These Freezer Breakfast Burritos have been a staple in our house for years now, even more so since we invested in a handy chest freezer (still the husband’s 🧔♂️ favorite birthday gift in recent memory). The very first time I made these mini but mighty burritos was for a quick 3 day camping trip to Yosemite 🏞️. It was the end of September and we woke up on one of the mornings to the first surprise snowfall of the season. I made them with breakfast sausage (feel free to use that instead of bacon!) that time and we snacked on them at whatever temperature they naturally were. It was so exhilarating to eat them in the crisp mountain air after many scenic hikes. We all came to fondly associate these little breakfast bites with memories from that trip.
Having been such a success in sustaining hungry appetites while out in the great outdoors, I decided I should always have a batch of these guys in the freezer. They’re perfect for quick breakfasts on the go, packed lunches, or a snack literally anytime. Over the course of making them so many times, I developed some hacks that make the process so much easier and faster than when I first made them.
First of all, everything cooks in the same skillet in the bacon grease from the freshly fried bacon, so you only dirty one pan. Next, using precooked frozen shredded hash browns from Trader Joe’s is probably the step that cuts out the most prep time, so I unabashedly stand by it. They’re a great consistency for the burritos once they’re crisped up and one bag is plenty for a high yield of burritos. Lastly, the step that makes filling and wrapping the burritos much easier is to mix all the prepared components–the bacon, hash browns, eggs, and cheese–together in the pan so you only have one filling to work with. The first time I made these, I individually layered each; not only did this take much longer, it also didn't allow for even distribution of ingredients in each burrito. Premixing them all together ensures each burrito has an even blend of all the yummy elements.
Once all mixed, filled and tightly wrapped, simply pop them in the oven for a quick 20 minute bake to crisp up the tortillas and essentially seal them shut. Then they’re ready for the freezer and you’ll have a hearty breakfast handy for weeks to come. I usually keep a week’s worth in the fridge for easy access and freeze the rest. Stick them in the oven for 10 minutes to warm up the insides and toast the outside and they’re ready to enjoy with your favorite salsa, hot sauce or ketchup.
Making a batch of these breakfast burritos is so rewarding since its yield is high, making the effort lasting and well-worthwhile. I usually pack at least one in my husband’s lunch for work and he attests that having that burrito with his midday coffee is the bright spot in his day away from home. That itself makes it a worthy venture every time.
