Make ahead Breakfast Burritos

Breakfast is one meal a day, that I want to be simple and require minimal time in the kitchen for. I have been making these vegetable loaded breakfast burritos for years, as breakfast prep for the week. These burritos worked wonders during the postpartum days, and for the years of grabbing something quickly before going to teach. Whether you pair this high protein breakfast burrito blend with homemade sourdough tortillas, or store purchased tortillas, they are sure to earn a spot in your breakfast prep rotation.

Make ahead breakfast burrito cut in half in someone's hands

Three reasons I love this recipe:

1. These make ahead breakfast burritos are a super easy way to have a healthy, filling breakfast in a flash. You can choose to keep the premade ingredients in the refrigerator for easy morning assembly, or to keep them fully prepared in the freezer. Either way, they are quick and easy to take on the go if needed. Looking for another delicious breakfast idea? Check out my Quiche Lorraine with Sourdough Crust.

2. I always like finding more ways to incorporate vegetables into my breakfast and these burritos are a super fun way to do so. These burritos are filled with a medley of bell pepper, onions and sweet potatoes, that even my toddler enjoys! Add avocado and fresh salsa on top for even more veggies.

3. Not only are they delicious, these make ahead breakfast burritos are full of protein. In fact each burrito packs around 17 grams of protein. Which will help keep you fully satisfied until lunch time rolls around. This is great fror using up those farm fresh eggs we seem to have in abundance. I also personally choose to use nitrate free bacon and sausage for a cleaner option. I love the brand Beeler’s.

Make ahead Breakfast Burrito on a plate with avocado and salsa

Frequently Asked Questions:

Can I freeze these make ahead breakfast burritos?

Yes! They are really pretty easy to freeze. You assemble the egg mixture, bacon and cheese in a tortilla and then roll them tightly together, wrapping them in parchment paper to keep from coming undone. Place the burritos in a freezer bag, lay flat to freeze. They still heat up quickly in the microwave when you need them.

Can these breakfast burritos be modified to be paleo, gluten free, or dairy free?

They can certainly be easily modified to fit various dietary needs. If you are avoiding gluten or grains, simply use a siete tortilla. If you need to modify these to be dairy free, simply omit the cheese.

Which tortillas are the best to use?

Personally I love using homemade sourdough tortillas (what is pictured on this page) but if I opt for store bought I usually use a brand like siete that is not only grain free, but uses clean ingredients as well. If you have a different preferred tortilla, feel free to use that option.

How to make Breakfast Burritos:

  1. Bake the bacon and dice vegetables

    Place the bacon on a parchment paper lined baking sheet and into an oven at 375 degree fahrenheit. While the bacon cooks, peel and dice the sweet potato, and dice the peppers and onions into 1/2 inch pieces.

  2. Cook the sausage in the cast iron skillet

    Place cast iron skillet on the stove over medium heat. Place sausage in the skillet. Cook, breaking up meat until there is no longer any pink left. Transfer sausage to a paper towel lined bowl.

  3. Saute the vegetables

    In the cast iron skillet, melt 1 tablespoon of butter, then add in the diced vegetables. Saute on medium heat until all of the veggies are soft and onions are transparent.

  4. Mix eggs

    In a medium bowl, whisk together 9 eggs with salt and pepper.

  5. Pour egg mixture over vegetables

    Scramble eggs with veggies until eggs are fully cooked. Add back in the cooked sausage and mix until evenly dispersed.

  6. Chop cooked bacon and shred cheese

    Once bacon has cooked for 20 minutes, or until crisp, place it on a towel lined plate. Then chop bacon into bite size pieces. Using a grater, shred 1 cup of white cheddar cheese.

  7. Assemble burritos

    If you are planning to freeze the burritos, fill a tortilla with 1/4 cup of the sausage, egg and vegetable mixture. Add 1 tablespoon of chopped bacon and 1 tablespoon of shredded cheese. Roll burrito up. Wrap tightly with parchment paper and stack with other wrapped burritos in a freezer bag.

    If you are planning to refrigerate and reheat, I personally keep the sausage, egg and vegetable mixture and then the bacon pieces and shredded cheese in containers. I take a tortilla or two that morning and place 1/4 cup egg mixture, 1 tablespoon of bacon pieces and 1 tablespoon of shredded cheese and roll up.

  8. Reheat burritos and eat

    Freezer method: Place parchment paper wrapped burrito on a microwave safe plate and microwave on high for 1 minute and 30 seconds. Serve with sliced avocado and salsa.

    Refrigerator method: Once assembled, microwave burrito for 45 seconds- 1 minute, add avocado and salsa, enjoy!

Make Ahead Breakfast Burritos

These make ahead breakfast burritos are an easy and healthy way to start the day. They are loaded with delicious vegetables and their high protein content will keep you full throughout the morning. Serve with homemade sourdough tortillas or grain free tortillas like Siete Brand.
Prep Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast burrito, healthy breakfast burrito, Make ahead breakfast burrito
Servings: 14 burritos

Ingredients

  • 6 slices Bacon Nitrate free
  • 1 lb Sausage Nitrate free
  • 9 Eggs
  • 1 medium Sweet Potato Peeled and Diced
  • 1 Yellow Onion Diced
  • 1 Bell Pepper Diced
  • 1 cup White Cheddar Cheese freshly shredded
  • 1 tablespoon Butter
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

For Serving

  • 1 Cup Salsa
  • 2 Avocados Sliced
  • 14 Sourdough tortillas

Instructions

  • Preheat oven to 375 ℉
  • Line a large baking sheet with parchment paper and place 6 slices of bacon on it. Place in preheated oven for 20 minutes or until desired crispness
  • While bacon bakes, dice the vegetables into fairly small pieces, about ½ inch.
  • In a large cast iron skillet over medium heat, brown the sausage. Breaking it into small crumbles as it cooks. When there is no pink left, remove the sausage and place it into a paper towel lined bowl.
  • Return skillet to heat and add 1 Tablespoon of butter. Add in the vegetables and saute until soft, about 8-9 minutes.
  • Mix the eggs, salt and pepper, in a medium sized mixing bowl. When the vegetables are soft, add the eggs over top of the vegetables. Cook over medium heat, stirring to break up and scramble the eggs
  • Once eggs are cooked, remove from heat and return sausage to pan and mix together with the eggs and vegetables.
  • Grate cheddar cheese and crumble bacon pieces, set aside.

For Freezing Burritos:

  • Assemble all the burritos by adding 1/4 cup egg mixture with 1 tablespoon bacon and 1 tablespoon shredded cheese. Roll tightly and wrap in parchment paper.
  • Place parchment paper wrapped burritos in a gallon sized freezer bag. Stack tightly together.
  • To reheat, microwave each burrito for 1 minute and 30 seconds on a microwave safe plate. Serve with fresh avocado and salsa.

For Refrigerating Burritos:

  • Store the egg mixture, bacon and shredded cheese in seperate storage containers. Assemble each burrito by adding ¼ cup egg mixture, 1 tablespoon bacon and 1 tablespoon in a tortilla. This method is less work up front, and slightly more work the morning of.
  • Microwave for 45 seconds, serve with salsa and avocado.

Notes

Breakfast burritos stored in the fridge should be eaten within 1 week.  
Breakfast burritos stored in the freezer should be eaten within 3 months. 

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.

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