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Easy Make-Ahead Freezer Breakfast Burritos with Egg, Cheese, and Potato

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These make-ahead freezer breakfast burritos combine fluffy eggs, melty cheese, and tender potatoes wrapped in a soft tortilla, perfect for busy mornings. They are easy to prep, store, and reheat for a convenient and delicious breakfast.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 to 1½ cups shredded cheddar cheese (sharp or mild)
  • 2 medium russet potatoes, peeled and diced small (about ½-inch pieces)
  • ½ cup finely chopped onion (yellow or white)
  • 1 tablespoon olive oil or butter
  • Large flour tortillas, burrito size
  • Salt and pepper, to taste
  • 2 tablespoons milk or half-and-half
  • Optional: cooked bacon or sausage
  • Optional: garlic powder or smoked paprika

Instructions

  1. Peel and dice about 2 medium russet potatoes into small, even cubes (about ½-inch pieces).
  2. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to soften and turn golden.
  3. Add ½ cup finely chopped onion and cook for another 3-4 minutes until onions are translucent and potatoes are tender. Season with salt, pepper, and a pinch of garlic powder or smoked paprika if using.
  4. In a bowl, crack 8 large eggs and add 2 tablespoons milk. Whisk until combined and slightly frothy.
  5. Reduce heat to medium-low, pour eggs into the same skillet (or clean pan), and gently scramble until soft and just set, about 4-5 minutes. Avoid overcooking to keep eggs moist.
  6. In a large bowl, mix the cooked potatoes and onions with the scrambled eggs. Stir in 1 to 1½ cups shredded cheddar cheese. If adding cooked bacon or sausage, fold it in now.
  7. Warm the tortillas slightly to make them pliable (about 15 seconds in the microwave). Spoon about ⅓ to ½ cup of filling onto the center of each tortilla. Fold in the sides, then roll tightly from one end to the other.
  8. Wrap each burrito tightly in parchment paper, then in plastic wrap. Place burritos on a baking sheet in a single layer and freeze for 1-2 hours until firm.
  9. Transfer burritos to freezer bags or containers for longer storage (up to 3 months).
  10. To reheat, unwrap the burrito and microwave on high for 2-3 minutes, flipping halfway through, until heated through. Alternatively, bake in a preheated 350°F (175°C) oven for 20-25 minutes wrapped in foil.

Notes

Do not overcook the eggs to keep them creamy and avoid rubbery texture after freezing. Cook potatoes thoroughly until tender but not mushy. Use sturdy flour tortillas for best results. Wrap burritos tightly in parchment paper and plastic wrap to prevent freezer burn. Label and date freezer bags. Reheat by microwaving or baking for best texture. Optional add-ins include cooked bacon, sausage, jalapeños, or plant-based sausage. For gluten-free, use gluten-free tortillas or collard green leaves. For dairy-free, use non-dairy cheese and milk alternatives.

Nutrition

Keywords: breakfast burritos, freezer meals, make-ahead breakfast, eggs, cheese, potatoes, easy breakfast, busy mornings

Find it online: https://breezybake.com/easy-make-ahead-freezer-breakfast-burritos-with-egg-cheese-and-potato-recipe-for-busy-mornings/