Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde


A satisfying weekday breakfast is totally possible when you assemble—and freeze!—these breakfast burritos ahead of time. Fill them with sausage, eggs, potatoes, cheese, and salsa verde!

Photography Credit: Nick Evans

Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families. Everybody wants to sleep an extra few minutes, but then you still have to get ready for the day and get out the door on time—plus find something to munch on at some point!

These freezer breakfast burritos, filled with sweet sausage, seasoned potatoes, cheese, scrambled eggs, and salsa verde, are my answer to this weekday struggle.

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Easy Breakfast Burrito Recipe fill the burrito

Make Freezer Burritos for Busy Mornings!

Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about five minutes to reheat in the microwave—or ten minutes if you crisp the burrito in a skillet after reheating (which is well worth the extra few minutes).

Ways to Switch Up This Recipe

As you might imagine, once you get the hang of it, the recipe is almost infinitely flexible to your needs:

  • Substitute a pound of chicken sausage for the pork sausage.
  • Go vegetarian by substituting two cans of beans (drained and rinsed).
  • Switch up the cheese! A sharp cheddar is my favorite, but pepper jack would be delicious as well or, for that matter, almost any melty cheese you have in your fridge!

I always try to have a few of these burritos in my freezer in one configuration or another. Give them a shot and I think your family will be happy you did.

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Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 8 large burritos


  • 1 pound sweet pork sausage
  • 2 to 3 medium Yukon potatoes, diced (about 3 cups; no need to peel them)
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 8 ounces mild or sharp cheddar cheese, grated
  • 1 tablespoon butter
  • 8 large eggs
  • Salt and pepper
  • 1 cup salsa verde, homemade or store-bought
  • 8 large burrito-sized flour tortillas


1 Cook the sausage: In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.

2 Cook the vegetables: Add the potatoes to the skillet used to cook the pork and cook until they are tender and browned in spots, 8 to 10 minutes, stirring regularly. Any fat left over from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.

Add the diced peppers and onions  and continue to cook until the veggies soften, another few minutes. Season with salt and pepper. Remove the skillet from heat.

Easy Breakfast Burrito Recipe cook the vegetables

3 Scramble the eggs: In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (You can do this at the same time the vegetables are cooking if you want to multitask!)

Sausage Breakfast Burrito Recipe scramble the eggs

4 Assemble the burritos: Once your fillings are cooled slightly (it’s okay if they are still a bit warm, as long as they're not steaming), lay out a large flour tortilla on a clean surface.

Add about 1/8 of the pork sausage, 1/8 of the potato filling, 1/8 of the cheddar cheese, and 1/8 of the eggs. It’s okay to eyeball the amounts, but you should have enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.

Mexican Breakfast Burrito Recipe assemble the burritos Easy Breakfast Burrito Recipe fill the burrito

5 Roll the burritos: Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.

6 Freeze the burritos: Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to three months.

Even if you plan to eat your burritos the same week you make them, we still recommend freezing the burritos until you're ready to eat them. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.

7 Reheat the burritos: Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot and you could eat it as is. Serve with extra salsa verde, if desired.

As a bonus step, which I love: place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side. If you loathe any hint of sogginess in your burritos, this will eliminate the problem!

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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16 Comments / Reviews

No ImageFreezer Breakfast Burritos with Sausage, Eggs and Salsa Verde

Did you make it? Rate it!

  1. sheiliah

    My husband and grand-daughters love it. We use turkey meat also.


  2. Jeanne

    I took the time to make ahead & we enjoyed them on camping trip feeding 14 people. So easy the thaw, warm up in a roaster pan (no microwave) and brown on camp stove top.


  3. Tricia

    I love this recipe. I can make a few batches on a Sunday morning and freeze them and have them when we want.


  4. Amber

    So so good! They are a hit at our house! I will have to keep our freezer stocked with them, ours were almost too hot after 2 min in microwave.


  5. Dawn

    I made these a couple of months ago and kept some in the freezer. I used low fat ground pork to make my own breakfast sausage, and that was probably a mistake. It was a bit dry.

    We ate a couple of the burritos “fresh” on the day of preparation. They seemed very dry (fault of the sausage, I think), and I didn’t have any extra salsa verde to serve with them. Yesterday, we oven baked some from frozen at 350F per Nick’s instructions, and they were superb with some extra (red) salsa. My husband now wants me to keep a stock of these burritos in the freezer at all times, so thank you very much, Nick!


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