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Best Easy Freezer Breakfast Burritos for Busy Students

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These easy freezer breakfast burritos are perfect for busy students. They’re budget-friendly, ready in minutes, and taste great even after weeks in the freezer.

Ingredients

Scale
  • 12 large eggs
  • 1 pound breakfast sausage
  • 2 cups shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 10 large flour tortillas (burrito size, about 10 inches)
  • 1 cup frozen hash browns (shredded)
  • Optional: diced bell peppers, cooked black beans, chopped green onions, hot sauce

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook for 6-8 minutes until browned and cooked through. Drain excess grease, transfer to a bowl, and set aside.
  2. Cook the hash browns: In the same skillet, add the frozen hash browns. Spread in an even layer and cook without stirring for 4 minutes. Flip and cook for another 4 minutes until golden and crispy. Season with a pinch of salt. Transfer to the bowl with the sausage.
  3. Scramble the eggs: Crack the eggs into a medium bowl. Add the milk, salt, pepper, and garlic powder. Whisk until combined. Reduce the skillet heat to medium-low and add a little butter or oil. Pour in the eggs and let sit for 30 seconds. Gently push cooked eggs from edges toward center until mostly set but still slightly soft and glossy.
  4. Combine the filling: Add the cooked eggs to the bowl with the sausage and hash browns. Add the shredded cheese and any optional mix-ins. Fold together until evenly combined. Let the filling cool completely.
  5. Assemble the burritos: Lay a tortilla flat. Spoon about 3/4 cup of cooled filling into the center, spreading into a log shape. Fold the sides inward, then fold the bottom flap up over the filling, tucking snugly. Roll the burrito away from you, keeping it tight. Place seam-side down on a piece of aluminum foil and wrap tightly, folding the ends like a present. Repeat with remaining tortillas and filling.
  6. Flash freeze: Place the wrapped burritos on a baking sheet in a single layer, not touching. Freeze for at least 2 hours until solid.
  7. Store: Transfer frozen burritos to a freezer-safe bag or container. Label with date and contents. Keep for up to 3 months.

Notes

Slightly undercook the eggs and let the filling cool completely before wrapping to prevent soggy tortillas. Reheat by removing foil, wrapping in a damp paper towel, and microwaving for 90 seconds to 2 minutes, flipping halfway. For a crispy exterior, toast in a dry skillet after microwaving.

Nutrition

Keywords: freezer breakfast burritos, easy breakfast, meal prep, student recipes, budget-friendly breakfast

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