Make Ahead Breakfast Burritos

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.

How many eggs to make a slew of breakfast burritos?

8-12 large eggs : ½ cup of milk

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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.

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How to roll a tight burrito

For super detailed photos on rolling a burrito, visit my Crispy Beef Burrito recipe.

1. Lay a tortilla flat on a cutting board or plastic lined counter.
2. Butter the center of the tortilla leaving a roughly 1” perimeter.
3. Turn the tortilla over and place a spoonful of egg filling horizontally across the center of the tortilla.
4. Butter the top and bottom edges of the tortilla.
5. Starting at the bottom, roll the tortilla over the filling once.
6. 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.

Toppings

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. 

Tips

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.