Freezer Breakfast Burritos

I find it funny that I am the one writing this post since I learned the recipe from Lisa, but oh well! Our recipes are actually quite different now. I’m definitely a modifier in the kitchen. I find a recipe I like and then I tweak it again & again until I love it even more. So, sorry Lisa…mine is better! Besides, you can’t trust Lisa because she doesn’t eat gluten. Ok, enough picking on Lisa…

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This recipe will make 20 breakfast burritos for about $9. That’s 45 cents per burrito! I usually spend about 45 minutes making them from start to clean up. It’s definitely a favorite in both the Kramp & Kieklak households. Matt & I shoot for a grocery budget of $1 per meal per person, so this recipe helps us stay on track for sure! It’s nice to be able to eat a hot breakfast and still eat for cheap.


-1 dozen eggs
-1 medium onion, chopped
-20 medium flour tortillas
-6 red potatoes, chopped
-1 lb sausage (I use the roll/tube)
-16oz shredded cheddar cheese (I buy the blocks & shred them myself to save $)
-1 8oz block of cream cheese (I make the cream cheese myself…just kidding! I doubt I will EVER do that, haha!)
-Salt, Pepper, and a little oil (for cooking the potatoes)


*I shred my cheese, chop my potatoes & onion, and crack/whisk my eggs prior to beginning. Set aside until needed.

1.) Begin cooking potatoes & onion in oil (about as much as pictured below) & desired seasoning. I used pepper and Lawry’s seasoning salt. Cook for about 5-10 minutes before beginning step 2 (in order for everything to finish simultaneously).

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2.) Brown sausage completely & drain grease, then reduce heat to low and mix in cream cheese. If the cream cheese sounds gross to you, just leave it out (like Lisa does). Congratulations, your burritos are now 39 cents each. But I stand by my cream cheese choice, I think it’s what makes these burritos!

3.) Scramble eggs. I butter my skillet first and season my eggs with salt and pepper.

4.) Once everything is fully cooked, transfer to a table where you have plenty of room to prepare the burritos. I find it easier to describe the preparation stage via pictures. So here they are…

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A good trick Lisa taught me: On image 7 when you are folding, be sure and use the tortilla to tuck all the food inside. Otherwise, it might come apart when reheating.

I labeled my burritos individually with an ‘s’ because I’ve also done bacon, ham, and veggie versions. Sausage is the best though! Once you have all 20 burritos completed, place them in gallon size freezer bags. They fit perfectly in two. Now they are ready for the freezer!

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When it comes time to eat them, you’ll want to defrost them in the fridge first. I usually keep 3-4 in our fridge ready to go. Then you microwave them for 1 minute, either with or without the plastic, both ways work fine. I eat mine with salsa, yummm!

They will keep for at least 3 days in the fridge. And to be completely honest, I have no idea how long they’ll keep in the freezer. Matt & I both have hearty appetites so ours have yet to last over 2 weeks. They last at least 2 weeks, but I’m guessing they would be good for several months even. We get a wee bit excited over successful new recipes. Let me know what you think of them!

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*All ingredients were purchased at an Aldi in Southern Indiana where these items have no grocery tax. Prices may vary per store and per location.

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Cara Kramp

Co-Founder at The Helpmates
Lover of all things husband, our twins, our adorable cocker spaniel, and Reese's peanut butter cups. But I know none sweeter than the name of Jesus.

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36 comments to Freezer Breakfast Burritos

  1. Emilie says:

    Looks delicious! Do you wrap them individually with Saran Wrap? It seems that step is missing from the directions…At first I was like ‘why is she writing on the tortilla w/ sharpie’?

  2. Brie says:

    Awesome recipe I can’t wait to make for my husband as he needs quick hearty breakfasts. Have you ever tried putting salsa in before freezing?

  3. Shannon says:

    When you make them with ham and bacon do you still put in the cream cheese? What all do you put in your veggie?

    • Cara Kramp says:

      No, I’ve only done the cream cheese in the sausage ones. My veggie ones normally are a “whatever we have on hand” kind of thing. ;) Peppers, Onions, potatoes, tomatoes, mushrooms (for the hubby – not me!), etc.

      • Kathy says:

        Hi Cara……can’t wait to try your burritos, especially the veggie ones. How do you prepare the tomatoes? Just slice? Remove seeds? Drain? And mushrooms….fresh or canned? Do you have a recipe?
        Thanks, Kathy

      • Cara Kramp says:

        I just diced the tomatoes and used canned mushrooms the few times I’ve done veggie ones! :) I don’t have a set recipe for those since it’s normally a “whatever we have on hand” kind of a thing. And we usually make the sausage ones because they’re everyone’s favorites! :)

  4. […] time using a full carton before they went bad.  You can buy eggs for so cheap and make and freeze breakfast burritos, egg muffins, and french toast for a quick go-to […]

  5. […] Breakfast Burritos from The Help Mates – Because I bet you forgot about breakfast, didn’t you? […]

  6. Angie says:

    We made these with smaller tortilla shells and it made almost 30! And they are perfect sizes for my toddlers and me. :) delicious!

