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Make Ahead Breakfast Burritos

Make-ahead breakfast burritos filled with scrambled eggs, cooked sausage, hash browns, and a melty Mexican cheese blend. These freezer breakfast burritos are wrapped individually and reheated on a grill grate until hot and browned.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 burritos
Course: Breakfast
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Burritos
  • 8 large flour tortillas Use 8 large tortillas for 8 burritos.
  • 12 eggs Scramble with salt and pepper.
  • 1 lb breakfast sausage Cook, crumble, and use in the filling.
  • 2 cup shredded Mexican cheese blend Add to each burrito so it melts during reheating.
  • 1 cup cooked hash browns Use fully cooked hash browns.
  • 0.5 cup salsa Season and add moisture to the filling.
  • 0.25 tsp salt To taste for seasoning eggs.
  • 0.25 tsp pepper To taste for seasoning eggs.
  • 1 aluminum foil or plastic wrap Wrap each burrito individually for freezing and reheating.

Equipment

  • 1 sheet pan

Method
 

Cook and prep the filling
  1. Scramble the eggs in a skillet and season with salt and pepper until set, about 8-10 minutes, then remove from the heat (the eggs should look soft and fully cooked).
  2. Warm the tortillas to make them pliable for rolling, about 20-30 seconds per side, until they feel flexible without tearing (they should be lightly steamed).
  3. Stir the cooked breakfast sausage, cooked hash browns, and salsa together briefly, about 1-2 minutes, so the flavors distribute (the mixture should look evenly combined).
Assemble the burritos
  1. Fill each tortilla with scrambled eggs, the sausage-hash brown mixture, shredded Mexican cheese blend, and salsa (the center should be stacked but not overflowing).
  2. Fold in the sides and roll tightly into burritos, keeping the seam on the bottom (the burrito should hold its shape).
  3. Wrap each burrito individually in aluminum foil or plastic wrap (the burritos should be sealed so no freezer air gets in).
Freeze and reheat
  1. Freeze the wrapped burritos for up to 3 months (they should be firm enough to stack).
  2. To reheat at camp, unwrap the burritos and place them on a grill grate for 10-15 minutes, turning occasionally, until heated through (the cheese should be melted and the outside should be hot).

Notes

Pro tip: warm tortillas right before assembly so they roll without cracking. Store assembled burritos in the freezer up to 3 months; keep wrapped and ready to reheat. Freezer-to-grill reheating works best when burritos are fully thawed for shorter cook times, or cooked directly if you’re tight on time. Dietary swap: use a reduced-fat Mexican cheese blend to lower calories while keeping the melty texture.