5 from 3 votes
Make ahead breakfast burritos on cookie sheet
Make Ahead Breakfast Burritos
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Make ahead breakfast burritos are a satisfying way to take breakfast on the go during a busy week. 

Course: Breakfast
Cuisine: Mexican
Servings: 10 burritos
Calories: 384 kcal
  • 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
  1. 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. 

  2. 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.

  3. 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. 

  4. To reheat: Unwrap the burrito and microwave for 1 minute, then flip over and microwave for 30 seconds to 1 minute more. 

Recipe Notes

Feel free to sub in other filling ingredients to your liking/to make vegetarian: spinach, mushrooms, cheese, etc. are all great options!