These freezer breakfast burritos are made with baked eggs, bacon, vegetables and cheese, all wrapped in large tortillas. They're sheet pan baked, designed for meal prep, and perfect for freezing because they reheat beautifully straight from frozen. Unlike store-bought premade burritos, this version is built specifically to avoid soggy wraps and rubbery eggs.
About once a month I'll make a big batch of freezer breakfast burritos and stash them away so we can grab one as we race out the door. Especially because Zak is more of a savoury breakfast person than a sweet.
But, there's a couple of secrets to getting the egg texture just right. Eggs can change texture in the freezer, especially when made with milk or cream. After a lot of testing (and a few disappointing reheats), I found that using water instead of milk creates baked eggs that freeze and reheat far better. Milk makes eggs creamier when eaten fresh, but the fat can split once frozen. Water keeps them lighter and more stable
TL;DR
- Prep time: 10 minutes Cook time: 30 minutes (plus resting)
- Meal prep: With my tips, these are freezer-friendly and won't go soggy on reheating.
- Fridge storage: 3-4 days
- Freezer storage: 3-6 months (wrap tightly)
- Reheating: Microwave or sandwich press (best texture)
- Customise: swap bacon, adjust veggies, change sauce or make vegetarian.
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Why you'll love this recipe
Meal prep friendly. These freezer breakfast burritos are made in one sheet pan making batch cooking simple and efficient - similar to how I prep protein for bacon and spinach egg bites
Freezer-friendly eggs. Using water instead of milk keeps the eggs stable after freezing and reheating, just like in my freezer-friendly breakfast sandwiches.
Grab and go. Once wrapped, they're ready to reheat in minutes.
Customisable base. The egg mixture is flexible, meaning you can rotate fillings like I do in my chorizo egg burritos.
Ingredients
Water. Helps eggs stay stable after freezing compared to milk, which can split and affect texture. If eating fresh, milk or cream can be used.
Short cut bacon. Adds savoury flavour without excess grease which can contribute to texture changes and soggy burritos.
Zucchini. Adds moisture and vegetables without overpowering flavour.
Frozen spinach. Defrost slightly before adding. It's convenient in comparison to fresh which will need to be wilted first before adding.
Grated cheese. Helps bind the egg mixture and adds enough fat for creaminess. Choose a cheese that melts well like mozzarella or pizza blend.
Chives, chilli flakes, salt and pepper. Flavour boosters that can be adjusted to taste.
Large wraps. Good quality wraps matter - you want tortillas that bend and twist without tearing. This is one place I don't go for the cheapest option. Larger wraps also make rolling easier.
BBQ sauce. Adds moisture and flavour; use sparingly to avoid sogginess.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Vegetarian. Omit bacon and increase vegetables or add sautéed mushrooms for a meat-free version.
Different protein. Swap bacon for cooked sausage, turkey or leftover chicken for variation in your meal prep rotation.
Spice level. Add jalapeños or hot sauce for more heat if you enjoy spicy egg breakfast burritos.
Sauce swap. Try salsa, pesto or chipotle sauce, but use modest amounts to keep the burritos freezable.
How to make breakfast burritos
Step 1: Line a large oven-safe tray with aluminium foil
Step 2: Whisk together eggs.
Step 3: Mix in water, bacon, zucchini, onion, spinach, tomato, cheese, chives, chilli flakes, salt and pepper until combined.
Step 4: Pour mixture into the lined sheet pan and spread evenly.
Bake for 30 minutes at 160°C / 320°F or until firm in the centre.
Step 5: Use a rubber spatula (that way you won't rip the foil underneath) to gently scramble the baked egg in the tray for a soft burrito-style texture. Then, allow to cool completely (at least 30 minutes) to prevent steam making the wraps soggy.
Step 6: Add a small amount of BBQ sauce to the centre of each wrap.
Spoon egg mixture over the sauce.
Step 7: Fold sides inward, bring the bottom up and over the filling, tuck tightly, and roll to seal.
Step 8: Wrap tightly in baking paper and store in the fridge / freezer.
Lauren's Top Tips
Let the eggs cool fully. Steam equals soggy wraps.
Use good quality wraps. Thin, cheap wraps are more likely to tear once filled and frozen.
Don't overfill. Overstuffed burritos split during rolling and reheating.
Recommended Equipment
You'll want a baking tray with at least a 2-3 cm lip around the edge to prevent the egg mixture from spilling over. I use a 39 cm x 27 cm x 3 cm tray, which gives a fairly even layer that cooks through in about 30 minutes before being scrambled in the pan.
You can also use a casserole dish or a slightly smaller tray - just keep in mind that the eggs will be thicker and may need a little extra cooking time in the oven. Because we scramble the baked eggs before rolling into the wraps, the exact shape doesn't matter - you're just aiming for fully set eggs in the centre without overcooking the edges.