  7. Laura says:

    I made these this evening and they are delicious. I used maple sausage. And since I’m challenged in the saran wrap department, I put mine in snack size Ziploc bags and then into gallon freezer bags…worked wonderfully :-)

    • Cara Kramp says:

      Haha, I’m so glad to hear I’m not the only one who is saran-wrap challenged! I use press n’ seal because it’s more grippy. But ziploc bags are a great idea too!! Good thinking, Laura!

  8. Leigha Wanczowski says:

    I love this idea! We accommodate some food allergies in our house, so I don’t think my version will be as cheap. But I’m excited about a low-cost, homemade breakfast that I don’t have to prep that day! I do have a question: Do you wrap them up and stick them straight into the freezer bag? Or is there an individual plastic wrap for each then the bag?

    • Cara Kramp says:

      There are lots of benefits to making them this way, not just the low cost. I agree that the convenience alone is worth it! :) I wrap each burrito individually in saran wrap before putting them in the gallon sized ziploc baggie. :)

  9. Jennifer Keaton says:

    I made these for my husband and I and we love them. We used turkey sausage and they were amazing. I do not think they will last 2 weeks in my fridge. Thanks for the great recipie

    • Cara Kramp says:

      I’m glad to hear that turkey sausage worked well for them! I’ve been thinking about making a healthier version of them myself. Thanks for the feedback, Jennifer! :)

  10. Maria says:

    I will have to try this looks good! do you have a website?

  11. Terri says:

    Very yummy! I took a little shortcut and bought a bag of frozen hash brown potatoes to save time. I have to say, I feel bad for poor Lisa, she is certainly missing out, the cream cheese MAKES IT! OMG I never would have thought to do that, that’s brilliant!

    • Cara Kramp says:

      Hahaha! Frozen hash browns is a great idea to help save on time! It probably doesn’t add that much cost either. :) and I’m so glad you agree about the cream cheese! Poor little Lisa is right! ;)

  12. Kim says:

    So glad I found this recipe! How long does it normally take you from start to finish? I’m about to wrap them all up and it’s taken me nearly and hour and a half. Does that sound right? Thanks!!

    • Cara Kramp says:

      That doesn’t sound bad at all for your first time!! It usually takes me about 45 minutes now, but I’ve made them a lot, ya know? I know when I’m making recipes for the first time I check and recheck the directions like a thousand times haha! Once I have a recipe memorized I just zip right through them. :)

  13. […] a cheese stick, and a chocolate chunk granola bar. I came in at 1,374 calories. On Tuesday, I ate a breakfast burrito, a chicken enchilada, and a broccoli and cheese potato for breakfast, lunch, and dinner. As for the […]

  14. Andrea says:

    Could you sub the cream cheese for sour cream?

    • Cara Kramp says:

      I’ve never tried it that way. I don’t like my sour cream to get hot usually, so I normally put it as a topper on stuff like this. (hot in soups and stuff). But…it’d be worth a try I suppose…especially if you didn’t like cream cheese. Let me know how it turns out if you decide to try it! :)

  15. lynn says:

    I am so thankful I found this!! You are very funny to

  16. Bridget says:

    These are fantastic! I just tried them and now plan to stock my freezer with them. Yum!

  17. Erin says:

    I just finished making these! They look delicious. I had issues with my tortillas breaking when folding. Do I need to heat them up first next time or buy better quality tortillas (I got mine at Aldi)? Thanks for the great recipe!

    • thehelpmates says:

      Hmm…I got mine at Aldi too and didn’t have any issues. I bet heating them first would help. It seems like it would soften them and make them less likely to tear.

  18. Rebekah Frost says:

    Cara, I just found your blog and this recipe, and I’m so glad! I’ll have to try these soon. They might be a nice addition for suppers, too, on days when we’re both away from home until 6 PM :) Thank you!

  19. Susan Seaman says:

    We eat breakfast burritos a lot – usually not made ahead, though, and usually without potatoes and cream cheese. I’ll have to try that! Also, my husband and I add lots of jalapenos.

    • thehelpmates says:

      Yeah, I’ve found that it’s great to make them ahead because they’re easy for Steve to have on the go. I can imagine that could also be helpful with Terry and the boys!

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