Make-Ahead Breakfast Burritos
Packed with savory breakfast sausage, gooey melted cheese, and fluffy scrambled eggs, these 4-ingredient Make-Ahead Breakfast Burritos are the kind of quick and easy, grab-and-go breakfast that’s perfect for busy school mornings, hectic work days, or whatever else life throws at ya. So simple, yet so scrumptious!
A Quick Look At The Recipe
- Recipe Name: Make-Ahead Breakfast Burritos
- Serves: 4
- Main Ingredients: to large eggs, cheddar cheese, breakfast sausage, flour tortillas
- Why You'll Love It: Filled with breakfast sausage, melted cheese, and scrambled egg, these make-ahead breakfast burritos are quick, easy, and family-friendly.
Rise & Shine, Breakfast is Ready To Go!
Now, if there’s one thing this Southern girl knows, it’s that a busy morning goes a whole lot smoother when breakfast is already taken care of. One less thing to worry about, am I right?
And with these make-ahead breakfast burritos, all I do is prep and cook everything in advance (which by the way, takes under an hour!). Then when the time comes, all you have to do is just pop them in the microwave or oven for a few minutes and boom – breakfast is served.
These handheld bundles of goodness were practically made for busy parents, students, and anyone with a busy schedule. But let’s be real, they’re just as perfect for those mornings when you just cannot be bothered!
And if you’re after another make-ahead breakfast idea, try my Hamburger Bun French Toast!
Reader Review
“I make these for my husband to have a good breakfast as he drives to work very early in the morning. He likes his with sausage and cheese and also cream cheese. I make a week’s worth at a time and he warms one up before he leaves for work. So much better than anything from the freezer section!!” – Florence
Recipe Ingredients
- Flour tortillas
- Breakfast sausage
- Eggs
- Cheese
Build Your Perfect Breakfast Burrito
You can really customize your breakfast burrito with whatever you like. I am just showing you the basic version, which is what I make for my family. We then customize our own as we reheat them. Here are some variations:
- Add sauteed onion, green onion, spinach, or bell pepper.
- Add cooked hash browns or tater tots.
- Substitute the breakfast sausage for chicken, bacon, or ground beef.
- Add a can of black beans or refried beans after you’ve browned the sausage.
- Swap the cheddar cheese for Monterey Jack, Pepper Jack, or even feta.
- Serve with sour cream, guacamole, and salsa. If you add these beforehand, they’ll make the burrito soggy.
For creamy scrambled eggs, add ¼ to ½ cup of milk, cream, or half-and-half while scrambling in the skillet. You can also season with salt and pepper if you like.
Step-By-Step Instructions for Make-Ahead Breakfast Burritos
1. Brown the Sausage
First, brown your sausage in a large skillet over medium-high heat. As it cooks, break it up with a spatula until it’s fully cooked and no longer pink in the middle.
Pour that into a bowl and set the bowl aside.
2. Scramble the Eggs
Now crack a dozen eggs into a bowl and give them a really good beat.
Pour them into a large skillet over medium-low heat, stirring every now and then until they’re scrambled and no longer runny.
Once your eggs are done, pour them right on top of the sausage in the bowl and give it all a good stir to combine.
3. Warm the Tortillas
Now, set up a workstation with a large skillet to heat the tortillas in, space to fill them, shredded cheese, and the sausage-and-egg mixture.
Warm tortillas on both sides in the skillet (about 10 seconds on each side). Then take a warm tortilla and lay it out on a work surface.
4. Assemble
Time to create your breakfast burritos!
On the tortilla, spoon a good bit of filling in a line down one side. By “good bit” I mean about ½ a cup.
Top with the shredded cheddar cheese and fold up the top and bottom of the tortillas. Then roll your flour tortilla up tight.
Note: You don’t have to roll your tortillas this way – this is just how I do it. There is no right or wrong way to roll up a tortilla, and if anyone tells you there is, find out when they became leader of the universe because I totally missed that election!
After you finish making each tortilla, roll it up in aluminum foil and twist or fold the ends to seal.
That’s it! Enjoy one now and refrigerate the rest for later!
Storage
Store your foil-wrapped breakfast burritos in the fridge for up to 4 days. Alternatively, you can freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
You can reheat your breakfast burrito either in the microwave or oven. To prevent a soggy burrito, I recommend the oven or air fryer.
