Freezer Breakfast Burritos

Freeze these burritos from Reynolds Wrap® Ambassador Crème de la Crumb for a week of delicious, quick breakfasts.

  • Prep Time

    10 minutes

  • Servings

    8 burritos

  • Cook Time

    20 minutes

  • Course


You’ll Need...

Heavy Duty Foil



In a large skillet over high heat, add hash browns. Drizzle with oil and season generously with salt and pepper. Cook for 6-10 minutes, stirring occasionally, until crispy. Set aside.

In a medium bowl whisk together eggs, milk, and salt and pepper to taste. Add to a greased skillet and stir occasionally over medium heat for 6-8 minutes until mostly cooked. Stir in 1/2 cup cheese. Set eggs aside.

Cook sausage in a large skillet over high heat, breaking up with a spoon or spatula, about 8-10 minutes until browned. Set aside.

Cook bacon until crispy. Roughly chop and set aside.

Microwave your tortillas for 20-30 seconds until warm and pliable. Assemble burritos by portioning out the hash browns, eggs, sausage, bacon, and cheese into the center of each tortilla. Roll the burritos tightly.

Place each burrito in the center of a piece of foil. Fold the ends of the foil over the burrito, then roll tightly. Place in a Slider Bag, press out excess air, and seal the bag. Freeze until ready to use.

When ready to use, bake burritos wrapped in the foil, in a preheated oven at 400 degrees for 12-15 minutes. Unwrap and garnish with any desired toppings and enjoy!