Make ahead breakfast burritos are a fantastic way to have a grab and go breakfast ready all week! They are very customizable and make mornings much easier by keeping these stocked in the freezer.
These burritos make an appearance in our house at least once or twice a month. They are so easy to throw together and I love having a grab and go breakfast every morning, especially for weeks when we’re in the middle of marathon training and need a protein filled breakfast after a morning run.
When we run in the mornings, we usually end up having 3 “breakfasts”: A piece of toast with peanut butter before heading out, a smoothie right when we get back home to sip on as we get ready for work, and then something to take on the go to heat up an hour or so later at work when we inevitably get hungry again.
We usually rotate between the make ahead breakfast frittata, these breakfast burritos, or overnight oats. Prepping these on Sundays makes our busy mornings so much better, and definitely satisfies the post workout hunger.
These burritos are filling and satisfying, and can easily be vegetarian if you need. I like using sweet potatoes, black beans, and chicken sausage, they come out really filling and delicious. You can definitely throw in some spinach, mushrooms, etc. as well. Oh and cheese. Always a good idea. Just try to keep the ratios of everything about the same so you don’t end up with a lot of extra filling.
How to make breakfast burritos:
In a large saucepan, scramble all the eggs until just cooked. I like my eggs to be “soft scrambled” so they don’t get too rubbery or overcooked when I reheat them in the microwave. Set these aside, then add all the rest of your filling and spices to the saucepan with a little olive oil. If you’re using spinach you can wait to add that at the very end.
I recommend covering your pan to help the sweet potatoes cook faster. Once they are tender, remove from the heat. Set out your tortillas in a nice assembly line. I found that about 1/3 cup of filling and and 1/4 cup of eggs per burrito gives you a pretty even amount over ten burritos.
The hardest part about these burritos is the rolling. I use soft taco size tortillas (they should be 8″), which are smaller than the giant 10″ burrito size. If you want larger ones, you can certainly use the big tortillas and you will probably end up with about 6 burritos. I’ve found that this size is perfectly big enough and packed with enough filling to keep me satisfied all morning.
To freeze these, wrap each burrito individually in plastic wrap, then store together in a gallon ziplock bag in the freezer. These usually never last more than a week or two in our house, but I imagine they will keep fine for a month or two in the freezer.
To reheat, simply unwrap the burrito and place on a microwave safe plate. I heat mine for a minute on high, then flip it over and do another minute so it’s evenly heated throughout.
Make these this Sunday and have breakfasts ready to go all week!
Make Ahead Breakfast Burritos
Make ahead breakfast burritos are a satisfying way to take breakfast on the go during a busy week.
- 1 tbsp butter
- 12 eggs
- 1 tbsp olive oil
- 4 oz chicken sausage
- 1/2 lb sweet potato
- 1 can black beans (15 oz)
- 1 red bell pepper
- 1/2 yellow onion
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne optional
- salt & pepper
- 10 flour tortillas 8 inch
Melt 1 tbsp butter in large saucepan. Add eggs and scramble. I like to keep mine slightly underdone so they don't overcook when I reheat them from the freezer. Set cooked eggs aside in a large bowl.
Dice the sweet potato, chicken sausage, bell pepper, and onion. Heat 1 tbsp olive oil in the same large saucepan you use for the eggs over medium heat. Add the remaining ingredients and spices. Cook for 10-15 minutes until the sweet potato is tender. Remove from heat and set in a large bowl.
Scoop about 1/4 cup of the scrambled eggs and 1/3 cup of other filling per tortilla. Roll up the tortillas, folding in the edges to make a burrito. If you're freezing these for later, individually wrap each burrito in plastic wrap then store in a freezer ziploc bag for up to three months.
To reheat: Unwrap the burrito and microwave for 1 minute, then flip over and microwave for 30 seconds to 1 minute more.
Feel free to sub in other filling ingredients to your liking/to make vegetarian: spinach, mushrooms, cheese, etc. are all great options!