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Start your day with a party if your mouth! These super easy Freezer Breakfast Burritos with Chorizo are packed with flavor and fantastic for busy mornings. The perfect breakfast meal prep that’s a lifesaver on busy mornings with tested reheating methods for oven, skillet and air fryer.
Table of Contents
Why I Love This Easy Breakfast
With the hubbub of school starting and the rushing around in the morning, it’s uber important to make sure you eat breakfast. Like your mother said, it’s the most important meal of the day.
And whether you like pancakes or scrambled eggs, you should always sit down to enjoy a little something in your belly. But I do remember the days when I was scrambling to get out the door and was desperate for something to heat up at the office like these Freezer Breakfast Sandwiches or these Freezer Breakfast Burritos with Chorizo!
The ultimate in meal prepping for breakfast, these Breakfast Burritos are made with chorizo sausage, scrambled eggs, peppers, onions and cheese. Lots of cheese.
You can easily customize them to satisfy just about anyone in the family but this concoction is a family favorite and is super easy to make a big batch in no time.
Making a big batch takes about 30 minutes and you can add leftover potatoes to fill them out even more. We like to keep them low carb so I always skip the potatoes but when we feel indulgent they are a welcome addition to our chorizo and egg burrito.
Ingredients (what you’ll need + easy swaps)
Full measurements and instructions are below in the recipe card.
- Flour tortillas (burrito-size): Warm until pliable so they don’t crack. Swaps: gluten-free or low-carb tortillas work if warmed well; skip corn for long freezing.
- Mexican chorizo (fresh): Smoky, savory heat and a little fat to keep things juicy. Swaps: breakfast sausage, bacon, ham, or turkey/plant-based chorizo (add a drizzle of oil if lean).
- Eggs, softly scrambled: Tender eggs reheat best. Swaps: egg whites or liquid eggs; tofu scramble for vegan.
- Potatoes or hash browns: The hearty bulk. Roast or crisp, then cool before rolling. Swaps: tater tots or roasted sweet potatoes.
- Melty cheese: Cheddar, Monterey Jack, or pepper jack help “glue” everything together. Swaps: Oaxaca or mozzarella for mild; dairy-free shreds, or skip and add avocado after reheating.
- Bell peppers & onions (sautéed): Classic fajita vibe, just cook off moisture and blot. Swaps: mushrooms, spinach, or zucchini (cook until dry).
- Beans (optional): Black or pinto add protein and fiber. Swaps: refried beans for ultra-creamy; drain/pat dry whole beans.
- Green chiles or jalapeño (optional): Gentle heat and tang. Swaps: thick salsa or salsa verde, drain well.
- Seasonings: Kosher salt, black pepper, and a little cumin or chili powder. Swaps: smoked paprika or taco seasoning; finish with cilantro and a squeeze of lime after reheating.
- Oil or butter: Just enough to cook the eggs/veg and keep things from sticking. Swaps: neutral oil, ghee, or olive oil.
- For serving (optional): Hot sauce, salsa or pico, sour cream, and avocado. Add after reheating for the best texture.
Quick Answer: How to Reheat Freezer Breakfast Burritos
- Oven (best texture) – Thawed: 425°F for 18–22 minutes, flip halfway. From frozen: 425°F for 40–45 minutes, flip halfway. Unwrap the foil for the last 3–5 minutes to crisp the tortilla.
- Air Fryer (fast & crisp) – Thawed: 400°F for 7–9 minutes, turn once. From frozen: 360–380°F for 12–15 minutes. Open/unwrap for the last 1–2 minutes to crisp.
- Microwave (fastest) – Thawed: 60–90 seconds. From frozen: 50% power for 2–3 minutes, then 1 minute on HIGH; rest 1 minute. For extra crunch, finish 1–2 minutes in a dry skillet or air fryer.
- Skillet -Thawed: medium-low, covered 6–8 minutes, turning once. From frozen: 10–12 minutes covered; uncover last 1–2 minutes to crisp.
Food-safe tip: Heat until the center reaches 165°F on an instant read thermometer. Don’t microwave foil, unwrap and discard foil.
Storage: Best quality within 2–3 months; keep at 0°F for safety.
How To Make Breakfast Burritos
Freezer Breakfast Burritos with Chorizo are super easy to make and great for stashing in the freezer for those days when you’d rather just take your coffee intravenously.
- In a skillet, brown your chorizo, cook the onions, peppers and garlic. In a clean skillet, scramble the eggs.
- Spoon the eggs into the center of your tortilla.
- Top the eggs with the chorizo mixture.
- Sprinkle with cheese.
- Roll up, burrito style, of course.
Variations (mix & match)
- Classic Chorizo & Egg – chorizo, scrambled eggs, crisp potatoes, Monterey Jack, salsa.
- Bacon–Potato – bacon, eggs, roasted potatoes, cheddar, green onions.
- Veggie Black Bean – black beans, peppers & onions, eggs, pepper jack, pico.
- Sausage–Spinach – breakfast sausage, eggs, wilted spinach, mozzarella.
- Southwest Jalapeño – chorizo, eggs, diced jalapeño, pepper jack, corn & black beans.
- Dairy-Free – chorizo or beans, eggs, potatoes, avocado slices after reheating.
Pro tips: cool fillings before rolling, pat dry anything juicy (salsa/veg), use 10–12″ flour tortillas, wrap in parchment then heavy-duty foil, label & date.
How To Freeze Them
Wrap your Freezer Breakfast Burritos with Chorizo tightly in plastic wrap, then in foil and freeze in a single layer on a baking sheet. Once frozen, place them in a zip top freezer bag to keep for up to 1 month.
