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plate of 2 breakfast burritos cut with half of an avocado and bowls of salsa and sour cream.

Make Ahead Breakfast Burrito

The perfect camping trip, tailgating party or e-learning recipe, these easy breakfast burritos always satisfy.
Course Breakfast, Party, Snacks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 8-10 taco or fajita size whole grain tortillas *see note below for larger burritos
  • 2 Tablespoons unsalted butter
  • 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.
Make ahead.
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 can lose its texture.
Bake straight from the freezer at 425º for 15-20 minutes until golden brown and crispy.