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I looove a good breakfast burrito. Mr. Sloth and I especially love to get up on a Saturday morning to take the dogs to the dog p-a-r-k (park… I suppose I don’t have to spell it on here—unless they can read now? Who knows.) On the way there, we like to stop and get a breakfast burrito from um….. Taco Bell. Or McDonalds (covers face). Ok, I promise we also enjoy a great burrito from our favorite local restaurants and coffee shops too.

I just love a big flour tortilla stuffed with fluffy scrambled eggs, some spicy sausage, a cheesy, creamy sauce, and some potatoes and veggies. Slather that up with more salsa and avocado or sour cream. Yum. Is it breakfast time yet?

They’re also great for breakfast on the go and I LOVE having some in the freezer for quick breakfasts. See all of the options below for different flavor combinations and substitutions, and use these sloth shortcuts for freezer breakfast burritos!

I have tried SO MANY varieties of frozen breakfast burritos over the years- both store-bought and homemade- in search of the perfect frozen burrito. There are quite a few that I like if I’m going to buy them (this one from Costco is so so good, and I like these from Target).

If I have time though, I love to make these and keep these in the freezer. It’s a lot cheaper than buying pre-made burritos, and I can customize exactly what I want in them.

I spent quite a while um… sampling a lot of frozen burritos to try to copycat all the best parts of breakfast burrito.

In the past, I’ve always had problems with making and freezing burritos at home:

• SOGGY AND RUNNY. No, just no. NO THANK YOU PLEASE. Burritos need to not be runny. Many homemade frozen burritos end up with runny salsa coming out the ends, dripping onto your work pants in the car, and it is not a good situation, friends. Also, soggy doesn’t taste good.

• TEXTURE ISSUES. I’m big on texture. I’ve tried a lot (I mean A LOT) of burrito recipes that seemed to all get mushy and weird after freezing and not have separate discernable pieces of eggs and sausage. I suppose this could also be said of some store-bought frozen burritos. Call me crazy, but I like burritos with a nice fluffy piece of egg and bite of sausage and potato and not a gelatinous blob.

• CHEESE PROBLEMS. As in, weird lumpy, gritty cheese, not enough cheese, or cheese only in one spot of the burrito… I need it to be good cheese, and I need it to be in every bite. Not just the western hemisphere of the burrito.

• REHEATING METHOD. Sure, you can get a nice, crisp burrito if you heat it up in the OVEN for 25 minutes… but who has time to do that in the morning. If I have that much time, I’m making biscuits and gravy. I need to be able to reheat a burrito quickly.

My tried and true tips that I’ve developed to get a perfect breakfast burrito are:

• 3 Steps to Prep the Components
  • Sausage, Potatoes, and Veggies
  • Eggs
  • Salsa Cheese Sauce
• Wrap Them Up
• Freezing
• Reheating

Sausage, Potatoes, and Veggies

I like to start with browning the sausage. It will provide the grease for cooking the potatoes and veggies, and you can get the raw meat step out of the way. Brown half a pound of whatever kind of sausage you like – I like to use hot sausage, but you could use a sweeter kind of sausage, turkey sausage, chorizo (mmmm need to make chorizo burritos…). You could also use diced, pre-cooked links of sausage- use what you have!

When the meat is cooked, add the diced potatoes. If using fresh potatoes, sauté until the potatoes are soft. If using frozen potatoes, stir until combined and warm. I like to use diced potatoes instead of shredded potatoes in burritos because I think they hold up better in terms of texture and shape. Really tiny pieces of shredded potatoes can get really mushy when frozen and reheated.

Add some diced onion, and whatever other add-ins you like. I usually add some chopped spinach, but you also could add peppers, sun dried tomatoes, mushrooms… the only thing I wouldn’t add is anything that is watery (like tomatoes or zucchini). Public Enemy Number One is runny burritos.

Scrape all of this into a bowl (I love these – they have LIDS!) and set it aside. I used to try cooking everything all together with the eggs as one mixture, and the texture gets kind of weird. Better to separate!

Eggs

For perfect, fluffy scrambled eggs- whether you’re putting them in a burrito or eating them with toast- is low, slow heat. It’s tempting to crank the heat on the pan up to have breakfast in minimum time, but high heat makes brown, rubbery eggs. I really like these pans for cooking eggs- they’re ceramic pans so they are nonstick, but without the Teflon chemicals. I use them every single day. Whisk a little milk into the eggs and pour into a skillet on low heat. It should take at least 5 minutes to cook the eggs- just let them hang out in the pan and push them around every so often. The low heat should produce soft, fluffy eggs that are perfect for these burritos! When they’re done, take the eggs out of the pan to prep the next component.

Salsa Cheese Sauce

Next…  the magic step… the SAUCE. Specifically, cheese and salsa. This is the key to getting that cheesy, saucy, flavor AND some salsa through the burrito without it being too runny. No salsa dripping out of these burritos!

Add some oil or butter to the pan (the SAME pan—this is a one pan operation!!) and add some FLOUR. This seems weird, I know. We’re kind of making a roux (oil + flour) which will make a thick sauce. Stir the veggies around with the flour on medium-low heat for 2 minutes – this is important for breaking down the flour so it’s not grainy and gritty. This is similar to how we make gravy in the for Southern Sausage Gravy.

Once the flour is cooked, slowly pour in the milk- it will bubble up and get lumpy at first. IT’S FINE, stir stir stir to smooth it out. Add in the salsa and all of the spices – garlic powder, paprika, cumin, salt, pepper, and hot sauce, if desired.