Freezing the burritos in a single layer speeds up the freezing process helping to keep the tortillas from steaming and becoming soggy.
Big-Batch Ingredient Planner
Use these guidelines per burrito, then scale to the batch you want. Adjust to your tortilla size and how stuffed you like them.
| Ingredient (per burrito) | 1 Burrito | 12 Burritos | 18 Burritos | 24 Burritos |
|---|---|---|---|---|
| 10–12″ flour tortillas | 1 | 12 | 18 | 24 |
| Chorizo, cooked & crumbled | ~2 oz (≈¼ cup) | 1½ lb (24 oz) | 2¼ lb (36 oz) | 3 lb (48 oz) |
| Eggs, scrambled softly | 1 large | 12 | 18 | 24 |
| Potatoes/hash browns, cooked* | ~¼ cup | 3 cups | 4½ cups | 6 cups |
| Shredded cheese | 2 Tbsp | 1½ cups | 2¼ cups | 3 cups |
| Peppers & onions, sautéed (opt.) | 2–3 Tbsp | 1½–2 cups | 2–3 cups | 3–4 cups |
| Salsa or green chiles, well-drained (opt.) | 1–2 Tbsp | ¾–1 cup | 1–1¼ cups | 1½ cups |
| Cilantro (opt.) | pinch | ½ cup | ¾ cup | 1 cup |
*Roasted diced potatoes or crispy hash browns both work. Keep fillings warm, but not steaming, before rolling to prevent soggy tortillas.
Assembly flow (for speed): warm tortillas → lay out in rows → add potatoes to the center → top with eggs → protein → veggies → cheese → fold & roll tight → wrap in parchment + foil wrap → freeze on a sheet until solid → transfer to a freezer bag.
Kellie’s Tips for the Best Breakfast Burritos
Reheat your burritos until just heated through so you don’t overcook the eggs. As eggs continue to cook, protein molecules seize up and expel water causing the burrito to become soggy.
Use a flour tortilla that’s about 10-12 inches in diameter. Do not use corn tortillas.
To prevent soggy tortillas, allow the filling ingredients to cool to room temperature before filling your burritos.
What To Serve with Breakfast Burritos
They’re great served with salsa, diced tomatoes, sour cream, avocado, guacamole, whatever you want actually. And if you want to get all wild and crazy, add some Refried Beans or sautéed corn to the chorizo mixture! Now you have one over the top breakfast!
More Easy Breakfast Recipes
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Freezer Breakfast Burrito Recipe
Equipment
- skillet
- spatulas
- whisk
- cutting board
- chef's knife
Ingredients
- 4 ounces fresh chorizo sausage, casing removed (Spicy Italian Sausage is a good replacement)
- 1 cup diced onion
- 1 cup diced bell pepper, I used red and orange
- 2 garlic cloves, minced
- 6 large eggs
- 6 large flour tortillas
- 1 1/2 cup shredded cheddar cheese
- 1 cup shredded oaxaca cheese, Mozzarella can be substituted
Instructions
- In a large skillet, crumble the sausage with a fork and cook over medium heat until browned and no longer pink. Remove with a slotted spoon to a paper towel lined bowl.
- Add the onion to the pan and cook until softened.
- Stir in the pepper and cook for 2 minutes.
- Add the garlic to the onion mixture and cook for 1 minute.
- Transfer the onion mixture to the bowl with the chorizo and wipe out the skillet with a paper towel.
- Crack the eggs into a medium bowl and whisk briefly to combine.
- Pour the eggs into the skillet and cook over medium heat stirring periodically until the eggs are cooked through.
- Place one tortilla on a flat surface and spoon some of the egg mixture into the center of the tortilla.
- Spoon some of the chorizo mixture over the eggs.
- Sprinkle about 2 tablespoons cheddar and 1 tablespoon oaxaca cheese over the chorizo mixture.
- Roll the burrito up by folding the edge closest to you over the egg mixture and then folding both sided inward. Roll the burrito away from you until closed.
- Wrap the burrito tightly in plastic wrap.
- Repeat with the remaining tortillas.
- Place all burritos in the bag and press out the air. Zip shut and place in the freezer.
- To reheat: Unwrap the burrito from the plastic wrap and rewrap in a paper towel. Heat the burrito in the microwave for 1-2 minutes until cooked through.
- Alternatively, you can reheat the burrito in a skillet coated with cooking spray over medium-high heat until crisp, golden brown and cooked through.
Notes
- Cool & drain: Let cooked fillings cool to warm (not steamy) and drain anything juicy (salsa/veg) to prevent soggy tortillas.
- Portioning: Aim for about ⅔ cup filling per burrito (potato → eggs → protein → veg → cheese). Don’t overfill.
- Wrap for the freezer: Wrap tightly in parchment then heavy-duty foil, label and date. Freeze on a sheet pan until solid, then bag.
- Storage: Best quality for 2–3 months when kept at 0°F.
- Reheat to safe temp: Heat until the center hits 165°F.
- Texture tips: For the crispiest tortilla, finish in oven or air fryer (unwrap for the last couple minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope that the kiddo loved school. Mine went back to 5th grade and by now she’s not too thrilled with the first day of school. Oh well, at least I could make these and nosh on them on the drive to school in the morning.
He loved it!
I hope his first day went well! And these look fantastic. 🙂
I love breakfast burritos! So easy to just grab and go!
These look fantastic! I’m a huge, huge fan of breakfast burritos, and especially if I can make them ahead to keep my freezer stocked for busy mornings! So much great keep-you-full protein in these, plus loads of veggies and big, delicious flavors! Wonderful way to start the day!
This is such a great idea for busy school mornings! And so much better than a poptart, lol. 😉