When a quick breakfast is on the menu or the kids have to get up for e-learning, these easy Make Ahead Breakfast Burritos are the perfect to go solution. Prepare a bunch that can be pulled out of the freezer and baked up for an easy breakfast.
Mom always said there is nothing better than a hot breakfast but let’s face it —some mornings getting out the door with a protein bar is an accomplishment. My husband’s mom made hot breakfast for them every morning but Monday. While I tried to channel some of that energy for my kids, I can’t help but think that some of these Make Ahead Breakfast Burritos might have come in handy even for a wonder woman like her.
The Perfect To Go Breakfast Recipe
Is there such a thing as a perfect weekday breakfast? I say any breakfast that the kids can practically make themselves while being healthy and holds them over till lunch (or at least 11 am!) qualifies as perfect. Make Ahead Breakfast Burritos:
- get pulled out of the freezer onto a cookie sheet and baked for 15 minutes.
- are loaded with good things like scrambled eggs, chicken sausage, fresh spinach, and two kinds of cheese (the kind that makes a good cheese pull, btw)... plus anything else you can fit in there.
- are handheld and can be taken just about anywhere (in the car, in front of the computer, or eaten late night - college kids in the audience, I’m talking to you. Cue Dr. Seuss.
- Oh —and let’s not forget the toppings. Accessories are my thing.
I don’t think you need a long sales pitch on“why a breakfast burrito", right?
Let’s get to making them.
Breakfast burrito components
For this easy breakfast burrito, we're starting with clean, fresh ingredients that aren’t in one particular flavor profile. [Why? Revisit the fourth bullet above about the toppings.]
- Scrambled eggs. Preferably made with milk, you can also use any non-dairy milk alternative you like. The only rule is to not overcook the eggs.
- Sausage. I’m using a chicken apple sausage like the ones from Aidell’s or AmyLu. You can also do a spicy sausage like a chipotle variety and go all in with a Southwest vibe.
- Vegetables. Fresh baby spinach and some sauteed minced onion are the base but feel free to add red peppers, zucchini, or any other veggies you have on hand.
- Cheese. Two kinds (because one is never enough). Fresh mozzarella for the perfect cheese pull and crumbled feta for a salty kick.
- Tortillas. I like a good whole grain tortilla especially for breakfast and these ingredients. It has a good crunch and bakes up well.
What size tortillas?
I like using these Carb Balance tortillas in the taco size. That way, on hungrier mornings you can have two burritos or when you want the kids are looking for a quick snack, they can have one. Any whole wheat tortilla works well. Save the XL burrito-size tortillas for my Crispy Beef Burritos for dinner.
Make great scrambled eggs
After sauteeing the onion in a little butter, beat the eggs, add milk and pour into a medium heated skillet. Let sit for 30 seconds and using a rubber spatula, gently stir once and then cook low and slow for about 5-7 minutes stirring occasionally making big fluffy curds.
Don’t overcook the eggs. Once they are set they are done as they’ll continue to cook.
How to roll a tight burrito
For super detailed photos on rolling a burrito, visit my Crispy Beef Burrito recipe.
- Lay a tortilla flat on a cutting board or plastic lined counter.
- Butter the center of the tortilla leaving a roughly 1” perimeter.
- Turn the tortilla over and place a spoonful of egg filling horizontally across the center of the tortilla.
- Butter the top and bottom edges of the tortilla.
- Starting at the bottom, roll the tortilla over the filling once.
- Fold in the sides of the tortilla encasing the filing fully and finish with a final roll using the top buttered edge to seal the burrito.
Storing, Freezing and Reheating
Storing. For the best frozen breakfast burrito (sorry to the Pioneer Woman if hers is your favorite!), place a square of parchment paper on top of a square of foil to wrap the burrito before placing them in freezer safe ziploc bags. Refrigerate or freeze for:
Fridge - 3 days.
Freezer - 1 month. Some say up to 3 months. I find that the egg loses its texture.
