Make Ahead Freezer Breakfast Burritos (with 26g of protein!)

Recipe Key:

No ratings yet

When I was postpartum, these freezer breakfast burritos honestly saved me. Having a stash of hearty, protein-packed wraps meant I could grab something warm and flavorful without stressing about cooking. They’re loaded with veggies, creamy sauce, and plenty of satisfying fillings. Just like my homemade egg bites, they are exactly what I needed for those chaotic mornings when a hot breakfast felt impossible.

A breakfast burrito cut in half, stacked with visible scrambled eggs, sausage, and red bell peppers, rests on a sheet of parchment paper—perfect for make-ahead freezer breakfast burritos.

Your Future Self Will Thank You for These Breakfast Burritos 🌯

You know what they say—“Breakfast is the most important meal of the day!” That felt especially true postpartum, when I was feeding myself and a baby around the clock. In a nesting haze, I prepped batches of these freezer breakfast burritos as a safety net. And sure enough, I reached for them every single morning after the hospital. Not only were they utterly delicious, but they were also unbelievably convenient—exactly the kind of gift a new mama appreciates.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

And listen, you don’t need a baby to justify making them. These grab-and-go burritos are just as perfect for rushed mornings or those lazy days when cooking isn’t happening. They freeze beautifully, reheat like a dream, and never turn out soggy.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Oh—and in case you’re stocking your own freezer, I also made a pan of my oatmeal bars with chocolate chips and a batch of my chickpea cookie dough protein bars before baby arrived. Both turned out to be total lifesavers, too.

Freezer Breakfast Burrito Ingredients

  • Ground Turkey - You can use either white or dark meat. I recommend using 85-90% lean turkey to keep the burritos lower in fat and prevent the filling from becoming soggy. 
  • Spices - Paprika, garlic powder, cayenne, salt, and pepper add depth and just the right amount of heat. 
  • Sweet Potato - Adds sweetness, texture, and fiber. Dice it into small cubes so that it cooks quickly. 
  • Bell Pepper & White Onion - Add nutrients, flavor, and color. 
  • Eggs - Scrambled until soft and fluffy. 
  • Tortillas - I like super soft corn tortillas, but use your favorite. 
  • Chipotle Mayo - This adds creaminess and a smoky kick. I like the Primal Kitchen brand!

Let’s Make Your New Go-To Breakfast! 

This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.

Cooked ground turkey in a frying pan, being stirred with a white spatula. The browned, crumbled meat is perfect for making freezer breakfast burritos, and the pan sits on a dark wooden surface.
Step 1: Combine the turkey and spices in an oiled skillet, and cook until browned, breaking it into pieces. Then, transfer the meat to a separate bowl.
A skillet filled with sautéed diced sweet potatoes, red bell peppers, and onions being stirred with a white spatula—perfect caramelized veggies for filling your freezer breakfast burritos.
Step 2: Add more oil to the same skillet, and cook the sweet potato cubes until they’re slightly firm. Add the bell pepper and onions, and continue to cook until soft. Transfer the veggies to a bowl. 
Scrambled eggs being cooked in a gray nonstick pan, with a spatula visible to the side. The yellow, fluffy eggs with light browning are perfect for making delicious freezer breakfast burritos.
Step 4: Add more oil to the skillet, and scramble the whisked eggs. 
A large tortilla on a wooden surface with a generous spread of creamy beige hummus, making it perfect for assembling delicious freezer breakfast burritos.
Step 5: Lay a tortilla on a flat surface, and spread chipotle mayo in the center.
A tortilla wrap on a yellow surface with a layer of creamy sauce and pieces of seasoned, cooked ground meat spread in the center—perfect for assembling tasty freezer breakfast burritos.
Step 6: Add a serving of ground turkey on top.
A flour tortilla topped with hummus, diced cooked chicken, sweet potatoes, onions, and red bell peppers, perfect for making tasty freezer breakfast burritos, ready to be wrapped on a brown surface.
Step 7: Followed by the veggies & scrambled egg.
A baking sheet with six evenly spaced, golden-brown freezer breakfast burritos, each wrapped in a flour tortilla and slightly toasted on top.
Step 8: Fold the ends of the tortillas over the filling, and roll the burrito. Repeat with the remaining ingredients. Sear the burritos in a skillet over medium heat, placing them seam side down to seal them shut.
Five sandwiches wrapped in white paper labeled “Turkey BB” are arranged in a row on a baking tray, similar to how freezer breakfast burritos are often stored for quick and easy meals.
Step 9: Tightly wrap each individual burrito in plastic wrap, aluminum foil, or parchment paper and store in an airtight container in the freezer. I like to write the name of the burrito on the outside so 2 months down the road I know what's inside them!

