Freezer Breakfast Burritos

These Freezer Breakfast Burritos are loaded with tater tots, sausage, scrambled eggs, red bell pepper, and cheese! All wrapped in a flour tortilla, they can be reheated in a few minutes and make the perfect on-the-go breakfast!

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This make-ahead breakfast is easy to assemble, and you can easily customize the fillings to suit your taste. I kept the ingredients simple. My kids gobble these up, and I can’t make them fast enough. They eat them for quick breakfasts and even snacks between meals. I also love them, if I can get one before they’re gone!

These are filled with Tater Tots, sausage, and scrambled eggs and are a heavenly combination. You can always add more items like refried beans, tomatoes, or even some jalapenos if you like it spicy.

Ingredients

• Eggs – Large eggs.
• Breakfast sausage links – Casing removed or use bulk sausage. Don’t skip removing the casings—they’re chewy and won’t disappear into the burrito.
• Tater tots – Prepared according to the package.
• Heavy whipping cream – Or milk. Heavy cream makes the eggs richer; milk works for a lighter version.
• Butter – Unsalted gives you control over the salt level since the sausage and cheeses already add salt.
• Red bell pepper – Any color bell pepper works. Red or yellow adds the best sweetness.
• Green onion – White and green parts sliced.
• Cheddar – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Monterey Jack cheese – Shred it yourself for the best melting. Pepper Jack works if you want extra spice.
• Flour tortillas – 10-12 inch tortillas. The large size is essential for burritos. Don’t use corn tortillas—they’ll crack when rolled and frozen.
• Salt and pepper – Season to taste.

How To Make The Best Freezer Breakfast Burritos

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preparing the tater tots according to the package directions. An air fryer works especially well for quick cooking and crispy results.

While the tater tots are cooking, remove the sausage from its casing if necessary, or use bulk breakfast sausage.

Cook the sausage in a large skillet over medium heat, breaking it into crumbles as it cooks.

Add the diced red bell pepper and sliced green onions and cook for about 1 minute, just until the vegetables begin to soften.

Drain any excess fat from the skillet and transfer the sausage mixture to a large bowl. Set aside. In another bowl, whisk together the eggs and heavy whipping cream until smooth and frothy. Season the egg mixture with a pinch of salt and black pepper.

Using the same skillet, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled. Avoid overcooking, as the eggs will be reheated later.

Transfer the scrambled eggs to the bowl with the sausage mixture and gently toss to combine. Lay a tortilla on a clean work surface.

Place 3 to 4 tater tots near the bottom third of the tortilla. Top with about ½ cup of the sausage and egg mixture, then sprinkle with shredded cheese.

Fold in the sides of the tortilla and roll it tightly into a burrito.

Repeat with the remaining ingredients. Arrange the burritos seam-side down on a baking sheet and place them in the freezer until completely frozen.

Once solid, transfer the burritos to a freezer-safe zip-top bag or airtight container.

Freeze for up to 1 month.

When ready to enjoy, reheat from frozen in the microwave, oven, or air fryer until heated through. Enjoy!

Chef Jenn’s Tips

• Use an air fryer to quickly cook the Tater Tots. 
• Top your burrito with some Blender Salsa, Pico de Gallo, or sour cream.
• Vacuum seal the Freezer Breakfast Burritos to make them last longer in the freezer. They’ll keep up to 6 months this way.
• Mix and match shredded cheeses to suit your tastes.

Breakfast Vs. Burrito 

What’s the difference between a breakfast taco and a breakfast burrito? A breakfast taco is made with a small tortilla, and it is folded in half with the fillings in the bottom. Usually, a breakfast taco would be filled with scrambled eggs, some sausage, maybe a slice of bacon, and then topped with cheese and your favorite salsas. 

A burrito is made with a large tortilla, usually 10-12 inches, and it is filled with fillings. Then the tortilla is wrapped around it to resemble a cylinder with the sides tucked in. Since a breakfast burrito is larger, it’s easier to fill it will more variety of fillings like Tater Tots, sausage, scrambled eggs, beans, peppers, and cheese. 

Make It A Meal

If you want to turn this Breakfast Burrito into a feast, add some tasty breakfast sides like bacon and Smoked Breakfast Sausage. For a special treat, add some Peameal Bacon. A big Sunday breakfast wouldn’t be complete without my Pancake Bites with Sausage and Apple Cheddar Muffins.

Storage

Store these Freezer Breakfast Burritos by first doing a quick freeze. Place the seam side down of the burrito on a baking sheet. Next, package the burritos in a zipper-top bag for up to a month or vacuum seal them to freeze for 4+ months.

Reheat the burritos by wrapping them in a paper towel and placing them in the microwave. I suggest 3 minutes on defrost, then high power for 1 minute, then flip, and heat for another minute if needed.