Freezer Breakfast Burritos

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! | gimmesomeoven.comThis post is sponsored by Old El Paso.

I don’t know about you, but there seems to be a direct correlation in my life between the temperature outside and the number of times I hit the snooze button.

The colder and colder it gets –> the more I snooze and snooze.

I always thought that people “grew out” of the temptation to hit that blessed button, that there was some magical moment after graduating college when you became an adult and suddenly sprang out of bed perfectly on time in the mornings.  But I’m pretty sure that I still hit the snooze button with the vigor of a 16-year-old on a Monday morning.  Just. A. Few. More. Minutes. Pleeeeeeeease.

At 32, I’m beginning to accept the fact that winters were made for hibernating, and 5 more minutes in my warm bed will probably always win out over 5 more minutes to prepare breakfast.  So instead, I adapt, and stock my pantry and my fridge and my freezer with ready-to-go breakfast options that I can feel good about.  One of my recent favorites?

These easy breezy freezer breakfast burritos.

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! |

Because when given the option of Mexican food vs. just about anything else, I’ll give you one guess what usually wins.  ;)

Especially when there’s the option of eating Mexican food for breakfast, wrapped up in these easy freezer burritos that are easy to make, take just 1 minute to heat back up, and are perfect for snooze-button-happy mornings when you’re on the go.

And bonus?  You can prepare a few weeks’ worth of them in under and hour, and customize them just about however you’d like.

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! |

I like to keep mine pretty simple by just sauteing up a simple breakfast hash with potatoes (you can use any kind, or even take a shortcut with frozen diced potatoes), red pepper, onions, and black beans — given a Mexi twist with a can of diced green chiles, cumin and garlic.  Then I just roll it up in some burrito-sized tortillas with scrambled eggs and shredded cheese.  And in the time it would take you to hit the snooze button 5 or 6 times, almost three weeks’ of breakfasts will be ready to go!

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! |

Of course, the options for customizing freezer breakfast burritos are limitless.

Want some extra protein?  Feel free to saute up some breakfast sausage or bacon or diced ham to add to the filling.  Want to turn up the heat?  Add in a jalapeno to your saute, or use some zesty Pepper Jack shredded cheese.  Want to add more veggies?  Anything from zucchini to butternut squash to broccoli slaw would be delicious sauteed (or roasted) and added to the burritos.  Have kids who don’t dig black beans?  Feel free to sneak some refried beans into the filling for some extra protein.

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! |

Basically, the burrito sky is the limit.

Freezer Breakfast Burritos -- easy to make, customize, and reheat, and SO tasty! |

And the results are so speedy, so simple, and so satisfying.

So if you also share that particular fondness for the snooze button, or if you’re just looking for some easy options for ready-to-go breakfasts, I’d say it’s time to get rollin’…some tasty breakfast burritos.  ;)

Freezer Breakfast Burritos

This Freezer Breakfast Burritos recipe is simple to prepare, easy to customize, and absolutely delicious!


  • 12 large eggs
  • 1/4 cup milk
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 medium white onion, peeled and diced (about 2 cups)
  • 1 pound Yukon gold or red potatoes, diced into 1/4-­inch cubes
  • 1 large red bell pepper, cored and diced (about 2 cups)
  • 1 (4-­ounce) can Old El Paso chopped green chiles
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 (8-­count) packages Old El Paso large (burrito-­sized) flour tortillas
  • 2 cups (8 ounces) shredded Pepper Jack cheese (or the cheese of your choice)
  • (Optional: salsa, for serving)


Begin by making your scrambled eggs. In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Heat a large saute pan that has been misted with cooking spray (or spread with a teaspoon of oil) on the skillet over medium heat, then add the eggs and cook for 4-­6 minutes, stirring occasionally, until they are scrambled and cooked through. Transfer to a separate plate and set aside.

Meanwhile, while your eggs are cooking, heat the 2 tablespoons of olive oil in a large saute pan over medium­high heat. Add onion and saute for 3 minutes, stirring occasionally, until the onion is mostly cooked and slightly translucent. Add the potatoes and bell peppers, and stir to combine. Continue cooking, stirring frequently, for 7­-10 more minutes, or until the potatoes are tender and cooked through. Stir in the black beans, green chiles, salt and cumin, and continue cooking for 2 more minutes. Then remove the mixture from the heat, and set aside.

