Say hello to your new favorite breakfast fix that’s ready to feed you all week long, straight from your freezer.
Breakfast burritos are kind of a big deal in my house. Actually, they are a huge deal in my house.
I love the combination of scrambled egg, my favorite meat, potatoes, peppers, cheese, and salsa. All wrapped up in a flour tortilla, it’s a handheld mouthful of deliciousness that I can never resist.
There’s this little hole in the wall place near my house that pumps out these guys like it’s nobody’s business. I will go there any morning when I am craving a quick and satisfying breakfast, or nursing a hangover (let’s just be real here, okay?).
When I have one of these in my belly, it’s like I am suddenly transformed into a morning person.
In the blink of an eye, after a few bites, I feel like I’m ready to take on the world! That’s the magic of a breakfast burrito, my friends.
I think it’s because they are super spicy, and the heat wakes up my palate, with the rest of my body and brain to follow. The spice factor prepares me to face the day, the hotter the better in my book – wouldn’t you agree?
I wish I could make the time (and could afford) to stuff my face with at least two of these every single morning. But alas, that is not the way of the world.
Instead, I’ve discovered a homemade solution. I like to prepare these make-ahead breakfast burritos to satisfy my craving. That way, I can have one every single day if I want to.
My neighborhood burrito spot also sells their salsa at the local market, so I can load up on that to put inside my homemade wraps for the extra-special, extra-spicy taste that I’m looking for. No more early morning waiting in line!
These honestly taste remarkably similar to the ones that I like to buy down the street. Sometimes my husband can’t even tell the difference.
This is a breakfast that you can easily take on the go with you, whether you are eating on the road while you commute to work, or you plan to heat it up in the break room microwave after you arrive. Ready in less than two minutes, this easy meal is perfectly handheld.
The best part is, you can totally change things up to your liking, with different salsas or hot sauces to give your burritos different flavors.
Try different types of meat, vegetables, and cheese. You can even change them up in the same batch with a variety of different fillings added to a couple at a time, to keep things interesting all week long.
Need a little salsa inspiration? Check out some of our favorite salsa recipes below:
You will have burritos for days with this recipe, so it’s ideal for families. Or you can even make a big batch to eat right away, perfect for hiking and beach trips, brunch parties, or club gatherings.
With twelve of these sitting in your freezer, those mornings when you are running late won’t seem nearly as bad.
There’s nothing better than waking up and knowing breakfast is already taken care of, am I right?Print
Grabbing a quick breakfast when you’re on the go is simple when you have easy make-ahead breakfast burritos in your freezer!
- 1 lb breakfast sausage links
- 1 green bell pepper, seeded and diced
- 1 yellow onion, peeled and diced
- 1 russet potato, peeled and diced
- 12 large eggs
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 8 oz grated sharp cheddar cheese (about 1 cup packed)
- 1/4 cup of your favorite salsa
- 2 Tbsp of your favorite hot sauce
- 12 8-inch flour tortillas
- Heat a large skillet over medium heat. Add sausage and cook until browned, about 1 minute on each side. Drain any fat and place sausage on a cutting board. Roughly chop the links. Set aside.
- Place skillet back over medium heat. Add peppers, onion, and potato to the pan. Cook until potatoes are soft, about 5 to 7 minutes. Remove vegetables from the pan, and return skillet to the heat once again.
- Add eggs to skillet and season with salt and pepper. Whisk eggs together as they begin to cook so they are beaten. Cook, stirring often and scraping the bottom of the pan until scrambled and cooked through. Remove from heat. All all ingredients to cool completely before assembling.
- Place 12 flour tortillas flat on a clean work surface. Distribute eggs evenly onto the center of each. Repeat with sausage, and spoon the vegetable mixture on top. Sprinkle a tablespoon or two of cheese over each. Spoon hot sauce and salsa over the egg mixture on each.
- Fold the left and right sides of each tortilla toward the center. Starting at the side closest to you, begin to fold up the side, rolling as you go.
- Wrap each burrito tightly in plastic wrap. Please in a resealable zip-top freezer bag and lie flat in the freezer.
- When ready to eat, remove plastic wrap and place on a microwave-safe plate. Cover and heat in microwave for 40 seconds, turn over, and heat for another 40 seconds, or until heated through.
- Category: Burritos
- Method: Stovetop
- Cuisine: Breakfast
Keywords: breakfast burritos, grab and go, make ahead, texmex
Cooking By the Numbers…
Step 1 – Dice Vegetables, Grate Cheese, and Measure Ingredients
Remove the seeds and core from one green pepper and dice it.
Peel one yellow onion and dice it as well. If this activity tends to bring you to tears, check out our article for tips!
Get out your vegetable peeler, peel one potato, and dice it as well. Make sure all of the vegetables are diced to be about the same size, so they will cook evenly.
Grate the cheddar cheese until you have 1 cup in total. I used about 8 oz.
Measure the rest of the ingredients as listed in the ingredients list.
Step 2 – Cook Sausage
Roughly chop the sausage, and set it aside to cool.
Step 3 – Cook Vegetables
Return the large skillet to medium heat. Add the diced peppers, onion, and potato.
Cook the vegetables, stirring occasionally, until the potatoes are for tender. This should take about 5-7 minutes.
Remove the vegetables from pan and set aside to cool.
Step 4 – Cook Eggs
Return the same skillet to the heat once more. Crack the eggs into the hot skillet, and season with salt and pepper. Whisk together the eggs to beat them together as they cook – this is a great way to avoid dirtying another dish.
Cook, stirring often to scrape the bottom of the pan until scrambled and cooked all the way through.
Remove skillet from heat, and remove the eggs from the pan. Set aside to cool.
Step 5 – Assemble
Make sure all ingredients are cooled to room temperature before assembling the burritos. If your tortillas aren’t very pliable, warm them slightly in the microwave.
Place the flour tortillas on a clean, flat workspace. Divide the eggs evenly between the tortillas, added to the center of each one.
Repeat this with the sausage, followed by the vegetable mixture.
Sprinkle each with about 1-2 tablespoons of cheese, and finish with your choice of hot sauce and salsa on top.
Fold the left and right sides of each tortilla towards the center, then roll them up, starting with the side that is closest to you.
Step 6 – Wrap and Freeze
Wrap each burrito tightly in plastic wrap, and place in a resealable freezer bag.
Lie flat in the freezer until ready to eat.
Step 7 – Reheat
Remove a burrito from the bag and remove the plastic wrap. Put it on a microwave-safe plate, cover, and heat in the microwave for 40 seconds.
Flip the burrito and heat on the other side for 40 seconds. It should be heated completely through. If the center is still cold, continue to heat it up in 10-second increments until hot all the way through.
Remember, microwave ovens vary, so adjust your cooking time if needed. My microwave is 1000 watts and I used it on full power to reheat these.
Change Things Up with Different Proteins
If you love this recipe but you want to change things up a bit, the easiest change to make is switching the meat.
Instead of breakfast sausage, you can use chorizo, bacon, ham, or ground turkey, chicken, or beef. Just about anything you can think of that sounds delicious in a morning wrap will work for these.
A tofu scramble also makes a nice swap for the eggs, with some soy chorizo mixed in as well, for added texture and spice. Black beans or refried pintos also make a tasty swap for the sausage.
Make these yours, and you’ll always be satisfied in the morning!
All you crazy breakfast lovers, look below for some recipes you should definitely try (after this one, of course):
- Vegetarian Breakfast Burritos
- Super Veggie Breakfast Scramble
- Healthy Whole Grain Pear Hazelnut Muffins
- Vegan Apple Breakfast Cake
- Breakfast Cups with Bacon and Eggs
Are you a sausage or bacon kind of person? Tell us what your favorite morning meat to eat is in the comments below. And be sure to come back to rate this recipe if you loved it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 14th, 2012. Last updated: February 6, 2019 at 17:18 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.