Freezer Breakfast Burritos

Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. I like to make these assembly-line style to save time. Use your favorite fillings to customize them to your taste and follow the same process to make burritos for lunch or dinner.

A person holding a cooked breakfast burritos with the filling showing.

Breakfast burrito basics

You can use almost any vegetable or protein in your breakfast burritos. You will absolutely need:

  • large flour tortillas
  • eggs
  • seasonings
  • protein and veggies
  • cheese

How much do I need of each ingredient?

The guideline I typically use is 2 eggs for each large tortilla. The rest of the ingredients, you can adjust according to how big you want your burritos to be. This recipe is extremely flexible. If you don’t have quite enough eggs, add more protein and veggies to compensate for that.

Seasoning the eggs

Seasoning the eggs is an important step to adding flavor to your breakfast burritos. I like to use Epicure dip mixes, like French Onion, CCB or Garden Vegetable to add flavor. Onion powder or flakes and garlic powder are also great additions to use. If you’re using dip mixes, you’ll want to scramble the eggs and let the seasoning rehydrate in the eggs before cooking.

Prepping the toppings

You want to cook the toppings, before adding the eggs. This allows the vegetables to release their water, preventing a soggy breakfast burrito. Here are some combinations I like:

  • Broccoli and cheese
  • Sausage & peppers
  • Mushroom, peppers and real bacon bits

I also like to add pickled banana peppers to all of these combinations for an extra kick. Basically, any topping you would put in an omelet would work well in a breakfast burrito.

Assembling the breakfast burritos

Using an assembly line to prep these breakfast burritos is quick and helps ensure all your burritos are the same size. Spread out all the tortillas on the counter. You don’t need to warm them, unless your tortillas are really dry. The heat from the filling will warm them slightly, making them easier to roll.

Start by sprinkling a small layer of shredded cheese on the tortilla. You will do this again on top of the filling. Adding the cheese on the top and bottom helps seal the tortillas while they bake and holds everything in.

Then add a large scoop of filling to each tortilla. You are aiming for about one cup of filling/burrito.

Once you have distributed the filling to all of the tortillas, ensure they are approximately all the same size and make any adjustments if necessary.

Next, add the pickled banana peppers if using, then top with another layer of cheese.

Tortillas spread out on a table with piles of filling on each one.

Folding the breakfast burritos

When you are folding, move the filling to the middle third of the tortilla. Fold in the sides first, then, fold up the bottom and roll the rest.

A hand folding in both sides of a tortilla over the filling.
A person rolling up a tortilla from the bottom, with the sides folded in.

Freezing the burritos

Once you have rolled all of the burritos, line them up on a parchment covered baking sheet, seam side down, and freeze them before storing in a freezer bag. Alternatively, you can wrap them individually in plastic wrap or foil, then place them in a freezer bag, if you don’t have the freezer space to freeze them on a baking sheet first. Use this same process to roll up leftover burrito bowl fillings to have for a quick lunch or dinner.

Rolled burritos on a baking sheet.

Reheating the burritos

You can reheat these burritos a few ways, depending on how much time you have. I like to defrost them slightly in the microwave for about four minutes, before either broiling on each side until browned, or baking for approximately 20 minutes. If you don’t defrost them in the microwave, you can simply bake them for about an hour. You can also place foil wrapped burritos on a campfire or BBQ if you are taking them camping. Check out my tips for packing for camping here.

Serving your breakfast burritos

The burritos will be hot when you take them out of the oven, so let them rest for 5-10 minutes before digging in. Add your favorite hot sauce, guacamole or salsa while you eat or try my favorite, chili crisp as a spicy topping.

If you still have some toppings left after making your burritos, try this breakfast pizza for another easy breakfast option.

two breakfast pizzas side by side

Freezer Breakfast Burritos

Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. Make these assembly-line style to save time and use your favorite fillings to customize them to your liking.

Course Breakfast
Keyword breakfast, burrito, double-batch, eggs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 burritos


  • 10 large flour tortillas
  • 20 eggs
  • 2 tbsp seasonings of your choice Epicure dip mixes, onion powder, garlic powder, paprika, onion flakes
  • 5 cups filling peppers, onions, mushrooms, broccoli, bacon bits, ham, sausage
  • 2 1/2 cups shredded cheese Use 1/4 cup per burrito. 2 Tbsp. on the bottom, 2 Tbsp. on top of the filling.
  • pickled banana peppers (optional)
  • salsa, hot sauce, guacamole, chili crisp (optional)


  1. Chop vegetables and protein you will use for the filling. If using sausage, remove from casing before cooking.

  2. Scramble and season the eggs.

  3. Cook the protein and vegetables until the water has evaporated.

  4. Add the eggs and continue stirring until cooked through and the filling is dry.

  5. Lay out the tortillas and add 2 Tbsp. shredded cheese to each one.

  6. Top each tortilla with approximately 1 cup of filling. Once you have topped all the tortillas, adjust to ensure they are roughly all the same size.