- To reheat in the microwave, remove the burrito from the aluminum foil and wrap it in a paper towel. Microwave until heated through (about 1 minute in my microwave, but microwave times vary).
- To reheat in the oven, preheat the oven to 350°F and place the foil-wrapped tortilla directly onto the oven rack. Heat for 7-8 minutes or until heated through.
Make-Ahead Breakfast Burrito FAQs
The secret to avoiding soggy breakfast burritos is to let everything cool down before you roll them up. I learned this the hard way – hot fillings create steam, which makes the tortilla go limp and sad.
I also make sure to cook out as much moisture as possible from my eggs and veggies, and I skip watery ingredients like fresh tomatoes or salsa inside the wrap. If you’re craving that salsa flavor, just serve it on the side or add it when ready to eat!
Flour tortillas are your best bet for breakfast burritos! I always go for the larger ones (around 10 to 12 inches), so you have plenty of room to stuff them with all your favorite fillings without everything spilling out. You can make homemade flour tortillas with just 3 ingredients if you’re feeling ambitious, but store-bought tortillas work just as well.
To take your breakfast burrito to the next level, it’s all about a few simple tricks I swear by:
– Lay down a cheese barrier by melting shredded cheddar or Monterey Jack directly on the warm tortilla before adding anything else. This stops the tortilla from getting soggy.
– Skip the soft shredded hash browns and go for crispy tater tots or smashed hash brown patties instead, as the crunch makes a huge difference.
– For the eggs, cook them low and slow in butter, then pull them off the heat while they still look a little wet. Nobody wants dry, rubbery eggs in their burrito!
Make these this week and come back to tell me all about it! Ratings and comments are always welcome and appreciated!
Ingredients
- 12 medium to large eggs
- 1 cup cheddar cheese
- 1 pound breakfast sausage
- 10-12 large flour tortillas
Instructions
- Crack the eggs into a large bowl. Beat well with a fork or whisk until well mixed. You can add ¼ to ½ cup of milk or whipping cream if you like, for more creaminess.12 medium to large eggs
- In a large skillet, cook the sausage over medium-high heat while cutting with a spatula to break it into small pieces, until fully cooked and no longer pink in the center. Pour into a large bowl and set aside.1 pound breakfast sausage
- Reduce heat to medium-low and pour beaten eggs into the same skillet. Cook, stirring often, until eggs are scrambled and no longer runny. Pour over the sausage in the bowl and stir to combine.
- Heat tortillas, one at a time, in the large skillet (about 10 seconds on each side).10-12 large flour tortillas
- Immediately fill with a line of the egg/sausage mixture and sprinkle a little cheese on top. Roll up the tortillas (see photos in this post for how I roll mine) and wrap each one individually in foil, twisting or folding the ends to seal.1 cup cheddar cheese
- Serve warm and refrigerate any leftovers. To reheat, remove the burrito from the foil and wrap it in a paper towel. Microwave until heated through (about 1 minute in my microwave, but microwaves vary). To reheat in the oven, preheat to 350℉ and place the foil-wrapped tortilla directly onto the oven rack. Heat for 7-8 minutes or until heated through.
There aren’t too many breakfast items more delicious than a breakfast burrito! Make sure to have some salsa or hot sauce on hand for those who want an extra-spicy kick!
Make Ahead Breakfast Burritos.; I believe this going to be a: Go-to Recipe. The children are beginning to ask me if I am eating healthy. This recipe is a perfect way one to add to my easy to cook meals. Thank you.
These are so easy to make and are delicious!
Hello, I make breakfast tortillas however never made the night before. When I go to visit my son I get up early and rush so one of the days I am there he takes homemade easy to eat breakfast to his crew. If I make the night before and wrap in foil, how long and the temp of the oven would you recommend. Thank you for sharing,
350 degrees for about 7-8 minutes.
Love these! Have been making them for years, I usually use leftover Scrapple, bacon or sausage from Sunday’s breakfast and my daughter loves them. And now misses them since she’s gone to college and since moved out on her own. She has to take me to my surgery on Friday so this reminded me that I’ll make some for her to eat and take with her Friday for taking care of me! Thanks and keep up the great recipes!
The best way I have found for freezing burritos (or breakfast tacos like we call them in Dallas) these is to wrap them well in press n seal wrap before throwing them in a ziplock. I don’t know what I did before press n seal, but I bet it involved throwing away a lot more freezer burned food! You can get so much more air out of things you’re freezing with that stuff.