To assemble your burritos, spread out a large sheet of plastic wrap on a flat surface and lay the tortilla squarely in the center of it. Add a large spoonful of scrambled eggs in the center of the tortilla (roughly 1/4 cup), followed by another large spoonful of the potato mixture on top of the eggs, followed by a few tablespoons of shredded cheese on top of the potato mixture. Fold the two opposite sides of the tortilla in so that they meet and overlap, then fold in the two remaining open ends so that the entire burrito is sealed. Wrap it tightly in plastic wrap so that the entire burrito is very tightly sealed. (I find it easiest to fold the plastic wrap over the two short ends, then the longer sides of the burrito.) Then transfer burritos to the freezer, where they will last for up to 3 months.

To thaw the frozen burritos, remove the plastic wrap and place a burrito on a microwave­safe plate. Microwave for 60-­90 seconds, or until warmed through. Serve plain or with salsa, for dipping.

If you would like to add sausage, simply brown 1 pound of breakfast sausage (or more, if desired) and add it to the existing burrito filling, portioned evenly between all of the burritos.  Or you could also add bacon or ham or tofu, if you're looking for different protein.

If you would like spicier breakfast burritos, saute 1 jalapeno (stem removed, and finely diced) along with the potato mixture.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This is a sponsored post in partnership with Old El Paso.  I am partnering with them this year to create some fresh, new Mexican recipes to share on the blog, and all opinions are my own as always.  Thanks for continuing to support the brands who help make this site possible!

Leave a Comment:


  1. Tanya — October 23, 2015 @ 6:29 am (#)

    I love salty breakfasts and always struggle with packing something for work – this might solve all my problems.

    • Hayley @ Gimme Some Oven — October 23rd, 2015 @ 9:53 am

      We hope you love them Tanya!

  2. Taylor @ Food Faith Fitness — October 23, 2015 @ 6:50 am (#)

    Yes! Cold dark mornings call for MEGA snooze button hit-age. I totally feel ya.
    They also call for shoveling these burritos into my face. Who doesn’t love to wake up to Mexican FLAVAH? They looks awesome!

    • Hayley @ Gimme Some Oven — October 23rd, 2015 @ 9:52 am

      Haha, our thoughts exactly, Taylor! Any excuse to eat Mexican at any, and all hours of the day, is totally welcomed by us! ;) We hope you enjoy these!

  3. Becki — October 23, 2015 @ 6:54 am (#)

    This is such a good idea.  I always say I need to make some breakfast food and freeze and this would be perfect.  I bet it would be good with some chorizo – like you said the options are limitless!

    • Hayley @ Gimme Some Oven — October 23rd, 2015 @ 9:53 am

      Thanks Becki, we hope you enjoy these! :)

  4. Nicole ~ Cooking for Keeps — October 23, 2015 @ 9:05 am (#)

    Yes yes yes. Colder + shorter days = wayyyy harder to get up. I never thought I’d say this, but I think I’m ready for daylight savings, I hate waking up in the dark! My husband has been begging me to make breakfast burritos for eons, loving that you portioned these out to freeze. Perfect for breakfast on-the-go, which is the only way he’ll eat breakfast on the weekdays. 

    • Hayley @ Gimme Some Oven — October 23rd, 2015 @ 9:55 am

      Thanks Nicole, we hope you and your husband enjoy these!

  5. Julie @ Julie's Eats & Treats — October 23, 2015 @ 9:42 am (#)

    What a great option for breakfast for those busy or lazy mornings! Which is like every morning right?

    • Hayley @ Gimme Some Oven — October 23rd, 2015 @ 9:55 am

      Thanks Julie, we hope you enjoy them! :)

  6. Kimberlt — October 23, 2015 @ 11:43 am (#)

     I set my alarm at 5:45am and get out of bed at 6am. Everyday I hope I won’t snooze, but without fail, I do. Actually, I’m not snoozing – I’m just laying there thinking how much I don’t want to get out of bed. 

  7. Senika @ Foodie Blog Stalker — October 23, 2015 @ 12:34 pm (#)

    I’m a serial snooze button hitter which usually causes me to miss breakfast. So sad, I know! I need these burritos in my freezer at all times!

