Make ahead freezer breakfast tacos are are super simple, minimal ingredient, inexpensive way to batch cook and stock up that freezer with easy hand held, already portioned breakfasts.
These are a family favorite, and perfect or everyone – you can even customize the fillings to preference!
What are the best ingredients to fill breakfast tacos?
You can really go wild, or just keep it simple. The recipe as written is basic and I want you to add whatever you like to yours!
- Veggies – onions, pepper, and mushrooms are a great option. I would sauté them before adding to the tacos!
- Herbs – heck ya add cilantro – if you are not a person that thinks it tastes like soap!
- Beans – add black beans to yours!
- Don’t add sour cream or salsa. Add those when you go to eat them! The salsa makes them too soggy and sour cream won’t hold up and reheat well.
How to assemble and prep so they don’t fall apart!
Freezing a bag of breakfast tacos sounds a bit like a disaster, but have no fear, this is my trick to make this work.
First of all, you bake them for a quick 5 minutes on a sheet pan, with another one on top to weigh the tortilla down.
This is just enough time to melt the cheese and make them stay together nicely.
How do I freeze them to make them last?
To prevent freezer burn, you want these to cool completely.
If they are warm at all, the steam will get trapped in your bag and create condensation, and then you have freezer burn.
I let mine cool on the counter and then just put the tray in the freezer so that they freeze individually.
After a few hours, the tacos will be frozen individually. Now, you can transfer them to a freezer safe container.
How to reheat without a soggy tortilla!
With the traditional freezer breakfast burritos, for best results you want to thaw them in the fridge overnight so that they reheat evenly. The tacos here are far more thin and so you don’t have to thaw them!
In fact, I prefer to reheat from frozen!
How to reheat in a microwave from frozen – wrap your frozen breakfast taco in a paper towel and place on a plate. Microwave from one minute and check the taco. Continue to microwave in 30 second increments until warmed through out.
To crisp it up, heat a pan and place on high heat until a crispy layer forms. I also use my Air Fryer to crisp it up once it is cooked.
To prevent a soggy tortilla, use a paper towel during reheat to absorb any excess moisture. Also do not add salsa into the taco (or any high moisture fixins such as tomatoes).
When you fill your freezer with breakfast tacos, I want to see! Tag me @mealplanaddict on Instagram!
For more prep ahead breakfast ideas check out these ideas on the blog!
Freezer Breakfast Tacos
- 10-12 small tortillas flour tortillas work best
- 1 tbsp butter
- 8 large eggs
- 1 lb ground Italian sausage sub for any ground meat of choice
- 1 cup shredded cheese of choice, or you can use sliced cheese.
- salt and pepper to taste
- In a skillet, on medium heat, melt the butter.
- Meanwhile, crack the eggs and add them to a bowl. Whisk to scramble.
- When the butter has melted, add the eggs to the skillet and cook until scrambled and fully cooked. Remove from skillet.
- Add the ground Italian sausage to the skillet, breaking it up as it cooks.
- When fully cooked and crumbled, remove from skillet into a bowl
- Preheat oven to 400°F
- On a parchment lined baking sheet, start the assembly of the tacos. You want to do this on the surface you are baking them on so that you don't have to move the fragile tacos much.
- Distribute the egg, crumbled sausage, and cheese between your tortillas like this image.
- Fold the tortilla up to form a taco. Repeat for all tortillas.
- Place a second baking sheet on top of the folded tacos to hold them together.
- Bake for 5 minutes, just until the cheese has melted to "glue" the tacos closed.
- Remove from oven and allow to FULLY cool. If you don't do this, you will have freezer burn once they freeze.
- Place tacos on a pan or rack into the freezer so they freeze individually.
- After a minimum of 3 hours, you can remove from the freezer and transfer the tacos to a freezer safe container and store up to 4-6 months.
Reheat in microwave from frozen
- Wrap your taco(s) inside a paper towel (to absorb excess moisture on reheat).
- Microwave on high for one minute. Check tacos, and in 20-30 second increments, add time until the taco is fully heated.
- For a crispy taco, place in a skillet on high heat until crispy layer forms, flip and repeat. OR add to an airfyer at 400 for a few minutes, until desired crispiness.