to Make Potatoes for Breakfast Burritos:

Now, my breakfast burritos always have potatoes.

Some people actually use beans in their breakfast burritos. I am not that person.

Potatoes is what these burritos are built on.

You can make your own hash browns or you can use frozen potatoes-shredded or cubed.

I guess you could even use SIMPLY POTATOES which are in the refrigerated case next to the eggs. Very handy.

Remember a breakfast burrito is not supposed to be gourmet.

Boiling peeled, fresh potatoes is also acceptable, though this takes a bit more time.

Cubed Russet potatoes or Yukon gold potatoes can be used.Breakfast burrito recipe

Do not over boil. It is nice to have a tiny bit of crunch in the potato to add texture.

Making crisp golden hash browns also adds texture and either way they make great make-ahead breakfast burritos.

What kind of tortilla should you use to make Breakfast Burritos?

I use a 10″ flour tortilla for my breakfast burritos.

Depending on how many I want to make, I heat that number in the microwave wrapped in a moist paper towel for about 30 to 45 seconds until pliable.

If you use a cold tortilla they may crack when rolling the burrito and no one wants filling seeping out, right?

You could also heat the tortilla in a skillet until warm and flexible but don’t let them brown.

I try to make about 8 burritos at one time so I can stash them in the freezer.

If you are really ambitious, double the recipe.

It takes time but there is nothing better than taking one out and throwing it in the microwave for easy breakfasts.

Your kids will be happy and so will you.

This recipe makes 8 hearty breakfast burritos with truly delicious flavor.

These aren’t spicy breakfast burritos though you could add some jalapenos if you choose or serve them with a spicy pico de gallo.

Breakfast Burritos in foil on cuttin board



Having these in the freezer is perfect for busy mornings.

Make these your way. If you want a vegetarian breakfast burrito, leave out the ham or chorizo.

Just make potato burritos with the added veggies and Cheddar cheese and you still have a great recipe.

How To Make Your Own Breakfast Burritos:

Begin by cooking your potatoes. It is up to you whether you want to make hash brown or boiled potatoes. You could also roast them!

Then chop the onions and peppers and saute them in a large skillet over medium-high heat with a small amount of olive oil until soft.

Add in the cooked potatoes and cook until the potatoes are a bit golden brown.

Stir in 1 can of green chiles and some ham, sausage, cooked crisp bacon or chorizo.

If you choose not to use meat, that’s OK, too. Make sure to season well with salt and black pepper.

You may like adding some hot sauce, but I prefer to add this on the side.

Cook the eggs over medium heat in 2 tablespoons of butter until soft. Then stir in the other can of green chiles and the fresh, chopped cilantro.

Adding onion powder or garlic powder to the eggs is fine but I just keep it simple with salt and pepper.

breakfast burrito

To Assemble Breakfast Burritos:

Take 8 approximately 8″ squares of aluminum foil and place a flour tortilla on each square.

Sprinkle about 4 T of Monterey Jack cheese with jalapenos or Cheddar cheese or both on each tortilla.

I always start with the cheese first because it creates a barrier so the tortilla doesn’t get soggy when the warm potato/veggie mixture is spooned on.

Along one side of the tortilla, using a half cup, top with the bell peppers, cooked potatoes, green chiles and onion mixture, combined with fresh Mexican chorizo, bacon, ham or turkey sausage.

Finally, top the skillet potatoes mixture with 1/4 cup of the scrambled eggs combined with the green chiles to make a really good breakfast burrito.

To wrap burrito, fold in both sides of the tortilla and then roll up from the bottom-just like you are making egg rolls!

Now using the foil, wrap the same way, making sure the seam side of the burrito is down.

Use your hands to smooth the burrito out so that the egg mixture is evenly distributed.

If you are eating these right away, place them in their foil wrap in a preheated 300 degree oven for about 5 – 10 minutes so that the cheese gets good and melty.

breakfast burrito in foil on cutting board

Or you may choose to freeze them.

