Freezer-Friendly Meal Prep Breakfast Burritos
Published Aug 18, 2025 Updated Aug 27, 2025
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If your mornings are a mad dash out the door, my meal prep breakfast burritos will save the day! They’re hearty, protein-packed, and perfect for wrapping, freezing, and reheating whenever hunger strikes. From busy parents to seasoned meal-preppers, these burritos check every box for convenience and flavor.
Why You’ll Love This Recipe
Meal prepping doesn’t mean you have to sacrifice nutrition or flavor. I love make-ahead breakfasts like these high protein breakfast bowls, this high protein sausage & egg breakfast pizza, or these meal prep breakfast burritos. All of those recipes deliver big flavor and protein, without the morning rush.
These healthy breakfast burritos are designed with you in mind! They’re easy to make in batches, flexible with ingredients, and guaranteed to hold up beautifully in the freezer. No soggy tortillas, no bland fillings, just a warm, satisfying breakfast that’s ready in minutes.
They’re also made with wholesome ingredients like fresh veggies, eggs, and cottage cheese for a creamy, high-protein boost. You can swap in your favorite proteins or make them vegetarian breakfast burritos with plant-based sausage or beans.
If you’re also looking for the perfect meal-prep lunch try this high protein Italian chopped salad – it’s creamy, crunchy, and filling!
Ingredients You’ll Need
- Breakfast sausage: Or use ground turkey breakfast sausage for a leaner choice.
- Avocado or olive oil: For sautéing veggies and adding healthy fats.
- Green bell pepper: Adds color, sweetness, and crunch.
- Yellow onion: Savory base for the filling.
- Garlic powder: Quick seasoning boost without peeling garlic.
- Large eggs: Scrambled soft for the best texture.
- Cottage cheese: Keeps the eggs creamy and adds extra protein.
- Gluten-free tortillas: Try Mission GF or Siete for best freezer-friendly breakfast results.
- Shredded cheddar cheese: Melts into every bite.
- Salt and black pepper: Simple seasoning that makes flavors pop.
- Optional garnish: Green onions, Greek yogurt, salsa, or hot sauce.
How to Meal Prep Breakfast Burritos
Step 1: Heat oil in a large skillet over medium heat. Add diced bell peppers and onion; cook 4-5 minutes until softened. Stir in garlic powder, salt, and pepper.
Step 2: Add breakfast sausage to the skillet. Break it up with a spatula and cook until browned and cooked through, 6-8 minutes. Drain excess grease and set mixture aside.
Step 3: In a bowl, whisk eggs with salt and pepper. Wipe the skillet clean, reduce heat to medium-low, and pour in eggs. Cook slowly, stirring gently, until soft scrambled and just set.
Step 4: Warm tortillas briefly in the microwave in a damp paper towel for about 10 seconds. Divide cheese, sausage, and veggies evenly among tortillas. Top with scrambled eggs and green onions.
Step 5: Fold in the sides and roll tightly. (See How to Wrap Breakfast Burritos in FAQs below.)
Step 6: Wrap each burrito in parchment or foil. Store in a freezer bag or an airtight container for up to 6 months.
Mac’s Pro Tip
Storage & Freezing Tips
- Fridge: Store for up to 5 days.
- Freezer: Freeze for up to 6 months for best flavor and texture. Wrap tightly to prevent freezer burn.
- Avoid adding watery fillings like fresh tomatoes before freezing – they make tortillas soggy.
Troubleshooting Tips
- Tortillas cracking after freezing? Warm them before assembling and avoid overfilling.
- Soggy burritos after reheating? Skip watery fillings and reheat in a skillet for crisp edges.
- Rubbery eggs? Cook on low heat until just set – overcooked eggs get tough when reheated.
- Loss of flavor? Add a sprinkle of cheese inside to lock in moisture and taste.
Mac’s Pro Tip
Reheating Instructions
- Microwave: Wrap burrito in a damp paper towel and heat 2-3 minutes from frozen.
- Skillet: For crispy burritos, unwrap and cook over low-medium heat, covered, for 10-12 minutes.
- Oven: Wrap in foil and bake at 350°F for about 20 minutes.
Recipe FAQs
Place filling in the lower third of the tortilla, fold the sides in, then roll up from the bottom, tucking in as you go.
Yes! Swap sausage for black beans, plant-based sausage, or extra veggies.
Gluten-free tortillas from Mission or Siete hold up well and stay pliable after freezing.
Absolutely – use cottage cheese, extra eggs, and lean turkey sausage for more protein.
This is the best freezer-friendly breakfast that takes the stress out of your busy mornings. These make-ahead breakfast burritos are customizable, filling, and perfect for busy mornings. Freeze a batch today, and enjoy a hot, delicious breakfast anytime.
Try my steak burrito bowl next for another delicious, easy meal-prep option!
More Meal Prep Breakfast Favorites
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Tex Mex Hash Brown Egg Breakfast Casserole Recipe
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Keto Egg & Sausage Muffins
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Easy Tater Tot Breakfast Casserole Recipe
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Freezer-Friendly Meal Prep Breakfast Burritos
Ingredients
- 1 pound breakfast sausage or ground turkey breakfast sausage
- 1 tablespoon avocado or olive oil
- 1 green bell pepper diced
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- 10 large eggs whisked
- ¼ cup cottage cheese
- 8, 8-10 inch gluten-free tortillas Mission GF or Siete
- 3/4 cup shredded cheddar cheese
- Salt and pepper to taste
Garnish:
- 5 green onions thinly sliced
- Greek yogurt
- salsa or cholula
Instructions
- Heat oil in a large skillet over medium heat. Add diced bell peppers and onion; cook until softened, about 4–5 minutes. Stir in garlic powder, salt, and pepper. Add breakfast sausage, breaking it up with a spatula, and cook until browned and cooked through, about 6–8 minutes. Remove sausage and veggies from the skillet and drain any excess grease. Set aside
- In a bowl, whisk the eggs with salt and pepper to taste. Using the same skillet (wipe clean with a paper towel), lower the heat to medium-low and pour in the eggs. Cook slowly, stirring gently, until soft scrambled and just set. Remove from heat. Don’t overcook these.
- Warm gluten-free tortillas briefly in a damp paper towel to make them pliable (about 10 seconds in the microwave).
- Divide the cheese, sausage & veggie mixture evenly among the tortillas. Add the scrambled eggs on top. Sprinkle with green onions. Fold in the sides and roll tightly.
- Wrap each burrito tightly in parchment paper or foil. Place in a freezer-safe zip-top bag or an airtight container. Label with date and freeze up to 2 months.
- To Reheat on the Stovetop (for golden crispy burritos) Unwrap the burrito and place it in a nonstick skillet over low to medium heat. Cover with lid and cook 10–12 minutes, turning occasionally until golden brown and heated through.
- Store in fridge in fridge for 5 days and the freezer for up to 6 months.
Notes
Storage & Freezing Tips
- Fridge: Store for up to 5 days.
- Freezer: Freeze for up to 6 months for best flavor and texture. Wrap tightly to prevent freezer burn.
- Avoid adding watery fillings like fresh tomatoes before freezing – they make tortillas soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
