green chile breakfast burritos to freeze
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Learn how to make easy green chile breakfast burritos to freeze for quick hot breakfasts on busy days. These breakfast burritos will live up to your expectations with flavorful breakfast sausage, roasted potatoes, eggs, cheese, and green chile sauce. You’ll be surprised how well they reheat with the tips I share later in the post.

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green chile breakfast burritos to freeze

These are my version of the freezable breakfast burritos my parents would make for our family growing up.

Even though we would end up with a good-size batch of burritos, we would always end up fighting over them as soon as our stock started running low.

We eventually learned to put each family member’s portion of burritos in his/her own separate bag in the freezer to avoid disputes.

For a little time spent upfront to make these burritos, you’ll end up with about 17 burritos to freeze. We love to include them in our normal breakfast rotation whenever we can get around to making them.

Sure you can buy pre-made frozen burritos, but you’ll save money making them yourself. And in my opinion, they taste so much better homemade.

homemade green chile breakfast burrito unwrapped on a plate

I hope you’ll stick around while you’re here and explore some other breakfast recipes on the blog.

Breakfast Burrito Ingredients

  • 1.5 pounds yellow potatoes, washed (about 5 small potatoes)
  • 3 tablespoons olive oil
  • 1 teaspoon salt, divided
  • freshly ground black pepper
  • 1 pound roll of traditional breakfast sausage
  • 12 eggs, beaten
  • 28 ounces good green chile sauce, thawed if necessary (I use Santiago’s Authentic Hot Green Chile from the freezer section at my grocery store in Colorado, but canned or jarred sauce will work as well. You may have to order online depending on where you live.)
  • 3 cups shredded cheddar cheese, or to taste
  • About 17 medium-sized flour tortillas (I use uncooked tortillas that I cook myself beforehand.)

Tips for Making Breakfast Burritos to Freeze

  • You can make your burritos spicy by choosing spicy breakfast sausage or spicy green chile.
  • Under-cook the eggs slightly to help them to reheat later without becoming rubbery. They should be a little shiny when you finish scrambling them.
  • Warm your tortillas wrapped in a moist paper towel if they are cracking while you try to roll your burritos. I put warm tortillas in my tortilla keeper until I’m ready to use them.
  • Allow your filling to cool for about 10 minutes before filling your burritos. You don’t want to stick hot burritos in the freezer. Steam turns to ice in the freezer, and melted ice could make your burritos soggy when you reheat them.
  • Wrap the breakfast burritos in parchment paper to freeze. This way they won’t stick to each other and will reheat easily while still wrapped. The parchment will keep the tortillas from drying out in the microwave.

How to Make Breakfast Burritos to Freeze

You can find the specifics in the printable recipe card at the end of the post, but here are the basic steps to making these easy breakfast burritos.

Step 1 – Make Breakfast Burrito Filling

You’ll want to start by cubing your potatoes. Yellow potatoes tend to have a thin skin, so I don’t bother peeling mine. Toss the potatoes in olive oil on a half sheet pan lined with parchment paper, sprinkle with salt and pepper, and get them roasting in the oven at 375°F.

While those are roasting, you’ll have time to brown your breakfast sausage and cook your scrambled eggs.

Stir your potatoes, sausage, scrambled eggs, and green chile sauce together in a large bowl to make your filling. Allow it to cool.

When the filling is mixed like this, it’s easy to get the right ratio of ingredients onto each tortilla quickly.

As a side note, you can surely stir your cheese right into the filling too (and this makes the process even faster), but I often sprinkle my cheese on top of my filling in each burrito so it forms its own layer. Either way works.

green chile breakfast burrito filling

Now I set up a little station at the kitchen table with my filling, cheese, warm tortillas, and parchment paper pieces.

breakfast burrito filling station at kitchen table

Step 2 – Fill and Fold Burritos

When you’re ready to fill the burritos, set a tortilla on your first piece of parchment paper. Add about 1/2 cup of filling along the length of the burrito.

first tortilla with filling

Sprinkle with some cheese.

tortilla with filling and cheese

Then begin to fold your tortilla. I fold in the sides first…

folding in the sides of the breakfast burrito

Then roll the tortilla from the bottom over the filling until the seam is down on the parchment.

rolling the breakfast burrito from the bottom
finished breakfast burrito seam-side-down on parchment paper

Step 3 – Wrap and Freeze Burritos

I had purchased a package of unbleached parchment paper with sheets sized to fit a half sheet pan. I’ve found I can cut these sheets in half to 12×8 inches. This is the perfect size to wrap my burritos without much waste.

