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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are a quick, satisfying, and adaptable solution for busy mornings, combining fluffy scrambled eggs, melty cheese, and savory fillings wrapped in warm tortillas.

Ingredients

Scale
  • 6 large eggs, beaten (room temperature preferred)
  • 8-inch whole wheat or flour tortillas
  • 1/4 cup shredded cheese (cheddar or Monterey Jack)
  • Cooked breakfast sausage, crumbled (can substitute bacon, turkey sausage, or omit for vegetarian)
  • Diced bell peppers (red or green)
  • Chopped onions, sautéed until translucent
  • Fresh spinach or kale, roughly chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter for cooking
  • Salsa or hot sauce (optional, for serving)

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add crumbled sausage and cook until browned and cooked through, about 5-7 minutes. Remove from pan and set aside.
  2. In the same pan, sauté diced onions and bell peppers until softened, about 4 minutes. Add spinach last and cook until wilted, about 1 minute. Remove veggies and set aside.
  3. In a mixing bowl, beat 6 large eggs with a pinch of salt and pepper. Reduce skillet heat to low, add a little butter, then pour in eggs. Stir gently and continuously, cooking the eggs slowly for creamy, soft curds, about 5 minutes. Remove from heat when just set but still moist.
  4. Lay out a tortilla flat on your workspace. Spoon an even layer of eggs down the center (about 1/3 cup or 80g). Top with cooked sausage, sautéed veggies, and a generous sprinkle of shredded cheese (about 1/4 cup or 30g). Avoid overfilling to prevent tearing.
  5. Fold the short ends over the filling, then roll tightly from one side to the other. Place seam side down on a baking sheet lined with parchment paper. Repeat with remaining tortillas and filling.
  6. Wrap each burrito individually with foil or plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
  7. To eat, unwrap and microwave on high for 1-2 minutes, flipping halfway through, or heat in a 350°F (175°C) oven for 15 minutes until warmed through.

Notes

Warm tortillas briefly in the microwave (about 15 seconds) if they crack while rolling. Cook eggs low and slow for creamy texture to avoid rubbery eggs. Drain cooked sausage well and sauté veggies until moisture evaporates to prevent soggy burritos. Wrap burritos individually before freezing to prevent freezer burn. Label burritos with date for freezer organization. For crispier tortilla after microwaving, pan-fry briefly on medium heat.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, easy breakfast, meal prep, freezer meals, quick breakfast, scrambled eggs, sausage burrito

Find it online: https://sparklespoon.com/easy-make-ahead-breakfast-burritos-recipe-for-busy-mornings-youll-love/