Looking for a quick and easy, protein-packed breakfast, snack, or dinner that you can make ahead and always have on hand? Try breakfast burritos!
You will love these easy Breakfast Burritos!
Breakfast burritos are easy to make and fun for little hands to hold, they can be prepped and assembled in advance, they can be frozen and reheated, and they include all components of a meal (meat, dairy, grain, veggies… yes, veggies!)
They are one of our kid’s favorite breakfasts AND dinners… I think your family will love them too!
Breakfast burritos are an easy way to eat veggies for breakfast.
A few years back, I shared 5 ways to eat veggies for breakfast (it’s not as difficult as you might think) and breakfast burritos are a super simple way to “hide” a few veggies in your family’s breakfast.
We put peppers, onions, and often leftover baked potatoes in our breakfast burritos… and thanks to the delicious sausage, egg, cheese, and tortilla, the veggie component almost goes unnoticed!
Ingredients for Breakfast Burritos
NOTE: this recipe is not an exact science — please feel free to mix it up based on your taste preferences and what you have in the house!
- 12 tortillas (8″ or 10″ sizes work best)
- 1 medium yellow onion; diced
- 1 bell pepper; diced
- additional veggies (potatoes, mushrooms, jalapeños) diced (optional)
- 1 pound ground sausage
- 9 eggs
- 1/2 c. milk
- salt and pepper to taste
- sour cream or Greek yogurt
- shredded cheese
- salsa, black beans, avocado, guacamole, cilantro (optional)
How to Make Breakfast Burritos
1. Fry tortillas (optional — if you make your own). Set aside.
2. In a large frying pan, sauté onions, peppers, and any other veggies over medium heat until softened. Scrape into a bowl and set aside.
3. In the same pan, cook sausage until no longer pink. Drain grease and return to pan.
4. In a medium bowl, whisk eggs, milk, salt and pepper.
5. Pour egg mixture into hot pan with sausage and cook until eggs are done.
ASSEMBLE BURRITOS:
6. Spread 1 Tbsp. of sour cream (or yogurt) down the center of each tortilla.
7. Add 2 Tbsp. veggie mixture.
8. Add 2 Tbsp. sausage/egg mixture.
9. Add 1 Tbsp. shredded cheese.
10. Add optional salsa, guac, black beans, or anything else you desire.
11. Roll up burritos and cook in a frying pan until the cheese melts and the tortilla is crispy on the outside.
12. Serve warm burritos with salsa, guac, or any other condiments, if desired. OR set aside to cool completely (for the freezer).
How to freeze Breakfast Burritos
One of my favorite things about breakfast burritos is that they are freezer-friendly — meaning, I can make a BUNCH of them at one time and pop them in the freezer for quick breakfasts, last-minute dinners, or even a hearty snack.
To freeze burritos, assemble and cook them as directed (through step #11).
After cooking, let them cool to room temperature on a wire rack.
Either wrap them individually in aluminum foil or place several burritos in a gallon-size zip-top bag or storage container.
They should last for several months in normal freezer conditions (assuming you don’t eat them faster than that!)
How to reheat frozen burritos
When it’s time to eat, these burritos only take a few minutes to reheat straight from the freezer (either in the microwave or a frying pan on the stove).
If you choose the microwave option, the tortillas will be slightly “softer” but NOT “soggy”.
If you reheat them in a pan (preferably a cast iron pan) your breakfast burritos will taste just as crispy and fresh as the day you made them!
MICROWAVE: Place burritos in the microwave for 30-second increments, checking and flipping each time.
STOVE TOP: Place burritos in a frying pan over medium-low heat and continue flipping until they are heated through.
Breakfast Burritos
Breakfast burritos are a family favorite -- both for breakfast AND for dinner! They are so quick and easy to make, they work any time of year, and they are freezer-friendly!
Mix it up with YOUR favorite ingredients (or whatever you have in the fridge) and create a simple, delicious, hearty meal your whole family will devour!