With the paper and the burrito both lengthwise, I fold in the ends of the paper first, and then roll from the bottom to wrap the burrito.

folding ends of parchment paper over the sides of the burrito
rolling up the parchment paper from the bottom
wrapped breakfast burrito seam side down ready to freeze

Place your burritos seam-side-down into gallon-size zipper freezer bags.

It’s never a bad idea to write the day’s date on the bags with a permanent marker so you can keep track of how old they are later.

gallon-size freezer zipper bags full of breakfast burritos ready to freeze

They should last up to three months in the freezer (unless you eat them within the next week or two, which is what will likely happen).

Reheating Breakfast Burritos

Reheating these breakfast burritos from the freezer is easy.

Simply microwave the breakfast burritos one at a time, still wrapped, one minute on one side, and about 30 seconds more on the other side (or until the center is warm). Let it stand for a few minutes to cool, and you’re good to go.

If you’ll be serving up multiple burritos for breakfast or brunch, you can always place them in the refrigerator to thaw overnight for quicker reheating the next morning.

You could top these burritos with anything you wish at this point, but we love them so much just as they are. I hope you enjoy them!

If you make this recipe and love it, I would greatly appreciate if you would come back to leave 5 stars and a review! Tag me on Instagram @aberlehome to show me what you made!

green chile breakfast burritos to freeze

Green Chile Breakfast Burritos to Freeze

Yield: About 17 burritos
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Make a big batch of these breakfast burritos to freeze for quick hot breakfasts on busy mornings. A delicious combination of breakfast sausage, egg, roasted potato, cheese, and green chile sauce.

Ingredients

  • 1.5 pounds yellow potatoes, washed (about 5 small potatoes)
  • 3 tablespoons olive oil
  • 1 teaspoon salt, divided
  • freshly ground black pepper
  • 1 pound roll of traditional breakfast sausage
  • 12 eggs, beaten
  • 28 ounces good green chile sauce, thawed if necessary (I use Santiago's Authentic Hot Green Chile from the freezer section at my store in CO, but canned or jarred sauce will work as well. You may have to order online depending on where you live.)
  • 3 cups shredded cheddar cheese, or to taste
  • About 17 medium-sized flour tortillas (I use uncooked tortillas that I cook myself beforehand.)

Instructions

  1. Preheat oven to 375°F.
  2. Cube potatoes and toss with olive oil, 1/2 teaspoon salt and freshly ground black pepper. Arrange in a single layer on a parchment-lined half sheet pan. Bake on center rack for 45 minutes or until tender when pricked with a fork.
  3. While the potatoes are roasting, cook breakfast sausage in a large nonstick skillet over medium-high heat until no longer pink, breaking it into small pieces with a spoon as it cooks. Drain off excess grease and remove to a large bowl. Wipe out skillet with a paper towel.
  4. Add remaining 1/2 teaspoon salt and some freshly ground black pepper to your beaten eggs and pour eggs into the nonstick skillet you just wiped out. Scramble eggs over medium heat until they are almost done, but still shiny.*
  5. Add scrambled eggs, roasted potatoes, and green chile sauce to the bowl with the browned sausage. Stir gently to combine. Taste and add more salt and pepper if needed. This is your burrito filling. Allow it to cool.
  6. Lay out your first tortilla on a clean surface. Scoop on 1/2 cup filling and sprinkle 2-3 tablespoons of cheese over the filling. Fold the ends of the burrito in before rolling the burrito closed. Wrap in a sheet of parchment paper and place in a gallon-size zipper freezer bag seem side down. Sheets of parchment 12x8 inches work well for burritos made with 9-inch tortillas. Repeat with remaining tortillas, filling a second freezer bag once the first is full.
  7. Freeze burritos up to three months. To reheat, place a burrito in the refrigerator over night to thaw, then warm the wrapped burrito in the microwave the next morning. Or microwave from frozen (still wrapped in parchment), 1 minute on one side, 30 seconds on the other side, or until the center is warmed through. Allow to stand a few minutes to cool. Unwrap and enjoy.

Notes

*Under-cooking the eggs slightly will help them to reheat properly after freezing.