  8. Rachel — October 23, 2015 @ 12:41 pm (#)

    Any tips for preventing burritos from becoming watery when you reheat? That has been my problem with homemade frozen burritos in the past. 

    • Ali — November 4th, 2015 @ 9:41 pm

      Yes!! Watery burritos are the worst. :S I recommend making sure that the filling is room temp before rolling your burritos. And then seal them with plastic wrap TIGHTLY so that no extra air (and moisture) can get in. That should help! Enjoy!!

  9. Josh | The Kentucky Gent — October 23, 2015 @ 1:30 pm (#)

    Girl, you and me both. At 25 I think I’m hitting snooze more now than I ever have before. Thanks for these, at least it’ll make eating after snoozing a little easier ;) 

    Josh | The Kentucky Gent

  10. Laura — October 23, 2015 @ 2:28 pm (#)

    This is such a great idea – I know my husband would love these on early weekday mornings! Making a batch this weekend!

  11. Celeste @TheWholeServing — October 24, 2015 @ 3:48 pm (#)

    I snooze for a half hour before getting up. I know it’s crazy, but I’m not one who can jump out of bed as soon as the alarm goes off. I like lying in the bed just enjoying the bed before getting up to start my long and busy days.

  12. Deb — October 24, 2015 @ 6:13 pm (#)

    Hi. These burritos look like they have been sautéed or fried as they have brown marks on them but you do not have that listed in the instructions. Did you sauté up the tortillas before you put the stuff in it or after they are rolled up?


    • Ali — November 4th, 2015 @ 5:20 pm

      Nope, they actually haven’t been sauteed — that was just how the tortillas came in the package. :)

  13. Caroline — October 24, 2015 @ 10:54 pm (#)

    I’m SO much older than you…and I still haven’t outgrown hitting that snooze button!  ;)  These burritos are GENIUS!  We all rush around so much in the morning…I love having things we can grab and go! 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 1:54 pm

      Haha thanks Caroline, we hope you and your family love these (they really are lifesavers when you’re running behind in the am)! ;)

  14. Emily — October 25, 2015 @ 7:22 pm (#)

    WHY have I never done this? I am obsessed with breakfast burritos and often order them for brunch. It would be so great to just pull one out of the freezer!

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 2:03 pm

      We hope you enjoy them Emily! :)

  15. Amy @ Amy's Healthy Baking — October 25, 2015 @ 11:35 pm (#)

    YES! I completely agree! The colder it gets, the longer I stay in bed in the mornings. And the more often I bring my laptop into my room so I can burry under the covers to work. I don’t even have that big of an excuse… I live in warm CA where it doesn’t snow! I usually turn to a quick bowl of oatmeal on those cold mornings where I stay in bed, but your burritos look WAY better!

  16. Emily | Robust Recipes — October 27, 2015 @ 2:05 pm (#)

    YESSS! Best idea ever! I am always looking for more make ahead breakfasts. Hard boiled eggs get old fast. I agree with you, an easy, yet warm breakfast is key in the morning, especially in the winter. Thanks for the wonderful idea! :)

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 1:45 pm

      You’re so very welcome, we hope you enjoy! :)

  17. Samantha — October 27, 2015 @ 2:42 pm (#)

    My favorite! Put in microwave, add avocado and/or salsa (pshh.. usually both). Delicious breakfast in minutes. 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 3:27 pm

      Yay, we’re glad you’re a fan! :)

  18. Mishya — October 28, 2015 @ 8:32 am (#)

    Hi, this recipe looks delicious and I’ve been looking for some good breakfast burritos! 

    Question: can you substitute eggs/rice combo for potatoes? 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 3:37 pm

      Thanks Mishya, we hope you enjoy them! And yes, you can definitely substitute eggs and rice for the potatoes. The best thing about these is they’re totally customizable! :)

  19. Susan — October 29, 2015 @ 1:24 pm (#)

    I’ve never hit a snooze button in my life (except accidentally).  I got my first alarm clock when I was 8 years old, and have been getting up promptly with my alarm since.  But I still like the idea of easy, quick breakfasts.  Unlike most of the breakfast burritos I’ve seen, these sound good.  Thanks for posting the recipe.

