Easy Make Ahead Breakfast Burrito


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.

breakfast burritos filling

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

  1. Heat a large non-stick sauté pan over medium heat.
  2. Once hot, add in sausage, onion, and bell peppers.
  3. Cook, breaking up the meat as you go, until the sausage is no longer pink and the peppers are tender.
  4. Season with salt and pepper, to taste, then remove from pan and set aside in a large bowl.
  5. In the same pan, add in whisked eggs. Cook until the eggs are scrambled to your liking, then season with salt and pepper.
  6. Place the eggs into the large bowl with the meat mixture and stir to combine.
  7. Assemble the burritos: scoop meat/egg mixture onto a tortilla, top with cheese, and roll.
  8. Bake immediately or store for later.

breakfast burritos in a freezer ziplock baggie

breakfast burritos stacked

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:

  1. Lay one burrito sized tortilla flat on a clean work surface.
  2. Place about 3/4 cups filling onto the center of the tortilla.
  3. Fold the two sides of the tortilla up over part of the filling.
  4. Grab the bottom of the tortilla (the part closest to you) and fold up and over the filling.
  5. 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.

  1. Make the burritos as directed.
  2. Cool COMPLETELY.
  3. Roll burritos in tin foil.
  4. Place into freezer safe gallon sized ziplock baggies.
  5. Place in the fridge for up to 3 days or the freezer for up to 3 months.
  6. 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.
  7. 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.
  8. 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:

breakfast burritos on a plate

– Jennifer

breakfast burritos horizontal

Print

Easy Make Ahead Breakfast Burritos

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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 414kcal
Author Jennifer Debth

Equipment

  • Frying Pan – 12″
  • Baking Sheet

Ingredients

  • 16 oz roll breakfast sausage I use hot
  • yellow onion diced
  • red bell pepper diced
  • green bell pepper diced
  • salt to taste
  • pepper to taste
  • large eggs whisked
  • 1 cup shredded cheddar cheese
  • 8 burrito sized flour tortillas

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.*

Video

Notes

Serve with pico de gallo, salsa, greek yogurt, sour cream, guacamole, etc.
*See post above for how to store in the freezer and how to reheat.

Nutrition

Serving: 1burrito | Calories: 414kcal | Carbohydrates: 19g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 267mg | Sodium: 736mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 32mg | Calcium: 175mg | Iron: 3mg

Originally published Nov 21, 2014, updated March 11, 2020 to provide new photos, video, and more detailed content.

The post Easy Make Ahead Breakfast Burrito appeared first on Show Me the Yummy.

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