Ingredients
- 12 tortillas (8" or 10" sizes work best)
- 1 medium yellow onion; diced
- 1 bell pepper; diced
- additional veggies (potatoes, mushrooms, jalapeños) diced (optional)
- 1 pound ground sausage
- 9 eggs
- 1/2 c. milk
- salt and pepper to taste
- sour cream or Greek yogurt
- shredded cheese (we like cheddar)
- salsa, guacamole, black beans, cilantro, or other toppings (optional)
Instructions
- Fry tortillas (optional -- if you make your own). Set aside.
- Cook onions, peppers, and any other veggies over medium heat until they are softened. Scrape into a bowl and set aside.
- In the same pan, cook sausage until no longer pink. Drain any grease and return to pan.
- In a medium bowl, whisk eggs, milk, salt and pepper.
- Pour egg mixture into hot pan with sausage and cook until eggs are done.
ASSEMBLE BURRITOS: - Spread 1 Tbsp. of sour cream (or yogurt) down the center of each tortilla
- Add 2 Tbsp. veggie mixture
- Add 2 Tbsp. sausage/egg mixture
- Add 1 Tbsp. shredded cheese
- Add 1 Tbsp. salsa, guac or optional toppings
- Roll up burritos and cook in a frying pan until cheese is melted and tortilla is crispy.
- Serve warm burritos with dipping sauce (optional) or set aside to cool completely (for the freezer).
Notes
TO FREEZE:
Assemble burritos and cook them as directed (through step #11).
After cooking, let them cool to room temperature on a wire rack.
Wrap them individually in aluminum foil or place several burritos in a gallon-size zip-top bag or storage container.
They should last for several months in normal freezer conditions (assuming you don’t eat them faster than that!)
TO REHEAT:
Place burritos in the microwave for 30-second increments, checking and flipping each time.
OR Place burritos in a frying pan over medium-low heat and continue flipping until they are heated through.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
12Serving Size
1 burritoAmount Per Serving Calories 362Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 167mgSodium 423mgCarbohydrates 31gFiber 2gSugar 2gProtein 16g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
RELATED READING:
- 5 Ways to Eat Veggies For Breakfast
- Our Favorite (Easy) Hot Breakfasts
- Freezer-Friendly Burritos
- Freezer-Friendly Pulled Pork Enchiladas
- Delicious Wet Burritos
- More about our favorite uncooked tortillas
What are your favorite quick and easy breakfast recipes?
Visit my virtual recipe box for more simple, delicious, family-friendly, recipes!
Ana says
Hi Andrea,
I love this idea and have been doing it on and off since you first introduced it many years ago, its the best time saver!
Could you please tell me how you keep your cast iron seasoned…not sure if already shared it.
Thank you for always sharing your tips and tricks!
Ana
Andrea says
Hi Ana — so glad you have been enjoying the burritos for so many years!
As for the cast iron — I usually rinse them out with very hot water and then immediately put them back on the burner to “dry off” with the heat. Once they are nice and hot, I smear coconut oil on them and let it melt in. Then I wipe it with a paper towel to soak up the puddles.
Also, I cook with LOTS of butter — so that helps!
Chris says
I bought my first breakfast burrito at Chick-Fil-A and it was SO good. I’ve made them with sausage before but the chicken one was so good. I am planning to make some at home soon with some breaded chicken patties and the flat type hash browns and break them up. I’ve used them with sausage before and they are really good.
Andrea says
yum — we’ve never tried them with chicken before!
sue says
I sooo wish we liked eggs in our house. Only one kid does, the rest of us. UGH cannot get them down.
sue in NJ
Andrea says
wow — I’d be lost if my family didn’t eat eggs! Sometimes we go through a full dozen a day, depending on what type of breakfast we eat!
Jennifer says
Mmmmm…. breakfast burritos!! All I wanted to say. AND, you have great suggestions for making them awesome!
Marcie says
Can these be reheated in a toaster oven or oven?
Andrea says
yes! It might take a bit longer to reheat this way — but it would be an excellent way to reheat a bunch at one time. I’d definitely wrap them in foil if reheating in the oven — otherwise, I’d be worried the tortillas would get too brown before the insides were warm enough.