  20. Livelovenlearn — October 29, 2015 @ 1:43 pm (#)

    These look incredible, what a great idea! 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 3:32 pm

      Thank you, we hope you enjoy them!

  21. Lauren — November 2, 2015 @ 1:46 pm (#)

    These sound delicious! I’m going to make a batch to bring to a friend who just had a baby. Quick breakfasts are essential when you have a newborn around!

    Question – did you use a whole can of black beans in the mixture? The recipe doesn’t say. Thanks! :)

    • Ali — November 4th, 2015 @ 2:43 pm

      Oops, thanks for catching that typo!! Yes, the recipe calls for 1 (15-ounce) can of black beans, rinsed and drained. Sorry for the omission, and I absolutely love that you’re taking these to a friend. So perfect!

  22. Hannah — November 5, 2015 @ 2:51 pm (#)

    Have you ever tried these with whole wheat tortillas?

    • Hayley @ Gimme Some Oven — November 5th, 2015 @ 3:33 pm

      We haven’t Hannah, but we think they would work just fine and still be super tasty!

  23. LaTrice — November 10, 2015 @ 9:34 pm (#)

    I LOVE breakfast burritos!! :-)

  24. Archie — November 11, 2015 @ 10:22 am (#)

    Please refer to them as “freezurritos”.

    • Hayley @ Gimme Some Oven — November 11th, 2015 @ 3:00 pm

      Hah! We LOVE it! :D

  25. Rae Reneau — December 28, 2015 @ 10:06 am (#)

    Hi! I love your recipes, but after reading through this one two or three times, I’m a little puzzled. I notice you have rinsed and drained black beans on the recipe list, but then I don’t see where they get added into the burritos. I’m assuming since these are freezer burritos you can just add a scoop of black beans into the burritos as you assemble them. Does that sound about right? Or would you cook them/heat them in some capacity before adding them to the burritos? 

    I’m planning to make these for my husband and I and was hoping to make sure I get it right before I try assembling burritos. It sounds amazing! 

    • Hayley @ Gimme Some Oven — January 6th, 2016 @ 10:52 am

      Hi Rae! We apologize for the delay in getting back to you! We’re so sorry we skipped the black beans step, thank you for catching that and bringing it to our attention! You will just add the black beans after your peppers and potatoes have cooked (add them when you add the green chiles). We’ve edited the recipe, to reflect this. Sorry for the confusion, we hope you enjoy these!

  26. Jessica — January 23, 2016 @ 6:01 pm (#)

    Since I’m from the south I’ve been trying to figure this out for you think there is any way to put biscuits and gravy into a breakfast burrito without the gravy going everywhere?

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:21 am

      Hmmm we haven’t tried that, but we think that you could probably add little pieces of biscuit and a very small amount of gravy?

  27. Amy Moore — March 7, 2016 @ 9:56 pm (#)

    LOVE this idea! So much better than our usual bagels. Hubby has a microwave at work, but we don’t have one here at home. Can these be reheated in the oven? Any idea what temp and how long?

    • Hayley @ Gimme Some Oven — March 8th, 2016 @ 8:55 am

      Thanks Amy, we hope you guys enjoy these! You can wrap them in foil and reheat them in the oven (we haven’t tried it, but we think 325/350 degrees for 10-15 min should do it.

  28. Kelsey Garner from StrawberryMint — April 18, 2016 @ 6:35 am (#)

    I’m going to have to make these asap! 

    • Hayley @ Gimme Some Oven — April 18th, 2016 @ 8:23 am

      We hope you enjoy them Kelsey! :)

  29. Tiffany — June 19, 2016 @ 10:03 pm (#)

    These look awesome! I made the first batch today so hopefully they will be good in the morning. Was going to let you know that the quarter cup of eggs only made 12 burritos. But the extra potatoes part won’t go to waste it is good on its own!

    • Hayley @ Gimme Some Oven — June 19th, 2016 @ 10:11 pm

      Thanks Tiffany — we hope you enjoy them! Thank you for letting us know about the eggs!

  30. Erica — June 22, 2016 @ 11:02 am (#)

    How long can they be in the freezer?

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 12:46 pm

      We’d say a month or so, if not two months!

