Breakfast Burritos for the Fridge or the Freezer
I’ve been on a big breakfast burrito kick lately, and this version has officially become my go-to. What I love most is that it works just as well for the fridge as it does for the freezer, depending on how you plan to eat them.
These are made with clean sausage, roasted Yukon gold potatoes, fluffy eggs, avocado, pico de gallo, and shredded cheese, all mixed together in one big bowl so assembly is fast and easy. Whether you want grab-and-go breakfasts for the week or a longer freezer stash, this method covers both.
Fridge vs. Freezer: What’s the Difference?
Fridge Burritos
- Best eaten within 3–4 days
- Great if you want avocado + pico already inside
- Quick microwave reheat
Freezer Burritos
- Best for 2–3 months
- Ideal for busy mornings
- Can still include avocado and pico if you’re eating them fairly soon (more on that below)
I made these with both in mind, and they’ve held up really well.
Breakfast Burritos
Ingredients
- 10 large flour tortillas
- 10 eggs
- Clean breakfast sausage chopped into small pieces (I like the Jones brand)
- 5 Yukon gold potatoes diced small
- 2 1/2 avocados diced
- 1 container store-bought pico de gallo
- 2 1/2 – 3 cups shredded cheese (cheddar, pepper jack, or a blend)
Seasonings & Cooking Staples
- Olive oil
- Paprika
- Garlic salt
- Pepper
- AM seasoning salt
- Milk for scrambling eggs
Instructions
- Roast the Potatoes. I used 5 Yukon gold potatoes and diced them small so they’d cook evenly and get crispy.
- Toss with: Olive oil, paprika, garlic salt, pepper, AM seasoning salt
- Roast at 425°F for 20–25 minutes, flipping once, until golden and crispy.
- Cook the Turkey Sausage. I chopped the sausage into small pieces and cooked it in a skillet until browned and fully cooked, making sure any moisture cooked off.
Scramble the Eggs
- Whisk 10 eggs with: a splash of milk, AM seasoning salt, pepper
- Cook gently until just set and fluffy — don’t overcook.
Mix Everything in One Bowl
- Once the eggs, sausage, and potatoes were cooked, I added them all to one large bowl, then mixed in:
- Diced avocado (2 1/2 avocados)
- One container of pico de gallo
- 2 1/2–3 cups shredded cheese
- This made assembly so easy — just scoop and roll.
Assemble the Burritos
- Lay out a tortilla, scoop filling down the center, fold in the sides, and roll tightly.
- I wrapped each burrito in a pre-cut foil sheet, which makes them perfect for the fridge or freezer and super easy to reheat.
Storage Options
For the Fridge
- Store wrapped burritos in an airtight container
- Eat within 3–4 days
- Reheat in the microwave or skillet
For the Freezer
- Place foil-wrapped burritos in a freezer bag
- Freeze up to 2–3 months
- Label with the date
Reheating Tips
- Microwave:
Remove foil and wrap in a paper towel. Heat 2–3 minutes, flipping halfway. - Skillet:
Microwave briefly to thaw, then toast in a skillet for crispy edges. - Air Fryer:
350°F for about 10–12 minutes.
These breakfast burritos are one of those meals that just makes life easier. They’re filling, flexible, and perfect whether you’re planning ahead for the week or stocking the freezer for later.
If you try them, let me know how you store yours, fridge or freezer?
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