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

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