  7. Top with pickled banana peppers if using.

  8. Add 2 Tbsp shredded cheese to the top.

  9. Place the filling on the bottom third of the tortilla. Fold in the sides, then roll from the bottom.

  10. Place seam-side down on a parchment covered baking sheet and freeze.

  11. Store frozen burritos in a freezer bag.

Reheating burritos from frozen (long and lazy method)

  1. Preheat oven to 350 degrees F. Place the burritos in the oven while it is preheating and continue baking for approximately one hour, or until burritos are browned.

Reheating burritos from frozen (standard method)

  1. Place burritos in the microwave for 4 minutes.

  2. Preheat the oven to 350 degrees F. Place the burritos in the oven while it is preheating and continue baking for approximately twently minutes, or until burritos are browned.

Reheating burritos from frozen (quick method)

  1. Place burritos in the microwave for 4 minutes.

  2. Broil burritos for about 5 minutes on each side, or until browned.

Recipe Notes

The filling recipe is flexible! If you don’t have 20 eggs, add more protein and veggies to compensate for that and vice versa. 

Quick and Easy Breakfast pizza for two or ten

Breakfast pizza is one of my favorite breakfast recipes for any occasion. It’s simple enough to treat yourself to the glorious breakfast you deserve, fancy enough to serve your brunch guests and deconstructible enough to cater to your pickiest eater.

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The crust

Because this is a pizza, you can really use any type of crust you want. Homemade dough, store-bought dough, store-bought crust. Since it’s breakfast, I like to keep it simple and use naan. Garlic naan is even better. I love Suraj naan because it’s soft, pillowy and it comes in a 10 pack. This is a great option because it’s small enough for one person, and you can fit four on a large cookie sheet, so making for a crowd isn’t a problem at all.

The toppings

When you’re thinking of toppings to use on your breakfast pizza, think more breakfast than pizza. Anything you would put in an omelette would work great here. Also important to note that there is no sauce on this pizza. A light brushing of olive oil and some Italian seasoning is all you need! My favorite brands to use are Epicure Italian Dressing mix and Good Seasons (Available in the USA and on Amazon.) If you want to make your own, sprinkle a bit of garlic powder, basil, oregano, salt and pepper on your crust and it will be just as delicious. I also like to go really light on the cheese. You don’t want it to stretch like a regular pizza, but simply hold the toppings to the crust. Here are some topping suggestions.

  • Cheese (cheddar, mozza, smoked gouda, parm, vegan)
  • Bacon bits
  • Sausage
  • Ham
  • Prosciutto
  • Mushrooms
  • Peppers
  • Onions
  • Tomatoes
  • Roasted garlic
  • Pickled banana peppers
  • Fresh herbs (basil, dill, parsley, rosemary, oregano)
  • Eggs

Putting it all together in five steps

Once you have your toppings prepped, the pizza comes together in five quick steps.

  1. Dress the crust
  2. Add the toppings
  3. Bake
  4. Cook the eggs
  5. Garnish with extras

Dress the crust

As I mentioned before, brush it with a bit of olive oil and sprinkle on some Italian dressing mix or Italian seasoning. It’s also delicious smeared with a few cloves of roasted garlic if you want to get really fancy.

Add the toppings

There’s no need to cook the veggies to top your pizza, but you should cook sausage or any raw meat you are using to top the pizza. I like to start with the cheese, mozzarella, and use about 1/3 of a cup per pizza. As I already mentioned, you only want enough cheese to make the toppings stick. Top it with as many toppings as you like. My go-to is bacon bits, tomatoes, mushrooms and banana peppers. You might be inclined to add the eggs, but don’t! I’ve experimented with the eggs in a few different ways and the fastest and easiest way is to fry up some over-easies while the pizzas are baking, then simply place one (or two) on each pizza when they’re done.


Baking doesn’t take long at all. In a pre-heated 425 F oven, it will only take 7-10 minutes. Keep an eye on it and take it out when the toppings are cooked to your liking and the crust is golden. A softer crust is still great for sopping up the runny egg yolk (which I love) so do what you like!

Cook the eggs

I’ve experimented with placing a raw egg on the pizza before baking and the results are inconsistent. Sometimes the yolk ends up hard, sometimes the white doesn’t cook through. The easiest and fasted way to cook the eggs is to do them in a frying pan, while the pizzas are baking. By the time the pizzas are out of the oven, the eggs are ready to go on. I like over-easy because you can dip the crust in the yolk or just spread it around the pizza for some sauciness. You can do sunny side up or scrambled too. You could even slice up a hard-boiled egg if you really wanted to.

Garnish with extras

This is my favorite part. A little sprinkling of some extras to make it extra fancy. My go-tos are fresh parsley, fresh dill, fresh parm, salt and pepper. You can use any fresh herb, chili oil or a flavored olive oil. A sprinkling of dried chilies or a drizzle of pesto.

Why this works for two or ten

Breakfast pizza does not take a long time to prep or cook. If you’re making for two, you can simply throw it together right on the cookie sheet in a matter of minutes. If you’re making for a crowd, you can set up a topping bar and let guests make their own. It’s really that simple. You should try it.