Make it as spicy as you want it- I ONLY add salsa and hot sauce in this step, because it holds it prisoner in the thick cheesy sauce and doesn’t let it run all over the burrito getting all drippy and runny.

Finally, remove the pan from the heat and THEN add in the cheese. It’s important to remove the pan from the heat first, because cheese is grumpy little bugger. If you’ve ever had a cheese sauce that was gritty and greasy, the cheese sauce “broke”. Cheese contains protein and fat, and when heated too high, everything separates, foreverrr. When adding in cheese, always do it OFF the heat, and let it melt slowly and gently. I usually take the pan off of the heat, throw in the cheese, and leave it for a few minutes to melt.

Stir it up, and you now have a spicy, creamy, cheesy sauce! Yummmm. If you have extra sauce left after making the burritos, THAT’S OK, because you actually just made nacho cheese sauce, congratulations! Have it with some chips later.

Wrap Them Up

Get a flour tortilla, add slather on about 2 tablespoons of the salsa cheese sauce. All over. We  want cheese in ALL the bites. Add a scoop (about 1/4 cup) of the sausage, potato, and veggie mixture and a scoop (about 1/4 cup) of the eggs.

Fold in the ends, and then wrap it into a burrito. Ta da! Chipotle ain’t got nothing on you. This works best with a fairly large tortilla (I used 8” size), although I have made them with in a smaller soft taco size as well- just use less filling. Don’t over fill the burritos though, or they fall apart when you roll them and when you reheat them.

To eat these burritos right away, add whatever toppings you like – more salsa, some avocado or sour cream – and devour. Or, skip the toppings and run out the door with your burrito!

Freezing

To prep these burritos for the freezer, WAIT, STOP! DO NOT PASS GO! You gots to let everything cool off before you assemble the burritos. This is THE NUMBER ONE KEY to not having soggy, runny, watery burritos. If you assemble them now and freeze them, the steam from the hot food gets trapped in the burrito. When it freezes, it makes tiny ice crystals that will melt when reheated… making a watery, soggy, sad mess. Believe me, I have done it.

I like to prep all of the components earlier in the day – maybe for breakfast, and I’ll wrap up a few to have right away. You have to sample it, of course, you’re not a monster. Then, I’ll pop everything in the fridge until I have time to assemble and freeze them later. Less time consuming at once, and everything can cool off and calm down. No soggy burritos for me.

To freeze the burritos, I do one of two things:

Method 1) if I’m going to consume them all within a few weeks (USUALLY WHAT HAPPENS), I flash freeze them on baking sheet and then place them all in a zip lock bag or glass container.

Flash freezing allows them to all freeze as their own separate little burrito entities, and you can pull just one out of a bag instead of having 9 burritos stuck together. You don’t want to store them long term on a baking sheet though, because they’ll get freezer burnt and weird. After letting them freeze solid on a baking sheet for a few hours, I pop them all in a big freezer bag.

The only down side to this method is they’re still not that protected from freezer burn air because every time you open and close the bag to get a burrito, they hit that freezer air. Over a long time, they’ll lose quality because of this, but for 1 – 2 weeks, this is fine. Honestly, I make a batch every few weeks and we eat them all, so this isn’t a problem.

Method 2) For a little longer storage, or if you’re worried about freezer burn, you can wrap each burrito individually in plastic wrap. I prefer plastic wrap to parchment paper or foil because it keeps it tight and protected from the freezer air. Parchment paper won’t protect them from the air as well, and I find it just accumulates little ice crystals that make the burritos soggy… and foil is a no go for the microwave. So plastic wrap, it is.

Reheating

To reheat in the microwave, remove the plastic wrap (if you used it), and wrap in a paper towel or parchment paper. This keeps it from drying out, and it also makes a little wrapper you can take with you on the go. To be more eco friendly, you could also use a tea towel or cloth napkin to wrap the burrito in.

I microwave one frozen burrito for 3 increments of 45 seconds, flipping every time. Microwaves can really vary, so you may need a little more or less time.

If you want a crispier burrito and you have a few more minutes, you can also reheat them in the air fryer. Set your air fryer to 400 degrees, and let it preheat for 3 minutes (way faster than the oven!! I love it). Pop a burrito into the air fryer basket, and let it cook for 10 minutes, flipping once halfway through.

These burritos are so customizable to whatever your preferences and diet are! Some of my favorite combinations are below, and I also substitute based on what I have in the fridge, freezer, and pantry that week.

Favorite Combinations:

Sausage, Egg, and Potato (this recipe)

Bacon, Egg, and Potato

Sweet Potato, Black Bean, and Spinach

Sun Dried Tomatoes, Spinach, and Turkey Sausage

Bell Peppers, Mushrooms, and Spinach

Substitutions:

Potatoes for Sweet Potatoes

Sausage for Black Beans or Mushrooms

Sausage for Bacon

Ground Sausage for cooked, chopped Turkey Sausage Links (use what you have!)

Sloth Shortcuts:

Use the Sloth Shortcuts to stock your freezer with breakfast burritos!

Sloth Shortcut #1: Use whatever protein combo you like – if you have cooked turkey sausage links, use those! Cooked sausage in the freezer? Great, use that!

Sloth Shortcut #2: Instead of fresh cubed potatoes, you can also use frozen potatoes for this! (I recommend the diced potatoes – they hold up best for texture)

Sloth Shortcut #3: Prep components in stages when you have time (cook the sausage, the eggs, the veggies), stick them in the fridge, and roll the burritos later when you have time! This is best for prepping them for the freezer anyway, as everything needs to cool off before you freeze them.