These Breakfast Burritos will make a breakfast person out of you. We love make-ahead breakfast ideas like Breakfast Sandwiches or Egg Muffins to make breakfast easier. You will love the freezer option – they taste just as good as freshly made!

If you are looking for more great breakfast recipes to make breakfast truly memorable, don’t miss our Overnight Cinnamon Rolls with the best frosting, easy Blueberry Muffins or this Breakfast Casserole.

Breakfast burritos on a plate with tomatoes and served with hot sauce

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Breakfast Burrito Recipe:

These breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese of course. If you haven’t tried sautéing breakfast burritos, try these and you won’t want them any other way.

This breakfast burrito recipe is one of the first things I learned to cook when Vadim and I got married (16 years ago!) and they have been a family favorite ever since. Breakfast burritos are excellent with hot sauce or Roasted Salsa but they have plenty of flavor and juiciness just eaten plain.

breakfast burrito recipe showing inside with cheese pull

The Best Tortillas for Breakfast Burritos:

We use medium-sized (8-inch diameter) flour tortillas to make breakfast burritos. We find it is just the right amount of dough to filling for a single serving burrito and it is still easy to wrap tightly without the contents escaping. If you prefer a larger shell, a 10″ tortilla will also work well.

Ingredients for breakfast burritos with tortillas, eggs, ham, cheese, mushrooms, sour cream, tomatoes

Tips for Making Burritos:

  • It’s easier to roll using a fresh pack of unopened tortillas and keep them closed until ready to use to prevent drying and cracking.
  • To keep older tortillas pliable and prevent cracking, stack between two barely damp paper towels, microwave 30 seconds and keep covered until ready to roll.
  • Do not overstuff or the burritos will be difficult to roll.

Tortillas wrapped in paper-towel tip for breakfast burritos

Variations for Breakfast Burritos:

There is so much room to experiment and make breakfast burritos the way you like them. My kiddos don’t like mushrooms and tomatoes so I make theirs plain with eggs, ham, and cheese. You can also sauté a variety of vegetables instead of mushrooms such as:

  • Finely diced onion
  • Chopped Bell Pepper
  • Hash brown potatoes

Can I Substitute the Ham?

We prefer ham because it reheats really well without much change in flavor. Some proteins like chicken or beef can taste different when reheated. You can substitute the ham with a different protein such as:

  • Cooked breakfast sausage
  • Browned bacon
  • Black beans for a vegetarian burrito

Halved breakfast burritos stacked with cheesy ham filling showing

How to Make Breakfast Burritos:

1. Sauté mushrooms, season and remove from frying pan.

2. Whisk together eggs, sour cream, salt, and pepper then stir in chopped ham and sautee in the same pan.

How to make breakfast burrito filling with mushrooms, egg and ham

3. Spread 1 Tbsp sour cream in the center of your tortilla and add toppings.

4. Roll the burrito from top to bottom: Pull the top flap down and tuck tightly under the filling. Fold the edges in tightly and roll to seal with the bottom flap.

Step by step how to roll a breakfast burrito

To Make Freezer Breakfast Burritos:

Wrapped freezer breakfast burritos in ziploc bag

How to Heat Breakfast Burritos:

Thaw: For best results, we recommend thawing the frozen breakfast burritos completely in the refrigerator overnight, or you can wrap a frozen burrito in a paper towel and microwave for 2 to 2 1/2 minutes on high, turning halfway.

Sauté: Place a large skillet over medium heat and add 2 Tbsp oil. Add thawed burritos, folded-side-down and sauté until golden brown on all sides (2 min per side), turning with tongs.

Sautéing breakfast burrito in a skillet before and after

Watch Natasha Make Freezer Breakfast Burritos:

Everything about these breakfast burritos is good. I hope they make busy mornings easier for you. These are so simp;e and so good. If you need more breakfast inspiration, check out our top breakfast recipes here.

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Natasha's Kitchen Cookbook

Breakfast Burritos (Freezer Friendly)

4.95 from 99 votes
Author: Natasha of NatashasKitchen.com
Stacked breakfast burritos
Freezer friendly breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes and plenty of cheese. Our go-to breakfast burrito recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 people
  • 6 medium flour tortillas, (8-inch diameter)
  • 1/2 lb button mushrooms, (8 medium), thinly sliced - optional
  • 1 Tbsp unsalted butter
  • 6 large eggs
  • 1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
  • 1/4 tsp sea salt , (or to taste)
  • 1/8 tsp black pepper, (or to taste)
  • 2 oz deli ham, cut into strips or squares, optional
  • 4 oz mozzarella cheese, (1 cup shredded)
  • 1 tomato, diced - optional
  • 3 Tbsp olive oil , to saute (add more as needed)

Instructions

How to Make Breakfast Burrito Filling:

  • In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
  • Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.
  • In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.

Assembling Breakfast Burritos:

  • Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
  • Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat with remaining burritos.

To Heat Burritos:

  • Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.

Notes

*Skip the tomatoes if planning to freeze breakfast burritos. 

Nutrition Per Serving

352kcal Calories19g Carbs16g Protein24g Fat9g Saturated Fat197mg Cholesterol613mg Sodium345mg Potassium1g Fiber4g Sugar678IU Vitamin A4mg Vitamin C227mg Calcium2mg Iron
Nutrition Facts
Breakfast Burritos (Freezer Friendly)
Amount per Serving
Calories
352
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
197
mg
66
%
Sodium
 
613
mg
27
%
Potassium
 
345
mg
10
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
16
g
32
%
Vitamin A
 
678
IU
14
%
Vitamin C
 
4
mg
5
%
Calcium
 
227
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: breakfast burritos
Skill Level: Easy
Cost to Make: $
Calories: 352

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We first posted this recipe in 2011. We rephotographed, added a video tutorial and freezer instructions. It is the same great recipe. Look familiar?Breakfast burritos cut in half on a plate

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Stacy
    February 13, 2024

    Hi Natasha, I’m wanting to make these one night in advance and am wondering if I can do the entire process as described and instead of freezing them, put them in the refrigerator and than bake them the next morning in the oven? Would that work?

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Stacy! That should be fine.

      Reply

  • Nikole
    January 8, 2024

    I’ve read most of the comments but couldn’t find an answer to this question. I want to make these ahead of time and freeze them for the family east grab and go breakfast, however I’m wondering if you can sauté them BEFORE you freeze them and THEN microwave right before eating? I leave the house before the kids wake up so it’s nice to have breakfast ready for them, thanks for your wonderful website which has brought soo many “thank-you’s” to the table!

    Reply

    • NatashasKitchen.com
      January 8, 2024

      Hi Nikole! I’m so glad you’re enjoying these recipes. Heating on a skillet will provide the most crisp result. I have sautéed and frozen these before, they microwave well but the tortilla can be a bit soft or soggy. Be sure to cool them before wrapping to freeze. That will help.

      Reply

  • Lydia
    July 25, 2023

    Hey Nat..we love Breakfast Burritos ! We have made them for years and usually freeze a dozen or so at a time. So easy and handy to have in the freezer ! Thanks again!

    Reply

    • Natasha's Kitchen
      July 26, 2023

      You’re welcome, Lydia. Great to hear that you have made this for years! It is such a great recipe to share.

      Reply

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