Breakfast doesn’t have to be stressful when mornings get busy. That’s why these Freezer Breakfast Burritos With Sausage, Eggs and Salsa Verde are a total game-changer. Imagine waking up, popping a homemade burrito in the microwave, and enjoying a warm, cheesy, protein-packed breakfast in minutes. These burritos are perfect for meal prep, easy to customize, and full of bold, comforting flavor.

We started making these during our back-to-school chaos and quickly realized they’re not just for kids. Whether you’re working from home or sprinting out the door, having a stash of these in the freezer can seriously simplify your routine. The best part? They taste amazing—even after being frozen! The combo of savory sausage, fluffy scrambled eggs, gooey cheese, and a zingy salsa verde makes every bite pop. You can even toss in extra veggies or swap the meat for a plant-based option.

Plus, this recipe is beginner-friendly, doesn’t require fancy tools, and yields a hearty breakfast that keeps you full and energized. One batch and you’ve got breakfast covered for the week (or longer if you double it!). Let’s dig into what makes these burritos so special and how you can whip up your own freezer stash in no time.

What Makes This Freezer Breakfast Burrito Special?

Perfect for Meal Prep: Make a batch on Sunday and eat well all week.
Freezer-Friendly: These reheat beautifully in the microwave or oven.
Balanced and Filling: With protein, carbs, and healthy fats, they’ll keep you full.
Customizable: Add spinach, mushrooms, or swap sausage for tofu or bacon.
Packed with Flavor: Salsa verde adds a zesty twist you won’t want to skip.

This isn’t just another breakfast burrito. The key technique here is cooling your ingredients before assembly—this helps avoid soggy tortillas. Also, wrapping each burrito tightly in foil or parchment before freezing ensures the best texture when reheated.

Ingredient Notes

Large Flour Tortillas: Use burrito-size (10-inch) tortillas for easier wrapping. Swap with gluten-free or whole wheat if needed.
Sausage: Pork sausage adds bold flavor, but turkey sausage or veggie crumbles work too.
Eggs: Scrambled until just set (not dry!) for a soft texture.
Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend all melt well.
Salsa Verde: Adds tang and depth—store-bought or homemade.
Bell Peppers (optional): Dice and sauté for added color and nutrients.
Onions (optional): A bit of caramelized onion goes a long way in flavor.
Olive Oil or Butter: For cooking the eggs and veggies.

How To Make Freezer Breakfast Burritos With Sausage, Eggs and Salsa Verde

Cook the sausage: In a skillet over medium heat, cook sausage until browned and cooked through (about 6-8 minutes). Drain excess fat.
Scramble the eggs: In a separate pan, scramble eggs over medium-low heat until just cooked (soft, slightly glossy). Set aside.
Prep optional veggies: Sauté bell peppers and onions in a little oil until soft.
Cool the fillings: Let sausage, eggs, and veggies cool slightly before assembling. This prevents sogginess.
Assemble the burritos: Lay out tortillas. Layer eggs, sausage, veggies (if using), cheese, and a spoonful of salsa verde.
Wrap tightly: Fold sides inward, then roll into a burrito. Wrap each one in foil or parchment.
Freeze: Place wrapped burritos in a freezer bag or airtight container. Freeze up to 2 months.

Storage Options

Room Temperature: Not recommended.
Refrigeration: Store up to 3 days before freezing.
Freezing: Wrap tightly and freeze up to 2 months.
Reheating Tips: Microwave wrapped burrito for 2-3 minutes, flipping halfway. Or unwrap and bake at 375°F for 20-25 minutes.

Variations and Substitutions

Vegetarian: Use plant-based sausage or black beans instead of meat.
Low-Carb: Use low-carb tortillas or wrap in egg sheets.
Spicy: Add jalapeños or a spicy salsa verde.
Seasonal Veggies: Use zucchini, spinach, or sweet potatoes.
Cheese Swaps: Try pepper jack, feta, or dairy-free cheese.

Frequently Asked Questions

Can I make these without meat?
Absolutely! Use black beans, tofu, or vegetarian sausage.

How do I keep the burritos from getting soggy?
Cool all ingredients before assembling and wrap tightly.

Can I bake them from frozen?
Yes. Bake at 375°F for 25-30 minutes, or until heated through.

How long do they last in the freezer?
Up to 2 months when wrapped well.

Do I need to thaw before reheating?
Nope! Just pop them in the microwave or oven directly from frozen.

Can I double the batch?
Definitely—and you’ll thank yourself later!

Conclusion

These Freezer Breakfast Burritos With Sausage, Eggs and Salsa Verde are a lifesaver for busy mornings. They’re easy to make, incredibly satisfying, and full of customizable options. Keep a batch on hand for a quick breakfast that doesn’t sacrifice flavor or nutrition. Let me know how you like them—and don’t forget to share your own twist on this delicious, make-ahead classic!

Freezer Breakfast Burritos With Sausage, Eggs and Salsa Verde

Author: Sofia

Print Recipe

Ingredients

Scale

8 large flour tortillas
1 lb sausage (pork, turkey, or veggie)
8 large eggs
1 cup shredded cheese
3/4 cup salsa verde
1/2 cup diced bell peppers (optional)
1/4 cup diced onion (optional)
1 tbsp olive oil or butter

Instructions

Cook sausage until browned. Set aside.
Scramble eggs until just set. Set aside.
Sauté optional veggies until soft.
Let everything cool.
Assemble burritos: tortilla, eggs, sausage, veggies, cheese, salsa.
Wrap tightly. Freeze.
Reheat in microwave (2-3 min) or oven (375°F for 20-25 min).

Nutrition

Calories: ~380
Fat: 22g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g