Meal Prep Breakfast Burritos (Freezer Friendly)

These meal prep breakfast burritos are a delicious dream come true on busy mornings. When I used to work in an office away from home, I’d drive by a popular breakfast burrito joint in Boulder, Colorado. And that’s where I learned that the best breakfast burritos include tots. Period. 

When I make a batch ahead of time to store in the freezer, they’re easy to reheat on busy mornings and always so good! My husband and I enjoy them warm with a side of sour cream and salsa or hot sauce for a delicious savory breakfast that provides all the nutrition we need to get through the morning.

Main Ingredients

This isn’t the full list of ingredients, but just some notes I wanted to share about the main ones: 

• Frozen tater tots – Frozen tots are a key ingredient that ensures nice and crispy (never soggy) filling. I typically keep a bag of tater tots in my freezer, using them for easy meal additions, as well as these burritos, my tater tot breakfast casserole, and this healthy tater tot casserole.They’re also really good when made with cut-up hash brown patties, shredded hash browns, diced roasted potatoes, or roasted sweet potatoes instead.
• Ground breakfast sausage – I prefer either turkey sausage or pork breakfast sausage. I also sometimes use Canadian bacon, leftover cooked ham, or crumbled bacon, depending on what’s on hand in my fridge. Or, for a vegetarian option, substitute black beans or cottage cheese instead.
• Veggies – Green bell pepper and yellow onion are typically what I include with the egg mixture. However, I’ve also used mushrooms, tomatoes, zucchini, green onions, and finely chopped broccoli. These make-ahead breakfast burritos are very forgiving, lending well to any almost produce in my fridge.
• Eggs – I use free-range organic eggs, but egg whites can be substituted.
• Tortillas – The 10-inch burrito-size flour tortillas are best to easily wrap up all the fillings. For a gluten-free or grain-free option, I recommend Siete burrito-size grain-free tortillas (heat each one on the stovetop to make it more pliable before adding the filing and rolling).

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, carbohydrates/carb, total fat, saturated fat, fiber, sugar, sodium, and cholesterol per serving.

Make It Dairy Free

For a dairy-free breakfast burrito recipe, substitute the shredded cheese with a plant-based shredded cheese or omit it completely.

How to Make Meal Prep Breakfast Burritos

The trickiest part about making freezer-friendly breakfast burritos is learning how to roll the tortillas. Here are the steps to make the process easy:

1. Prep the ingredients. Bake the tater tots according to the package instructions, brown and drain the sausage, and sauté the veggies.
2. Scramble the eggs. While the vegetables and meat cook, whisk the eggs in a bowl. Then, pour them into the skillet of sauteed veggies, and scramble until set. Gently fold the cooked sausage into the eggs, and set them aside to cool.
3. Heat the tortillas. Wrap the tortillas in damp paper towels, and microwave for a few seconds just until they’re pliable.
4. Assemble the burritos. Scoop part of the scrambled eggs mixture into the center of each tortilla. Next, add the tater tots and shredded cheese. Then, working one at a time, fold one edge of the tortilla up and over the filling, pulling it tightly toward the center. Fold the sides of the tortilla in, over the filling, and continue to roll. Repeat, folding all the burritos.
5. Freeze. Wrap each burrito in parchment paper, and then wrap again in a layer of aluminum foil. Label and freeze the burritos until ready to eat.

My Favorite Toppings and Sides

These burritos are tasty on their own, but I prefer to serve them topped with salsa or hot sauce and a dollop of sour cream. If I have them on hand, they’re also super tasty with some fresh cilantro, avocado sauce, or guacamole for extra flavor. If I’m especially hungry, I’ll pair a burrito with some fresh fruit, yogurt, or my go-to green smoothie.

How to Store and Reheat

For easy breakfast burrito meal prep, I transfer the wrapped burritos to a freezer-safe airtight container or sealable bag. Then I label the bag or the individual burritos with the date they were made. The burritos freeze well for up to 3 months.

To reheat, I place a frozen burritos in a 400-degree oven or toaster oven until warmed through, which takes about 15 to 20 minutes. The frozen burritos also can be cooked in an air fryer (foil and parchment removed) at 350°F until heated through and crispy on the outside, about 10 minutes. Or, if I’m in a hurry, I’ll remove the aluminium foil layer and microwave a burrito for 2 minutes per side. 

Recipe Changelog

September 2025: We previously published a version of these breakfast burritos that were Denver Omelet flavored with green bell pepper and chopped ham instead of ground sausage. That recipe included smoked paprika to season the egg-veggie mixture. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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