Meal prep and leftovers
These freezer breakfast burritos are an excellent meal prep option because they're balanced with protein from eggs and bacon, carbs from wraps and vegetables throughout. They're easy to batch cook once and eat for weeks, making them ideal for pre making ahead of busy months.
Storing
If storing in the fridge, place burritos in an airtight container for up to 3-4 days. You don't need to wrap individually for fridge storage, but I do recommend this as it just keeps it all in tact and you don't have to worry about them accidentally falling apart.
If you don't want to, the absolute minimum I recommend is separating the layers with baking paper as they can stick together if there is any moisture.
Reheating
Reheat from the fridge in the microwave for 60-90 seconds. For better texture, wrap in baking paper and heat in a sandwich press or oven until warmed through. The sandwich press will give you a lot better texture and make the outside slightly crispy.
How to freeze breakfast burritos?
Wrap tightly in baking or parchment paper, then place in a freezer-safe bag or container. Remove as much air as possible. These freezer breakfast burritos will last 3-6 months. For best results, reheat straight from frozen rather than thawing, which can increase moisture release.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Soggy freezer breakfast burritos are usually caused by excess moisture. This can come from wrapping them while the egg mixture is still warm (steam gets trapped and softens the wrap), using excess watery vegetables (I've kept this minimal for this purpose), or adding too much sauce.
For best results, let the egg mixture cool completely before assembling, squeeze excess liquid from spinach, and use sauce sparingly in the centre only. Wrapping tightly in baking paper rather than plastic also helps control condensation during reheating.
If the outside is hot but the centre is still cold, the burrito is likely reheating unevenly. Microwave on medium power instead of high, flip halfway through, and allow it to rest for 30-60 seconds so the heat distributes evenly. For best texture, microwave first to heat through, then finish in a sandwich press to crisp the outside.
Use good quality, fresh wraps that are flexible and large enough to hold the filling comfortably. Slightly warming the wrap for 10-15 seconds in the microwave before filling can also make it more pliable and easier to roll tightly without tearing.
Other savoury breakfast recipes you'll like
Or, you can have a browse through my [Category] for more delicious eats.
Recipe
Sheet Pan Breakfast Burritos (Freezer-Friendly)
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Equipment
- Sheet pan, with at least a 1 inch lip
Ingredients
- 12 eggs
- 1 cup water, see note 1
- 6 pieces short cut bacon
- ½ zucchini, shredded
- ½ red onion, diced
- ¼ cup frozen spinach, see note 2
- 1 tomato, diced
- ¼ cup cheese, grated
- 2 tablespoon chives, fresh recommended, subs note 3
- 1 teaspoon chilli flakes, optional, adjust to taste, subs note 3
- Salt and pepper, to taste
- 6 large wraps
- ¼ cup BBQ sauce, or sauce of choice
Instructions
Preparing
- Preheat oven to 160°C / 320°F and line a large baking tray with baking paper or aluminium.You want it to be tight without any gaps to prevent the egg mixture from spilling.
- If using ¼ cup frozen spinach, reheat in the microwave for 1 minute until it can be broken apart. Remove excess liquid with a paper towel.
- Dice: 6 pieces short cut bacon, ½ red onion, 1 tomato
- Grate: ½ zucchini and squeeze out excess liquid.
- Add 12 eggs, 1 cup water, 1 tsp chilli flakes, Salt and pepper in a large bowl.
- Stir through bacon, zucchini, onion, spinach, tomato, ¼ cup cheese and 2 tbsp chives
- Pour mixture into the lined sheet pan and spread evenly.
Cooking
- Bake for 30 minutes at 160°C / 320°F or until firm in the centre.
- Use a spatula to gently scramble the baked egg in the tray for a soft burrito-style texture.
- Then, allow to cool completely (at least 30 minutes) to prevent steam making the wraps soggy.
- Add a small amount of the ¼ cup BBQ sauce to the centre of each of the 6 large wraps.
- Spoon egg mixture over the sauce.
- Fold sides inward, bring the bottom up and over the filling, tuck tightly, and roll to seal.
- Wrap tightly in baking paper and store in the freezer.
Video
Notes
If you're freezing the sandwiches, I recommend using water in the mixture as it helps with the overall texture once frozen and reheated by preventing it from going tough. Milk, by comparison, can tighten the egg protein causing tough eggs when frozen and reheated. If having these fresh, you can use milk or cream instead. Note 2 - Spinach
I recommend frozen spinach because it's already wilted so a lot easier to combine with the mixture. If using fresh spinach, wilt on a pan with a little oil first and then add in. Note 3 - Flavouring
This can be adjusted to preference. Some of my recommendations include: rosemary, oregano, Italian herbs, dill, salt and pepper. Storing Store in an airtight container for 3-4 days. Texture may decrease slightly. Reheating I recommend reheating in a sandwich press wrapped in parchment / baking paper as this will help provide the best texture. You could also reheat in the microwave, airfryer or the stove. Freezing Wrap tightly in parchment / baking paper then place in a freezer safe container or bag and freeze for 3-6 months.
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