Make-Ahead Breakfast Burritos (Printable)
Protein-packed burritos with eggs, sausage, veggies and cheese. Freeze ahead for quick breakfasts.
# What You'll Need:
→ Proteins
01 - 8 large eggs
02 - 9 oz breakfast sausage or vegetarian sausage
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 small onion, diced
05 - 1 cup baby spinach, chopped
→ Dairy
06 - 1 cup shredded cheddar cheese
→ Wrap
07 - 8 large flour tortillas
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/2 tsp smoked paprika
→ Optional Toppings
11 - Salsa
12 - Hot sauce
# How-To Steps:
01 - Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Remove sausage and set aside; drain excess fat if needed.
02 - In the same skillet, add diced onion and bell pepper. Sauté for 3–4 minutes until softened. Stir in spinach and cook until wilted.
03 - In a bowl, whisk eggs with salt, pepper, and paprika. Pour eggs into the skillet with vegetables. Cook, stirring gently, until just set.
04 - Return cooked sausage to the skillet. Stir to combine, then remove from heat.
05 - Warm tortillas slightly to make them pliable for rolling.
06 - Divide egg mixture evenly among tortillas. Sprinkle each with shredded cheese.
07 - Fold in the sides and roll up tightly to form burritos.
08 - Wrap each burrito in foil or plastic wrap. Refrigerate up to 4 days or freeze up to 2 months.
09 - Microwave refrigerated burritos for 1–2 minutes or frozen burritos for 3–4 minutes until heated through. Serve with salsa or hot sauce if desired.
# Expert Advice:
01 -
- You get eight breakfasts sorted in under an hour, saving precious morning minutes
- The filling stays perfectly moist after reheating, not dry or rubbery like freezer versions
02 -
- Overfilling the burritos is the number one mistake, so use less filling than seems right
- Cooling the egg mixture completely before freezing prevents ice crystals from forming
03 -
- Double the batch and freeze half, because the work is the same but you get sixteen breakfasts
- Invest in good tortillas, as cheap ones fall apart when you try to roll them tightly