These easy make ahead breakfast burritos are quick, easy, and freezer friendly! A flour tortilla stuffed with sausage, eggs, cheese, and veggies! A perfect on-the-go breakfast.
Ingredients
A surprisingly short ingredient list, these breakfast burritos are packed with flavor and protein. These are definitely worth waking up for and will keep you full until lunch!
- Breakfast sausage. Mild, medium, or hot the choice is yours!
- Onions and peppers. These are my go to veggies for any breakfast with eggs.
- Salt and pepper. Feel free to kick these burritos up a notch with more seasonings, but you’d be surprised how far just salt and pepper will go.
- Eggs. Cook your eggs low and slow and move them around the pan often with a rubber spatula, for the creamiest eggs!
- Cheese. I use cheddar, but feel free to mix it up with your favorite!
- Tortillas. Use a large burrito sized flour tortilla for the easiest rolling. I wouldn’t recommend corn tortillas, because they aren’t sturdy enough and I wouldn’t recommend anything smaller than burrito sized, because they won’t roll well.
I love topping my burritos with greek yogurt, pico de gallo, and even a little guacamole if I’m feeling ambitious!
How to make the best breakfast burritos
- Heat a large non-stick sauté pan over medium heat. Once hot, add in sausage, onion, and bell peppers.
- Cook, breaking up the meat as you go, until the sausage is no longer pink and the peppers are tender. Season with salt and pepper, to taste, then remove from pan and set aside in a large bowl.
- In the same pan, add in whisked eggs. Cook until the eggs are scrambled to your liking, then season with salt and pepper.
- Place the eggs into the large bowl with the meat mixture and stir to combine.
- Assemble the burritos: scoop meat/egg mixture onto a tortilla, top with cheese.
- Roll.
- Bake immediately or store for later.
How to fold a burrito
I highly recommend watching the video for visuals on how to perfectly fold a burrito. That being said, here are step-by-step directions on how to fold a burrito:
- Lay one burrito sized tortilla flat on a clean work surface.
- Place about 3/4 cups filling onto the center of the tortilla.
- Fold the two sides of the tortilla up over part of the filling.
- Grab the bottom of the tortilla (the part closest to you) and fold up and over the filling.
- Roll and place seam side down.
Don’t stress yourself out about it. Practice definitely makes perfect here, but as far as I’m concerned, as long as the filling is covered by the tortilla, perfection doesn’t really matter. 😉
Can i make these in advance?
These breakfast burritos are the perfect make ahead freezer friendly recipe. I hardly ever make these to serve immediately, because I love making a batch or two on Sunday for meal prep and then heat these in the oven while I’m getting ready for the day.
- Make the burritos as directed.
- Cool COMPLETELY.
- Roll burritos in tin foil.
- Place into freezer safe gallon sized ziplock baggies.
- Place in the fridge for up to 3 days or the freezer for up to 3 months.
- To heat immediately or to reheat from fridge: pre-heat oven to 425 degrees F. Unwrap burrito from foil and place onto a rimmed baking sheet. Bake in preheated oven for 10 minutes or until the filling is warm.
- To reheat from frozen: place tin foil wrapped frozen burrito into cold oven directly on the wrap. Set oven to 425 degrees F and set a timer for 1 hour.
- Serve and enjoy!
Are breakfast burritos healthy?
It depends on the recipe, so breakfast burritos can be healthy or indulgent. Today’s recipe falls somewhere in the middle. It’s full of veggies and protein packed eggs, but we’re also using sausage, cheese, and flour tortillas.
It’s all about that balance right?
One burrito has 414 calories, 27 grams of fat, 19 grams of carbs, and 22 grams of protein.
If you’d like lighten up the calories, feel free to use ground turkey sausage, more veggies, use only egg whites, omit the cheese, and use a carb controlled tortilla.