Reheating. Use the following tips for the best way to reheat breakfast burritos:
- Oven . Unwrap and lay on the parchment paper on a baking sheet and bake at 425° for 12-15 minutes.
- Microwave. Remove foil and microwave on the parchment paper for 2 minutes on high or until heated inside.
- Air fryer. Remove all wrapping and heat airfryer according to manufacturer’s directions for 5 minutes on high.
Creamy. Plain greek yogurt or sauce
Spicy. Add some chili powder before rolling the burrito and top with your favorite salsa.
Other good things like sliced avocado, black olives, green onions.
Variations / Filling Ideas
Wondering what goes in breakfast burritos? Some ideas:
- Spicy chipotle sausage, black beans, monterey jack or chihuahua cheese, diced tomato and jalapeno.
- Crumbled cooked bacon, eggs, sharp cheddar and monterey jack cheese
- All vegan. Scrambled eggs with cashew or almond milk cooked in a little Miyoko’s Vegan Butter with some fresh veggies and lentils.
The best thing about these make ahead burritos is they work for either a group or just your family. Some great ways to enjoy them are:
E-learning. For a quick breakfast or an after school snack.
For camping. Remove the parchment and place in the foil and stack in a cast iron skillet and heat on medium until warm for the perfect handheld camping breakfast.
For tailgating. Heat them the morning of the event and store in a cooler lined with newsprint until ready to serve. Accessorize with your favorite toppings.
Make Ahead Breakfast Burrito
- 8-10 taco or fajita size whole grain tortillas, *see note below for larger burritos
- 2 Tablespoons unsalted butter
- ⅓ cup chopped onion
- 4 links chicken apple sausage, fully cooked
- 8-10 large eggs, or 12 if using larger tortillas
- ½ cup milk, whole or 2%
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups fresh baby spinach leaves
- ½ cup diced fresh mozzarella, more if making larger burritos
- 3 oz feta cheese, crumbled; more if making larger burritos
- Preheat oven to 425°.
For the scrambled eggs
- Break eggs into a large bowl and add milk, salt and pepper. Whisk until well blended. Set aside.
- Heat 2 Tablespoons of butter in a large skillet over medium heat. Add onion when melted and saute for about 5 minutes until translucent. Season with a sprinkling of salt and pepper.
- Add diced sausage to pan and heat for about 3 minutes.
- Pour eggs into pan with sausage and onion and lower heat. Let set for about 30 seconds then slowly stir to make large curds. Continue cooking and stirring every so often until eggs are set. Do not over cook. This should take about 5 minutes or so. Set aside. If adding spinach, add it at this point and stir until wilted.
Assemble the Burritos
- Butter one side of the tortilla with butter leaving about ½" perimeter and flip over the buttered side down on a baking sheet.
- Brush the top edge of the other side of the tortilla with butter. This will be your outside edge that keeps the burrito closed.
- Place a measured amount of the egg filling in a horizontal line across the middle of the tortilla. Top with approximately 1 T of fresh mozzarella and a sprinkling of feta along with any extra toppings, if adding.
- Fold the bottom edge of the tortilla into the middle, covering about ⅛-1/4 of the filling.
- Fold the left and right edges in and then roll up from the bottom making sure to enclose the filling. Seal with the buttered edge. It takes about 1-2 rolls to enclose.
- Place the burrito seam side down on a baking sheet sprayed with cooking spray or brushed with butter.
- Bake for 15 minutes until golden.
- Serve with sliced avocado, black olives, fresh salsa, homemade guacamole or more.
- To make approximately 8-10 burritos using taco or fajita tortillas, use 8-10 eggs.
- To make larger burritos, use up to a dozen eggs with the same amount of sausage and cheese.
- Serve with fresh guacamole, a variety of salsas and lime wedges.
- For camping, heat a stack of the burritos only wrapped in foil in a covered cast iron skillet over medium heat until warmed through rotating every few minutes.