How to Store and Reheat 

Once cool, wrap each burrito in parchment or foil, and pop them into a freezer bag or an airtight container. They’ll keep well for 1-2 days in the fridge or up to 3 months in the freezer

When you’re ready to eat, you have two options: 

  • Oven: Thaw in the fridge overnight, and reheat in the oven at 400°F for 20–30 minutes or until warmed through. 
  • Microwave: Microwave from frozen (wrapped in a damp paper towel), heating the burritos for 45 seconds on each side. If you want that crispy exterior, heat them up on a skillet for a minute or two or throw them under the broiler in the oven for 1 - 2 minutes.

Either way, you've got a hot, satisfying breakfast that didn’t require caffeine-fueled decision-making.

For more make-ahead breakfast recipes, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

A breakfast burrito cut in half, stacked with visible scrambled eggs, sausage, and red bell peppers, rests on a sheet of parchment paper—perfect for make-ahead freezer breakfast burritos.

Life Saving Make-Ahead Freezer Breakfast Burritos (gluten & dairy free!)

With 26 grams of protein in each, these freezer breakfast burritos are perfect for meal prep. Think of them as the ultimate make-ahead burrito—packed with ground turkey, veggies, eggs, and sauce, and freezer-friendly for up to 3 months. Just wrap one in a paper towel, pop it in the microwave, and breakfast is served!
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 burritos
Calories: 373kcal

Equipment

  • 1 Large Skillet

Ingredients
  

  • 3 tablespoon avocado oil - or olive oil, divided
  • 1 lbs ground turkey - I prefer 85-90% lean
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 sweet potato - diced into small cubes
  • 1 bell pepper - diced
  • 1 white onion - diced
  • 6 eggs - whisked
  • 6 10 inch tortillas - I like super soft corn tortillas
  • ¼ cup chipotle mayo - I like the Primal Kitchen brand

Instructions

  • Cook the turkey. In a large skillet, add 1 tablespoon of the avocado oil and the ground turkey. Sprinkle the spices (paprika, garlic powder, cayenne pepper, sea salt, and black pepper) over the turkey and begin breaking it up into small pieces until it’s browned all the way through. Once the turkey is cooked, transfer it to a separate bowl and set aside.
    3 tablespoon avocado oil, 1 lbs ground turkey, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon sea salt, ¼ teaspoon black pepper
  • Cook the veggies. To the same large skillet, add 1 tablespoon avocado oil and the sweet potato cubes. Cook the sweet potatoes until they are slightly firm, 5 - 6 minutes then add the diced bell pepper and onions. Continue cooking until soft. Transfer the veggies to a separate bowl.
    1 sweet potato, 1 bell pepper, 1 white onion
  • Scramble the eggs. In the same skillet, add 1 tablespoon avocado oil and the whisked eggs. Scramble the eggs until they are cooked through. Set the skillet aside.
    6 eggs
  • Assemble. Lay out a single tortilla on a flat surface and spread 1 tablespoon chipotle mayo in the center. Then add a serving of ground turkey, veggies, and scrambled eggs down the center of the tortilla. Fold the ends of the tortilla over the filling then roll it into a burrito. Repeat with remaining tortillas.
    6 10 inch tortillas, ¼ cup chipotle mayo
  • Sear the burritos. Heat a skiller over medium heat and place 1 or 2 burritos inside with the seam side down and allow it to cook for 1 - 2 minutes. This will seal the burrito shut.
  • Freeze. Wrap each burrito in parchment paper or foil and place in a freezer-friendly bag or container. They will keep for up to 3 months in the freezer.
  • Serve. When ready to enjoy, thaw the burrito in the fridge the night before (Alternatively, you can wrap the burrito in a damp paper towel and thaw it in the microwave for 45 seconds on one side and then flip it over and thaw it again for another 45 seconds). Once thawed, cook the burrito in the oven at 400 F for 20 - 30 minutes until warm and enjoy!

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 20g | Protein: 26g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 232mg | Sodium: 395mg | Potassium: 482mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5740IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

Comments

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating