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.
Can these be frozen?
Yes!!! That is what I do and just take out what we need as we need them.
Hi! I tried to print this recipe and was unable to. I click on “Print this Recipe” and the recipe does not come up. The page has a list of sharing icons and is otherwise blank. Any suggestions?
I sure am glad you told me that! I hand code my posts to be printer friendly and this one was missing a single dash to make the code work. It’s fixed now! Sorry and thank you again!
great recipe and glad to know about orange beach!! now i want to go!! nice family and pics! love you website!!
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!! The eggs come from my chickens and the sausage from a pig raised by my next door neighbor! Also, thank you so much for your website and recipes! I’m an Idaho transplant from middle Tennessee and just reading your posts makes me feel closer to home!
Hi Florence, I know it’s been awhile since you posted about the breakfast burritos, but I’m a Colorado transplant from west TN (Jackson) and I too feel closer to home when I read from these kinds of “down-home) websites. I have been making breakfast burritos at home for years, but am always looking for new recipes since we like ours smothered on weekends. Can’t wait to try these! Whereabouts in mid-TN are you from?
I totally agree about Alabama’s beaches. I’ve been to Alabama several times, but never far enough South to see the beaches until this past March. My husband and I took a 4 day vacation to Dauphin Island and it was wonderful. We too packed groceries (nothing major since our room didn’t have cooking appliances) but sandwiches and cereal (it did have a fridge) and the like. I am now and forever totally in love with Southern Alabama and aspire to come live there!! Lambert’s…..Oh My Goodness……is all I can say about that. It’s like having your grandma back there in the kitchen cooking!!! I love that place and really wish there was one closer!! Funny thing though, my parents-in-law drove all the way to Missouri (we live in central Kentucky) just to eat at the Lambert’s there.
Just made 145 of these breakfast burritos for an event last week! They were wonderful!!!!
Oh my goodness that is a lot of burritos! Hope the event was fabulous and I am so glad to hear that this recipe worked for you Norma!!
How did you warm up the burritos? Did you use a chaff pan? Warm them in the oven?
In your post, you note that you refrigerate these and then use them the rest of the week; how many days do you feel safe keeping them in the fridge before you get concerned that they might go bad?
I would probably use them within 3 days, although wrapped in foil would keep them longer, they have no mayo or dairy thst is not cooked so should be fine, I probably wouldn’t have more than 2 days worth in the first place having 4 adults in house, but for 2 adults or a single, I would freeze 6 of the 10 and just reheat as desired.