High Protein, Freezer Friendly Breakfast Burritos

Jump to Recipe

Breakfast burritos made from tortillas filled with a hash brown, a beef sausage patty, scrambled egg, grated cheese, spring onion and salsa.

Two breakfast burritos cut in half, showing fillings of eggs, beans, potatoes, and vegetables, placed on a wooden cutting board.

I'm all about high-protein breakfasts and these Freezer-Friendly Breakfast Burritos really knock it out of the park. With a whopping 29 grams of protein per serving, you can be sure they'll keep you going well into the day. The best part is, these burritos are also freezer-friendly. Simply wrap your burritos up tightly in tin foil, then defrost and heat as required. For another easy meal-prep breakfast, be sure to also check out my Egg & Ham Breakfast Muffins.

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Freezer Breakfast Burritos

Ingredient notes:

A selection of breakfast ingredients on a countertop, including eggs, milk, hash browns, wraps, green onions, shredded cheese, and a bag of breakfast sausage patties.

Tortillas: Any type of wrap can be used for these burritos, even gluten free wraps if you prefer.
Hash browns: I keep hash browns in the freezer all year round to add to breakfasts or wraps.
Sausage patties: If you haven't seen these before, a sausage patty is made from seasoned minced pork, beef, or chicken, whereas a burger patty is usually plain ground beef (although other meats can be used).

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Cook the hash browns and sausage patties according to the packet instructions, either in the air fryer or in the oven. In a large jug, whisk together the eggs and milk then season well with salt and pepper. Heat a large frying pan over medium heat and scramble the eggs until just cooked. Set aside.

A baking tray lined with parchment paper holds six rectangular frozen hash browns and six round frozen sausage patties arranged in rows.

A cutting board with shredded cheese, salsa, and chopped green onions next to cooked hash browns, sausage patties, tortillas, and a pan of scrambled eggs.

Slice each hash brown and each sausage patty in half lengthways. Place both halves of one hash brown and both halves of one sausage patty onto the centre of each tortilla so they run along the length, creating a long shape. Divide the scrambled eggs evenly among the tortillas. Sprinkle over the cheese, followed by the spring onions, then spoon 2 tbsp of salsa on top of each one.

A flour tortilla topped with scrambled eggs, a strip of sausage, and a hash brown.

A flour tortilla topped with scrambled eggs, shredded cheese, black beans, green onions, and salsa.

Roll each tortilla up tightly. Place in a sandwich press or a dry frying pan and cook until golden on both sides.

Six wrapped burritos on parchment paper on a wooden cutting board, with a knife nearby and a sheet of aluminum foil in the foreground.

Serve at this stage or to store for later: Wrap each burrito tightly in foil. Store in the fridge for up to 3 days or freeze in an airtight container or bag for up to 3 months. To reheat: Thaw in the fridge, then heat in a sandwich press, air fryer, or remove the foil and reheat in the microwave.

Two burritos, one cut in half to show fillings of rice, beans, eggs, and vegetables, are placed on a wooden board with foil-wrapped burritos in the background.

Recipe FAQs:

Can I use different fillings instead of sausage patties and hash browns?

Yes! You can swap them for cooked bacon, chorizo, leftover roast veggies, or even black beans for a vegetarian option. Just make sure any fillings are cooked and cooled before assembling.

Do the burritos go soggy after freezing?

Not if wrapped tightly. Let all the cooked ingredients cool before assembling, wrap each burrito in foil, then freeze in an airtight bag or container. This helps keep the tortillas firm and the fillings fresh once reheated.

Storage:

Serve or store for later. Wrap each burrito tightly in foil. Store in the fridge for up to 3 days or freeze in an airtight container or bag for up to 3 months.

To reheat: Thaw in the fridge, then heat in a sandwich press, air fryer, or remove the foil and reheat in the microwave.

Top tips:

For extra flavour, try adding sautéed capsicum or onions, baby spinach, cooked mushrooms, jalapeños, or hot sauce before rolling.

Made this recipe?
Please click on the stars below to rate it or, write a review!

Freezer Breakfast Burritos

Yield: Makes 6 burritos

Prep Time: 5 minutes

Cook Time: 25 minutes

Breakfast burritos made from tortillas filled with a hash brown, a beef sausage patty, scrambled egg, grated cheese, spring onion and salsa.

Ingredients

6 hash browns
6 sausage breakfast patties
9 eggs
½ cup milk
100g colby cheese, grated
100g tomato salsa
2 spring onions, finely sliced
6 large white tortillas

Instructions

Cook the hash browns and sausage patties according to the packet instructions, either in the air fryer or in the oven.
In a large jug, whisk together the eggs and milk then season well with salt and pepper. Heat a large frying pan over medium heat and scramble the eggs until just cooked. Set aside.
Slice each hash brown and each sausage patty in half lengthways. Place both halves of one hash brown and both halves of one sausage patty onto the centre of each tortilla so they run along the length, creating a long shape.
Divide the scrambled eggs evenly among the tortillas.
Sprinkle over the cheese, followed by the spring onions, then spoon 2 tbsp of salsa on top of each one.
Roll each tortilla up tightly. Place in a sandwich press or a dry frying pan and cook until golden on both sides.
Serve at this stage or to store for later: Wrap each burrito tightly in foil. Store in the fridge for up to 3 days or freeze in an airtight container or bag for up to 3 months.
To reheat: Thaw in the fridge, then heat in a sandwich press, air fryer, or remove the foil and reheat in the microwave.

Notes

For extra flavour, try adding sautéed capsicum or onions, baby spinach, cooked mushrooms, jalapeños, or hot sauce before rolling.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 38gSaturated Fat: 12gUnsaturated Fat: 26gCholesterol: 337mgSodium: 1135mgCarbohydrates: 49gFiber: 4gSugar: 3gProtein: 29g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya