Make Ahead Breakfast Burritos

There’s something deeply satisfying about waking up to a warm, hearty breakfast without having to cook in the morning rush. That’s exactly why I created these make ahead breakfast burritos. I remember those chaotic weekday mornings—scrambling to get the kids ready, packing lunches, and somehow trying to feed myself something more nutritious than a granola bar. One day, after yet another skipped breakfast, I decided enough was enough.

Enter: the make ahead breakfast burrito.

Not only are they packed with protein, flavor, and customizable ingredients, but they reheat beautifully, making them the ultimate morning time-saver. Whether you’re a busy parent, a student dashing off to class, or someone just trying to streamline their mornings, these burritos are the answer to your breakfast prayers.

Stick with me—I’ll show you how to prep a batch for the week (or even the month) that’ll keep you full, energized, and looking forward to breakfast again.

Why I Love This Recipe

Let me start with this: I’m not a morning person. So anything that simplifies my a.m. routine while keeping things delicious is a major win in my book.

These burritos are loaded with everything you love about breakfast—scrambled eggs, crispy potatoes, savory sausage or bacon, melted cheese, and flavorful veggies—all wrapped in a soft flour tortilla. But the real magic is in their make-ahead ability. They freeze like a dream and taste just as good reheated.

The beauty of this recipe is its versatility. You can tailor it to your family’s tastes, your dietary needs, or whatever you have hanging out in the fridge. I’ve made versions with chorizo, black beans, sautéed spinach, and even tofu scramble. No matter the filling, the result is always satisfying.

This isn’t just a breakfast burrito. It’s a strategy—a way to reclaim your mornings, fuel your body with real food, and save money by skipping the drive-thru.

Ingredients for Make Ahead Breakfast Burritos

Here’s what you’ll need to whip up a batch of these burritos. The beauty lies in how customizable this recipe is, but I’ll share the base version that’s always a crowd-pleaser in my house.

Base Ingredients (for about 8 burritos):

• Large flour tortillas (burrito size): These hold everything together. Go for sturdy ones that won’t tear.
• Eggs (8-10): Scrambled soft and fluffy. Seasoned simply with salt and pepper.
• Breakfast sausage or bacon (1 lb): Cooked and crumbled. You can also use turkey sausage or go meatless with veggie sausage.
• Shredded cheese (1½ to 2 cups): Cheddar, Monterey Jack, or a blend. Melty, gooey goodness.
• Potatoes (2 medium, diced): Pan-fried until crispy or use frozen hash browns.
• Bell peppers (1-2, diced): Adds color and crunch.
• Onion (1 small, diced): For flavor depth.
• Olive oil or butter: To cook the veggies and potatoes.

Optional Add-Ins:

• Black beans or pinto beans
• Jalapeños or hot sauce (for spice lovers)
• Spinach, kale, or zucchini (to sneak in some greens)
• Salsa or pico de gallo (served on the side or inside)

Make sure your ingredients are fully cooked and cooled before assembling to avoid soggy tortillas and freezer burn later on.

How Much Time Will You Need

Prepping these burritos does take a bit of upfront work, but it pays off massively during the week.

• Prep time: 25-30 minutes
• Cook time: 20-25 minutes
• Assembly time: 15-20 minutes
• Total time: Around 1 hour and 15 minutes

If you’re organized, you can cut down the total time by cooking ingredients simultaneously (scramble eggs while potatoes roast, etc.).

How to Make This Make Ahead Breakfast Burritos

Here’s a detailed, foolproof step-by-step breakdown for prepping your burritos from scratch.

Step – 1: Cook the Meat

If you’re using sausage, crumble and brown it in a skillet over medium heat until fully cooked. For bacon, cook until crispy and crumble into bite-sized pieces.

Drain any excess grease and set aside to cool.

Step – 2: Cook the Potatoes

In the same pan (to retain flavor), add a bit of olive oil and toss in the diced potatoes. Season with salt, pepper, and a touch of smoked paprika if you like.

Sauté until golden brown and crispy, about 10-12 minutes. Stir occasionally to prevent sticking. Remove and set aside.

Step – 3: Sauté the Veggies

Add diced onion and bell pepper to the skillet with a bit of oil. Cook for 5-7 minutes until softened and slightly caramelized. If adding greens like spinach or kale, toss them in during the last minute or two until wilted.

Remove from heat and let everything cool slightly before assembling.

Step – 4: Scramble the Eggs

Crack eggs into a bowl, season with salt and pepper, and whisk well. Cook low and slow in a nonstick skillet with butter or oil until just set and fluffy—don’t overcook, as they’ll cook a bit more when reheated.

Remove from heat immediately.

Step – 5: Set Up Your Assembly Station

Lay out your tortillas on a clean surface or cutting board. In the center of each tortilla, layer:

1. A scoop of scrambled eggs
2. A spoonful of sausage or bacon
3. Crispy potatoes
4. Sautéed veggies
5. A generous sprinkle of cheese

Keep the fillings in the center and avoid overfilling to ensure clean rolling.

Step – 6: Roll the Burritos

Fold in the sides of the tortilla, then roll tightly from the bottom up into a burrito. If they aren’t holding, wrap them in foil to keep them secure.

Step – 7: Wrap and Store

For freezing, wrap each burrito individually in foil or parchment, then place in a freezer-safe zip-top bag or container.

For fridge storage (up to 3-4 days), wrap in foil or plastic wrap.

Substitutions

One of my favorite things about this recipe is how forgiving it is. You can swap ingredients based on what you have or dietary preferences. Here are a few ideas:

• Egg-free: Try tofu scramble for a vegan option.
• Meatless: Sub in black beans, plant-based sausage, or roasted mushrooms.
• Cheese alternatives: Use vegan cheese or leave it out entirely.
• Low-carb: Use low-carb tortillas or skip the tortilla and make a breakfast bowl.
• Gluten-free: Choose gluten-free tortillas made from cassava or corn (note: smaller sizes might need different folding).

You can also make them dairy-free by using olive oil and skipping cheese or using plant-based alternatives.

Best Side Dish of Make Ahead Breakfast Burritos

Want to make your breakfast extra special? These sides pair beautifully with your burrito.

• Fresh fruit salad: Light and refreshing, this balances the savory burrito.
• Avocado slices or guacamole: Creamy, rich, and full of healthy fats.
• Greek yogurt parfait: Add berries, honey, and granola for a protein-packed, sweet contrast.

Serving and Presentation Tips

Serving your make ahead breakfast burritos can be as simple or as elegant as you like. Since these burritos are hearty and filling, presentation is about making them inviting and easy to enjoy.

A simple way to serve is to unwrap the foil and slice the burrito diagonally in half—this exposes the colorful, melty filling and makes it easier to eat. Arrange the halves on a warm plate with a small ramekin of salsa or hot sauce on the side. A sprinkle of freshly chopped cilantro or green onions on top adds a pop of color and fresh flavor.

If you’re hosting brunch or want to impress, set out a DIY burrito bar with toppings like sour cream, guacamole, pico de gallo, shredded lettuce, and sliced jalapeños. Let guests customize their burritos for a fun, interactive meal.

Warm your serving plates slightly before plating to keep everything cozy. Pair with a bright side like fruit salad or avocado slices to balance the richness.

Tips and Tricks to Make This Recipe Even Better

Want to elevate your make ahead breakfast burritos? Here are some of my favorite insider tips:

• Don’t overfill your burritos: It’s tempting to stuff them to bursting, but too much filling can make rolling tricky and lead to messes when eating.
• Cool fillings before wrapping: Hot fillings can steam and sog your tortillas. Let everything cool to room temperature before assembling.
• Toast your tortillas before assembly: Lightly warming tortillas on a dry skillet or microwave helps make them pliable and less prone to cracking.
• Use a touch of cheese inside and a sprinkle on top: This helps bind the fillings and adds melty goodness when reheated.
• Wrap tightly in foil for freezing: This prevents freezer burn and keeps burritos intact.
• Reheat wrapped in foil in the oven: For best texture, reheat in a 350°F oven for about 20 minutes instead of the microwave. It keeps the tortilla from getting soggy.
• Add fresh herbs: A little chopped cilantro or green onion added just before serving brightens the flavors.
• Customize fillings: Swap ingredients seasonally or to fit your mood—add sautéed mushrooms, different cheeses, or swap potatoes for sweet potatoes.

Common Mistakes to Avoid

Even the best cooks can stumble on these common pitfalls when making make ahead breakfast burritos. Here’s what to watch out for:

• Skipping the cooling step: Adding hot fillings to tortillas causes soggy wraps and can tear the tortillas.
• Overstuffing the burritos: Leads to fillings spilling out and messy eating.
• Using low-quality or fragile tortillas: They might rip during rolling or reheating. Choose burrito-sized, sturdy tortillas.
• Not sealing burritos well: If you don’t wrap tightly in foil, the burritos can fall apart or freezer burn.
• Reheating incorrectly: Microwave reheating can make the tortilla chewy or soggy. Using the oven method improves texture.
• Under-seasoning: Since burritos freeze and reheat, adding a bit more salt and seasoning during initial cooking helps keep flavors vibrant.
• Ignoring dietary restrictions: Make sure to choose ingredients that fit your dietary needs if making substitutions.

How to Store It

Proper storage is key for making your make ahead breakfast burritos last and taste fresh.

• Freezing: Wrap each burrito tightly in foil or parchment paper, then place in a freezer-safe bag or container. Freeze for up to 2-3 months. Label with the date for easy reference.
• Refrigeration: If you plan to eat within 3-4 days, wrap burritos in foil or plastic wrap and store in the fridge.
• Reheating from frozen: Thaw overnight in the fridge for best results, or reheat directly from frozen. For best texture, reheat in a 350°F oven for 20-25 minutes, wrapped in foil.
• Reheating in microwave: If you’re short on time, unwrap the burrito, wrap loosely in a damp paper towel, and microwave for 1.5 to 2 minutes. Check halfway and flip for even heating.

Always inspect burritos after reheating to ensure they’re heated through.

FAQ

Can I make these burritos vegetarian or vegan?
Absolutely! Swap eggs for tofu scramble and replace meat with beans or plant-based sausage. Use vegan cheese or skip cheese to make it vegan-friendly.

How long can I freeze these burritos?
They keep best for up to 2-3 months in the freezer. Beyond that, texture and flavor may degrade.

Can I prepare these ahead and refrigerate without freezing?
Yes, you can keep them in the fridge for 3-4 days wrapped tightly. For longer storage, freezing is best.

What’s the best way to reheat without making the tortilla soggy?
Reheat in the oven at 350°F wrapped in foil for 20 minutes. This method keeps the tortilla crisp and the filling warm evenly.

Can I customize the fillings?
Definitely. These burritos are a great canvas for your favorite ingredients. Just be mindful of moisture content to avoid sogginess.

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