  31. Janet — July 14, 2016 @ 3:25 pm (#)

    I made these and they were good but I thought the large sized tortilla was too much. Shared the recipe with my
    neighbor.  She used the medium size which worked great. No tucking ends in. Also she used shredded hash browns
    and added regular Jimmy Dean sausage.  This variation was great 

  32. Kelsey — July 20, 2016 @ 8:56 am (#)

    Do you think these could be rewarmed in a roaster or crockpot?

    • Hayley @ Gimme Some Oven — July 20th, 2016 @ 1:37 pm

      Hmmm, we haven’t tried that Kelsey, so we’re not entirely sure. However, we think either one of those would probably work. We’re kinda lazy so we just use the microwave!

  33. Ty — August 19, 2016 @ 5:53 pm (#)

    Made this tonight because I have an early schedule involving a 1 1/2 drive for an 8 am meeting. Look great! Threw in some sliced canned mushrooms, and browned sausage. Looks yummy.

    • Hayley @ Gimme Some Oven — August 20th, 2016 @ 2:13 pm

      We hope you enjoyed it, Ty! :)

  34. jolene — August 24, 2016 @ 12:57 am (#)

    Hi, I will be making these breakfast freezer burritos this week. I recently read that potatoes don’t freeze well. This recipe specifies Yukon potatoes. Does it have anything to do with this being a freezer recipe?

    • Hayley @ Gimme Some Oven — August 25th, 2016 @ 8:05 am

      Hi Jolene! We found that they freeze fine in this recipe — we hope you enjoy! :)

  35. Ty — August 26, 2016 @ 2:41 pm (#)

    These have really been great. Also made some freezer sausage egg and cheese biscuits and these both have been a big help when I am rushing out the door. These will be a regular in our freezer.

    • Hayley @ Gimme Some Oven — August 28th, 2016 @ 4:52 pm

      We’re happy you’ve enjoyed the, Ty! :)

  36. April — September 12, 2016 @ 3:19 pm (#)

    Could we add cream cheese? How would that freeze?

    • Hayley @ Gimme Some Oven — September 12th, 2016 @ 8:00 pm

      Hi April! We can’t say for sure since we haven’t tried freezing these with cream cheese. However, we’d be concerned that freezing it would alter its texture.

  37. Megan — September 15, 2016 @ 1:38 pm (#)

    I only have Dutch yellow potatoes, will these work? And my tortillas are sprouted grain so hopefully they hold up??

    • Hayley @ Gimme Some Oven — September 16th, 2016 @ 3:15 pm

      Hi Megan! We think those potatoes should be fine — as for the tortillas, we haven’t tried making these with sprouted grain tortillas before, so we can’t say how they’ll hold up (but hopefully they do)! :)

  38. Leslie — October 3, 2016 @ 9:42 pm (#)

    I cook mine in the microwave with a cup of water next to the burrito. This makes the tortilla shell not chewy. 

  39. Melanie — October 14, 2016 @ 8:47 am (#)

    Could I put the salsa inside the burrito and then freeze it? or will it not thaw properly in the microwave??

    Thank you! love this idea

    • Hayley @ Gimme Some Oven — October 14th, 2016 @ 1:08 pm

      Hi Melanie! Yes, we think that should probably be okay. We hope you enjoy these!

  40. Ashley — October 14, 2016 @ 11:59 pm (#)

    I don’t use the microwave, but LOVE the concept of ready made breakfast burritos. Because of this, I was wondering if you had any suggestions as to how I would get around the microwaving. I have 2 ideas…either make only a few days worth of burritos at a time, throw them in foil in a warm oven or steam them on the stove or freeze them, thawing in the fridge the night before and steaming in th a.m. over stove. How long does a pre-scrambled egg or assembled breakfast burrito last in the fridge?

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 11:31 am

      Hi Ashley! We think your idea for making a few days worth at a time and wrapping them with foil so they can steam in the oven is a great idea. In the fridge, we think these would last about five days or so. We hope this helps!

  41. Dawna — January 2, 2017 @ 4:56 pm (#)

    Just made a batch and stuck in the freezer. I halved the recipe and it made eight burritos. Can’t wait to try them in the morning!

    • Hayley @ Gimme Some Oven — January 13th, 2017 @ 9:47 am

      Awesome, we hope you enjoyed them, Dawna!