These versatile Gluten Free and Dairy Free Breakfast Burritos make excellent meal prep. They’re easy to customize, full of flavor, and perfect for grab-and-go mornings.

Looking for a simple freezer-friendly breakfast? These burritos pack scrambled eggs, breakfast sausage, sautéed onions and peppers, plus diced potatoes — all wrapped in a sturdy gluten-free tortilla.

Breakfast burritos combine all the classic morning flavors and can be reheated in minutes for a hot, satisfying meal.

A friend introduced me to these a few years back, and I was hooked. Until then I hadn’t tried a breakfast burrito, and it took time to find a gluten-free tortilla that held together. We prefer Mission gluten-free tortillas — they stay pliable and don’t crumble when rolled.

Breakfast burritos: ingredient notes + tools

• Eggs — use large eggs, scrambled.
• Breakfast sausage — any favorite brand will work. Choose a gluten-free, dairy-free option if needed.
• Diced hash browns — frozen diced hash browns saved time and add great texture.
• Oil — grapeseed or olive oil works well for sautéing.
• Onion — red, white, or yellow, diced.
• Red and green peppers — diced, for color and sweetness.
• Salt and pepper — season to taste.
• Gluten- and dairy-free tortillas — warm before rolling to improve pliability.
• Knives and cutting board — a sharp knife and sturdy board make prep easier.
• Aluminum foil — useful if you plan to freeze burritos.

How do you keep a breakfast burrito from getting soggy?

Preventing sogginess is important, especially when making burritos to freeze. The key is cooling, warming, and wrapping properly so moisture doesn’t build up.

If you’re eating right away, let the filling cool slightly and roll the burrito tightly to keep excess moisture out.

For meal prep and freezer burritos, follow these steps:

1. Allow all filling ingredients to cool to room temperature.
2. Warm the gluten-free tortilla for about 20 seconds to make it more flexible.
3. Place the filling in the center of the tortilla and roll tightly.
4. Wrap each burrito in aluminum foil.
5. Store wrapped burritos in a freezer-safe bag or container to prevent freezer burn.
6. To reheat and get a crisper tortilla, use a toaster oven or regular oven.
7. If reheating in the microwave, heat until warmed through and top with salsa and dairy-free sour cream if desired.

What to serve with breakfast burritos

These burritos are a complete meal, but they also pair well with sides. Consider:

• A fresh fruit platter for balance.
• Sweet Potato Breakfast Bowls as an alternate or side.
• Fruit pizza or other fruit-based dishes for a sweeter option.

How long do breakfast burritos last?

Stored in the refrigerator, burritos last 3–4 days when properly wrapped. Frozen burritos stay good for about 3–4 months when cooled, wrapped in foil, and placed in a freezer-safe bag.

Label each package with the date and contents so you know when to use them.

More delicious add-in ideas

This recipe is highly adaptable. Add your family’s favorites, such as:

• Crumbled bacon
• Dairy-free shredded cheese
• Diced ham
• Extra potatoes or hash browns
• Mushrooms
• Spinach
• Refried beans or corn
• Pico de gallo, hot sauce, or other salsas
• Garnishes like avocado, salsa, or dairy-free sour cream

7 reasons to keep these in your freezer

• Quick breakfasts at a campsite or glamping trip.
• Easy road-trip meals stored in a cooler.
• Simple solution when guests arrive and mornings are busy.
• Perfect for early back-to-school mornings.
• Heat-and-eat lunches at work.
• Convenient meals for college students.
• Fast dinner on nights when you want breakfast for dinner.

More gluten + dairy free recipes

• the best chicken pot pie — a flaky crust and comforting filling.
• taco tater tot skillet — a kid-friendly, one-pan meal.
• s’more cookie bars — enjoy s’mores any time with this bar recipe.

More gluten and dairy free breakfast ideas

• Yeast Free Cinnamon Rolls
• French Toast Sticks
• Double Chocolate Donuts
• Oreo Donuts
• Fruity Pebble Donuts
• Cinnamon Swirl Waffles
• Double Chocolate Muffins

Lastly

We’ve stocked these burritos in the freezer for an upcoming glamping trip. They reheat quickly and make mornings on the trail much easier.

Breakfast burritos are versatile, customizable, and convenient — a reliable option for busy households.

They’re an all-around winner.

Make a batch now and thank yourself later.

Eat well and feel well,

Jill

Breakfast Burritos

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Course: Breakfast

Servings: 14 burritos

Author: Eating Gluten and Dairy Free

Ingredients

• 12 eggs, scrambled
• 1 lb breakfast sausage, browned, crumbled, and drained
• 1 16 oz diced hash browns, cooked
• 2 tablespoon oil
• ½ onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• salt and pepper to taste
• 14 gluten and dairy free tortillas suggestion in post

Instructions

• In a large skillet, heat oil over medium heat and add diced onion. Sauté until translucent.
• Add diced red and green peppers and cook until tender. Stir in scrambled eggs, cooked hash browns, and browned sausage; mix until combined.
• If serving immediately, warm tortillas, spoon in the filling, and top with your preferred garnishes.
• For freezing, let the filling cool completely. Warm tortillas, add filling, roll into burritos, wrap in foil, place in a gallon-size freezer bag, and freeze.
• To reheat frozen burritos, microwave for about 2 minutes or until heated through. For a crisper tortilla, reheat in an oven or toaster oven.
• Optional: garnish with salsa, avocado, or dairy-free sour cream.
• Warming gluten-free tortillas before assembling helps prevent cracking and makes rolling easier.

Video

Nutritional Disclaimer

Nutritional facts are estimates and can vary based on brands and portion sizes. For precise information, use a nutrition calculator with the specific brands you choose. The author is not a registered dietitian.