JJ says
I ate a breakfast burrito this morning!!! Yours look amazing. My favorite “extra” that I do is spread a thin layer of cream cheese on the tortilla. I made them for breakfast when we had company, and everyone loved it. I need to be more intentional to add veggies!
Andrea says
haha — yummy!
the cream cheese sounds delicious — I’ll try that next time!
Carrie says
I add cubed roasted potatoes to this to stretch the cost as I have teenagers and they eat a lot!
Andrea says
yup, we often add roasted potatoes (or any roasted veggies) as well!
Saran says
These are perfect for when we’re in a bit of a rush! Breakfast, snack, lunch, dinner…anytime.
Susan says
I love that you include vegetables in your burritos. Many other recipes I have found for breakfast burritos are just eggs, sausage, and cheese in a tortilla. One thing I added was tater tots because I had them on hand. This recipe is very simple and you can adapt it however you want. I will definitely be making this recipe again!
Kerri says
Sounds great, but I do not care for sausage. I’m sure they would be just as good with bacon.
Andrea says
yes, bacon or even ham would work well 🙂
Sara says
Hey Andrea
Still loving your blog. These breakfast burritos – do you find the scrambled egg tastes ok after freezing and reheating? Also, could you confirm do you defrost and then heat through or just go straight from freezer to microwave? I often make my son a bacon and scrambled egg version fresh in the mornings but it would be so much easier to make a batch and freeze them!
Andrea says
Thanks Sara!
For us, the scrambled eggs taste just fine — we have no issue with them. And yes, I pull the burritos directly from the freezer to the microwave — no defrosting necessary!
Jane says
I remember when I first read this (thanks for that by the way). Now breakfast burritos are a Christmas morning tradition. I make them a week or two ahead of time, wrap them in wax paper and freeze them. I put them in the fridge the night before. Christmas morning, each one gets 45 seconds in the microwave and breakfast on a chaotic morning is served with no hassle and NO CLEAN UP!!!!
Nancy says
These look great! I can’t wait to try them. How long do they stay fresh in the freezer?
Andrea says
These burritos should stay fresh for several months if they are sealed in a bag or storage container. Enjoy!
Shante says
I have my own version of breakfast burritos, but I’ve never attempted to freeze them. Does it matter if you mix the ingredients (meat, eggs, etc.) all together and THEN put them in the burrito? Or does it help to add the ingredients ONE AT A TIME? I also cook jalapeños in my breakfast burritos, but I will just add them on top when freezing the burritos.
Beth says
This is the second recipe I’ve tried from your website and I absolutely LOVE it.
We used spicy ground pork that was leftover from dinner (another one of your tips) and these are way better than any store-bought breakfast burritos I’ve ever had.
Thank you for such a great idea, this is going to become a regular in our house for sure!
Andrea says
Yay — I’m glad your family liked these burritos (especially since they are SO easy!)
Lindsey says
I just wanted to know if I cooked bell peppers in if they would freeze just as well as the burrito?
Andrea says
I’m not sure I understand your question — I did cook pepers in with my burrito filling and it turned out just fine. Are you wondering if the peppers IN the burrito would taste OK, or do you want to freezer cooked peppers on their own?
I freeze “fresh” peppers all the time and then use them in soups and stir-frys, but I’ve never frozen plain cooked peppers b/c I think they would be too mushy. However you can always try it!
brenda says
I love these… but, How do you keep the tortilla from getting so soggy during the warm up time? Seems like mine always are WET and falling apart trying to eat them… Ugh.
Faith says
This is such a great idea! Love it! I’m going to make some of these up. I’ve been doing a lot more freezer cooking recently.
Cassie says
I’m going to have make them for my husband. He loves breakfast burritos!
Tammy aka @Tammy_Skipper says
One of my main objectives today (now that I can use my dishwasher again) is to get some food cooked and added to the freezer. Thanks for posting this, I’m going to add these to today’s list!