For this I place them in a zip-lock freezer bag and when I’m ready to warm them, I merely unwrap them from the foil and rewrap them in a damp paper towel.

Place in a microwave oven on high for about 2.5 minutes and then rewrap them in the foil.

They will stay warm for awhile and my kids were even known to eat them after returning to the car after a day on the slopes; if they didn’t eat them on the way up!

These are comfort food. Not necessarily quick, but certainly delish!

And that folks, is how to make breakfast burritos.

Send along some easy pickled jalapenos or some salsa, but honestly these are good just the way they are.

If you are eating these at home and not on the road, feel free to top with sour cream.

This breakfast burrito recipe make one delicious breakfast and everyone loves finding them in the freezer for those moments when hunger strikes.

Plan ahead for when the gang sleeps over and I guarantee you will have one sleepover that isn’t forgotten!

Just curious. What’s your favorite grab and go snack?

breakfast burrito

Need Some More?

Irish Pastys

Pasty on baking sheet

Xian Bing (Chinese Pork Stuffed Pies)

xian pancakes

Jamaican Patties

Jamaican Patties

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breakfast burrito

Breakfast Burritos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x
  • Category: Breakfast/Main Course
  • Cuisine: Mexican/American


Breakfast burritos are a great make ahead meal. These hearty burritos can also be frozen for days when you may not have time to make breakfast or dinner!



3 T oil

3 c potato cubes boiled

1 1/4 c diced onion

1 1/4 c diced red pepper

2 4 oz can green chilies

1 1/2 c chopped deli honey ham (sliced thin)

1/2 c minced cilantro

14 beaten eggs

1/3 c milk

1/2 t salt

2 T butter

2 c shredded cheddar cheese

2 c Jalapeno cheese shredded

810” flour tortillas heated in skillet until soft


Boil potatoes in salted water for about 10 minutes or until cooked, but not soft. Drain.

Heat a large non-stick skillet with 3 T of oil. Add the onions and peppers and  potatoes and cook while stirring as needed, until potatoes are a touch golden. Stir in the ham and half of the green chiles and cook 1 minute. Set aside.

Combine the eggs, milk and ½ t salt and beat until mixed. Heat 2 T butter in large non-stick skillet over medium heat. (You should probably use 2 skillets for this.) Add the eggs and cook until mostly set. Before eggs are thoroughly cooked, stir in the other half green chiles and the cilantro.

Let eggs cool. Tear 8 squares of foil and set up an assembly line. Place a room temperature tortilla on each square or heat in a dry pan until pliable and top with 3 T of cheese. Top that with 1/2 c of potato mixture and then top that with about ¼ c of scrambled eggs.

Roll up like an egg roll. Then roll the burrito in the foil the same way. Slice in half on the diagonal before serving.  Keep warm in a 300 degree oven or freeze. To cook frozen, unwrap burrito and place it in a damp paper towel and heat it in the microwave for 1 to 2.5  minutes until warm. Can also be heated wrapped in a 350 oven for 15 minutes.

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Healthy World Cuisine

Saturday 8th of October 2022

We are all about the make ahead for these busy mornings. Actually, these are not just for breakfast. We would happily eat these any time of the day. So good!


Wednesday 30th of November 2011

I always seem to have ingredients on hand for these. Hence we do eat them often!

Kitchen Riffs

Wednesday 30th of November 2011

I'm with you - leftovers can be great, and Thanksgiving leftovers are the best of the year! I always overcook so I have more leftovers.

And who doesn't do breakfast for dinner? Usually I'm not that hungry at breakfast (and there's the whole time thing) so dinner is perfect. I haven't made breakfast burritos for quite some time. Why not? Yours look delicious, so I'm going to have to cook some soon!


Wednesday 30th of November 2011

They are delicious and I wish I could give you one right now!


Wednesday 30th of November 2011

These look delicious... and you wonder why I am starving all the time at school!