Freezer Breakfast Burritos Recipe

Freezer Breakfast Burritos

Freezer Breakfast Burritos are loaded with chicken chorizo, scrambled eggs, potatoes, onions, and peppers and can be frozen and reheated in the microwave every morning!

Course Breakfast
Cuisine Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 20 burritos
Recipe by Tessa Arias


  • 2 large baking potatoes, peeled and chopped into small chunks
  • 2 teaspoons vegetable oil, divided
  • 1 pound chicken or turkey chorizo or breakfast sausage
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 12 large eggs
  • 1/2 cup milk
  • Kosher salt and freshly ground black pepper
  • 8 ounces shredded Mexican blend cheese
  • 20 flour tortillas, warmed


  1. Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
  2. Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
  3. In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
  4. Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.

Recipe Notes

The amount of burritos this recipe makes will depend on the size of your tortilla.