Last Updated on September 2, 2026 by PorchLightReading
Freezer breakfast burritos for easy on the go mornings! Made with bacon, eggs, cheese, and potatoes and wrapped in a large tortilla. Customize them just to your liking and freeze for up to two weeks!
We recently had one of those rare spontaneous mornings where we dropped the kids off for school and decided to grab breakfast before taking our new shelter puppy (he’s three) to the park.
It sounded like a fun little date morning but by the time we picked out our breakfast, I couldn’t believe how much we had spent for how little was in the bag!
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- Table on contents: Freezer Breakfast Burritos
- Why you’ll love this recipe
- Ingredients
- How to make freezer breakfast burritos
- Freezer directions
- How to reheat frozen burritos
- Variations
- Cost breakdown per burrito
- Jump to recipe
The portions were smaller than we expected, and I kept thinking about the homemade breakfast burritos we had sitting in our freezer at home.
They’re big, generously filled, easy to reheat, and only cost us about $1.50 each to make! It was a pretty good reminder that a little breakfast prep at home can go a long way.
Freezer Breakfast Burritos
I’ve made these types of breakfasts for my husband for as long as I can remember, but it wasn’t always to save money. Over the years he’s worked many different shifts and having something warm and easy to reheat is really important.
His favorite for a long time has been these homemade freezer breakfast burritos with bacon, eggs, cheese, potatoes and spices, wrapped up in a large tortilla with a bit of hot sauce.
Why We Love These Make Ahead Breakfast Burritos
We started making these out of morning convince but over the years they’ve turned into so much more. A warm, filling breakfast that saves us time and money with real food you can feel good about eating.
- Make 8 at once!
- Freeze the extra
- Reheats easily and still tastes delicious
- Budget friendly at only $1.50 per burrito
- Easy for on the go
- Simple ingredients
Ingredients
This recipe makes 8 large breakfast burritos. Put one or two in the refrigerator for overnight, and the rest in the freezer for later in the week!
- 16 slices of bacon
- 2 medium russet potatoes
- 1 TBS bacon grease (for cooking potatoes and eggs)
- 9 eggs
- 1 small onion
- 4 oz cheddar cheese (half a block)
- 8 large tortilla wraps
- spices
- 2 tsp. onion powder
- 1 ½ tsp. garlic powder
- 1 tsp. paprika
- salt and pepper to taste
- hot sauce (optional)
How To Make Freezer Breakfast Burritos
Cook the bacon- Preheat oven to 425° and line two baking trays with tin foil or silicone mats. Place 16 slices of bacon evenly on each tray and bake for approximately 12 minutes, or until golden and crispy.
Remove from tray and blotch extra fat using a paper towel. Set aside to cool. Save extra bacon grease for cooking the potatoes.
Cook the potatoes- Heat large frying pan over medium high heat. Add a TBS of saved bacon grease and dice and cook 1 small onion.
Wash and chop two medium russet potatoes into small bit size pieces. Add to the onions. Season potato mixture with 2 tsp. onion powder, 1 ½ tsp. garlic powder, and 1 tsp. paprika. Fully cook until golden and crispy. Add salt and pepper to taste. Set aside in a large bowl.
Scramble the eggs- Scramble 9 eggs with a TBS of water (makes them fluffy), in a large bowl. Bring the pan used to cook the potatoes down to a medium low heat. Add eggs and cook until light and fluffy. Season with salt and pepper.
Mix in a large bowl- Chop the bacon and add to the large bowl with the potatoes. Add 4oz (half a block) of cheddar cheese and combine. Once eggs are fully cooked add them to the bowl as well. Mix together while warm so the cheese has a chance to melt.
Give it a little taste and decided now if it needs a bit more salt, spices, or cheese.
Assemble the burritos- Set out 8 large squares of tin foil for each burrito. Add a napkin or paper towel to each tin foil plate and place a tortilla wrap on each one.
Evenly divide the mixture onto the wraps. Top with hot sauce of choice.
Wrap and freeze- Wrap each tortilla into a tight burrito and roll the napkin around the burrito, followed by the tin foil.
Allow to cool before placing a burrito or two in the refrigerator for the next day and the rest into the freezer for later.
How To Freeze Breakfast Burritos
I’ve talked to friends about our freezer breakfast burritos and a common question I get is how to freeze them so they still taste fresh even a week later.
It’s really pretty simple but we’ll go over it here so that yours taste just the same as ours.
- Fill each tortilla with the potato, bacon mixture
- Fold the sides inward
- Roll tightly
- Wrap in a paper towel
- Roll in a square of tin foil, making sure you get the edges fully covered. (If you turn it like a diamond, it wraps better)
- Label with the date
- Freeze for up to two weeks
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Wrapping each burrito in a paper towel and wrapping again in foil, keeps our burritos fresh for up to two weeks. You can also use paper towels with freezer bags, just be sure to let all the air out of the bag before freezing.