Variations
You can’t go wrong with a classic sausage, egg, and cheese breakfast burrito, but if you’re looking to mix things up, here are some other burrito variations that look delicious:
What to serve with breakfast burritos
These burritos are a meal on their own, but if you’re looking for a little more to bulk these up, here are some of my favorite side dishes:
– Jennifer
![two halves of make ahead breakfast burritos stacked on plate with strawberries](https://showmetheyummy.com/wp-content/uploads/2021/01/Easy-Make-Ahead-Breakfast-Burritos-Show-Me-the-Yummy-Google-Thumb-Retina-1-opt-768x426.jpg)
Easy Make Ahead Breakfast Burritos
Equipment for this recipe
Ingredients
- 16 oz roll breakfast sausage I use hot
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- salt to taste
- pepper to taste
- 8 large eggs whisked
- 1 cup shredded cheddar cheese
- 8 burrito sized flour tortillas
Recipe Video
Instructions
- Heat a large non-stick sauté pan over medium heat.
- Once hot, add in sausage, onion, and bell peppers.
- Cook, breaking up the meat as you go, until the sausage is no longer pink and the peppers are tender.
- Season with salt and pepper, to taste, then remove from pan and set aside in a large bowl.
- In the same pan, add in whisked eggs. Cook until the eggs are scrambled to your liking, then season with salt and pepper.
- Place the eggs into the large bowl with the meat mixture and stir to combine.
- Assemble the burritos: scoop meat/egg mixture (about 3/4 cups) onto a tortilla, top with 2 tablespoons of cheese, and roll. Repeat with remaining ingredients.
- Bake immediately (425 degrees F for about 10 minutes) or store for later.*
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Originally published Nov 21, 2014, updated March 11, 2020 to provide new photos, video, and more detailed content.
Myra Canada
Jennifer @ Show Me the Yummy
Anonymous United States
Mike United States
Jennifer @ Show Me the Yummy
Claire Farley, Iowa
Donna United States
Jennifer @ Show Me the Yummy
Laura Minneapolis, Minnesota
Jennifer @ Show Me the Yummy
Laura Minneapolis, Minnesota
Laura Minneapolis, Minnesota
Jennifer @ Show Me the Yummy
Laura Minneapolis, Minnesota
Jennifer @ Show Me the Yummy
Anonymous Lawrence, Massachusetts
Susan United States
Jennifer @ Show Me the Yummy
Anonymous Canada
Anonymous Minneapolis, Minnesota
Niki Canada
Jennifer @ Show Me the Yummy
Lila Pompano Beach, Florida
Jennifer @ Show Me the Yummy
Anonymous Bennet, Nebraska
Michael Athens, Attica
Anonymous Minneapolis, Minnesota
Anonymous Emporia, Kansas
Lori Hayward, California
Jennifer @ Show Me the Yummy
Scott New Boston, Michigan
Jennifer @ Show Me the Yummy
Anonymous Atlanta, Georgia
Anonymous Azle, Texas
Monique Katy, Texas
Anonymous Hyattsville, Maryland
Stacey Santa Maria, California
Jennifer @ Show Me the Yummy
Lori Omaha, Nebraska
Jennifer @ Show Me the Yummy
Anonymous St Louis, Missouri
Sue Edmonton, Alberta
Anonymous Chesterfield, Missouri
Linda. United States
Jennifer @ Show Me the Yummy
Kimberly Nashville, Tennessee
Jennifer @ Show Me the Yummy
Anonymous Marshall, Texas
Cindy Ashland, Virginia
Jennifer @ Show Me the Yummy
Robbe Chicago, Illinois
Jennifer @ Show Me the Yummy
LEAH Concord, Massachusetts
Jennifer @ Show Me the Yummy
Becca Wisconsin Rapids, Wisconsin
Jennifer @ Show Me the Yummy
Jennifer Riverton, Utah
Jennifer @ Show Me the Yummy
Clara Roanoke, Virginia
Jennifer @ Show Me the Yummy
Pati
Jennifer @ Show Me the Yummy
Lori
Jennifer @ Show Me the Yummy
Crystal Stouffville, Ontario
Jennifer @ Show Me the Yummy
Kelly Hanover Park, Illinois
Jennifer @ Show Me the Yummy
Christi Overland Park, Kansas
Jennifer @ Show Me the Yummy
Jennifer @ Show Me the Yummy
Crystal Portland, Oregon
Jennifer @ Show Me the Yummy