How To Reheat Frozen Breakfast Burritos
One of the best compliments I get is when my husband comes home from work and someone commented on the delicious food they could smell from the other room!
He’s happy to tell them about his morning burritos but the most common question is how to reheat them.
- From thawed
- You can take one out of the freezer the night before and let it thaw in the refrigerator overnight.
- Unwrap the burrito from the foil and place burrito wrapped in a paper towel on a microwave safe plate. Reheat in microwave for 1 minute or until warm. (Reheating them in the paper towel helps them retain their moisture).
- From frozen
- Unwrap the burrito from the foil and place burrito wrapped in a paper towel on a microwave safe plate. Reheat for 1 minute. Flip over and reheat for another minute.
Breakfast Burrito Variations
Our burritos keep it pretty simple with bacon, cheese, eggs, and potatoes but you may want to add a bit more variety!
- Sausage breakfast burritos
- sausage, eggs, cheese, potatoes, onions and peppers
- Vegetarian
- eggs, cheese, onions, peppers, potatoes and veggie meat. (Stripples bacon, veggie links, prosage)
How Much Does It Cost To Make Breakfast Burritos At Home
This entire post started with our spontaneous morning date with a drive through breakfast sandwich. The amount we paid did not match the quality or size we were given! It was sticker shock!
Maybe that just goes to show how little we eat out but by golly I’ll be making better choices in the future. “Oh but it’s a date…” Spontaneous date. We choose not to impulse buy on purpose, and this was a good reminder as to why.
Where you shop and what brands you buy will change your costs, so be sure to do your own calculations. We love shopping at Lidl and Aldi, so our costs are based off of those prices.
- Price- Approximately $1.50- $1.75 per homemade breakfast burrito
- Bacon
- Eggs
- Cheddar cheese
- 2 medium potatoes
- 1 small onion
- Large tortilla wraps
- Spices (on hand at home)
In the end, we still had a pretty fabulous morning date. We sipped our coffee on a porch style swing overlooking the pond while the sun came up over the trees. A hawk flew over and steam was starting the come off the water from the heat of the day.
It was working on becoming another hot day here in the South. But until then we would enjoy the early morning sunshine and taking our new shelter puppy (he’s three) to the dog park to meet some new friends.
So I’m not exactly telling you to skip the drive thru, but I am telling you that these freezer breakfast burritos are pretty darn delicious. A simple recipe that’s become part of our regular routine and one that’s worth sharing.
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Recipe Card
Freezer Breakfast Burritos
Ingredients
- 16 slices bacon
- 2 medium russet potatoes
- 9 eggs
- 1 TBS bacon grease (for cooking potatoes and eggs)
- 1 small onion
- 4 oz cheddar cheese
- 8 tortilla wraps
- 2 tsp. onion powder
- 1 ½ tsp. garlic powder
- 1 tsp. paprika
- salt and pepper to taste
- hot sauce (optional)
Instructions
- Preheat oven to 425° and line two baking trays with tin foil or silicone mats. Place 16 slices of bacon evenly on each tray and bake for approximately 12 minutes, or until golden and crispy.
- Remove from tray and blotch extra fat using a paper towel. Set aside to cool. Save extra bacon grease for cooking the potatoes.
- Heat large frying pan over medium high heat. Add a TBS of saved bacon grease and dice and cook 1 small onion.
- Wash and chop two medium russet potatoes into small bit size pieces. Add to the onions. Season potato mixture with 2 tsp. onion powder, 1 ½ tsp. garlic powder, and 1 tsp. paprika. Fully cook until golden and crispy. Add salt and pepper to taste. Set aside in a large bowl.
- Scramble 9 eggs with a TBS of water (makes them fluffy), in a large bowl. Bring the pan used to cook the potatoes down to a medium low heat. Add eggs and cook until light and fluffy. Season with salt and pepper.
- Chop the bacon and add to the large bowl with the potatoes. Add 4oz (half a block) of cheddar cheese and combine.
- Once eggs are fully cooked add them to the bowl as well. Mix together while warm so the cheese has a chance to melt.Give it a little taste and decided now if it needs a bit more salt, spices, or cheese.
- Set out 8 large squares of tin foil for each burrito. Add a napkin or paper towel to each tin foil plate and place a tortilla wrap on each one.
- Evenly divide the mixture onto the wraps. Top with hot sauce of choice.
- Wrap each tortilla into a tight burrito and roll the napkin around the burrito, followed by the tin foil. Allow to cool before placing a burrito or two in the refrigerator for the next day and the rest into the freezer for later.
Notes
Nutrition
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